A Cai Shu Cai Yang Rou Lu

Freshly sliced raw lamb. The meat is bright red and tender. Cooked in broth for a few seconds until it changes color. Tender and juicy texture, recommended with special dipping sauce.

Lamb belly with skin, boiled and sliced. The skin is chewy and the meat is tender, with evenly distributed fat, offering a rich and satisfying texture. Best enjoyed with a dipping sauce.

Lamb hot pot broth simmered with fresh heart of Chinese cabbage. The sweetness of the Chinese cabbage blends into the broth, making the lamb soup more refreshing and less greasy, with a delicate aroma.

Lamb hot pot based on kohlrabi (jie tou cai). Kohlrabi releases natural sweetness after cooking through, making the broth sweet. The lamb becomes even more delicious after absorbing the soup.

Lamb hot pot stewed with bitter melon. The slight bitterness of the bitter melon turns sweet and balances the richness, resulting in a refreshing and cooling broth with a unique flavor.

Broth simmered with a generous amount of garlic. The garlic becomes creamy after simmering, resulting in a rich and aromatic broth with a warming effect.

Lamb hot pot with plenty of ginger shreds. The spiciness of the ginger removes gaminess and warms the stomach, with a rich ginger aroma in the broth, perfect for cold weather.

Lamb hot pot with stewed daikon radish (cai tou). The daikon radish becomes tender and flavorful after stewing, resulting in a clear, sweet, and delicious broth – a classic flavor combination.

Lamb hot pot cooked with Chinese yam. The Chinese yam has a soft and creamy texture, and the broth is rich and smooth, offering a nourishing and healthy flavor.

Freshly sliced white eel. Delicate and white meat. Rich in collagen and fat, tender and sweet after cooking, with an elegant flavor.

A combination of lamb tail and lamb penis. Rich in collagen, with a chewy and springy texture. Often considered a nourishing ingredient, it tastes even better after being stewed until tender.

A precious seafood ingredient, usually referring to the eye of squid or cuttlefish. Scarce in quantity, with an extremely crisp and bouncy texture and rich umami.

Fresh lamb heart slices. Firm and elastic texture, crisp and tender after cooking, with no gamey smell.

Fresh tiger prawns. Plump and springy texture, sweet and delicious after being cooked in broth. A common hot pot ingredient.

Paste made from fresh cuttlefish. You can portion it into the pot yourself. After cooking, it's Q-tender and delicious, with discernible pieces of cuttlefish.

Fresh scallops (hotate). Tender and sweet meat. Ready to eat after a brief simmer, preserving its tender texture and oceanic freshness.

Fresh lamb liver slices. Rich in iron, with a tender and smooth texture. It's recommended not to overcook to maintain tenderness.

Fresh clams. Plump and tender after opening, enhancing the broth's umami.

Lamb bones, rich in marrow. Suitable for making broth. The meat around the bones is aromatic when gnawed, and the marrow can be sucked out with a straw.

Thinly fried bean curd rolls (xiang ling juan). They only need a few seconds in the pot to absorb the soup, offering a soft yet chewy texture with a rich bean flavor.

Lamb eye part. Rich in collagen and muscle around it, with a unique, chewy texture.

Traditional Taiwanese handmade mee sua (thin wheat noodles). Mixed with lamb oil or scallion and garlic seasoning. Smooth and delicate texture with a light noodle aroma. The best staple to pair with lamb hot pot.

Lamb shank braised for a long time. Rich in collagen, with chewy skin and soft meat, infused with savory braising liquid. Great for gnawing.

Braised lamb tendon and lamb ear platter. The lamb tendon is chewy with connective tissue, the lamb ear is crisp, seasoned savory and balanced. An excellent appetizer with drinks.

Shredded lamb tripe, blanched and then cold-dressed with spicy and sour seasonings. Crisp and appetizing texture, sour and refreshing, cuts through richness.

Classic stir-fry dish with plenty of ginger shreds and lamb slices stir-fried over high heat. The lamb is tender, the ginger is fragrant, with a rich flavor that pairs well with rice.

Stir-fried mustard greens (jia cai) with lamb slices. The unique slightly bitter and sweet flavor of mustard greens combines with the lamb's freshness, offering a crisp texture.

Stir-fried fresh lamb heart over high heat. Maintains the lamb heart's crisp and tender texture, seasoned savory and balanced, with no gamey smell.

Stir-fried lamb liver over high heat, usually with ginger shreds or scallions. Tender and smooth texture, precisely controlled heat, and full of aroma.

Stir-fried lamb kidney over high heat. Properly prepared with no off-odor, it has a crisp and refreshing texture, often seasoned with sesame oil or ginger shreds.

Rare and special part of the fascia, stir-fried over high heat. Extremely Q-tender and crisp texture, very chewy, a favorite among gourmets.

Not real mushrooms, but a processed ingredient made from cuttlefish skin. Crisp and chewy texture similar to jellyfish, stir-fried over high heat to absorb sauce, full of umami.

Stir-fried bitter melon over high heat. Retains the bitter melon's crispness and original flavor, refreshing and appetite-stimulating, with a slightly bitter and sweet aftertaste.

Stir-fried cabbage over high heat. Crisp and sweet texture with 'wok hei' (breath of the wok), a simple yet delicious vegetable dish.

Stir-fried mustard greens (jia cai). Crisp texture with a unique slightly bitter flavor, cuts through grease and aids digestion.

Fried egg with plenty of chopped scallions. Rich egg flavor, golden and crispy on the outside, tender on the inside, with a fragrant scallion aroma.

Fresh heart of Chinese cabbage stem. Boiled in hot pot broth, it has a crisp and juicy texture with natural sweetness.

Diced kohlrabi (jie tou cai). Becomes soft and tender after cooking, releasing natural sweetness, suitable for long cooking.

Fresh bitter melon chunks. Stewing in soup makes it mellow and sweet. The texture changes from crisp to soft, with a cooling effect.

Whole peeled garlic cloves. Simmered in the pot until tender, with a creamy texture like potatoes, enhancing the soup's aroma.

Freshly cut Chinese yam. Lightly blanched to retain crispness, or cooked longer until soft and creamy, with a smooth texture.

Diced daikon radish. Absorbs plenty of soup, with a tender and sweet texture, a classic hot pot side dish.

Shantung cabbage, a winter seasonal vegetable. Has a strong, unique aroma. Ready to eat after a light simmer, with a crisp and tender texture.

Fresh mustard greens (jia cai). A vegetable that holds up well to cooking. Crisp texture with a slight bitterness, absorbs the richness and umami of the broth.

Fresh cabbage leaves. Cooked until soft in the hot pot, releasing the vegetable's sweetness, with a tender and sweet taste.

Fresh celery segments. Usually added to the soup at the end for aroma, adding a special fragrance and crispness.

Fresh ginger shreds. Can be added to soup for a spicy flavor and warming effect, or enjoyed with dipping sauce.