Ding Wang Mala Hot Pot Branch 1 No. 251

Name: Ding Wang Mala Hot Pot Branch 1 No. 251
Address: Taipei
Price range: TWD20 - TWD950

鼎旺麻辣鍋一店251號

For decades, we have been here, doing what we do best: using the finest spices to create the most delicious broths and provide the highest quality ingredients, allowing our guests to savor flavors honed by time. Spicy broth ingredients: Beef bone broth, beef tallow, vegetables, Da Hong Pao peppercorns, Er Jing Tiao chilies, star anise, amomum, bay leaves, and other Chinese herbs. White broth ingredients: Beef bones, vegetables, etc. Broth charges: NT$160 per adult (NT$80 per child between 110-130 cm in height). Refills of broth are free of charge. Dining time: 110 minutes. Corkage fee: NT$300 per bottle. First bowl of chopped garlic is complimentary. Additional bowls of chopped garlic are NT$50 each. A 10% service charge applies to dine-in orders.

★ 4.3 (1,736) $$Moderate

Ding Wang Mala Hot Pot Branch 1 No. 251 menu 1

Ding Wang Mala Hot Pot Branch 1 No. 251 menu 2

Meat

Premium beef short rib

頂級牛小排

Top-grade boneless beef short rib, with fine and even marbling like marble. Requires only a few seconds of simmering in boiling broth, tender and juicy meat, with rich fatty aroma.

TWD950 ≈ $30.00

Beef short rib

牛小排

High-quality beef short rib, firm with rich marbling. Suitable for diners who enjoy beef aroma and chewiness, tender after simmering.

TWD750 ≈ $24.00

Ribeye sirloin

肋眼沙朗

Beef from the ribeye area, tender with moderate marbling. Melts in your mouth after simmering, with a distinct sweet beef flavor.

TWD800 ≈ $26.00

PR brisket snowflake beef

PR胸腹雪花牛

Prime grade beef brisket and belly, rich in snowflake-like marbling. Smooth and tender texture, very suitable for spicy broth.

TWD500 ≈ $16.00

PR marbled beef

PR霜降牛

Prime grade marbled beef, with even and dense marbling. Delicate texture, tender and not greasy after a light simmer.

TWD700 ≈ $22.00

Marbled yellow beef

大理石油花黃牛

Specially selected yellow beef with beautiful marbling. Rich and unique beef flavor, with a more elastic and fresh taste than regular beef.

TWD700 ≈ $22.00

Taiwanese yellow beef

台灣黃牛

Locally raised Taiwanese yellow beef, lean with a rich beef flavor. Chewy texture, becoming more flavorful with chewing, a favorite among connoisseurs.

TWD450 ≈ $14.00

Beef chuck

牛背肩

Beef from the chuck area, with firm texture and distinct muscle fibers. Firm texture after simmering, suitable for those who enjoy a hearty bite of meat.

TWD450 ≈ $14.00

Beef belly

牛五花

Beef belly slices rich in fat. The aroma of the fat is released after simmering, with a tender and smooth texture. A classic meat for hot pot.

TWD400 ≈ $13.00

Crispy beef brisket

脆牛胸

Rare beef brisket cut, with white fat. Crisp and chewy after simmering, not greasy at all, with a unique texture.

TWD550 ≈ $18.00

Black pork second-layer meat

黑毛豬二層肉

Second-layer meat from premium black pork, located between the skin and the meat. Tender and elastic texture, with fresh pork flavor and no gamey taste.

TWD480 ≈ $15.00

Local pork collar

本地梅花豬

Pork shoulder from local Taiwanese pigs, with fine marbling in the lean meat. Tender and not dry, it's the most widely accepted pork slice.

TWD350 ≈ $11.00

Local pork belly with skin

本地帶皮豬五花

Taiwanese pork belly slices with skin. Alternating layers of fat and lean meat. The skin becomes chewy after cooking, offering a rich textural experience.

TWD350 ≈ $11.00

Lamb shoulder

羔羊肩肉

Tender lamb shoulder slices. Delicate meat with a mild lamb flavor, which is enhanced by the spicy broth.

TWD350 ≈ $11.00

Taiwanese goat meat

台灣山羊肉

Local Taiwanese goat meat, cut into pieces with or without skin. Chewy skin and tender meat, with a unique and rich flavor, suitable for long simmering.

