Guo Dong Ri Shi Shuan Shuan Guo Jian Tan Qi Jian Dian

A special soup base combining the spiciness of spicy broth with the richness of milk. The texture is mellow and smooth, the milkiness neutralizes some of the spiciness, making it easy to drink without choking.

A classic spicy hot pot broth, simmered with chili peppers and various spices. The broth is bright red and oily, with a spicy and robust flavor, suitable for diners who enjoy intense tastes.

A nourishing soup base simmered with various Chinese medicinal herbs, emitting a faint herbal aroma. The broth is sweet and mellow, suitable for cooking vegetables and meat slices, providing gentle nourishment without being overly heating.

Simmered with Taiwanese peeled chili peppers, the broth has a unique sweetness and mild spiciness. The flavor is appetizing and refreshing, becoming more fragrant as it cooks.

Simmered with fermented sour cabbage, the broth is naturally sour and appetizing, stimulating saliva. Suitable for pairing with white meat slices, it can cut through greasiness.

A rich soup base with milk as the foundation, milky white in color, with an abundant milk aroma. Thick and smooth texture, loved by adults and children alike, especially suitable for cooking seafood and vegetables.

Soft and fluffy steamed white rice. An essential staple for hot pot, suitable for pairing with various broths and sauces.

Transparent, chewy, and elastic vermicelli made from mung beans. Easily absorbs the essence of the broth, recommended to be cooked last.

Traditional Chinese noodles, chewy when cooked. Paired with hot pot broth and condiments, it's a satisfying side dish option.

A common instant noodle in Taiwanese hot pot restaurants, edible after slight softening. The noodles absorb the broth, are chewy, and have a unique fried noodle aroma.

A classic Taiwanese snack. Tender pork with a good fat-to-lean ratio is braised until flavorful and served over hot white rice. The taste is savory, fragrant, and oily, making it very appetizing.

Marinated mustard green stems, with a crisp, savory, and salty texture.

Shredded konjac, low in calories, with a chewy and springy texture.

Black fungus, with a crisp, tender, smooth, and slippery texture.

Enoki mushroom, slender stem, crisp texture.

Tender pea shoots, crisp and fresh.

Fresh tomatoes, sweet and appetizing after cooking.

Cubed pumpkin, becomes soft and sweet when cooked.

Fresh shiitake mushrooms, with thick caps and rich aroma.

Dehydrated shiitake mushrooms, with a stronger aroma than fresh ones, requiring longer cooking.

Sliced luffa, tender, sweet, and juicy.

Broccoli, rich in nutrients, with a crisp and tender texture.

Cubed taro, becomes soft and creamy when cooked.

Tender young corn cobs, crisp and sweet.

Cut sweet corn, plump and sweet kernels.

Hsinchu specialty pork meatballs, with a bouncy and juicy texture.

Small smoked sausage, with a crisp and bouncy texture.

Deep-fried tofu skin, which becomes soft and tender after absorbing the broth.

Shelled chestnuts, soft and sweet when cooked.

Dumplings with egg skin wrapped around pork filling, rich in flavor.

Meat-filled dumplings with a smooth wrapper.

Dumplings with a fish paste wrapper, full of umami.

Includes egg dumplings, fish dumplings, swallow dumplings, etc.

Imitation crab meat made from fish paste, with a stringy and sweet texture.

Transparent and chewy wrapper, filled with seasoned minced meat.

A pastry made from rice and pork blood, with a chewy and sticky texture.

Tofu made from fish paste, with a cheese filling.

Cuttlefish balls with basil, offering a unique aroma.

Cod fish cake, with a soft, chewy, and fresh taste.

Hot pot mochi, filled with peanut filling, soft, chewy, and sweet.

Hot pot mochi, filled with sesame.

A combination of mochi balls with peanut and sesame flavors.

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

Hot pot balls with a rich cheese filling.

Flavorful ball containing fish roe, rich in texture.

Pork meatballs with shiitake mushroom pieces, full of aroma.

Assorted vegetable platter, including a variety of seasonal vegetables, refreshing and healthy.

A combination of various mushrooms and vegetarian hot pot ingredients.

Crisp and sweet napa cabbage, the most basic vegetable for hot pot.

Fresh seasonal green vegetables, variety depends on the season.

Frozen tofu has many pores that absorb broth, while silken tofu is smooth.

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

Chilled canned beer, with refreshing bubbles perfect for hot pot.

Warm Japanese sake, rich in rice aroma, with a mellow taste.

A main pot dish primarily featuring various mushrooms and vegetables. The broth is sweet, with abundant and healthy ingredients, suitable for vegetarians.

The third stomach of a cow, with many folds on the surface. Crisp texture, recommended to quickly blanch in boiling soup before eating.

Lamb chops with a hint of lemon, tender meat. The lemon's fragrance removes the gamey taste of lamb, offering a unique flavor.

Pre-braised large intestine, with a spicy aroma. Tender and chewy texture, becoming more fragrant with chewing.

Tender duck blood, absorbing the spicy broth. Jelly-like texture, bursting with juice when bitten.

Handmade seafood paste, which can be added to the pot to form balls. You can taste real shrimp or cuttlefish pieces, with a chewy and fresh texture.

Firm beef balls with a satisfying chew. Rich beef flavor, with juice bursting out when chewed.

Marinated and deep-fried pork ribs. After simmering in the soup, the crispy skin absorbs the broth, and the meat becomes tender and flavorful.

Tender and white sea bass fillet. Mild and fresh flavor, suitable for all soup bases.

Tender and boneless fish fillet, with smooth flesh.

The fattiest part of salmon belly. Rich in oil, it's tender, smooth, and melts in your mouth.

Commonly found tilapia fillet in Taiwan, with firm and sweet flesh. Low in fat and healthy, it doesn't easily fall apart when cooked in hot pot.

Whole shelled scallops, with plump and sweet adductor muscle. Chewy texture after cooking.

Larger shrimp, with firm and springy meat. Rich in umami, excellent texture.

Smaller shrimp, with tender and sweet meat.

Fresh clams, with delicious broth once opened. Plump meat, with the savory taste of seawater.

Fresh oysters, tender and plump. Known as the milk of the sea, rich in nutrients.

Fresh squid cut into rings or slices, with a crisp, tender, and springy texture. Briefly blanch before eating, do not overcook.

Mini cuttlefish, with a crisp and chewy texture. Bite-sized, fresh, and chewy.