Bangkok Hong Chang Xing Copper Pot Shabu

Traditional Old Beijing-style hot pot, using a unique copper pot heated by charcoal. The soup base is usually light, designed to highlight the freshness of the lamb. Best enjoyed with sesame paste dipping sauce.

Clear broth base simmered with various medicinal herbs. Delicious and nourishing. The soup is clear and has a mild taste. Suitable for those who don't like spicy food.

Classic Sichuan-style hot pot base, stir-fried with beef tallow, chili peppers, and Sichuan peppercorns. The soup is bright red with a rich, numbing, and spicy flavor. Ideal for cooking offal and meats.

Mother-child pot design, with a clear bone broth in the center and other flavors around. The bone broth is rich, white, and nutritious. Allows you to enjoy two flavors simultaneously.

A hot pot base primarily made with lamb spine (lamb scorpion), where meat is eaten first, followed by vegetables. The lamb is tender and flavorful with a rich soy sauce aroma. A hearty and substantial dish.

Additional soup base for the hot pot. Used when the soup level decreases during the meal.

Adding charcoal to the copper pot to maintain the hot pot's temperature. Ensures the broth remains continuously boiling.

Beef tripe quickly blanched and then mixed with chili oil, Sichuan peppercorn oil, and other seasonings. Crisp texture, with a numbing, spicy, and fresh flavor. An appetizing cold dish.

A classic combination of soft tofu and preserved egg, with a special roasted chili sauce. The tofu is smooth, the preserved egg is savory, and it has the unique smoky flavor of roasted chili. Rich and layered texture.

Assorted beef offal (like tripe, heart, etc.) cooked and sliced, mixed with spicy seasonings. Chewy texture, spicy flavor. Suitable as a side dish with drinks.

Fresh cucumber smashed and mixed with minced garlic, vinegar, and sesame oil. Crisp and refreshing, with a rich garlic flavor. An excellent choice to cut through richness.

A lamb dish with Shaanxi-North characteristics, using lamb from the Mízhī region. The meat is tender and free of gamey smell, possibly served with millet. Unique flavor.

Cooked lamb offal slices, retaining original flavor. Tender and soft, usually served with dipping sauce. Allows you to taste the natural freshness of the ingredients.

Fresh cherry tomatoes mixed with sugar or a special sauce. Sweet and sour, juicy, and refreshing. Perfect as an appetizer or to cleanse the palate after a meal.

Pickled garlic cloves, semi-transparent in color. Sweet and sour taste, without the pungent flavor of raw garlic. A traditional side dish for hot pot, aids digestion.

House-made pickled radish slices. Crisp texture, with a balanced sweet and sour taste. A refreshing side dish.

Shredded kelp mixed with vinegar and chili. Crisp texture, with a sour and spicy appetizing flavor. Rich in iodine and other minerals.

Fresh, never frozen lamb shoulder, hand-sliced. Tender meat with a good balance of fat and lean, clear marbling. Tender and juicy after cooking.

Fresh lamb leg, hand-sliced. Mostly lean meat, firm and chewy. Suitable for diners who prefer lean meat.

Frozen sliced lamb, with a higher fat content. Fine texture, tender and smooth after cooking. A classic hot pot meat.

Fresh lamb liver slices. Powdery and delicate texture, rich in nutrients. Should not be overcooked to maintain tenderness.

Fresh lamb heart slices. Firm texture with a good chew. Delicious and without any off-putting smell.

Cleaned and sliced fresh lamb lung. Tender texture, tastes even better after absorbing soup. Usually served as a hot pot side dish.

Hand-pounded lamb meatballs. Q-bouncy and chewy texture, rich lamb flavor. Tender and juicy when cooked.

Part of the beef stomach, cut into strips or slices. Cooked using the 'seven up, eight down' method, resulting in a crisp texture. A classic must-order hot pot ingredient.

The honeycomb part of the beef stomach, with many small protrusions on the surface. Crisp and tender texture, absorbs soup extremely well. Only needs a few seconds of blanching in boiling soup.

Handmade beef balls with a firm texture. Springy and rich in beef flavor. Chewier than machine-made meatballs.

Dumplings made with lamb filling wrapped in egg crepes. The egg crepes are golden, and the filling is delicious. After cooking in hot pot, they absorb the soup and have a unique flavor.

Classic canned luncheon meat slices. Tender and savory. Tastes even better when heated, very popular.

Cleaned duck intestines. Quickly blanched in boiling soup, resulting in a crisp and refreshing texture. They become tough if overcooked, so timing is key.

Handmade meatballs made from fresh fish. White in color, with a delicate and smooth texture. Has the natural sweetness of fish.

Solidified duck blood cut into cubes. Tender texture like tofu, smooth and delicate when cooked. Commonly used in spicy hot pots.

Fresh shrimp on bamboo skewers. Convenient for cooking in hot pot. The shrimp meat is firm and sweet, ready to eat when it turns red.

Fresh squid slices or cuts. Q-bouncy and chewy texture, delicious flavor. Will curl up when cooked.

Cleaned bullfrog meat. White and tender, similar to chicken but more succulent. Excellent in spicy broth, absorbs flavor well.

Imitation crab meat product. Distinct shredded texture, sweet flavor. Best eaten after cooking until soft. A popular hot pot side dish.

Small quail eggs, usually pre-cooked and peeled. Heated in the hot pot, the egg white is tender, and the yolk is soft and flavorful.

Lamb slices quickly stir-fried over high heat with plenty of scallions. The lamb is tender, and the scallion aroma is rich. A classic Northern home-style dish with intense wok hei.

