Dai Bo Wong

This is a luxurious soup base, combining fish maw and fish fins simmered with chicken. The broth is rich in collagen, with a sweet and rich flavor. It is recommended to drink a bowl of the rich soup before adding hot pot ingredients.

This pot base contains high-quality shark fin cartilage and rich chicken broth. The texture is smooth and full of umami. The traditional way to enjoy it is to first savor the delicious chicken broth and shark fin, then add other ingredients for hot pot.

A specialty chicken pot from Shenzhen, stir-fried with a large amount of spices and chili peppers. The chicken is flavorful, with a spicy and stimulating taste. Usually, the chicken in the dry pot is eaten first, then soup is added for dipping.

A rich soup base made from simmering large pork bones, often with a hint of wine aroma for freshness. The soup is milky white and has a mellow flavor. Suitable for pairing with various vegetables and meats.

A spicy soup base combining various wild mushrooms and fresh clams. The flavor is delicious and spicy. The clams add seafood sweetness to the soup base.

A soup base simmered with fresh tomatoes, tofu, and salmon heads. The soup is sweet and sour, appetizing, and nutritious. The salmon heads are pan-fried before simmering, resulting in a rich fish aroma.

Classic Hong Kong flavor, main ingredients are tomatoes, potatoes, and beef brisket. The beef brisket is stewed until tender and flavorful, the soup base is thick, sweet, and sour. Not only is it a soup base, but the ingredients are also abundant.

A soup base with pickled vegetables and fish slices. The taste is sour, spicy, and refreshing, very appetizing. The fish slices are usually tender, paired with the crispiness of pickled vegetables.

A seafood pot cooked with Zhanjiang-style swimming crabs and clams. The soup base is extremely sweet, full of the ocean's essence. The crab meat is tender, suitable for seafood lovers.

A specialty soup base featuring large fish heads. The fish heads are pan-fried before simmering, making the soup milky white, delicious, and rich. Rich in collagen.

A Teochew-style soup base containing plenty of white pepper, pickled vegetables, and various pork offal. The soup is peppery and sour-salty, very warming. The pork offal is cleaned and has a rich texture.

A nourishing soup pot simmered with soft-shelled turtle (aplysia), usually with medicinal herbs. The soup is sweet and is believed to have health benefits. The turtle's skin around the edges is Q-bouncy.

A light and delicious soup base, containing dried scallops (conpoy), winter melon, and frog. The soup is clear, with the umami of dried scallops and the sweetness of winter melon. Suitable for those who prefer a light taste.

A basic broth base, simple and refreshing. Primarily used to highlight the original flavor of the ingredients. Suitable for those who prefer a less intense flavor.

A spicy red soup base with Sichuan flavors, containing tender duck blood. The taste is numbingly spicy and fragrant, and the duck blood absorbs the spicy soup. Suitable for spice lovers, excellent for dipping meat slices.

Traditional Cantonese soup transformed into a hot pot base, mainly using Napa cabbage hearts and pig lungs. The soup is clear, sweet, and said to have lung-moisturizing effects. The pig lungs are soft and tender.

Duo pot base, one side is rich satay soup, the other can be chosen from clear soup or coriander and preserved egg soup. The satay soup base is rich, sweet, and spicy, suitable for dipping beef.

A classic Cantonese cooling soup base, containing preserved egg and plenty of coriander. Unique fresh aroma. Generally considered to clear heat and suitable for various ingredients.

A home-style soup base simmered with sea bream and winter melon. The fish soup is sweet, and the winter melon is soft. The taste is light and natural.

Special satay soup base with a rich peanut and spice flavor. The texture is thick, and the taste is sweet and slightly spicy. An excellent pairing for fatty beef.

Chicken soup pot cooked with Chinese herbs and Huadiao wine. The chicken is infused with wine aroma and the sweetness of medicinal herbs. The soup base is nourishing and warming, and the chicken is tender.

A sweet hot pot cooked with fresh coconut water and chicken. The soup base is clear, with natural coconut aroma and sweetness. The taste is fresh and not greasy, and the chicken is especially tender.

Top-grade fresh hand-cut beef, with marble-like fat distribution. Extremely tender and juicy meat, rich beef flavor. Recommended to quickly blanch in boiling soup.

