Sichuan Long Fu

Classic Sichuan spicy red broth, simmered with a large amount of Sichuan peppercorns and chilies. Bright red and oily soup base. Numbing, spicy, and fragrant. Ideal for thinly slicing meat and offal. A must-try for spice lovers.

Broth simmered with pickled sauerkraut as the base. Sour and appetizing. Usually served with pork belly slices. The broth is light and degreasing.

White broth made from milk. Rich and smooth texture with a milky flavor. Suitable for those who don't eat spicy food. Especially delicious for simmering vegetables and seafood.

Specialty broth from Liuzhou, Guangxi. Made from simmered river snails and pickled bamboo shoots. Has a unique sour, spicy, and fermented aroma. Strong flavor, suitable for those who enjoy intense tastes.

Broth featuring duck blood. The soup base is typically fresh and mild. The duck blood is smooth and tender, absorbing the soup.

U.S. boneless short rib. Rich and evenly distributed marbling. Tender and juicy with a rich beef flavor. Best for a quick dip in boiling broth.

U.S. Prime grade flat iron steak. Tender and moderately fatty with fine marbling. Not greasy, with a characteristic beef sweetness.

U.S. Prime grade chuck rib. Firm and chewy with even marbling. Rich in juices, suitable for those who prefer a firm texture.

U.S. Prime grade flat iron steak. Tender texture, often with a thin tendon in the middle, offering a rich textural experience. Best for a quick blanch to maintain tenderness.

Beef slices specially marinated and coated with a thin batter. Tender and moist after cooking, remaining soft even after prolonged simmering.

Premium A5 Japanese Wagyu chuck roll. Extremely marbled. Melts in your mouth with a rich, sweet, and fragrant fatty aroma. A luxurious hot pot experience.

Premium A5 Japanese Wagyu chuck flap. Relatively leaner but still tender. Rich beef flavor with moderate, non-greasy marbling.

Japanese beef. Marbling is distributed like snowflakes. Tender and juicy, with a charming fatty aroma.

Premium Spanish Iberico pork raised on acorns (Bellota grade). Has a unique hazelnut aroma. Texture comparable to beef, fresh and without gaminess.

Taiwanese Matsusaka pork (pork neck). Hand-sliced. Crispy, tender, and chewy texture with rich but not greasy fat. A precious cut of pork.

New Zealand lamb. Fine meat texture with a very mild lamb odor. Tender and fresh, suitable for mala or herbal soup bases.

High-quality Taiwanese pork belly. Well-marbled with fat and lean meat. Rich in fat, tender and juicy after cooking, a classic hot pot meat.

Taiwanese pork collar. Marbling is evenly distributed like plum blossoms. Delicious meat, tender and moderately chewy, not tough or greasy.

Boneless chicken thigh slices. Thick, tender, and smooth texture. Does not easily overcook, retaining the chicken's sweet juices.

Wild-caught lobster. Firm and chewy meat, with sweet and fresh seafood flavor. Cooking it in hot pot enhances the soup's flavor.

Peeled crab leg meat. Easy to eat. Delicate and sweet meat, suitable for quick simmering.

Fresh fish paste. Delicate and smooth texture. Can be cut and cooked in the pot, becoming tender and chewy after cooking.

Fresh squid (medium squid). Thick and chewy texture. Simmer briefly until curled, then eat. Crisp and sweet texture.

Boneless sea bass slices. Tender and white meat. The skin is rich in collagen, and the fish meat is fresh without any muddy taste.

Fresh clams. Plump and fresh meat. The broth becomes extremely sweet after boiling, a great ingredient for enhancing soup flavor.

Dory fish (Basa) slices. Tender and boneless, with a smooth texture. Suitable for elderly and children, does not easily break apart when cooked.

Sashimi-grade large scallops from Japan. Thick and sweet meat. It is recommended not to overcook; the best texture is semi-cooked, tender and juicy.

