【Chì niú gē shàntóu huǒguō】Táiběi huǒguō ｜ shàntóu huǒguō ｜ Táiběi měishí ｜ xíngtiāngōng měishí ｜ wēntǐ niú zhōngshān qū měishí wǎnghóng tuījiàn

Hot pot base suitable for small group gatherings. Choose one soup base flavor. Includes basic broth, suitable for cooking various ingredients.

Hot pot base suitable for medium-sized group gatherings. Choose one soup base flavor. Includes basic broth, suitable for cooking various ingredients.

Hot pot base suitable for large group gatherings. Choose one soup base flavor. Includes basic broth, suitable for cooking various ingredients.

Premium Japanese A5 Wagyu beef slices, with marbling evenly distributed like marble. Extremely tender texture that melts in your mouth. Recommended to lightly dip in boiling broth for a few seconds before eating.

Taiwan-produced ribeye core beef slices, with a chewy texture and rich beef aroma. Suitable for diners who enjoy the original flavor of beef.

US imported ribeye beef slices, rich in marbling, tender and juicy. Aromatic when cooked in hot pot.

US boneless short rib slices, high in fat content and finely distributed. Smooth and tender texture, a popular choice for hot pot.

Flank steak from the shoulder area, with a higher proportion of lean meat but still tender. Firmer texture with rich juices.

Taiwanese fresh beef, limited daily supply, never frozen, maintaining the original sweetness and tenderness of the beef. Recommended to lightly cook until pink.

US beef slices rich in fat, with a tender and fatty texture. Rich fatty aroma after cooking, suitable for diners who prefer a smooth texture.

Beef slices from the flat iron cut, usually with a thin tendon in the middle, offering a chewy and springy texture. The meat is relatively lean.

Selected premium pork collar, with a good balance of fat and lean meat. Tender and not dry after cooking, it's a classic choice for hot pot.

Precious Matsusaka pork, with a crisp, tender, and springy texture, and a unique fatty aroma. It doesn't become tough even when cooked for a long time.

Australian imported lamb slices, tender meat with a mild lamb flavor. Suitable for cooking in rich satay broth.

Wild jumbo shrimp from Penghu, large in size. The meat is firm and springy, full of sweet freshness, a high-quality seafood ingredient.

White shrimp with a translucent shell, delicate and sweet flesh. Best for a quick blanch to maintain tenderness.

Wild-caught grass shrimp, larger in size, with a firm and chewy texture. Possesses a rich oceanic flavor.

Red-hued red angel shrimp, with soft and sweet flesh. Recommended not to overcook to maintain texture.

Fresh, plump oysters, full of oceanic freshness. Briefly blanch in the soup to serve, with a smooth texture.

Jumbo scallops, sashimi-grade, thick and sweet. Recommended to cook until half-done to retain the tenderness and sweetness in the center.

Wild squid from Nanfangao, with a springy and crisp texture. Sliced into rings and added to the hot pot, its freshness enhances the broth's flavor.

Wild baby squid from Keelung, smaller in size but rich in flavor. Tender texture, suitable for cooking whole or sliced.

Grouper slices from Kaohsiung, with rich collagen in the skin and delicate, elastic flesh. A premium choice for hot pot fish.

Coral Grouper from Pingtung, with delicious flesh and no muddy taste. The fish is tender and suitable for all ages.

Tilapia slices, with firm flesh and no fine bones. Mild flavor, easily absorbs the deliciousness of the broth.

A mixed seafood platter including various premium shrimp, shellfish, and fish slices. Perfect for sharing among multiple people to enjoy the sweetness of various seafood at once.

A generous portion of diverse premium seafood ingredients. Perfect for seafood lovers.

A platter featuring various premium shrimp, including jumbo shrimp, grass shrimp, etc. The best choice for shrimp lovers.

A seafood combination designed for two, including shrimp, fish, and shellfish. Moderate portion size and affordable price.

Assorted handmade dumplings, including various flavors. Chewy wrappers and juicy fillings.

Pre-braised beef tendon, tender and gelatinous. Can be eaten directly or heated slightly in the pot.

Braised beef tongue slices, tender with a unique aroma. An excellent cooked side dish to accompany hot pot.

A combination platter of braised beef tendon, braised beef tongue, and braised large intestine. Enjoy the flavors of three classic braised dishes at once.

A classic Taiwanese staple, white rice topped with rich braised pork sauce. Savory and pairs perfectly with rice, it's the best sidekick for hot pot.

Soft and fluffy steamed white rice.

Fresh raw egg, often used to make dipping sauces. Adding the yolk to satay sauce can enhance its smooth texture.

Famous traditional ice dessert from Keelung, with a smooth and fine texture. Perfect for cleansing the palate and cooling down after hot pot.

Chef's special handmade satay sauce, rich in aroma and unique in flavor. Great for taking home as a condiment or souvenir.