Selected high-quality local beef, hand-sliced. The meat is chewy and full of beef flavor. Suitable for diners who enjoy the original taste of beef.

High-quality thinly sliced raw beef that can be eaten directly. Extremely tender texture, sweet flavor. Usually served with raw egg or a special vinaigrette.

Beef from the neck ridge, with beautiful marbling. Smooth texture, rich in juices. A popular choice for hot pot beef.

Beef muscle from the leg, usually sliced thinly. Firm and sinewy texture, chewy. Rich beef flavor after cooking.

High-quality fatty beef cut into cubes. More texture than thin slices, with juices bursting out when bitten. Needs to be cooked slightly longer.

Beef from the brisket, with alternating layers of fat and lean meat. Buttery aroma, soft texture. Very suitable for hot pot.

A piece of fatty tissue from the brisket of beef, white in appearance. Crispy and not greasy after cooking, with a unique buttery aroma. A special hot pot ingredient.

Beef slices marinated in Huadiao wine. The beef is infused with wine aroma and has a smooth and tender texture. It has a light wine flavor after cooking, with a unique taste.

Grain-fed beef from the USA, with higher fat content and rich marbling. Tender meat, full of buttery aroma. A cost-effective choice.

Hand-cut beef, specially processed for a smooth and tender texture. Usually lean meat, not tough. Suitable for those who prefer less greasy options.

Giant geoduck clam, usually sliced thinly for raw consumption or quick blanching. The meat is sweet and crisp, with a taste of the sea. A premium seafood ingredient.

Whole soft-shelled turtle (aplysia), rich in collagen. Usually cut into pieces and simmered in hot pot. The meat is tender, and the skin around the edges is Q-bouncy.

Fresh abalone baked with sea salt. Retains the original flavor of the abalone, with springy and delicious meat. Has a light salty aroma.

Fresh shrimp marinated in Huadiao wine. The shrimp meat is full of wine aroma, sweet, and springy. After cooking, the wine aroma dissipates, leaving a sweet aftertaste.

Unmated female crab, with particularly soft and fragrant roe. The meat is tender and sweet. A seasonal delicacy.

Premium abalone from South Africa. Thick flesh, crispy and springy texture. Rich umami flavor, suitable for hot pot.

Large oysters from Hiroshima, Japan. Plump and full flesh, with a rich oceanic flavor. Smooth and juicy after cooking.

Giant razor clams, usually sliced and eaten raw or quickly blanched. The meat is thick, crisp, and incredibly sweet. Usually sliced and quickly blanched.

Freshly caught swimming flower crabs with patterned shells. The meat is white and sweet, with a delicate crab aroma. Suitable for enhancing the soup base or enjoying the crab meat directly.

Crab with abundant roe. The roe is firm and fragrant, the meat is firm. The top choice for crab roe lovers.

Fresh sea prawns on skewers, convenient for cooking in hot pot. The shrimp meat is firm and springy, with a delicious taste. Skewered for easier consumption.

Fresh large scallops. The adductor muscle is thick, sweet, and tender. Can be cooked with the shell or just the muscle.

Large prawns with patterned shells. The meat is very firm and springy, with a rich umami flavor. A premium shrimp ingredient for hot pot.

Oysters from South Africa, usually kept in barrels for freshness. Large in size, strong oyster flavor, smooth texture. Suitable for hot pot.

Premium Japanese Kurobuta pork slices. The meat is tender, and the fat is sweet and not greasy. It is soft after cooking and has no porky smell.

Pork small intestine, containing powdery substance. Soft and slightly chewy texture. Becomes more flavorful and tender after longer cooking.

Fresh pork liver slices. Soft and tender texture, with a unique iron flavor. Recommended to cook until just done to maintain tenderness.

Pork neck meat, with even fat distribution. Crispy and springy texture, commonly known as 'Golden Six Taels'. Very suitable for hot pot.

Cleaned pig lung pieces. Soft and fluffy like marshmallows, very delicious after absorbing soup. Usually requires longer cooking time.

Pig brain de-腥 (de-odorized) with Huadiao wine. Tofu-like tenderness, melts in your mouth. A delicacy for offal lovers.

Processed pig stomach with pepper flavor. Chewy and springy texture. Adds umami to the soup when cooked.

