Guo Mai Ju Bai Yuan Xiao Huo Guo - San Chong Zheng Yi Dian

Classic Japanese broth, simmered with bonito flakes and kombu. The broth is golden and clear, with a light, refreshing, and sweet taste, and a subtle smoky aroma. It pairs well with seafood and vegetables, enhancing their natural flavors.

A rich broth simmered with Japanese miso as the base. The flavor is savory and mellow, with a unique fermented soybean aroma. Usually served with tofu and meat slices, it is warm and smooth.

Traditional Korean soybean paste broth, simmered with Korean soybean paste. The broth is rich, savory, and slightly spicy with a deep fermented flavor. Similar to Japanese miso but with a stronger taste, it's very good with rice.

A curry broth full of Hong Kong street food flavor. Made with curry sauce simmered with various spices, it has a strong aroma, is slightly spicy, and has a coconut milk fragrance. It is characterized by chewy fish balls, offering a rich texture.

A broth featuring fermented pickled cabbage as the main ingredient. The broth is sour, appetizing, and has a crisp texture. The natural sourness of pickled cabbage cuts through the richness of meat, making it particularly suitable for pork slices.

Authentic Chongqing-style red oil broth, with a generous amount of Sichuan peppercorns and dried chili peppers. The taste is numbing, spicy, fresh, and fragrant, with a heavy oil and flavor. Suitable for diners who enjoy strong flavors and intense spicy stimulation.

A spicy broth primarily featuring fresh green Sichuan peppercorns. Unlike red oil spicy broth, it emphasizes a refreshing numbing sensation and a unique citrus aroma. The broth is light but has a strong lingering effect, numbing without being harsh.

Flavor from a famous Sichuan dish. The broth is sour and spicy, combining the sourness of pickled vegetables with the spiciness of chili peppers. Rich in flavor, it is usually served with fish fillets, stimulating the appetite and providing a satisfying experience.

A special broth simmered with various traditional Chinese medicinal ingredients such as cumin and amomum. The aroma is rich, and the broth is warming without being dry. No dipping sauce is needed; ingredients are flavorful after cooking.

A sweet and savory broth with Japanese soy sauce flavor. Made with soy sauce, sugar, and mirin, it is on the sweeter side. Suitable for cooking beef and vegetables; ingredients become sweet and delicious after absorbing the broth.

A rich white broth based on milk, with added cheese for flavor. It has a smooth texture and is full of milky aroma. Suitable for those who enjoy rich Western flavors, it's especially delicious with seafood or pork.

A hot pot influenced by Korean military culture. The broth is spicy and usually includes ham, sausage, instant noodles, and cheese. It is rich in texture and generous in portion, with a savory and spicy flavor that stimulates the appetite.

A red broth simmered with a large amount of fresh tomatoes. Balanced sweet and sour, rich in lycopene. Light and not greasy, the sourness stimulates the appetite and is suitable for pairing with beef and seafood.

A rich Western-style broth, full of the savory aroma of mushrooms and the smoothness of cream. The texture is thick, similar to cream soup, with an earthy aroma. Suitable for diners who enjoy rich creamy and mushroom flavors.

A Thai Tom Yum Goong flavored broth. It combines the aromas of lemongrass, kaffir lime leaves, and chili peppers. The broth is sour, spicy, and appetizing with rich layers of flavor, perfect for seafood.

A rich Laksa broth with a strong Southeast Asian flavor. Based on curry and coconut milk, simmered with various spices. The broth is thick, slightly spicy, and rich in coconut milk flavor, a classic taste from Singapore and Malaysia.

A refreshing hot pot designed for vegetarians. The broth is simmered with various vegetables, naturally sweet and light. Contains no animal ingredients, served with plenty of fresh vegetables, healthy and guilt-free.

The broth is light and fresh, emphasizing the original flavor of seafood. Suitable for cooking fish fillets, shrimp, and other seafood, it highlights their natural sweetness without overpowering the taste.

Classic Taiwanese hot pot flavor. The broth is infused with the aroma of shacha sauce, with the umami of dried flatfish and dried shrimp. Rich and savory, it's the most familiar traditional taste for Taiwanese people.

Traditional Taiwanese stone hot pot. Usually, onions, garlic, and meat slices are stir-fried in the pot first, then broth is added. The broth is fragrant and rich in oil, with a more intense flavor than regular broth.

A broth made with peeled chilies, a specialty of Taiwan. The flavor is sweet and slightly spicy, with the unique aroma of pickled chilies. The broth is warming and smooth on the throat, with mild spiciness that is not irritating and is very comforting.

A golden broth made from pureed fresh pumpkin. It has a rich and smooth texture with the natural sweetness of pumpkin. Nutritious and suitable for diners who prefer sweet broths.

A nourishing broth simmered with a ten-ingredient herbal pack, containing ingredients like Angelica sinensis and Chuanxiong. The broth is dark, sweet, and rich in herbal flavor. It has nourishing and health-boosting effects, suitable for winter consumption.