Oysters in the shell. Plump and tender meat. Rich seafood flavor after simmering, smooth texture.

Fried thin tofu skin rolls. Only need to simmer for a few seconds in the pot. Crispy outside, chewy inside, absorbs broth very easily.

Extremely thin tofu skin, paper-like. Cooks instantly in the pot. Delicate and smooth texture, full of bean flavor.

Made from fresh tofu skin rolls. Rich layers of texture and bean flavor. Suitable for absorbing mala broth.

Unfried fresh tofu skin. Tender and smooth texture. Absorbs the essence of the broth thoroughly, a common hot pot ingredient.

Fried tofu skin. Chewy texture and absorbs broth well. Suitable for simmering in spicy broth to absorb flavor.

Shrimp paste made from fresh shrimp, retaining the texture of shrimp pieces. Sweet, tender, and chewy after cooking, a popular hot pot ingredient.

Paste made from cuttlefish, with a chewy and fresh texture. Can be portioned into the pot as desired.

Black cuttlefish paste with squid ink. Unique and fresh flavor. Firm and chewy texture, visually striking.

Dumplings with a skin made from fish paste, filled with pork. Thin skin and fresh filling, smooth and chewy texture.

Outer skin mixed with shrimp or fish paste, filled with shrimp meat. Rich umami, chewy texture.

Fish ball filled with fish roe. The roe bursts in your mouth when bitten, offering a rich and fun texture. Be careful of the heat.

Twice-fried dough sticks. Especially crispy texture. Usually dipped briefly in mala hot pot to absorb the broth. Crispy outside, soft inside, excellent flavor.

Dumplings with a thin skin made from egg batter, wrapped around a meat filling. Full of egg aroma and meat freshness, a traditional hot pot item.

Konjac product in block or knot form. Chewy and springy texture. Low in calories and does not absorb oil easily, refreshing texture.

Duck meatballs. Firm and chewy texture. Unique duck aroma, juicy and delicious after cooking.

Traditional Fuzhou snack. Thin skin, large filling. The skin is made from minced meat. Crispy and tender texture, full of umami.

Meatballs with Yilan's specialty Sanxing scallions. Rich scallion aroma, sweet and juicy meat. Full of scallion flavor when bitten.

Meatballs filled with mentaiko and cheese. Rich and stringy cheese, with a slightly spicy and fresh mentaiko flavor. Unique taste.

Beef balls filled with rich cheese. They burst with cheese when bitten after cooking. Combines beef aroma with creamy flavor. Be careful of the heat.

Meatballs infused with truffle aroma and cheese. Luxurious and rich flavor, chewy texture.

Meatballs containing pieces of octopus and scallions. Sweet and chewy seafood flavor. Delicious.

Imitation lobster-flavored fish balls. Chewy and sweet texture. A popular hot pot ball.

Pork meatballs with chopped shiitake mushrooms. Firm and chewy texture, with the unique aroma of shiitake mushrooms and the sweetness of pork.

Cod paste outer skin filled with mala filling. Spicy soup flows out when bitten, intensely flavorful and satisfying.

Sichuan-style small meatballs, usually containing Sichuan peppercorns and other spices. Must be cooked in the pot. Soft and flavorful, absorbs broth well for enhanced taste.

Fresh Chinese cabbage (Napa cabbage). Crisp and sweet texture. Releases vegetable sweetness when cooked in hot pot, balancing the richness of the broth.

Romaine lettuce. Crisp and refreshing texture. Can be eaten after a quick simmer, refreshing and degreasing.

Long, rope-like vegetable. Unique crisp texture. Eat after a quick simmer to retain its crispness.

Broad-leafed cabbage. Becomes very absorbent after cooking, tender and sweet. Suitable for all soup bases.

Crispy mushroom with rich nutrients. Maintains its crispness even after prolonged cooking, adding texture to the hot pot.

Long, white, tender mushroom. Smooth and crisp texture. A must-have hot pot ingredient, very popular.