TWD500 ≈ $16.00

Offal

Large intestine

大腸頭

Cleaned pork large intestine, thick and tender. Recommended for long simmering in spicy broth, becoming chewy and flavorful after absorbing the soup.

TWD300 ≈ $10.00

Honeycomb tripe

蜂巢肚

Beef reticulum, with a honeycomb-like surface. Crisp and chewy texture, the honeycomb structure easily absorbs spicy broth, full of flavor.

TWD300 ≈ $10.00

Beef windpipe

牛脆管

Beef windpipe, pale in color. Extremely crisp after cooking, with a distinct crunch when bitten, a unique texture.

TWD300 ≈ $10.00

Beef tendon

牛筋

Beef shank, rich in collagen. Recommended to cook from the beginning until tender and melt-in-your-mouth, with abundant gelatinous texture.

TWD300 ≈ $10.00

Beef tripe

毛肚

Beef omasum, with a crisp texture. Famous ingredient for the 'seven up, eight down' dipping method, ready to eat after a few seconds of simmering, crisp and tender.

TWD300 ≈ $10.00

Pork tendon

豬筋

Pork tendon, rich in collagen. Soft, chewy, and springy after thorough cooking. Excellent for beauty and skin.

TWD300 ≈ $10.00

Pork stomach

豬肚

Cleaned pig stomach. Thick and tender with a chewy texture after prolonged cooking, with no gamey taste.

TWD300 ≈ $10.00

Goose intestine

鵝腸

Fresh goose intestine, very clean. Simply simmer briefly in boiling broth, with a crisp and refreshing texture. Do not overcook to avoid toughness.

TWD200 ≈ $6.00

Seafood

Fresh shrimp

鮮蝦

Fresh, plump prawns. Firm and sweet meat. Red shells and white meat after cooking, a staple for seafood lovers.

TWD300 ≈ $10.00

Squid

透抽

Fresh squid. Cut into rings or slices, it has a chewy and fresh texture after a brief simmer, with a natural sweetness of the sea.

TWD300 ≈ $10.00

Deep-sea fish (scorpionfish)

深海魚(石狗公)

Firm and tender deep-sea scorpionfish. The fish is fresh and elastic, adding umami to the broth.

TWD450 ≈ $14.00

Tilapia

鯛魚

De-boned tilapia fillets. Tender and refreshing meat, with no muddy taste, suitable for those who prefer light flavors or pairing with white broth.

TWD300 ≈ $10.00

Clams

蛤蠣

Fresh, plump clams. Sweet and juicy after opening, they are the secret ingredient to instantly enhance the hot pot broth.

TWD250 ≈ $8.00

Fresh scallops

鮮干貝

Sushi-grade large scallops. Recommended not to overcook, keeping the center semi-raw for the most tender and sweet texture.

TWD300 ≈ $10.00

Assorted seafood

綜合海鮮

Shrimp, fish, scallops, squid, clams

A luxurious platter including fresh shrimp, fish fillets, scallops, squid, and clams. Ideal for those who want to taste a variety of seafood flavors at once.

TWD680 ≈ $22.00

Hot pot ingredients and staples

Fish dumplings

魚餃

Dumplings with a fish paste wrapper and pork filling. Thin and chewy wrapper, fresh and flavorful filling, a traditional hot pot ingredient in Taiwan.

TWD100 ≈ $3.00

Yan dumplings

燕餃

The wrapper is made with minced meat, resulting in a smooth texture. The filling is uniquely seasoned, with the aroma and flavor of pork.

TWD100 ≈ $3.00

Egg dumplings

蛋餃

Golden egg skin wrapped around pork filling. Rich egg flavor, moist and tender after absorbing broth.

TWD100 ≈ $3.00

Assorted dumplings

綜合餃

A platter of various dumplings including fish dumplings, yan dumplings, and egg dumplings. For guests who want to try a little bit of everything.

TWD150 ≈ $5.00

Sichuan meat balls

川丸子

Handmade small meatballs, usually deep-fried for shape. Delicious meat, with a special spice flavor, suitable for cooking in spicy broth.

TWD150 ≈ $5.00

Beef balls

牛肉丸

Springy beef balls. Bursting with juice when bitten, with a rich beef aroma and a firm, chewy texture.

TWD150 ≈ $5.00

Assorted fish balls

綜合魚丸

A combination of fish balls in various flavors and shapes. Chewy and fresh, allowing you to taste different fish paste flavors.

