Xin Dian Mala Guo | Song Jiang Dian

Sirloin beef from New Zealand, with lower fat content and a chewy texture. Recommended to cook to medium-rare (70% cooked) to retain juices and texture.

US Choice grade beef belly, rich in fat, tender and smooth texture. Releases a rich aroma of fat after cooking, recommended medium (70% cooked).

Leaner fillet cut, the most tender and delicate meat. Recommended medium-rare (50% cooked) to enjoy its tenderness.

Shoulder cut beef, with a small amount of tender tendon in the middle, rich and layered texture. Recommended cooked to medium-rare (50% cooked).

Certified Black Angus beef, with even marbling. Recommended rare (30% cooked), tender and juicy meat.

Angus beef with fat distributed like snowflakes, melts in your mouth, rich beef flavor. Recommended medium-rare (50% cooked).

Top-grade Prime boneless short rib, rich and finely distributed marbling. Delicious and tender meat, recommended medium-rare (50% cooked).

Grain-fed beef tongue slices, with a unique crisp and springy texture. Briefly dip in the pot for a few seconds to enjoy its special crispness.

Taiwanese black pork, sweet meat with no gamey odor, firm and elastic texture. Cook until fully done.

Bacon pork slices with rich fat, tender texture, and a captivating fatty aroma.

Imported lamb from New Zealand, tender meat with a mild lamb flavor. Sliced thinly for easy cooking.

Lamb part with more fat, smooth texture, suitable for those who enjoy the aroma of lamb.

Fresh large shrimp, firm and springy meat, sweet flavor. Cook until red.

Fresh clams, which make the broth very sweet and savory when cooked. Plump and juicy meat.

Fresh oysters from Donggang, each one plump and juicy, full of oceanic flavor.

Fresh fish slices, delicate meat, suitable for a light dip in the hot pot to savor the original fish flavor.

Scallops from Hokkaido, with large, sweet adductor muscles, tender texture.

Sea bass meat is tender and elastic, with collagen in the skin. Smooth texture after cooking.

Smaller squid, crisp and springy texture, lightly blanched to maintain tenderness.

Small squid (todarodes pacificus) from Penghu, with thick, chewy, and intensely fresh meat.

Restaurant's specially braised large pork intestines, cleaned thoroughly with no odor. Becomes tender and flavorful after heating in the pot, with the aroma of the braising liquid.

Braised beef tendon, rich in collagen. Chewy and soft texture when heated.

Honeycomb beef tripe, soaked in rich braising liquid. Chewy and springy texture, becomes more flavorful with chewing.

Fried tofu skin, absorbs plenty of soup in the hot pot, tender and juicy texture.

Traditional fried dough stick, crispy texture. Best enjoyed after a few seconds of dipping in spicy hot pot, when it's half crispy and half soft.

Frozen tofu with a honeycomb interior, it absorbs soup exceptionally well. Dense and smooth texture.

Fish paste product, a specialty of Keelung, chewy and delicious, does not become mushy when cooked for a long time.

Dumplings containing fish meat in both the wrapper and filling, thin wrapper with fresh filling, smooth texture.

Golden egg crepes wrapped around meat filling, rich in egg flavor, a classic hot pot ingredient.

Tofu product, with a texture between tofu and tofu skin, absorbs soup well.

Japanese-style hot pot ingredient, with the sweet flavor of scallops, with a distinct shredded texture.

Pork meatballs mixed with taro chunks, springy texture with the softness and aroma of taro.

Low-calorie konjac product, crisp and refreshing texture, suitable for cutting through richness.

Meatballs made from duck meat, firm texture, unique duck aroma.

Handmade shrimp paste, you can scoop your desired size into the pot. Crisp and springy texture, with visible shrimp pieces.

Handmade squid paste, chewy texture, full of the sweet flavor of squid.

Exploding lava hot pot ball, with a sweet lobster salad filling inside, be careful of the heat.

Bright green broccoli, rich in nutrients. Becomes tender after cooking and absorbs the soup's flavor.

A must-have hot pot vegetable. When cooked for a long time, it releases natural sweetness, making the broth more delicious.

Common Taiwanese lettuce, crisp and refreshing texture, can be eaten after a light blanch.

Crisp and sweet cabbage, suitable for simmering in hot pot, becomes sweeter the longer it cooks.

Tender young corn, crisp and sweet texture, the whole cob is edible.

Thinly sliced white radish rolled, becomes transparent after cooking, sweet and tender texture.

Golden sweet corn segments, plump kernels, high sweetness, very popular.

Ripe tomatoes with a slightly sour flavor. Adding them to the broth enhances its sweetness and complexity.

Sliced zucchini (cucumber), becomes tender and juicy after cooking, with a refreshing taste.

Creamy pumpkin slices, the broth becomes rich and sweet after cooking until soft.

Soft and creamy taro chunks, a must-try for taro lovers. Recommended to cook longer until soft and creamy.

Tender and smooth luffa, very delicious after absorbing soup, with a sweet taste.

Dark green leafy vegetable, with a crisp stem and tender leaves, providing balanced nutrition.

Seasonal fresh vegetables, variety may vary.

Thick and meaty fresh shiitake mushrooms, unique aroma, tender texture.

Mushroom with a texture similar to abalone, crisp and springy, with a faint almond aroma.

Long, thin white mushroom, crisp texture, a common hot pot ingredient.

White and delicate mushroom, crisp, tender, and sweet, with no peculiar odor.

Clustered mushrooms, crisp texture, delicious flavor, suitable for various soup bases.

Crisp and tender black fungus, rich in dietary fiber, healthy and delicious.

Fragrant white rice, to be enjoyed with hot pot ingredients and broth, increasing satiety.

A must-have instant noodle for Taiwanese hot pot, absorbs soup when cooked, chewy, soft, and savory.

Thick, round udon noodles, smooth, chewy, and very springy.

Korean ramen noodles, resistant to overcooking with a chewy and springy texture, not easily softened.

Smooth and creamy panna cotta, rich in milk flavor, a refreshing dessert.

Layered French mille-feuille cake, with a delicate and rich texture and a captivating creamy aroma.

Rich chocolate dessert, with a balanced bittersweet flavor, a favorite for chocolate lovers.

Classic Taiwanese local beer, with a refreshing and smooth taste and malt aroma. Suitable for pairing with hot pot to cut through richness.

Famous international beer brand, with a light and refreshing taste and abundant carbonation.

Sweet and sour lemon tea, refreshing and thirst-quenching, suitable for after meals.

Beverage with apple aroma (possibly apple cider or sparkling drink), rich fruit flavor, balanced sweet and sour.