Bà wèi jiāng mǔ yā (Hépíng diàn) bù jiēshòu dìng wèi

A classic winter tonic hot pot from Taiwan. Duck meat is stir-fried with plenty of old ginger and black sesame oil, then stewed with rice wine and Chinese medicinal herbs. The broth is rich and warming, with a spicy ginger flavor. Recommended to be eaten with special fermented bean curd sauce.

Sliced meat from the duck leg. Meat is firm and chewy, can be eaten after cooking in the pot.

Also known as chicken testicles (Ji Fo). Tender like tofu, with a bursting, rich texture when bitten. Considered a nourishing ingredient in Taiwanese food culture.

A platter containing various offal parts such as duck gizzard, duck heart, and duck liver. Allows you to taste the springy and tender textures of different offal at once.

Cleaned duck intestine. Crispy texture, recommended to quickly blanch in boiling soup to avoid overcooking and hardening.

Duck heart. Firm and elastic texture, rich flavor.

Duck gizzard, the muscular part of the duck's stomach. Very crispy, springy, and chewy texture.

Duck liver. Delicate and tender texture, creamy when cooked, with a unique offal aroma.

Small pork meatballs. Springy and juicy texture, a common hot pot ingredient.

A cake made from glutinous rice mixed with animal blood and steamed. Soft and sticky when cooked, with a light rice aroma and umami.

Frozen tofu with many internal pores. Absorbs a lot of soup when cooked, with a sponge-like juicy texture.

Fresh tofu skin, not deep-fried. Smooth and delicate texture, full of soybean aroma.

Solidified duck blood cubes. Jelly-like smooth texture, juicy inside when cooked, an excellent pairing for sesame oil broth.

Deep-fried tofu skin rolls (Xiang Ling Juan). Absorbs soup easily after a quick blanch, with a soft texture and the aroma of frying.

Also known as 'Beauty's Legs'. Tender and crisp texture, sweet flavor.

Cut sweet corn. Plump and sweet when cooked, adds sweetness to the broth.

Tender young corn cob. Crisp and sweet texture, can be eaten whole.

Slender white mushroom. Crispy and smooth texture, easily absorbs soup.

Fresh Shiitake Mushroom. Thick flesh, rich aroma, tender when cooked.

Thick and firm mushroom. Q-like texture, similar to abalone.

Uniquely shaped mushroom. Firm and delicious texture, easily absorbs soup, often used as a meat substitute.

Deep black edible fungus. Crisp texture, rich in collagen.

Cabbage. Crisp and sweet leaves, becomes soft and releases sweetness into the soup after prolonged cooking.

Green broccoli. Soft and tender when cooked, absorbs the essence of the broth.

A winter-limited vegetable. Has a unique herbal aroma and is a popular vegetable for hot pot.

Fukui lettuce. Crisp and tender texture, can be eaten after a quick blanch.

Long, rope-like vegetable. Very crisp and refreshing texture, retains crispness even after cooking.

White noodles mixed with rich sesame oil and minced garlic. Smooth and fragrant texture, an essential staple when eating Ginger Duck.

Boiled edamame in pods, often served as an appetizer. Seasoned with black pepper, refreshing taste.