TWD100 ≈ $3.00

Mushroom pork meatballs

香菇貢丸

Pork meatballs mixed with chopped mushrooms. Firm and springy texture, with a rich mushroom and pork aroma when chewed.

TWD100 ≈ $3.00

Sesame oil fried dough sticks

麻油撒子

Similar to thin fried noodles, with a crispy texture. Can be eaten directly or lightly dipped in the broth, absorbing the soup for a different flavor.

TWD100 ≈ $3.00

Old oil stick

老油條

Twice-fried oil sticks, dark in color and hard and crisp in texture. The soulmate of spicy hot pot, the texture of being half-soaked in broth and half-crispy is most charming.

TWD100 ≈ $3.00

Luncheon meat

午餐肉

Classic canned meat slices. Dense and savory texture, with a more unique flavor after cooking in spicy broth, a popular nostalgic ingredient.

TWD300 ≈ $10.00

Fried pork ribs

排骨酥

Marinated and fried bone-in pork rib pieces. The exterior becomes soft and flavorful after long cooking, with tender meat, making the broth richer.

TWD250 ≈ $8.00

Frozen tofu

凍豆腐

Frozen tofu with a honeycomb-like internal structure. It absorbs broth exceptionally well, bursting with flavor with every bite.

TWD100 ≈ $3.00

Fried tofu skin / Fried tofu skin rolls

豆皮 / 虎皮

A classic choice of soy products. Fried tofu skin has a smooth texture, while fried tofu skin rolls are fried, creating a tiger-skin-like surface that absorbs broth better.

TWD100~ ≈ $3.00

Pig blood cake

豬血糕

A traditional Taiwanese rice dish made with glutinous rice and pig's blood. Soft, sticky, and chewy after cooking, with a subtle rice aroma.

TWD50 ≈ $2.00

Handmade premium tofu pouches

手工鮮福袋

5 pieces

Tofu pouches filled with ingredients, shaped like wallets. The filling usually includes fish paste or roe, offering a rich and delicious texture.

TWD250 ≈ $8.00

Handmade squid balls

手工花枝球

Handmade squid paste balls. You can taste the texture of squid chunks, fresh, sweet, and springy, made with real ingredients.

TWD200 ≈ $6.00

Handmade squid and shrimp balls

手工花枝鮮蝦球

Handmade ball combining squid paste and fresh shrimp. Offers the chewiness of squid and the sweetness of shrimp, with a rich and luxurious texture.

TWD220 ≈ $7.00

Fish roe dumplings

魚包蛋

Fish balls filled with fish roe. The roe bursts in your mouth when bitten, offering a rich and fun texture with full flavor.

TWD120 ≈ $4.00

Salad balls

沙拉丸

Balls with salad dressing filling. The filling bursts out when cooked, creating a unique contrast between the sweet salad dressing and the savory ball.

TWD120 ≈ $4.00

Ramen

拉麵

Chewy and springy noodles. Best added to the broth at the end to absorb the essence. A filling staple choice.

TWD50~ ≈ $2.00

Glass noodles / Udon noodles

冬粉 / 烏龍麵

Choice of absorbent glass noodles or slippery Japanese udon noodles. Both are excellent staples for hot pot.

TWD50~ ≈ $2.00

Instant noodles

科學麵

2 packs

Classic Taiwanese instant noodles. Slightly softened in spicy broth, the noodles curl up easily to absorb the soup, with a chewy and crisp texture.

TWD50 ≈ $2.00

Korean instant noodles

韓式泡麵

Korean instant noodles with thicker noodles. They hold their texture well when cooked for a long time, offering a particularly chewy and springy bite, perfect for pairing with rich broths.

TWD60 ≈ $2.00

White rice

白飯

Fragrant white rice. The perfect accompaniment to rich and spicy hot pot ingredients, it helps to relieve spiciness and is very filling.

TWD20 ≈ $1.00

Mushrooms

Assorted healthy mushrooms

綜合養身菇

A platter of various fresh mushrooms. Allows you to taste the textures and aromas of different mushrooms at once, healthy and delicious.

TWD200 ≈ $6.00

Enoki mushroom

金針菇

Long, white, and tender enoki mushrooms. Crisp and slippery texture, an essential mushroom for hot pot.

TWD100 ≈ $3.00

Mushroom

香菇

Fresh shiitake mushrooms, thick texture. Smooth and tender after cooking, with a rich and unique aroma.

