Ya Xiang Shi Tou Huo Guo (Xi Men Zong Dian)

This is the base fee for stone hot pot. The staff will stir-fry ingredients like onions and special sauces in a stone pot on-site to create a rich and aromatic soup base, then add broth.

Fresh shiitake mushrooms. Stir-fried with onions in a stone pot, it can bring out a rich mushroom aroma and add umami to the soup base.

Dried squid slices. It is the soul ingredient for stir-frying in stone hot pot. After stir-frying in hot oil, the aroma is overflowing, making the soup base richer and more delicious, with a chewy texture.

Freshly cut green garlic sprouts. Added during the stir-frying process, its unique pungent aroma can greatly enhance the layers of the soup base. It is also delicious after softening.

Thinly sliced beef. Cooked in boiling hot pot soup for a few seconds, tender texture, full of beef aroma.

Popularly flavored sliced pork. Moderate fat and lean ratio, tender and not dry after cooking, a classic choice for hot pot meat.

Sliced lamb. It has a unique lamb aroma, suitable for diners who like the flavor of lamb. It is fresh and delicious after boiling.

High-quality pork from the neck area, with even fat distribution. Crisp and springy texture, fresh and sweet meat, a more premium pork choice.

Free-range chicken, with firm and elastic meat. Does not easily become dry even after long cooking, chewy skin and tender meat, allowing you to taste the natural sweetness of chicken.

Fresh white shrimp. The meat is firm and springy, turns red after cooking, and tastes sweet.

Fresh clams in the shell. The juice released after boiling makes the hot pot soup more delicious. The meat is plump and savory.

Fresh, plump oyster meat. Tender and juicy texture, full of oceanic freshness. It can be eaten after a light boil, do not overcook.

Usually refers to the cartilage or trachea of squid or cuttlefish. After cooking, it has a crisp texture and is very chewy, with a unique mouthfeel.

Sliced tilapia, boneless and with fine meat texture. Light and tender texture, suitable for those who like fish but dislike picking bones.

Fresh cuttlefish slices. Chewy and springy texture, fresh and delicious taste, lightly blanched to maintain optimal texture.

Pre-braised large intestine. Heated in hot pot, tender and flavorful, with the savory aroma of braising liquid, becomes more fragrant with chewing.

Fin meat of squid. The meat is thicker than the body part, with a more crisp and chewy texture.

Essential hot pot vegetable. Absorbs soup after softening, with a sweet, tender, and mushy texture, very refreshing.

Common green vegetable with spoon-shaped stems. Crisp texture, with a light vegetable aroma, can be eaten after a quick blanch.

Long, white mushroom. Smooth and crisp texture, easily absorbs soup, a popular vegetable for hot pot.

Tender ears of corn. Crisp and sweet texture, with a light corn aroma, the whole cob is edible.

Black, sliced fungus. Crisp texture, remains crisp even after prolonged cooking, rich in collagen.

Green broccoli. Soft and tender texture after cooking, the florets absorb the essence of the soup base.

Long, thin, string-like vegetable. Very crisp and unique texture, maintains its crispness after a quick blanch, with a light lotus fragrance.

Steamed white rice. Chewy texture, suitable for pairing with rich hot pot ingredients and soup bases.

Transparent mung bean vermicelli. Absorbs soup very easily, with a smooth and elastic texture after cooking.

Taiwan's unique instant noodle block. After cooking in hot pot, the noodles absorb the soup, with a chewy texture. It is a must-order staple for many people eating hot pot.

Thick Japanese noodles. Smooth and chewy texture, adds a sense of fullness when cooked in hot pot.

Tofu that has been frozen, with a honeycomb-like structure inside. It absorbs soup very easily and has a bursting juice texture when bitten.

Traditional ingredient made from a mixture of glutinous rice and pork blood. After cooking, it has a soft, sticky, and glutinous texture with a unique rice aroma.

Strip-shaped food made from fish paste. Soft, chewy, and sweet texture, slightly expands after cooking, a classic hot pot ingredient in Taiwan.

Fried bean product. It softens after being cooked in hot pot and absorbs a lot of soup, with a rich bean flavor.