Taiwanese sausage seasoned with black pepper. Savory and sweet with a hint of spice, firm texture. Rich in juices after heating.

Thinly sliced lamb. Unique lamb aroma, tender meat. Suitable for soup bases with stronger flavors.

Free-range chicken, with plenty of exercise. Crispy skin and tender meat, with a rich chicken flavor. The meat remains elastic even after long cooking.

Freshly prepared chicken intestines. Crispy texture, rich in oil. Quickly blanch in boiling soup.

Fresh chicken testicles. Crispy on the outside and tender on the inside, with a bursting sensation when bitten. Believed to have nourishing properties.

Fresh chicken feet, rich in collagen. Skin becomes soft and tender after long cooking, absorbing soup. Loved by those who enjoy gnawing on bones.

Marrow from beef bones, white and long. Soft, oily, and melts in your mouth after cooking. Sweet and fragrant flavor.

A mix of chicken hearts, livers, and gizzards. Diverse textures, some crispy, some tender. Suitable for offal lovers.

A type of fried fish maw, sponge-like in texture. Absorbs soup very well, soft and juicy. A classic hot pot ingredient.

Crispy grass carp slices. The meat is firm and crispy, does not become mushy after long cooking. Unique texture, unlike the soft texture of ordinary fish.

Fatty belly part of crispy grass carp, with bones. The belly has more fat, resulting in a smoother and more savory texture.

Fatty belly part of grass carp. Tender meat, rich fish flavor. Suitable for simmering in the soup base to extract flavor.

Fresh grass carp slices. Tender and delicious meat. Do not cook for too long to prevent the fish from falling apart.

Hand-beaten pork meatballs mixed with preserved mustard greens. Savory preserved mustard greens and sweet pork. Springy and juicy texture.

Fresh frog meat, white and tender, similar to chicken but smoother. Sweet taste, very suitable for soup or hot pot.

White eel (river eel) slices. Thick skin and tender meat, rich in oil. Crispy and springy texture, rich fish flavor.

Fresh large fish head, usually cut in half. Rich in collagen, the fish brain is tender. The soup turns milky white and delicious after simmering.

Tubular fish maw. Soft, sticky, and gelatinous after soaking. Absorbs the essence of the soup base, nourishing and beautifying.

A type of seafood ingredient, with red and white colors. Extremely crispy texture, sweet and delicious. Usually served as a premium hot pot ingredient.

Muscle from the inner wall of sea cucumber. Crispier texture than coral clam, delicious flavor. Only needs a quick blanch.

Whole fresh squid, cut into rings or slices. The meat is springy and sweet. Becomes tough if cooked too long, recommended to cook quickly.

Tendon from the pork knuckle. Soft and Q-bouncy after cooking, rich in collagen. Requires longer cooking time.

Cuttlefish balls with wasabi filling. The cuttlefish balls are springy, and the spiciness of wasabi bursts out when bitten, creating a stimulating and unique taste.

Semi-dried squid slices. Chewier and more concentrated flavor than fresh squid. Suitable for slow chewing.

Rehydrated squid tentacles. Crispy texture, easily absorbs soup. A common hot pot ingredient.

Unbleached beef tripe (beef stomach). Dark gray or black in color. Crispy texture, more original flavor than white tripe.

Masterfully handmade cuttlefish balls. Made with pure cuttlefish meat, exceptionally springy texture, full of umami. You can taste the cuttlefish pieces.

Hand-beaten shrimp balls. High shrimp content, pink in color. Sweet and springy after cooking, full of shrimp aroma.

A combination of three different types of meatballs (usually cuttlefish balls, shrimp balls, carp balls, or pork balls). You can taste multiple textures at once.

A combination of shrimp paste and cuttlefish paste. Usually served in a bamboo tube, allowing guests to add it to the pot themselves. Softer and smoother than meatballs.

Shrimp paste mixed with roe. The shrimp paste is sweet and tender, and the roe bursts in the mouth, adding layers of texture. Very popular.

Cuttlefish paste. Fine texture, white and springy after cooking. Rich umami flavor.

Shunde-style carp paste. Fine texture, flavored with tangerine peel or scallions. Soft, smooth, and delicious.

