De Ji Mala Cui Pi Chou Dou Fu

A classic mala hot pot featuring duck blood, tofu, and large intestine. The soup base is rich and spicy, the duck blood is smooth, the large intestine is chewy, and the tofu is flavorful. Best enjoyed with white rice.

A spicy dish featuring duck blood and large intestine. The duck blood is delicate and smooth, the large intestine is well-prepared without any gamey smell, and it absorbs the spicy soup wonderfully.

A combination of tofu that has absorbed the soup and chewy large intestine. The mala soup base makes the tofu even more flavorful, a great choice for diners who love tofu and offal.

A classic combination of duck blood and tofu, paired with a fragrant and rich soup base. The duck blood is tender, and the tofu is soft. It's a fundamental deliciousness of mala hot pot.

An option to enjoy the tender duck blood on its own. The duck blood is simmered in mala soup until flavorful, with a jelly-like smooth texture and a hint of spice.

Stinky tofu stewed in spicy mala soup. The tofu is porous and has absorbed the spicy soup, bursting with flavor when bitten into.

Fermented stinky tofu deep-fried until golden brown and crispy on the outside, while remaining juicy and tender inside. Typically served with Taiwanese pickled cabbage and garlic soy paste, offering a rich textural experience.

Stinky tofu cooked by steaming, served with shiitake mushrooms and shredded pork. The flavor is relatively refreshing, allowing you to taste the original flavor of the tofu and the savory aroma of the ingredients. It can be enjoyed by those who don't eat spicy food.

Vegetarian version of steamed stinky tofu, flavored with vegetarian meat and shiitake mushrooms. Light and delicious, it's a tasty choice for vegetarians.

Sliced beef for hot pot. Lightly swish in hot soup until cooked, tender texture.

Sliced lamb for hot pot. Possesses a unique lamb flavor, suitable for pairing with rich and spicy mala soup bases.

Sliced pork for hot pot. Delicious meat, even more flavorful when dipped in sauce after cooking.

Cleaned pork large intestine. Chewy and springy texture, very flavorful after stewing in the mala soup.

Congealed duck blood cubes, with a jelly-like smooth texture. An indispensable classic ingredient for mala hot pot.

Tofu ordered separately. Suitable for simmering in the soup for a long time to absorb the essence of the broth.

Taiwanese pickled cabbage, usually referring to pickled napa cabbage. It has a sweet, sour, crisp, and refreshing taste, which is very effective at cutting through richness. It's a perfect match for stinky tofu.

Hot pot ingredient with a meat filling wrapped in fish paste skin. Delicious and springy texture.

Traditional hot pot dumplings, with a smooth skin, savory filling, and rich texture.

Fried bean curd skin. Quickly absorbs soup base in the hot pot, becoming tender and juicy.

Meatballs made from duck meat. Firm and springy texture, with the unique aroma of duck meat.

Fish balls with fish roe filling inside. The fish roe bursts in your mouth when bitten, offering a unique and fun texture.

Common edible mushroom. Crisp and tender texture, can be eaten after a brief simmer in the hot pot.

Delicate mushroom. Delicious flavor, becomes even tastier after absorbing the soup.

Fresh seasonal green vegetables. Add to the hot pot to balance the richness of the meat.

Steamed white rice. Chewy and fragrant texture, it's an excellent staple to enjoy with rich and flavorful mala hot pot.

Transparent noodles made from mung bean starch. Easily absorbs soup base, becoming smooth and delicious when cooked.

Curled instant noodles. Softened and infused with soup after cooking in the mala broth, with a unique and popular flavor.

Refreshing drinks offered in the restaurant. Paired with hot and spicy hot pot, they help to relieve spiciness and greasiness.

Non-spicy soup base, available for takeout only. Suitable for customers who wish to cook at home.

Mala soup base, available for takeout only. Allows you to enjoy the restaurant's spicy flavor at home.