Ding Hong Feng Wei Xiao Huo Guo

Combines the spiciness of spicy hot pot with the richness and smoothness of milk. The broth is milky white with red oil. The flavor is spicy with a milky aroma, and the texture is mellow. Suitable for pairing with meat slices and seafood, it can neutralize the spiciness and add layers of flavor.

A soup base simmered with pumpkin and corn, golden in color with a natural sweetness. The texture is thick and smooth, with a sweet and mild flavor. Very suitable for pairing with pork or vegetables, loved by children.

Rich cheese melted into the broth, providing a savory and rich taste. The broth is yellowish and slightly thick. It is recommended to dip meat slices into it to enjoy the deliciousness of being coated in cheese.

A curry soup base with a Southeast Asian flair, simmered with various spices. The flavor is rich and aromatic, with the smoothness of coconut milk. Especially suitable for chicken or seafood, it's a great choice for those who enjoy strong flavors.

A pure and rich milk soup base, milky white in color with a strong milky aroma. The texture is soft and mellow, suitable for pairing with all kinds of meat and vegetables, enhancing the natural sweetness of the ingredients.

A nourishing soup base simmered with various Chinese medicinal herbs, emitting a faint herbal aroma. The taste is sweet and refreshing, with a warming effect. Suitable for diners who prefer light and healthy flavors.

A specialty from Matsu, using red yeast rice (fermented red麴米) as the soup base. The broth is naturally wine-red, with a unique fermented aroma and a slightly sweet and sour taste. Rich in flavor, it's a distinctive local specialty hot pot.

A soup base simmered with stir-fried scallions and garlic, releasing a rich aroma. The flavor is savory and appetizing, with a strong garlic taste. Suitable for diners who enjoy aromatic spices, especially good with pork or chicken.

A soup base simmered with fresh pumpkin, golden in color and naturally sweet. It retains the natural flavor and nutrients of pumpkin, with a refreshing and not greasy texture. Suitable for pairing with all kinds of ingredients.

A clear broth primarily made from corn, with a rich corn aroma and sweetness. The flavor is refreshing and simple, suitable for diners who dislike strong flavors.

A soup base simmered with fresh tomatoes, sweet and appetizing. Rich in lycopene, with a refreshing texture and fruity aroma. Best paired with beef, the flavors complement each other.

A soup base simmered with Korean kimchi, presenting an orange-red color. The flavor is sour, spicy, and refreshing, very appetizing. Recommended with pork and seafood, it's a popular choice for those who enjoy a mild spicy taste.

A traditional Chinese hot pot flavor, with fermented sauerkraut as the soup base, offering a sour, fragrant, and mellow taste. Best paired with fatty white meat (pork belly) to cut through the richness and be smooth.

A classic Taiwanese hot pot flavor, with special stinky tofu and intestines added. The broth is rich, savory, and has the unique aroma of fermented tofu. A must-order for those who love authentic Taiwanese flavors.

Based on a spicy broth, with smooth duck blood and intestines. The texture is spicy, the duck blood absorbs the soup, and it is flavorful and juicy. A top choice for lovers of strong flavors.

A soup base simmered with a large amount of Sichuan peppercorns and chili peppers, emphasizing the balance of numbness and spiciness. The broth is bright red, with an enticing aroma, numbing but not bitter, spicy but not harsh. Suitable for diners who enjoy stimulating flavors.

Traditional nourishing flavor, with ginger slices stir-fried in black sesame oil and seasoned with rice wine. The broth is rich in aroma, with a mellow and warming taste, perfect for winter. A classic pairing with chicken.

The restaurant's signature basic soup base, with a refreshing broth flavor. Without excessive seasoning, it best brings out the original taste of the ingredients. Suitable for all diners.

A classic Taiwanese hot pot flavor, with satay sauce added to the broth for flavor. The taste is savory and rich, with the aroma of flatfish and dried shrimp. Pairs well with meat slices or seafood.

A hot pot designed for vegetarians, using a clear broth simmered from vegetables. It includes abundant seasonal vegetables and mushrooms, with a light and healthy flavor.

Thinly sliced raw beef, suitable for quick cooking in hot broth.

Sliced chicken, tender meat with a lower fat content.

Sliced pork, usually selected from pork neck or belly, with a chewy texture.

Sliced lamb, unique flavor, suitable for medicinal or spicy hot pot bases.

Fresh tilapia fillets, with fine texture and no bones.

Sweet and fresh shrimp, with firm and springy texture after cooking.

Fresh clams, which make the broth more flavorful after boiling.

Braised duck blood, with a smooth, jelly-like texture and a spicy flavor.

Marinated fermented cabbage, sour and spicy, appetizing. Can be eaten directly or added to the soup.

Fresh seasonal green vegetables, providing a refreshing texture and fiber.

A platter of assorted hot pot dumplings with various flavors.

Fermented tofu, with a special aroma. It absorbs the soup when cooked in the hot pot.

Long, white mushrooms with a crisp and tender texture.

Fish paste wrapped around fish roe, with a bursting sensation when bitten.

Imitation crab meat hot pot ingredient, with a shredded and tender texture.

Dumplings with a thin egg skin wrapper and meat filling.

Dumplings made with fish paste mixed into the skin, with a chewy texture.

Dumplings with shrimp filling.

Fish paste product, slightly expands when cooked for a long time, with a soft and chewy texture.

Small chicken sausages, a common hot pot ingredient.

A cake made from glutinous rice and pig's blood, with a firm and sticky texture.

Fried bean product, easily absorbs soup.

Meatballs with basil and squid chunks, with a unique aroma.

Hot pot ingredient with a texture between fish balls and tofu, soft and chewy.

Pork meatballs, with a firm and juicy texture.

Hot pot sausage product shaped like an osmanthus flower.

Japanese Udon Noodles, thick and round, with a smooth and chewy texture.

A common instant noodle for hot pot in Taiwan, it absorbs the soup well after cooking.

Transparent mung bean vermicelli, low in calories and absorbs soup easily.

Fresh raw egg, can be cooked or used as a dipping sauce.

Cheddar cheese slice, melts in the soup to add a milky flavor.

Sharing pot fee for children between 100cm and 135cm in height.

Fee for adults or older children over 135cm sharing a pot.