Jin Chun Fa Beef Shop

A clear broth slow-simmered for a long time with beef bones and various vegetables, with a sweet and rich flavor. The broth is clear but not greasy, perfectly complementing the freshness of the beef.

Selected Taiwanese fresh beef, slaughtered daily. Extremely tender meat with evenly distributed marbling. Recommended to lightly swish in boiling broth for a few seconds until the meat turns pink, then enjoy its excellent texture.

Fresh beef cuts strictly selected by the restaurant, retaining the natural sweetness and tenderness unique to fresh beef. Suitable for diners who enjoy the original flavor of beef.

Fresh, unfrozen Taiwanese domestic beef, with a soft and elastic texture. Sweet and juicy after swishing, it's the standard choice for enjoying Taiwanese beef hot pot.

Traditional beef soup with beef coated in a thin layer of starch, then cooked. The texture is smooth and tender. The soup has a thickened consistency, full of nostalgic, old-fashioned flavor.

Beef tendon rich in collagen, requiring a longer cooking time. After thorough cooking, it becomes soft, chewy, and gelatinous, full of collagen.

Thinly sliced beef tongue, with a unique texture that is both crisp and chewy. Delicious when swished in the hot pot, with a delicate mouthfeel.

A mixed assortment of beef offal, offering a variety of textures. Processed to remove any gamey taste, suitable for long simmering in the broth to enhance its flavor.

Honeycomb beef tripe, with a strong ability to absorb broth. Very chewy and flavorful with each bite, a classic offal ingredient in hot pot.

The abomasum part of the cow, with many folds on the surface. It has a crisp texture and is recommended to be quickly swished to maintain its crispness.

Pork meatballs with soft, mashed taro chunks inside. The savory meat juice combines with the sweet aroma of taro for a rich and layered texture.

Beef balls with chopped scallions inside. Bursting with meat juice when bitten, full of rich beef and scallion aroma.

Meatballs with a unique flavor containing mustard. A slightly pungent and spicy sensation upon entry, very appetizing and stimulating.

Large, plump meatballs filled with octopus chunks. Sweet and chewy texture, with real octopus meat.

A platter containing various specialty meatballs from the restaurant. You can taste different flavors of meatballs at once, suitable for those who have trouble choosing or want to try a variety.

Frozen tofu with an eggy aroma. Its porous texture easily absorbs the hot pot broth, resulting in a soft mouthfeel filled with the essence of the soup base.

Freshly cut luffa. Becomes soft and sweet when cooked, adding a natural sweetness to the broth.

A slender Taiwanese vegetable with a crisp texture. Recommended to lightly cook to enjoy its unique crispness.

Fresh, crisp cabbage. An essential vegetable for hot pot, it releases sweetness when cooked longer, making the broth more delicious.

Small napa cabbage hearts, with tender yellow leaves. More tender and sweeter than regular cabbage.

Clustered brown mushrooms with a crisp texture. Mild in flavor, suitable for pairing with various hot pot broths.

Tender baby corn, crisp and sweet. The entire cob, including the core, is edible, providing a refreshing and palate-cleansing experience.