White, round mushrooms. Delicate and tender texture. Mild and elegant flavor, suitable for absorbing broth.

Clustered brown mushrooms with a faint crab aroma. Crisp and tender texture, delicious flavor.

Specialty dry mixed noodles from Yibin, Sichuan. Oily and dry, named for igniting when lit. Numbing, spicy, and fragrant flavor with chewy noodles and rich toppings.

Flavorful rice dish, usually served with special sauce and meat. Rich flavor, whets the appetite.

Rich beef noodle soup with tender beef slices. Noodles absorb the broth, flavorful and delicious.

Wide noodles made from kudzu starch. Chewy and transparent texture. Very smooth after cooking, suitable for hot pot.

Handmade noodles. Chewy texture. Absorbs the soup flavor thoroughly after cooking.

Specialty rice noodles from Liuzhou, Guangxi, served with pickled bamboo shoots and other toppings. Features a unique sour, pungent, fragrant, and spicy flavor with a smooth and chewy texture.

Classic Sichuan dish with pickled cabbage and fresh fish slices as main ingredients. The broth is sour and spicy, the fish slices are tender, and the aroma is enticing.

Tofu braised in a rich crab roe sauce. Tender and rich texture, with an appealing golden color and full of umami.

Famous Sichuan dish. Beef slices are blanched in spicy broth, then hot oil is poured over to activate the Sichuan peppercorn and chili aroma. Numbing, spicy, fresh, and fragrant, with tender meat.

Similar to boiled beef, but with fish slices. The fish is tender, immersed in bright red spicy broth, with an enticing aroma.

Traditional Sichuan braised beef. Black outside, red inside. Dry, fragrant, and chewy texture with rich braising flavor. Unique taste.

Sichuan cold dish. Cooked chicken pieces drizzled with rich red oil chili sauce. Combines numbing, spicy, fresh, fragrant, and tender flavors.

Thinly sliced white meat and cucumber slices are hung on a rack and air-dried. Served with garlic chili sauce. Unique presentation, refreshing and not greasy.

A well-known Sichuan dish. Tender tofu with a spicy, numbing, fresh, and hot sauce. An excellent dish to pair with rice.

Crispy fried fries served with luxurious truffle sauce. Rich aroma, a popular appetizer.

Crispy fried chicken balls, crispy outside and tender inside. Tossed with Sichuan peppercorn and chili seasoning, it has a crispy, slightly numbing flavor, perfect with drinks.

Fried shrimp balls, with a molten salted egg yolk filling (lava). Crispy outside, bursting with filling inside, a delightful mix of salty and sweet.

Japanese fried shrimp. Light and crispy batter with sweet and fresh shrimp meat. Served with a special dipping sauce, it has a crispy and fluffy texture.

Taro balls filled with salted egg yolk lava. Creamy taro and savory egg yolk combine perfectly, rich texture.

Extremely crispy fried fish skin coated with salted egg yolk (golden sand). Crispy and addictive, with a rich salty and savory flavor.

Stir-fried water shield with salted egg yolk. The water shield is crisp, and the salted egg yolk adds a sandy texture and savory flavor.

Chinese sausage made with Huadiao wine. Fragrant with wine when grilled or fried. Firm and sweet texture.

Cleaned and braised pork large intestine (fatty intestine) with rich flavor. Cooked until tender and smooth in the spicy mala broth, with abundant fat.

Beef tendon rich in collagen. Requires a longer cooking time. After thorough cooking, it becomes tender, chewy, and very flavorful.

Beef tripe, with a rough, towel-like surface. Follows the "seven up, eight down" dipping principle for an extremely crispy and tender texture.

Honeycomb tripe. Thick and chewy texture. The honeycomb structure absorbs soup easily, becoming more flavorful with chewing.

Classic local Taiwanese lager beer. Unique malt aroma, crisp and refreshing taste.