Hojja

A set menu consisting of Hojja Mala Hot Pot and 1 bottle of Beijing Erguotou Liquor. The spicy mala hot pot pairs well with the high-proof, clean-flavored Kaoliang liquor.

A set including three popular appetizers: Fried Pork Intestine (Zha Fei Chang), Taiwanese Fried Chicken (Xian Su Ji), and Scallion Pancake (Cong Zhua Bing), along with two bottles of Taiwanese beer. Great for enjoying various Taiwanese dishes with beer in a group.

A Taiwanese hot pot dish made by simmering rich beef bone broth with mala sauce. It is hearty with various ingredients such as lamb, vegetables, tofu, and meatballs, and the spicy and numbing broth is excellent.

Pork belly braised for a long time in soy sauce and various spices. The meat is very tender and deeply infused with a savory yet sweet seasoning.

A Taiwanese stir-fried dish where medium shrimp are stir-fried with their shells on, preserving their crispiness and savory flavor. The salty seasoning pairs well with drinks.

Fresh clams stir-fried in a Taiwanese sauce. The refreshing clam juice and savory sauce create an excellent flavor.

Crispy fried pork intestine stuffed with green onions. The chewy intestine and the aroma of green onions harmonize well, and it is dipped in the provided pepper salt.

A dish made by stir-frying soft silken tofu and minced pork in a spicy and numbing mala sauce. It's great to mix with rice or enjoy as a side dish with drinks.

A signature street food from Taiwanese night markets, featuring marinated chicken thigh meat, fried until crispy and served with fried basil. It's salty, savory, and fragrant with basil.

Taiwanese handmade sausage, characterized by its sweetness and unique spices compared to regular sausage. Eating it with thinly sliced raw garlic cuts through the richness and enhances the flavor.

Authentic Taiwanese beef noodle soup made with rich beef bone broth, seasoned with soy sauce and medicinal herbs. Features large, tender beef shank and chewy noodles.

A dish made by adding handmade boiled dumplings instead of noodles to the rich beef noodle broth. You can enjoy the deep flavor of the broth and the juiciness of the dumplings simultaneously.

A Taiwanese rice bowl dish with finely chopped pork braised in a sweet and savory soy sauce, served over rice. Served with a clear broth, it's delicious when mixed together.

A Taiwanese cold mixed noodle dish with savory and rich sesame sauce (majiang) generously drizzled over cold noodles. The crisp vegetables like cucumber add texture.

Authentic Taiwanese boiled dumplings, generously filled with pork and chives. The wrappers are chewy and the filling is juicy.

Pan-fried radish cake ('Luo Bo Gao') made with grated radish mixed with rice flour, and taro cake ('Yu Tou Gao'). Characterized by a crispy exterior and soft interior.

A clear soup dish with wontons (Taiwanese dumplings) filled with shrimp and meat in thin wrappers. The broth is light and refreshing.

Taiwanese cucumber salad made by smashing cucumbers with the back of a knife and tossing them in a garlic and vinegar sauce. It is sweet, sour, and crisp, making it a good appetizer or a dish to cut through richness.

A Taiwanese scallion pancake with layered dough, pan-fried until crispy and chewy. It's savory with added egg and served with a special sauce.

White rice.

Cilantro (Xiang Cai), a herb with a unique aroma. Enjoy it with your meal according to your preference.

Noodles that can be added to soup dishes.