Guo Qian Qiao Ri Shi Shuan Shuan Guo

Luxurious seafood hot pot, including red crab, scallops, sea scallops, oysters, clams, shrimp, squid, and more. Fresh ingredients, delicious broth. Recommended to cook seafood thoroughly before enjoying.

Seafood hot pot featuring crab and shrimp. Sweet broth, full of seafood flavor. Suitable for lovers of shellfish.

Combines the sweetness of clams with the rich flavor of crab. The broth becomes more delicious after the clams are cooked. Please cook seafood thoroughly before eating.

A hot pot combination featuring a variety of selected seafood. Enjoy different textures from fish slices, shrimp, clams, etc. Refreshing and not greasy.

Enjoy the dual deliciousness of seafood and meat. Choose to pair with pork or chicken. Suitable for those who desire a rich flavor profile.

A rich seafood and meat hot pot, with beef or lamb. The meat slices are tender and juicy after cooking, and the seafood enhances the broth's flavor.

A moderately portioned seafood and meat combination, including basic seafood and meat slices (pork or chicken). Suitable for average appetites.

Classic seafood and meat combination, with beef or lamb. Delicate portion, satisfying the desire for both seafood and red meat.

Abundant clams and shrimp, with an extremely fresh and sweet broth. A refreshing choice for seafood lovers.

Hot pot featuring fresh shrimp as the main ingredient. Shrimp meat is springy and sweet, with a rich shrimp flavor in the broth after cooking.

Hot pot with a large amount of fresh clams. The broth becomes very delicious as the clams open. Avoid overcooking to prevent the clam meat from shrinking.

Uses plump and large fresh oysters. Smooth texture, full of oceanic freshness. Lightly cooked for consumption.

Uses fresh fish slices. Delicate and tender fish, suitable for light eaters or the elderly and children.

Uses the fatty collar of the fish. Tender meat with rich collagen. Smooth texture after cooking.

Hot pot featuring beef tripe. The tripe has a crispy texture; it's best when quickly blanched in boiling soup for a few seconds.

Uses high-quality beef with even marbling. Extremely tender texture, melts in your mouth. Recommended to cook until pink.

Uses short rib cut, with firm meat and marbling. Tender and chewy texture, rich beef flavor.

Beef short ribs with marbling like snowflakes. Extremely tender texture, rich and not greasy. Smooth after cooking.

Uses fatty beef belly (bacon beef). Rich marbling, tender and sweet texture.

Uses sirloin cut beef. Tender texture with moderate marbling. A popular choice for beef hot pot.

Smoked bacon pork. Unique flavor, adds a smoky aroma to the broth when cooked in hot pot.

Sliced duck meat hot pot. Duck meat is firm and sweet. Chewy texture after cooking.

Uses boneless chicken thigh meat, which is thick, smooth, and juicy. Does not become dry or tough even when cooked for a long time.

Economical beef hot pot. Uses regular cut beef, suitable for everyday enjoyment.

Uses tender chicken slices. Light and low-fat texture. Suitable for those who prefer a light taste.

Selected lamb slices. Tender meat with a unique lamb aroma. Suitable for autumn/winter nourishment or lamb lovers.

Classic pork hot pot. Uses regular pork slices, firm texture, pairs well with various dipping sauces.

Pork collar cut from the shoulder area. Marbling resembles plum blossoms, with a moderately tender texture, neither dry nor too oily.

Pork belly slices with rich fat content. Tender and smooth texture, with a rich savory flavor.

Hot pot specially prepared for vegetarians. Includes a variety of fresh vegetables, mushrooms, and vegetarian ingredients. Light and healthy broth.

Fresh noodles, absorb the broth after cooking in hot pot, with a chewy texture.

Thin, transparent noodles made from mung beans. Easily absorbs the essence of the broth, with a slippery texture.

Instant noodle block (like Prince Noodles). A popular staple for hot pot, with a curly and chewy texture.

Steamed white rice. Served with hot pot ingredients and satay sauce.

Fresh Eggs. Can be cooked or the yolk can be mixed into the dipping sauce.

Solidified duck blood cubes. Jelly-like smooth texture, usually cooked in soup.

Fish paste-based fish cake. Soft and chewy texture after cooking, with a fresh fish sweetness.

Traditional ingredient made from glutinous rice and pork blood. Chewy and soft texture.

Dumplings with a fish paste skin, filled with pork. Smooth and savory texture.

A type of dumpling with an egg skin wrapping a meat filling. Rich egg flavor, soft texture.

