Jiu Bai Hao Hot Pot / Grilled Pork Belly Specialty Store

This is a Korean BBQ dish, using pork belly with a good balance of fat and lean meat, pan-fried until golden brown and crispy. Rich and oily texture, enhanced by various special sauces. Recommended to wrap with lettuce for a refreshing and less greasy experience.

Uses precious pork neck (Matsusaka pork), tender meat with a unique crisp and springy texture. Grilled after being seasoned with soy sauce or sesame oil, it has a captivating aroma. Suitable for those who enjoy a chewy texture.

Pork collar from the shoulder area, evenly distributed fat, moderately tender texture. Grilled after being seasoned with special sauce or spicy marinade, it is tender and juicy. A BBQ choice suitable for all ages.

Korean pickled cabbage, crisp texture, sour and spicy flavor that stimulates appetite. An essential side dish to cut through the richness of grilled meat.

Refreshing cold seasoned bean sprouts, crisp and tender texture, with a light sesame oil aroma. Suitable for eating with grilled meat.

Freshly washed lettuce leaves, used to wrap grilled meat, kimchi, and rice. Adds texture and balances the richness of the meat.

White rice sprinkled with plenty of shredded seaweed and seasonings, mixed well before eating. The savory seaweed and rice combine perfectly, available in spicy or non-spicy options.

A la carte portion of Korean pork belly, for those who want to try another flavor. Available in various unique marinated flavors.

A hot soup based on Korean kimchi, simmered with soft tofu. The broth is sour, spicy, and rich, with silky tofu that melts in your mouth, very warming.

Light and sweet soup, made with fresh clams and vegetables. The broth is full of seafood umami, refreshing and not greasy.

Fresh clams steamed with sake, preserving their original sweetness and a hint of sake aroma. Plump and juicy meat.

Hot pot with a traditional Korean soybean paste (similar to miso) broth. Rich and savory broth with a unique fermented bean flavor. Contains vegetables and hot pot ingredients.

Japanese-style clear broth hot pot, made with kombu, clear and sweet broth. Allows you to taste the original flavor of the ingredients, a top choice for those who prefer light flavors.

Curry broth full of spices, rich and slightly spicy. Ingredients cooked in the curry broth have a unique flavor and are very appetizing.

Broth made with milk, milky white in color, rich and smooth in taste. The milky broth is very popular and pairs well with vegetables and hot pot ingredients.

Hot pot specially prepared for vegetarians, with a light and healthy broth. Contains plenty of fresh vegetables, no animal ingredients.

Classic Korean hot pot, with kimchi simmered in the broth for a sour and spicy taste. The flavor is distinct and appetizing, a must-order for those who love Korean flavors.

Hot pot featuring pickled sauerkraut as the main ingredient, with a naturally sour and savory broth. The sourness stimulates appetite and is refreshing and not greasy.

Combines the double flavors of spicy and miso, with a rich and spicy broth. Layered and suitable for those who enjoy strong flavors.

Freshly sliced pumpkin, becomes soft and sweet after cooking.

Silken tofu, delicate and smooth texture.

Fried tofu skin, easily absorbs soup.

Fish paste product, chewy texture.

Traditional Taiwanese hot pot dumplings, thin skin and fresh filling.

Chewy fish paste dumplings with a fresh filling.

Long, white mushroom, crisp and smooth texture.

Fresh and sweet napa cabbage (wombok), a must-have vegetable for hot pot.

Imitation crab-flavored fish paste product.

Fish roe filled fish cake roll, rich layered texture.

Green broccoli, rich in nutrients.

Taiwanese traditional fish paste sticks, soft and chewy texture.

Traditional Taiwanese ingredient made from pig's blood and glutinous rice, soft and chewy texture.

Diced taro, becomes soft and creamy after prolonged cooking.

Fish balls with fish roe filling, with a bursting texture when bitten.

Sliced potatoes.

Sweet and clear white radish, suitable for soup.

Green leafy vegetable, crisp texture.

Fish paste product with a marshmallow-like soft texture.

Fresh shiitake mushrooms, rich aroma.

Dumplings with egg skin wrapping meat filling, a common hot pot ingredient.

Raw egg.

Steamed white rice.

Famous Taiwanese instant noodles, suitable for cooking in hot pot.

Transparent noodles made from mung beans, which become slippery and absorb soup after soaking.

Thick and chewy Korean ramen noodles that are resistant to overcooking.

Japanese Udon noodles, chewy and smooth texture.

Thin slices of beef rich in fat, suitable for quick simmering or grilling, tender and oily texture.

Pork slices with a good balance of fat and lean, rich in fat, smooth in the mouth.

Pork shoulder, evenly distributed fat, not dry.

Firm meat with marbling, rich beef flavor, excellent texture.

Beef with fat marbling like frost, delicate and tender texture.

Hand-cut Matsusaka pork (pork neck), crisp and springy texture, simply seasoned to enjoy the fresh meat.

Bone-in thick-cut short rib, suitable for grilling, with a charming aroma from the meat near the bone.

Fresh clams, add umami when cooked in soup or hot pot.

Fresh shrimp, sweet and springy texture.

Also known as mussels, plump meat with a rich sea flavor.

Fresh squid, Q-crisp and delicious texture.

Sea bream slices, tender and boneless, suitable for hot pot.

Salmon slices rich in fat, unique flavor.

Premium scallops from Hokkaido, raw grade. Slightly seared or cooked, they are sweet and tender.

Taiwan's well-known beer brand, smooth and refreshing taste.

American Lager beer, light and refreshing taste.

Famous Japanese beer, dry and crisp taste (dry).

Dutch beer, with a unique malt aroma and a slightly bitter aftertaste.

Popular Korean beer, highly carbonated, refreshing and palate-cleansing, suitable for pairing with BBQ.

Sparkling wine with tropical fruit aroma, sweet and refreshing taste.

Korean national soju, higher alcohol content, pure taste.

Sparkling wine full of peach sweetness, very popular among women.

Traditional Korean rice wine, milky white in color, with a fermented slightly sour and sweet taste.

Soju with added fruit flavors, reducing the harshness of alcohol, sweet and easy to drink.