Kuang Ye Ma Shen Ma La Huo Guo

This is the restaurant's basic all-you-can-eat plan. You can enjoy unlimited classic meats, seafood from the buffet bar, vegetables, and hot pot ingredients. Suitable for diners who want to try a variety of ingredients.

Upgrade option, includes Three-Spotted Crab and Choice grade beef steak. Suitable for diners who want to add premium seafood and meat to the basic plan.

This is the restaurant's deluxe all-you-can-eat plan. In addition to all ingredients from the classic plan, it also includes premium ingredients like Wagyu, beef short rib, tiger prawn, etc. Suitable for diners seeking the ultimate taste experience.

Australian M9 grade Wagyu beef. Very rich marbling with fine distribution, melts in your mouth, with a rich beef aroma and sweet fatty taste.

US beef short rib. High fat content, tender meat, fragrant after simmering.

Large red shrimp. Soft and sweet meat. Recommended not to overcook to maintain its tender texture.

US Choice grade beef steak slices. Retains the texture and flavor of beef, firm texture.

Crab with three spots on its shell. Delicate and sweet meat, suitable for simmering in hot pot to enhance broth and enjoy the crab meat.

Fresh clams. Plump and sweet meat after opening, adds umami to the broth.

Fresh oyster meat. Smooth and juicy texture, full of oceanic freshness, recommended to use a slotted spoon to cook to prevent scattering.

Sliced tilapia meat. Delicate and boneless, light and fresh flavor, suitable for all broths.

Mussel with green edges on the shell. Chewy texture, unique flavor.

Small squid or cuttlefish. Crisp and tender texture, best enjoyed after a quick simmer.

Very tender white fish with almost no bones. Smooth texture, suitable for elderly and children.

Cleaned squid slices. Thick and crisp texture, does not become tough easily when cooked longer.

Sliced large shellfish. Crisp and sweet texture, with a light sea flavor.

Diced octopus tentacles. Very chewy and springy texture.

Common shrimp. Firm and springy texture, delicious taste.

Long shellfish, with a shell like bamboo. Tender meat, with a unique sweet flavor.

High-quality shrimp variety. More springy and sweet than regular white shrimp, bright color.

Scallop meat, shelled or unshelled. The adductor muscle is sweet and tender, the skirt has a chewy texture.

Imitation abalone or small abalone chunks. Chewy texture, suitable for simmering longer in soup to absorb flavor.

Fish skin rich in collagen. Smooth and tender texture after cooking, full of collagen.

Sliced shark meat. Delicate and moist texture, soft and unique.

Boneless fillet from Taiwan's specialty milkfish. Firm and sweet texture, boneless for easy eating.

Crisp cabbage. A must-have vegetable for hot pot, makes the broth sweeter.

A type of napa cabbage. Large leaves, becomes very absorbent and sweet after softening when cooked, with a soft and sweet texture.

Miniature napa cabbage. More tender and sweet than regular napa cabbage, suitable for cooking whole or halved.

Fukuyama lettuce. Crisp and refreshing texture, best enjoyed after a quick blanch to retain crispness.

Common green vegetable. Crisp stems, tender leaves, with a unique vegetable aroma.

Long, string-like vegetable. Very crisp and refreshing texture, recommended not to overcook to maintain crispness.

Green melon vegetable. Soft and juicy texture after cooking, with natural sweetness.

Sliced white radish. Becomes transparent and soft after simmering in soup, releasing sweetness into the broth.

Sliced lotus root. Crisp texture, becomes soft and starchy after longer cooking.

Diced red tomatoes. Sweet and sour, appetizing, suitable for simmering in the broth to enhance flavor.

Diced pumpkin. Creamy and sweet after cooking, adds richness to the broth.

Diced taro. Soft and creamy texture, rich aroma, a popular hot pot ingredient.

Diced sweet corn. Plump kernels with high sweetness, adds sweetness to the hot pot broth.

Young corn with skin. Eaten after peeling, with a crisp, tender, and sweet texture.

Fresh shiitake mushrooms. Thick caps, rich aroma, smooth texture.

Long white mushrooms. Crisp and tender texture, easily absorbs broth, a hot pot essential.

Thick, meaty mushrooms. Sliced or diced, with a firm texture similar to abalone, sweet and juicy.

Clustered brown mushrooms. With a light crab aroma, crisp and tender texture.

Small oyster mushrooms. Delicate and tender texture, cooks quickly and absorbs flavor.

White Buna-Shimeji mushroom variety. White appearance, crisp and delicious texture, no grassy smell.

Small black fungus. Crisp and chewy texture, rich in collagen.

Deep-sea algae. Rich in collagen, lightly blanched, crisp and slippery texture.

Classic Taiwanese instant noodles. Absorbs the broth in spicy hot pot for a chewy and flavorful noodle experience.

Thick Japanese noodles. Slippery and chewy texture, very filling.

Wide and flat glass noodles. Transparent and chewy after cooking, absorbs the essence of the broth very well.

Dumplings made with fish paste skin. Thin skin, fresh filling, smooth texture.

Dumplings filled with shrimp paste. Rich shrimp flavor, sweet and tender texture.

Traditional hot pot dumplings, usually with meat paste in the skin. Firm texture, rich meat flavor.

Dumplings with minced meat wrapped in egg skin. Rich egg flavor, juicy filling.

White squid ink ball. Chewy texture, with visible squid pieces, full of umami.

Pink shrimp ball. Rich shrimp flavor, springy texture.

Meatball made from duck meat. Firm texture, with a unique duck aroma.

Pork meatball mixed with diced shiitake mushrooms. The aroma of shiitake mushrooms combines with the meat juices for a rich flavor.

Crispy fried long dough sticks. Lightly simmered in spicy hot pot, best enjoyed when the outside is soft and the inside is crispy after absorbing the broth.

Fried tofu skin. Rich in bean flavor after softening, absorbs a lot of broth.

Low-calorie block ingredient. Chewy texture, tasteless on its own but absorbs broth flavor.

Soft and chewy tofu product. