Ba Wei Jiang Mu Ya (Min Quan Dian) Bu Jie Shou Ding Wei

A representative winter pot dish for nourishing the body in Taiwan. Stewed with red-faced duck, plenty of old ginger, sesame oil, and rice wine. The broth is rich and spicy, with a warming effect; the duck meat is firm and chewy, recommended to be dipped in fermented bean curd sauce.

Also known as 'chicken Buddha' (chicken testicles), a traditional high-grade nourishing ingredient. Thin and tender outer skin, with an inner texture as soft and smooth as tofu, with a bursting sensation when bitten, and no gaminess.

Small pork meatballs. Springy and juicy texture with rich meaty flavor. Does not easily break when cooked for a long time, becoming even more delicious after absorbing the broth.

A type of bamboo shoot also known as 'beauty's leg'. Delicate and tender texture with natural sweetness, crisp texture.

Quail eggs, small and bite-sized. The egg white is Q-tender and the yolk is smooth and rich after cooking.

Cut sweet corn. Plump and sweet kernels. Adding to the pot stew enhances the natural sweetness of the broth.

Tender young corn. Crisp and refreshing texture with a light corn aroma and sweetness, it's palate-cleansing and refreshing.

Long, white mushroom. Crisp texture, easily absorbs the essence of the broth, a common hot pot ingredient.

Translucent gelatinous ingredient, tasteless on its own. Very elastic and chewy texture, absorbs the broth's aroma and is low in calories.

Thick and firm mushroom. Springy texture similar to abalone, with a unique almond aroma. Maintains its texture even after long cooking.

Frozen tofu with a porous, sponge-like interior. Absorbs broth extremely well, and overflows with Ginger Duck broth when bitten.

Usually refers to knotted konjac or similar products. Q-tender and chewy texture, easy to pick up, suitable for long cooking.

Fresh shiitake mushrooms, thick flesh. Rich mushroom aroma, tender and juicy texture.

Dark brown edible fungus. Crisp texture, rich in collagen, and highly nutritious.

A precious mushroom covered in velvety filaments. Tender texture similar to meat, excellent flavor when soaked in broth.

Taiwan Red Label Rice Wine. Added to the broth to enhance freshness and aroma; the alcohol evaporates when boiled, leaving sweetness. Offers different addition service methods to choose from.

Sliced meat from the duck leg. The meat is more tender and springy than duck breast, suitable for hot pot.

Cleaned duck intestines. Extremely crisp texture. Recommended to quickly blanch in boiling broth until curled, then consume for the best texture.

Duck Heart. Firm and springy texture with a unique offal aroma, no gaminess.

Duck Gizzard (muscular stomach). Well-developed muscle tissue, hard and crisp texture, very chewy.

Duck Liver. Tender and powdery texture, becoming smooth and rich when cooked.

A platter containing duck hearts, duck livers, duck gizzards, duck intestines, and other offal. Enjoy a variety of textures and flavors at once.

Traditional cake made from glutinous rice and fowl blood. Soft and glutinous texture with rice aroma, becomes sticky and smooth after long cooking.

Head Cabbage. An essential vegetable for Ginger Duck hot pot. Long cooking releases sweetness, making the broth more mellow and smooth.

Broccoli. Crisp and tender texture, the florets absorb the broth.

Winter-limited vegetable, possibly baby napa cabbage or a specific variety of Chinese cabbage. Green leaves, delicate and sweet texture.

Essential winter hot pot vegetable. Has a unique plant aroma, cooks very quickly, and has a smooth texture.

Long, rope-like vegetable that grows in water. Crisp and refreshing texture with a light lotus fragrance. Do not overcook.

Restaurant's signature tofu skin roll. Rich layers, smooth texture, and strong soybean aroma. A popular ingredient.

Unfried wet tofu skin. Delicate and smooth texture, allowing you to taste the natural soybean aroma.

Boiled thin noodles mixed with sesame oil and fried shallots. Fragrant and typically eaten as a main dish, not cooked in the pot.

Edamame in pods, usually seasoned simply with black pepper and salt. Refreshing taste, suitable as an appetizer while waiting for your meal.

Marinated clams. Salty and fresh flavor, rich in garlic aroma. A classic Taiwanese cold appetizer, suitable to pair with drinks.