Wang Jiao Mini Stone Hot Pot

Pork neck using evenly marbled meat, paired with a stone hot pot broth stir-fried with sesame oil and onions, rich aroma.

Sirloin beef with less fat, firm texture, excellent flavor when cooked in rich stone hot pot broth.

Premium lamb slices, tender and fresh, with the stir-fried aroma of stone hot pot, unique flavor.

Smoked bacon pork, rich in fat, adds a unique aroma to the broth when cooked.

Premium pork belly with alternating layers of fat and lean meat, smooth texture, fat melts into the broth, delicious.

Richly marbled bacon beef, tender and juicy, perfect for those who love the aroma of fat.

Tender lamb with fine texture and no gamey smell, tender and fresh, a top choice for lamb lovers.

Platter of five selected seafood, the broth becomes sweeter after cooking the seafood.

Selected American snow beef, evenly marbled like snowflakes, tender texture, melts in your mouth.

Premium Angus beef short rib, extremely tender and juicy with rich marbling, the ultimate beef experience.

Surf and turf platter with abundant seafood and pork slices, satisfying the desire for both seafood and meat at once.

Surf and turf combination with seafood and beef or lamb, generous portion, suitable for gourmets who enjoy diverse textures.

Luxurious seafood platter paired with premium snow beef, offering the richest and most high-end hot pot experience.

A la carte premium Angus beef short rib, fresh and delicious meat.

A la carte American snow beef, fine marbling.

Firm and chewy jumbo shrimp.

Fresh squid, sweet and crisp.

A la carte bacon beef slices.

A la carte lamb slices.

Fresh oysters, plump and juicy, full of sea flavor.

Assorted vegetable platter, including various seasonal vegetables and hot pot ingredients.

Chewy small abalone, delicious.

A la carte sirloin beef slices.

A la carte premium pork belly slices.

A la carte premium lamb slices.

A la carte sirloin beef slices.

A la carte pork neck slices.

Boneless tilapia fillet, tender meat, suitable for hot pot.

Fresh clams, the broth becomes more delicious after cooking.

Handmade squid paste, with visible squid pieces, chewy and springy.

Handmade shrimp paste, fresh, sweet, and springy.

Scallops suitable for hot pot, usually processed, sweet and fresh.

Lobster-flavored hot pot ingredient.

Fried pork ribs, which absorb the broth after being cooked in the hot pot, tender meat.

Keelung specialty hot pot ingredient, steamed egg wrapped in sausage casing, unique texture like a macaron.

Fish balls filled with roe, with a bursting sensation when bitten.

Meatballs with a rich cheese filling.

Crab-flavored hot pot ingredient.

Common Japanese fish paste product.

Cod fish ball product with soup that flows out when bitten.

Chewy white fish balls.

Meatballs with chopped shiitake mushrooms, full of aroma.

Dumplings with egg skin wrapped around meat filling, a common hot pot ingredient.

Dumplings with fish paste skin and meat filling, smooth texture.

Dumplings with a meat paste skin, firm texture.

Soft and dense taro chunks.

Freshly diced tomatoes, can add a sweet and sour flavor to the broth.

Vibrant garlic sprouts, adding aroma.

Sweet corn segments.

Crisp and tender baby corn.

Fish paste and tofu product with Sanxing scallions.

Hot pot ingredient made of fish paste wrapped around mochi, chewy and soft.

Fresh shiitake mushrooms.

Thick king oyster mushrooms, springy texture.

Smooth Buna-shimeji mushrooms.

Seasonal leafy greens.

Diced luffa, sweet after cooking.

Crispy black fungus.

Enoki mushrooms.

Low-calorie and chewy konjac.

Diced pumpkin, sweet and soft after cooking.

Taiwanese specialty ingredient made of glutinous rice and pig's blood, chewy and soft.

Mini sausages, a common hot pot ingredient.

Fish paste-made sweet fish cake strips, chewy and soft.

Dumplings with a translucent, chewy skin and meat filling.

Quail eggs.

Fried tofu skin rolls, highly absorbent of broth.

Fried tofu skin.

Smooth duck blood chunks.

Frozen tofu, porous, easily absorbs broth.

Soft tofu or firm tofu.

Chewy udon noodles.

White rice.

Mung bean wide or thin noodles, delicious after soaking up the broth.

Eggs.

Carbonated beverage.

Lemon-lime flavored carbonated beverage.

Lactic acid bacteria beverage.

Local Taiwanese lager beer, refreshing and smooth.