21 Jin Huo Guo

Classic original broth hot pot. The broth is light and fresh, suitable for customers who enjoy the original flavor of the ingredients. Served with basic hot pot ingredients and meat slices.

Hot pot featuring seafood and tofu, with a broth that has the sweetness of seafood. The tofu is tender, suitable for pairing with a light broth.

Abundant seafood with fish fillets, the broth is full of oceanic flavor. The fish fillets are delicate, a great choice for seafood lovers.

Classic Taiwanese stinky tofu pot, with braised intestines and fermented stinky tofu. Rich and unique broth, a distinctive Taiwanese flavor hot pot.

Hot pot with tender duck blood and stinky tofu. The broth is spicy and rich, the duck blood is full of soup, and the texture is smooth.

Broth simmered with Taiwanese special satay sauce as the base. Rich and savory flavor, with the aroma of flatfish and dried shrimp, very appetizing with rice.

Traditional nourishing hot pot, stir-fried with black sesame oil and rice wine. The broth is fragrant, suitable for cooler weather, warming the stomach and body.

Nourishing broth simmered with various Chinese medicinal herbs. With a light herbal aroma, the broth is sweet and mellow, nourishing and healthy.

Broth simmered with various vegetables and mushrooms, light and not greasy. Full of natural sweetness from vegetables, healthy and burden-free.

Hot pot where ingredients are stir-fried with onions, garlic, and other seasonings before adding broth. The broth has rich layers and a strong aroma, a classic way to make stone pot.

Spicy and numbing broth, with processed pork intestines. The intestines absorb the spicy broth, with a chewy and flavorful texture, suitable for those who like rich flavors.

Sichuan flavor, the broth is numbing but not bitter, spicy but not dry. Uses Sichuan peppercorns and various spices, presenting authentic numbing, spicy, fresh, and fragrant flavors.

Hot pot prepared for vegetarians, with a light broth and a variety of fresh vegetables and vegetarian ingredients.

Vegetarian hot pot based on tomatoes, appetizingly sweet and sour, rich in vegetables.

Rich Japanese curry broth, mild aroma. Suitable for pairing with meat slices and white rice, unique flavor.

Broth simmered with Korean kimchi, sour and spicy. The fermented sourness and spiciness of the kimchi make the soup very appetizing.

Famous Korean hot pot with abundant ingredients, usually including ham, sausage, instant noodles, and cheese. Rich and slightly spicy broth, generous portion.

Broth made with plenty of tomatoes, naturally sweet and sour. Rich in lycopene, fresh taste, suitable for those who like fruit and vegetable broths.

Thai Tom Yum Goong broth with a Southeast Asian flavor. A combination of sour, spicy, and aromatic. Uses lemongrass, kaffir lime leaves, and other spices, very appetizing.

Singaporean-Malaysian style laksa broth, blending curry spices with rich coconut milk. Smooth and rich texture, with a slightly spicy aroma.

Golden broth made with pumpkin. The broth is naturally sweet, with a rich pumpkin aroma, and a mellow, smooth taste.

Rich white broth based on milk, with added cheese slices for saltiness and richness. Full of milky flavor, widely loved.

Braised stinky tofu, uniquely aromatic and juicy. Can be eaten directly, a common Taiwanese snack.

Braised duck blood, with a smooth, jelly-like texture and braised flavor. A popular cooked item in hot pot restaurants.

Assorted hot pot ingredients, including fish dumplings, swallow dumplings, and fish roe rolls.

Assorted hot pot ingredients, including meatballs, crab sticks, and rice blood cake.

Assorted vegetable combination, including enoki mushrooms, corn, and shiitake mushrooms.

Assorted ball combination, including lobster salad balls, fish roe balls, and mushroom balls.

Sliced lamb for hot pot.

Sliced beef for hot pot.

Sliced pork for hot pot.

Pork intestines, with a chewy and springy texture.

Fresh shrimp.

Sliced tilapia fillet, tender meat.

Fish paste product filled with fish roe, with a bursting texture when bitten.

Balls filled with lobster salad.

Hot pot ingredient filled with rich cheese.

Fish paste product or balls with basil, with a special aroma.

Imitation crab meat made from fish paste.

Long fish paste product containing fish roe.

Mini sausages, a common hot pot ingredient.

Quail eggs.

Fish paste product in strip or slice form, with a chewy and soft texture.

Rice blood cake, a traditional ingredient made from glutinous rice and animal blood.

Raw duck blood, suitable for cooking in hot pot.

Fried bean curd sheets, which absorb soup well.

Frozen tofu, with a sponge-like interior that easily absorbs soup.

Triangular tofu.

Fermented stinky tofu.

Regular pressed tofu.

Dumplings with egg skin and minced meat filling.

Dumplings with fish paste skin and filling, with a chewy texture.

A type of meat dumpling with thin skin and abundant filling, common in hot pot.

Meatballs with shiitake mushroom chunks, unique aroma.

Fish paste balls.

Meatballs made from pork, with a firm and springy texture.

Green broccoli.

Crispy vegetables, a must-have for hot pot.

Sweet corn segments.

Black fungus, with a crisp and tender texture.

Fresh shiitake mushrooms.

White, long, slender mushrooms, with a smooth and crisp texture.

Diced taro, becomes soft and creamy after prolonged cooking.

Fresh leafy vegetables.

Kelp tied in knots, with a chewy texture.

Vegetables with a unique aroma.

Thick noodles, with a chewy and smooth texture.

Instant noodle block, suitable for cooking in hot pot.

Fine vermicelli made from mung bean starch, absorbs soup.

White rice.

Fresh eggs.