Ba Wei Jiang Mu Ya - Nei Hu Qi Jian Dian

A complete set menu for dining in. Features the signature Ginger Duck stew along with a variety of popular hot pot ingredients like meatballs, tofu skin rolls, mushrooms, and vegetables. Good for sharing.

A takeout-only set menu suitable for smaller groups. Includes the signature duck stew and assorted toppings.

A larger takeout set menu with extra duck meat (1.5 portions) and double portions of bean curd rolls. Ideal for larger gatherings.

A frozen takeout set featuring Lamb Hot Pot instead of duck. Comes with meatballs, bean curd rolls, and tofu. Ready to heat and eat at home.

The signature dish: Ginger Duck. Muscovy duck meat stewed with plenty of old ginger, sesame oil, and rice wine in a charcoal-heated clay pot. The broth is rich, aromatic, and warming. The meat is firm and flavorful.

Duck testicles, considered a nourishing delicacy in Taiwan. They have a very soft, creamy texture similar to silken tofu. Cooked in the hot pot.

A platter of mixed duck offal including heart, gizzard, and liver. Offers a variety of textures from crunchy to tender. Cook in the broth and dip in sauce.

Duck intestines. They are thin and become very crunchy when quickly blanched in the boiling broth.

Duck hearts. Firm and chewy texture with a rich meaty flavor.

Duck gizzards. Dense and crunchy muscle meat, prized for its texture.

Duck liver. Soft and creamy texture with a distinct, iron-rich flavor.

Signature small meatballs, likely made from pork or duck paste. Springy and juicy.

Fried bean curd skin rolls. They are airy and crispy initially but soak up the soup quickly, becoming soft and flavorful.

Fresh soybean sheets (yuba). Soft, smooth texture with a mild soy flavor.

Lion's Mane mushroom. A large, shaggy mushroom with a meaty texture often compared to seafood.

A specific type of tofu, likely firm or specially textured for hot pot.

Frozen tofu. The freezing process creates a honeycomb-like structure that absorbs the broth like a sponge.

Assorted mushroom platter. Includes Enoki, King Oyster, Shiitake, and Wood Ear mushrooms.

Enoki mushrooms. Thin, white mushrooms with a crisp texture.

King oyster mushrooms. Thick and fleshy with a firm bite.

Shiitake mushrooms. Aromatic and savory.

Wood ear mushrooms. Black fungus with a crunchy, gelatinous texture.

Baby corn. Sweet and crunchy.

Water bamboo shoots. Tender, crisp, and slightly sweet.

Rice blood cake, made from sticky rice and blood. Chewy and dense, similar to mochi.

Cabbage. A staple vegetable for hot pot that adds sweetness to the broth.

Taiwanese lettuce. Crisp green vegetable that cooks very quickly.

Seasoned vermicelli noodles. Thin wheat noodles tossed with oil and aromatics, served as a side dish to eat with the soup.

Pure rice wine. Often added to the boiling soup to enhance the flavor and aroma.

Drip chicken essence. A concentrated chicken extract consumed for health and vitality.

House-brand beer.

White water snowflake. A long, slender green vegetable with a distinct crunchy texture.