A combination of three types of Teochew-style meatballs, usually including fish balls and meat rolls. Firm texture, unique flavor.

Beef balls filled with cheese. The cheese flows out when bitten after cooking. A rich combination of beef flavor and creamy taste.

A Japanese hot pot ingredient, shaped like a chikuwa (lion's head roll), with flowing cheese in the middle. Soft and elastic texture, rich cheese flavor.

A fried tofu-like food made from fish paste and eggs. Golden brown exterior, tender interior like tofu. Absorbs soup very well.

Fish balls made from carp paste, usually flavored with clam sauce. Rich fish flavor, soft and elastic texture.

White Teochew fish balls. Particularly crispy and springy texture, with a fresh and clear fish flavor. A must-have for hot pot.

High-quality pork meatballs. Firm texture, very chewy. With mushroom aroma, rich in meat juice.

Sausages with cheese filling. Crispy skin and tender meat, with a savory cheese flavor. Very popular with children.

Thick-cut luncheon meat. Soft, fluffy, and savory after heating, with a rich meat flavor. It falls apart easily, so it's best not to cook it for too long.

Imitation crab sticks. Distinct shredded texture, sweet taste. Slightly expands after cooking, very tender.

Fried pork skin, used after rehydration. Has many pores and absorbs soup very well. Crispy and elastic texture.

Solidified duck blood cubes. Smooth texture like pudding. Particularly delicious in spicy soup, delicate texture.

Hong Kong-style wontons with whole shrimp and pork filling. Thin skin, large filling, fresh and juicy.

Shunde Fengcheng style dumplings. The filling usually includes shrimp, pork, wood ear mushrooms, and bamboo shoots. Rich and crispy texture.

A combination of fresh shrimp wontons and Fengcheng dumplings. You can enjoy two different types of Hong Kong-style dumplings at the same time.

Dumplings with chives and pork filling. Rich chive aroma, smooth skin, and flavorful meat. Full of flavor after cooking.

Dumplings with fish paste wrappers and pork filling. Crispy and springy wrapper, delicious filling. Unique texture, does not become mushy after long cooking.

Dumplings with cabbage and pork filling. Refreshing and sweet texture, with the fragrance of vegetables.

A combination of chive dumplings and cabbage dumplings. You can enjoy rich and refreshing flavors of dumplings at once.

Goose intestines with fat (gao). Fatter and more fragrant than regular goose intestines. Crispy texture after blanching, fat melts in the mouth.

Fish Maw. Crispy on the outside and soft on the inside, somewhat like marshmallows but chewier. Rich fish flavor.

Beef balls mixed with tendon pieces. Chewier than regular beef balls, rich in juices. Rich beef flavor.

Fried fish head pieces, fried to golden brown. Crispy skin, springy fish meat inside. Can be eaten directly or cooked in soup.

Freshly fried bean curd rolls. Extremely crispy, with a rich soy aroma. Recommended to quickly dip in boiling soup for 3 seconds; it will be soft on the outside and crispy on the inside after absorbing the soup.

Crispy fried fish skin. Can be eaten as a snack or lightly dipped in soup. Crispy and delicious.

Famous Japanese Udon noodles. The noodles are flat and smooth, with a delicate and springy texture. Does not become mushy after long cooking and absorbs soup base flavor well.

Hong Kong-style whole egg noodles. Smooth and springy texture, rich egg aroma. Retains chewiness after cooking.

Fine vermicelli made from mung beans. Smooth texture, absorbs soup very well. Suitable to add towards the end of the hot pot.

Noodle-like food made from konjac. Q-bouncy and crispy texture, low in calories. Tasteless on its own, primarily enjoyed for its texture.

Classic instant ramen. The noodles are curly, with a springy texture. A popular staple in Hong Kong hot pot.

Fresh yam slices. Soft and starchy after cooking, with a mucilaginous texture. Rich in nutrients, light and sweet flavor.

Fried tofu puffs. Porous inside, absorbs soup like a sponge. Soup will overflow when bitten.

Extremely smooth and tender tofu, with a rich soy flavor. Smooth like pudding when cooked in soup. Handle carefully to avoid breaking.

Frozen tofu. Forms a honeycomb structure inside, absorbs soup very well. Layered texture with chewiness.