TWD100 ≈ $3.00

King oyster mushroom

杏鮑菇

Thick and firm king oyster mushrooms. Chewy texture similar to abalone, with a faint almond aroma.

TWD100 ≈ $3.00

Shimeji mushroom

秀珍菇

Umbrella-shaped shimeji mushrooms. Tender texture, sweet flavor, and easily absorbs broth.

TWD100 ≈ $3.00

Black fungus

黑木耳

Nutritious black fungus. Crisp and refreshing texture, adding a different textural layer to rich hot pot.

TWD100 ≈ $3.00

Brown shimeji mushroom

鴻喜菇

Clusters of brown shimeji mushrooms with beautiful brown streaks. Crisp and tender texture, with almost no grassy taste, suitable for general palates.

TWD100 ≈ $3.00

White beech mushroom

美白菇

White-colored white beech mushrooms. Delicate and smooth texture, with a light, sweet flavor that doesn't overpower the broth.

TWD100 ≈ $3.00

Vegetables

Assorted vegetables

綜合蔬菜

A platter of various fresh seasonal vegetables. Balances your meal and provides a refreshing counterpoint.

TWD200 ≈ $6.00

Crown daisy / Garland chrysanthemum

山茼蒿 / 茼蒿

Winter limited

A representative winter hot pot vegetable. Has a unique strong aroma, tender after cooking, a perfect match for spicy broth.

TWD120 ≈ $4.00

Green / White broccoli

綠 / 白花菜

Fresh broccoli. Green broccoli is crisp and tender, while white broccoli is softer and fluffier. Both absorb the essence of the broth.

TWD100~ ≈ $3.00

Napa cabbage

大白菜

Sweet and tender napa cabbage. Becomes very soft and sweet after prolonged cooking, releasing its sweetness into the broth.

TWD100 ≈ $3.00

Baby bok choy

娃娃菜

Miniature napa cabbage, with a more delicate and tender texture. Sweet flavor, ready to eat after a quick simmer.

TWD100 ≈ $3.00

Chinese cabbage

高麗菜

Crisp and sweet Chinese cabbage. A staple vegetable for hot pot, delicious whether cooked until soft or lightly simmered to maintain crispness.

TWD100 ≈ $3.00

A type of leafy green vegetable (commonly known as 'da lu mei')

大陸妹

Water spinach, extremely crisp texture. Best added to the pot at the end for a quick simmer to maintain its crispness.

TWD100 ≈ $3.00

Water shield

水蓮

Long, green, aquatic vegetable. Unique crisp and refreshing texture, with a light fragrance, effective for cutting through richness.

TWD100 ≈ $3.00

Sweet corn

水果玉米

Extremely sweet corn variety. Plump and juicy kernels, as sweet as fruit, loved by adults and children.

TWD100 ≈ $3.00

Baby corn

玉米筍

Tender young corn cobs. Crisp and sweet texture, the entire cob is edible, refreshing and delicious.

TWD100 ≈ $3.00

Lotus root slices

蓮藕片

Sliced lotus root. Crisp and sweet, with a satisfying crunch. A root vegetable with a unique texture.

TWD100 ≈ $3.00

Soybean sprouts

黃豆芽

Bean sprouts with soybean particles. Chewy and resilient texture, adds sweetness to the broth.

TWD100 ≈ $3.00

Cucumber

大黃瓜

Sliced cucumber. Becomes translucent after cooking, with a soft, fresh, and very refreshing taste.

TWD100 ≈ $3.00

Winter melon

冬瓜

Cubed winter melon. Becomes soft and flavorful after prolonged cooking, melts in your mouth, and is excellent after absorbing the broth.

TWD100 ≈ $3.00

Bamboo pith

竹笙

Net-like stem of the 'queen of mushrooms'. Crisp and tender texture, the net-like structure absorbs broth exceptionally well, a premium hot pot ingredient.

TWD250 ≈ $8.00

Taro

芋頭

Soft and fluffy taro chunks. Recommended to cook until thoroughly tender, with a smooth exterior and fluffy interior, and a rich taro aroma.

TWD100 ≈ $3.00

Konjac

蒟蒻

Low-calorie konjac cubes. Chewy and springy texture, bland on its own but absorbs soup flavors well. Healthy and guilt-free.

TWD100 ≈ $3.00

End of menu

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