Hot pot dumplings filled with shrimp. Delicious flavor.

Dumplings originating from Fuzhou. Thin skin, fresh filling, unique texture.

A platter of assorted hot pot dumplings. Taste different flavors at once.

Translucent, chewy skin dumplings, usually filled with seasoned pork. Very chewy texture.

Mini sausages. Crispy and tender, savory and delicious, a favorite for kids.

Imitation crab meat made from fish paste. Stringy texture, sweet and fresh.

Pickled vegetables. Can be eaten directly or added to the pot for a spicy and sour flavor.

Quail Eggs. Small and bite-sized, with a chewy white and creamy yolk when cooked.

A type of Japanese fish paste product, usually white and long, with a soft texture.

Squid balls or fish paste products with basil. Has a unique herbal aroma.

Japanese fish cake, usually with a pink swirl pattern. Firm and elastic texture.

Pork meatballs with taro chunks inside. Enjoy the soft aroma of taro and the springiness of the meatballs.

Hsinchu-style pork meatballs. Extremely chewy and juicy, with a rich pork flavor.

Crispy white fish balls or meatballs.

Meatball mixed with taro, with a light taro aroma.

Squid ball made from squid meat. Chewy texture, with pieces of squid meat.

Fish paste product, shaped like tofu. Chewier and more elastic than tofu.

Special steamed dumplings. Thin skin, generous filling, suitable for cooking in hot pot.

Crab roe flavored balls or paste. Rich crab roe flavor.

A ball made of cod paste encasing a soup filling. Soup will flow out when bitten, be careful of the heat.

Fish paste ball filled with fish roe. Offers a chewy texture along with the bursting sensation of fish roe.

Hot pot ball filled with lobster salad. Sweet and smooth filling, with a wasabi or mayonnaise flavor.

Golden-skinned egg product or hot pot ingredient. Usually soft and tender.

A type of dumpling with an egg skin, golden in color, with a delicious filling.

A type of Japanese hot pot ingredient, usually cute in shape or with a filling.

Meatball filled with cheese. Melts and becomes stringy when cooked, with a rich milky flavor.

Rehydrated squid slices. Crispy and chewy texture, suitable for dipping in soup.

Fried pork rib pieces. The skin softens after cooking in hot pot, absorbing the soup, releasing a rich meat aroma.

Assorted Vegetable Platter. Includes cabbage, greens, and various basic hot pot ingredients.

Soft Tofu. Tender texture, pure soy flavor.

Frozen tofu with a porous interior. Absorbs soup very well, with a chewy texture.

Tender duck blood cubes. Recommended to cook in spicy broth for enhanced flavor.

Fried tofu skin. Absorbs soup and becomes soft, with a rich soy flavor and oily texture.

Pickled mustard green stems. Crispy texture with a salty and sour taste, can enhance the broth's flavor.

Konjac cubes or strands. Crispy texture, low calorie, high fiber.

Fresh tomato chunks. Adds a sweet and sour flavor when cooked in the soup.

Long, thin white mushrooms. Crispy and tender texture, a must-have vegetable for hot pot.

Green leafy vegetables. Slightly blanched to maintain a crisp texture.

Chinese Cabbage. Releases sweetness when cooked for a long time, contributing to the broth's sweetness.

Sweet corn segments. Plump and sweet kernels.

Tender baby corn. Crispy and sweet, the entire cob is edible.

Fresh Shiitake Mushrooms. Thick texture, rich mushroom aroma.

Special spice or broth packet. Used to add layers of flavor to the hot pot broth.

Add pork or chicken slices.

Add pork collar slices.

Add beef or lamb slices.

Add boneless chicken thigh meat.

Add duck meat slices.

Add smoked bacon pork.

Add bacon pork slices.

Add premium beef slices.

Add sirloin beef slices.

Add premium beef slices.

Add short rib slices.

Add Kobe beef slices.

Add beef tripe.

Add fresh oysters.

Add fresh clams.

Add squid slices.

Add tilapia or other fish slices.

Add fish collar.

Add fresh shrimp.

Add scallops.

Add sea scallop pieces.

Add crab.

Small Assorted Seafood Platter.

Large Assorted Seafood Platter.

Chilled lager beer. Fine bubbles, crisp taste, an excellent pairing with hot pot.

Japanese brewed rice wine. Smooth and mellow taste, can be served warm or chilled.

Carbonated beverage. The sweet, bubbly texture helps cut through richness.

Apple Sidra. A classic Taiwanese apple-flavored carbonated beverage, sweet and refreshing.