A type of fried gluten ball. Light texture, absorbs soup very easily. Soft, chewy, and elastic texture.

Unfried fresh bean curd sheets. Tender and smooth texture, rich soy flavor. Soft and chewy after cooking.

Fried bean curd sticks. Chewier and more aromatic than fresh bean curd sticks. Needs to be cooked a bit longer to soften.

Crispy black edible fungus. Rich in nutrients, aids digestion. Remains crispy even after long cooking.

Precious net-like fungus. Crispy and sweet texture, very delicious after absorbing soup. A premium vegetarian ingredient.

A type of white mushroom with a long stem and small cap. Smooth texture, with a light mushroom aroma. Suitable for pairing with various soup bases.

Small gray mushrooms. Thick and soft flesh, delicious flavor. Tender after cooking.

King Oyster Mushroom. Thick flesh, firm and elastic texture like abalone or chicken. Sweet flavor.

Fresh shiitake mushrooms. Rich mushroom flavor, tender and thick flesh. Usually scored on the surface to absorb soup.

Small sweet potatoes, cooked with skin on. Soft and sweet texture, natural sweetness is very refreshing.

Pre-fried taro chunks. Slightly crispy on the outside, soft and fluffy on the inside after cooking. Rich taro flavor.

Tong Ho (Crown Daisy). Has a unique strong aroma. Tender leaves and crisp stems, absorbs oil very well, suitable for meat-based pot bases.

A combination of root vegetables including sweet potato, taro, and pumpkin. Soft and starchy texture, sweet flavor.

Baby Bok Choy. Crisp and tender texture, with a sweet taste. A common leafy green in hot pot.

Potato slices. Soft and starchy after cooking. Easily becomes mushy and blends into the soup, increasing its thickness.

Miniature Napa Cabbage. Softer and sweeter than regular Napa cabbage. Does not become mushy after long cooking and is very delicious after absorbing soup.

Coriander. Unique fragrant aroma. Usually used as a seasoning, but can also be cooked in large quantities like vegetables.

Lotus root slices. Crispy and sweet texture. Becomes soft and starchy after long cooking.

Sweet corn segments. Plump kernels, with a natural sweet flavor. Adds sweetness to the soup base.

Thinly sliced white radish. Becomes transparent after cooking, soft and juicy texture. Very sweet and refreshing.

Cut leeks (Chinese leeks). After cooking, the spiciness disappears, becoming soft and sweet. Usually paired with meat.

Chinese celery. Thinner stalks, more intense aroma than Western celery. Crispy texture, adds fragrance to the soup base.

Winter melon chunks. Light and refreshing texture, high water content. Becomes semi-transparent after softening, clears heat and relieves summer heat.

Winter melon. Peeled and cut into chunks, with a soft, smooth, and sweet texture. Absorbs soup easily, be careful of the heat.

Pumpkin chunks. Soft and sweet after cooking. Some will dissolve in the soup, adding sweetness.

Wosun (A-choy heart) slices. Emerald green color, crisp and fragrant texture. Has a unique herbal aroma.

Common Cantonese leafy green. Crisp stems and tender leaves, sweet taste. Cooked briefly.

Thick-stemmed, thick-leaved vegetable. Crispy texture, with a slightly bitter-sweet taste. Very chewy.

Bitter melon slices. Bitter taste, clears heat and reduces fire. Crispy texture, suitable for those who like bitterness.

Long-leaf lettuce. Crisp and tender texture, with a faint nutty aroma. Blanching briefly maintains its crispness.

Chinese lettuce. Soft and smooth leaves, slightly bitter. Absorbs oil very well, becomes soft and tender after cooking.

Enoki mushrooms. Extremely crispy texture, with a satisfying crunch. Absorbs soup well and tastes delicious.

Seasonal winter vegetable. Has a unique pungent aroma. Becomes soft and sweet after long cooking, and the soup base will also carry its fragrance.

Tsa Choy (Tachibana). Thick, dark green leaves, soft and sweet texture. Sweeter after frost in winter.

Tender shoots of peas. Extremely tender and fragrant, with a pea flavor. A high-priced premium vegetable.

A platter of assorted seasonal vegetables. Colorful and diverse. Suitable for diners who want to try a variety of vegetables at once.