Duck intestines stir-fried over high heat with chili and other seasonings. The intestines are crisp and tender, with a spicy and stimulating flavor. Great with rice or drinks.

Fish slices cooked in a sour soup made from pickled vegetables. The fish is tender, and the soup is sour, appetizing, and slightly spicy. Usually served with bean sprouts and other vegetables.

Green peppers stir-fried until the skin wrinkles (tiger skin), then stir-fried with fermented black beans. Savory, slightly spicy, with a fermented bean aroma. A uniquely flavored vegetarian dish.

Lotus root strips, deep-fried or dry-fried until golden brown. Crispy on the outside and tender on the inside, with a savory and spicy flavor. Addictive like a snack.

Assorted lamb offal stir-fried with green garlic segments. The aroma of green garlic removes the gamey smell of lamb and enhances the savory flavor. Rich and varied texture.

Thick tofu skin (baipí) sliced and stir-fried with green garlic. The tofu skin is soft and chewy, absorbing the soup and garlic flavor. A home-style delicacy.

Lamb tripe sliced and seasoned with cumin and chili, served sizzling on a hot iron plate. The sound and aroma are enticing. Chewy texture with rich flavor.

Lamb slices stir-fried with a generous amount of cumin seeds and chili powder. Full of Xinjiang flavor, tender meat with a rich taste. A must-order for lamb lovers.

Stinky tofu served with a spicy chopped chili sauce. Smelly to smell, delicious to eat. Crispy on the outside, tender on the inside, with a savory, spicy, and fresh flavor.

Thinly sliced white radish. Becomes transparent and soft when cooked, with a mild sweet flavor. Aids digestion and cuts through richness.

Sliced winter melon. Soft and moist texture. Absorbs oil and flavor very well, suitable for hot pot.

Fresh potato slices. Soft and starchy texture when cooked. Rich in starch, provides a feeling of fullness.

Sweet corn cut into sections. Cooking it in the soup adds sweetness to the broth. Juicy and sweet when eaten.

Lotus root slices. Remain crisp when cooked, or become soft and starchy if cooked longer. Mild and slightly sweet flavor.

Fresh green spinach. Rich in nutrients and tender. Briefly blanched in soup.

Common leafy green vegetable with hollow stems. Crisp and tender texture. Popularly cooked in hot pot.

Vegetable with a special aroma. Very popular in Chinese hot pot. Tender and crisp texture, unique flavor.

Broad-leafed cabbage. Becomes very absorbent of soup when cooked, with a sweet flavor. A must-have vegetable for hot pot.

Lettuce vegetable with long, thin leaves. Crisp and tender texture, with a light fragrance. Should not be cooked for too long.

Small cabbage with yellow hearts. More tender and sweeter than regular napa cabbage. Excellent texture when cooked.

Aromatic herb. Often used as a seasoning or garnish, can also be cooked in hot pot. Loved by those who like it.

Long, thin white edible mushroom. Crisp and very chewy texture. Excellent for hot pot, commonly known as 'see you tomorrow'.

Mushroom with a light seafood flavor. Crisp texture, delicious taste. Enhances the umami of the broth when cooked in it.

Mushroom that is white all over. Delicate texture, tender and smooth. Mild flavor, suitable for all soup bases.

A precious edible mushroom with a net-like appearance. Crisp and refreshing texture, very delicious after absorbing soup. Known as the 'Queen of Mushrooms'.

Thick and meaty, with a texture like abalone. Firm and chewy, with an almond aroma. Holds up well to cooking and absorbs flavor.

Mushroom with a rich and unique aroma. Thick cap, tender and smooth texture. Adds a deep flavor to the soup base.

Black edible mushroom with a gelatinous texture. Crisp and refreshing. Rich in dietary fiber, known as a 'scavenger'.

Wide, flat sweet potato noodles. Become transparent and Q-bouncy when cooked. Very resistant to overcooking, ideal for absorbing spicy broth.

Long, thin mung bean vermicelli. Becomes transparent and smooth when cooked. Cooks quickly, best added to the pot last.

Dried tofu skin product, golden in color. After soaking and softening, it has a rich bean flavor and a chewy texture. Absorbs soup well.

Frozen tofu with a sponge-like interior. Absorbs a lot of soup when placed in hot pot. Juicy with every bite, be careful of the heat.

Tofu with a firmer texture. Richer bean flavor than soft tofu. Does not break easily even when cooked for a long time, with a solid texture.

Pressed thick tofu skin. Chewy texture with a rich bean flavor. Suitable for long cooking in hot pot.

Deep-fried tofu cubes with a golden crust. The interior is porous and absorbs soup easily. Has both bean and oil flavors.

Twice-fried fried dough sticks, making them crispier and harder. Briefly dip in hot pot for a texture that's soft outside and crispy inside, offering a unique experience.

Dumplings with a golden-brown crispy bottom, filled with delicious lamb. The skin is chewy, and it's juicy with every bite. Served in portions of 6.

Lamb soup base with vermicelli and lamb slices. The soup is fresh and delicious, and the vermicelli is smooth. A warming staple soup.

Clear noodle soup with slices of boiled lamb. Light flavor, highlighting the original taste of the lamb and the chewiness of the noodles.

Rich lamb offal soup served with a crispy or soft pancake. The pancake can be soaked in the soup, absorbing the broth and tasting excellent.

Noodles topped with braised, flavorful lamb chunks. Rich sauce, tender lamb. Salty, savory, and slightly sweet, very appetizing.