CQK Hotpot เทียมร่วมมิตร - ห้วยขวาง 磁器口辉煌店

Marinated fatty beef slices served in a traditional jar style. The beef is tender and flavorful, absorbing the spicy hot pot broth well. Cook briefly to maintain texture.

Authentic Chaoshan-style beef balls. Known for their firm, bouncy texture and rich beef flavor. Hand-beaten to achieve a unique elasticity.

Authentic Chaoshan-style pork balls. Juicy and springy meatballs made from fresh pork. A classic hot pot ingredient.

Fresh duck feet, carefully cleaned and prepared. They have a gelatinous, chewy texture that becomes soft after simmering. Rich in collagen.

Grade A Japanese Wagyu beef. Highly marbled meat that melts in the mouth with a buttery richness. Cook for only a few seconds.

A platter featuring both Australian and Japanese Wagyu beef. Compare the intense marbling of Japanese Wagyu with the robust flavor of Australian Wagyu.

Special beef slices served with the skin attached. The skin adds a chewy, gelatinous texture that contrasts with the tender meat. A unique texture experience.

Australian snowflake fatty beef. Well-marbled slices that are tender and juicy. The fat renders into the broth, enhancing the flavor.

Premium marbled beef slices. Features distinct layers of fat and lean meat for a balanced texture. Rich and savory.

Hand-cut fresh beef. Thicker slices than machine-cut beef, offering a meatier bite. Lean and fresh.

Premium fatty beef rolls. Thinly sliced beef rolled up, easy to cook quickly in the hot broth. Tender with a good amount of fat.

Premium lamb rolls. Thin slices of lamb with a distinct, savory flavor. Best cooked in spicy broth to complement the meat's character.

Slices of Yellowcheek carp tenderloin. A fresh freshwater fish known for its firm yet tender flesh. Cook carefully to keep it intact.

Wild duck meat rolls. Darker meat with a stronger, richer flavor than chicken. Sliced thin for quick cooking.

Fresh black pork slices. Black pork is known for its superior marbling and sweet, savory fat. Very tender when cooked.

Crystal tender beef. Specially marinated beef slices that remain incredibly smooth and soft after cooking. Has a silky texture.

Spicy marinated small intestines. Pre-marinated for extra flavor. They have a chewy texture and rich, fatty taste.

Fresh raw egg. Often used as a dipping sauce when mixed with condiments, or poached in the broth.

Fish tofu. Cube-shaped cakes made from fish paste and soy. Soft and spongy, absorbing the soup's flavor.

Sea cucumber. A delicacy with a gelatinous, slippery texture. Mild flavor on its own but excellent at absorbing broth.

Razor clams. Long, slender shellfish with a sweet and chewy meat. Best blanched quickly.

Large oyster. Plump and briny. Can be eaten fresh or briefly poached in the hot pot for a creamy texture.

Beef tendon. Tough when raw but becomes gelatinous and soft after long cooking. Rich mouthfeel.

Fresh pork aorta (throat). Known for its distinctive crunchy texture even after cooking. Mild flavor.

Premium pork belly slices. Rich in fat, making them tender and flavorful. Classic hot pot meat.

Fresh bullfrog meat. White meat similar to chicken but with a smoother, more tender texture. Needs to be cooked thoroughly.

Signature black beef tripe (small portion). Crunchy and crisp texture. Dip in boiling broth for just a few seconds (often 7-8 seconds) for best results.

Premium fresh aorta (small portion). Light colored, crunchy vessel. A staple for texture lovers in hot pot.

Premium layered tripe (omasum) (small portion). Featuring many thin layers that trap broth. Crunchy and distinctive.

Premium fresh duck intestines (small portion). Long, ribbon-like strands. Cook briefly until they curl for a snappy, crunchy texture.

Large sliced pork kidney (small portion). Thinly sliced for quick cooking. Tender with a unique organ meat flavor.

Fresh pig brains (small portion). Creamy and soft texture similar to silken tofu. Rich and savory.

Duck blood curd (small portion). Smooth, jelly-like blocks. Very soft and silky when cooked.

Rattan pepper beef tongue (small portion). Thin slices of beef tongue seasoned with numbing rattan pepper. Tender with a slight crunch.

Spicy marinated beef (small portion). Beef slices coated in chili powder and spices. Very spicy and flavorful.

Crystal tender beef (small portion). Specially treated beef slices for maximum tenderness and a smooth mouthfeel.