Da Hu Guo Yin Chou Chou Guo (Xin Bei San Chong San He Dian)

A classic Taiwanese individual hot pot featuring fermented stinky tofu as the star. The broth is rich and unique. Served with braised segments of intestines, which are tender and chewy, it's the signature flavor of the restaurant.

A clear broth with seafood ingredients like shrimp and clams, plus tender tofu. The broth is sweet and fresh, suitable for those who prefer light and delicate flavors.

Broth simmered with spicy and sour Korean kimchi. The kimchi's sour aroma combines with the hot pot ingredients for a full flavor, great with rice.

Combines the sour and spicy flavor of Korean kimchi with the rich taste of Taiwanese stinky tofu. A double flavor fusion with rich layers of taste.

A hot pot prepared for vegetarians, using vegetable broth with various fresh vegetables, mushrooms, and vegetarian ingredients. Light and healthy, with no meat.

Cooked in a savory soy sauce broth with tender beef slices. The broth has a soy sauce aroma, similar to sukiyaki, and pairs well with white rice.

Soy-braised hot pot with lamb slices. The soy sauce flavor enhances the unique taste of lamb, with a rich and savory broth.

A popular pork hot pot with a special sauce broth. The pork slices are fully infused with the broth, tender and fresh.

A classic combination including intestines and duck blood, usually served with a mildly spicy broth. The duck blood is smooth, and the intestines are chewy, a top choice for offal lovers.

A hot pot featuring various mushrooms. The broth may contain meat ingredients (not fully vegetarian). Mushrooms provide a rich texture and umami.

A hot pot flavored with Taiwan's unique satay sauce. The broth has a rich aroma of flatfish and spices, with a strong flavor.

A spicy broth made with Sichuan peppercorns and chili peppers, numbing and invigorating. Suitable for spice lovers, usually served with duck blood and tofu.

A rich Japanese or Taiwanese curry-flavored broth. The curry spices permeate the ingredients, making the broth thick and warming.

A milky white broth based on milk, with a rich and smooth milky flavor. It pairs well with seafood or pork and is popular among women and children.

A hot pot featuring fresh fish fillets as the main ingredient. The broth is usually light to highlight the fish's freshness. The fish is delicate and refreshing.

Curry broth with added cheese slices or shredded cheese. The melted cheese increases the broth's thickness and milky flavor, perfectly combining with the curry.

Extra rich milk broth with added cheese for double the milky flavor. The broth is thick like a white sauce, the best choice for those who love rich cheese flavors.

Hot pot sliced pork.

Braised stinky tofu, ready to eat or add to the pot.

Chewy fish paste product.

Hot pot sliced beef.

Korean-style pickled cabbage, with a sour, spicy, and crisp texture.

Japanese-style shrimp-flavored meatballs.

Hot pot sliced lamb.

A type of hot pot ingredient, usually made of fish paste, shaped like a wheel.

Fresh cabbage leaves, an essential hot pot vegetable.

Boneless fish slices.

Pork meatballs with a firm and chewy texture.

Fresh Green Vegetables.

Whole Shrimp

Solidified pig's blood cubes with a smooth texture.

Small edible mushrooms with a tender texture.

Processed pig intestines, suitable for softening in hot pot.

A sliceable fish paste product commonly used in hot pots.

Fresh shiitake mushrooms with a unique aroma.

Sliced Squid.

Miniature cocktail sausages, a common hot pot ingredient.

Winter seasonal vegetable with a unique aroma, an excellent pairing for hot pot.

Braised duck blood cubes with a delicate and smooth texture.

Long, thin white mushrooms with a crisp and tender texture.

Rich green vegetables.

Thick, fleshy mushrooms with a texture similar to abalone.

Tender baby corn, sweet and crisp.

Fresh Soybean Products.

Spicy dumpling hot pot ingredient.

Quail Eggs.

Transparent noodles made from mung bean starch, easily absorbs soup.

Fish paste roll wrapped with fish roe, with a granular texture.

Dumplings with fish paste skin and pork filling.

A common instant noodle in Taiwan, suitable for cooking in hot pot.

Fish ball with a crab roe flavored filling.

Dumplings with thin egg crepes wrapping the meat filling.

Steamed Rice.

Fish ball with a cheese filling that bursts when bitten.

Rice blood cake, a traditional food made from a mixture of rice and pig's blood.

Fresh Eggs.

Hot pot ingredient with fish paste skin wrapped around pork filling.

Fried tofu skin, easily absorbs soup.

Uncooked stinky tofu, can be added to the pot.

Low-calorie konjac product with a crisp and chewy texture.

Frozen tofu with many pores, absorbs soup very well.