Smooth and tender duck blood cubes. Texture is as delicate and smooth as jelly, juicy inside when bitten.

Meatball made from pork. Firm and chewy texture, full of juice and umami when bitten.

Dumplings with minced meat filling wrapped in fried egg crepes. The egg crepes are rich in aroma, and the filling is fresh and juicy.

Made by pouring egg liquid into sausage casing, shaped like sausage. After cooking, it is as tender and smooth as steamed egg, usually eaten in slices, with a unique texture.

Springy fish balls with a golden outer skin. Crispier and chewier than regular fish balls, with a sweet fish flavor.

Meatball containing scallop shreds or scallop flavor. Fresh and delicious taste, with a distinct oceanic sweetness.

Stuffed hot pot meatball with a sweet lobster salad filling. Bursts with filling when bitten after cooking, rich and smooth texture, be careful of the heat.

Small German sausages. Crisp, tender, and savory texture, one bite at a time, a very popular hot pot ingredient.

Block-shaped food made from a mixture of fish paste and tofu. The texture is between tofu and fish balls, both tender and with a fishy freshness.

Imitation crab meat product made from fish paste. The shreds are distinct after cooking, with a tender and sweet flavor.

Specialty meatball with a meat paste outer skin and seasoned meat filling. Crisp and springy texture, thin skin and abundant filling, unique flavor.

Hot pot ingredient similar to dumplings, with thin and smooth skin. The filling is usually seasoned pork, with a fresh and delicious taste, easy to eat.

The skin is semi-transparent and chewy, similar to mochi texture. The filling is usually savory minced meat. The texture is rich and layered, chewy outside and fragrant inside.

Hot pot ingredient with fish roe wrapped inside. The fish roe pops when bitten, full of umami and rich in layers.

Cubed taro. After cooking through, it becomes powdery and dense, with a rich taro aroma, and the soup base becomes slightly thicker.

Sliced sweet corn. Plump kernels after cooking, sweet and juicy, adds sweetness to the soup base.

Small clusters of mushrooms. Crisp and tender texture, light and fresh flavor, suitable for all kinds of soup bases.

Small quail eggs. The egg white is chewy and the yolk is dense after cooking, perfect for one bite.

Meatballs with cheese filling. After cooking, the filling melts, and a rich cheese flows out when bitten, with a fragrant and rich flavor.

Pork meatballs mixed with taro chunks. It has the elasticity of meatballs and the soft taro particles, with a unique aroma.

Ribs that have been fried and then boiled. The skin softens after absorbing soup, the meat is marinated and flavorful, with the aroma of bones.

Fish balls with fish roe filling. Springy texture, the filling bursts with fish roe umami when bitten, rich in layers.

Dumpling with a fish paste skin and meat filling. Thin and durable skin, smooth and delicious texture, shaped like a yuanbao (gold ingot).

High-quality imitation crab meat stick. The texture is closer to real crab meat, with distinct shreds and a sweet flavor.

Fish paste product shaped like a crab claw. Unique in appearance, with a firm and sweet texture, just like eating a crab claw.

Specially processed scallop-flavored ingredient. It has a caramel color on the outside, a sweet and fresh taste, and a unique aroma.

Shellfish ingredient similar to scallops. Tender and sweet texture, can be eaten after a light boil, shaped like a kidney.

Whole scallop meat. The meat is plump, fresh, and delicious, with a tender texture and full of sea flavor.

Processed intestine part. Very crisp and chewy texture after cooking, suitable for those who like crunchy ingredients.

One of the stomach parts of a cow. The surface has many fine, thorn-like protrusions. It has a crisp texture, is suitable for quick boiling, and has a strong ability to absorb soup.

Famous handmade fish dumpling brand from Keelung. Chewy skin and fragrant filling, better texture than regular machine-made ones, does not break easily when cooked for a long time, excellent flavor.

Shrimp paste made from fresh grass prawns. Usually needs to be slid into the pot with a spoon to cook into shrimp balls. The texture is fresh, sweet, and springy, with real shrimp meat.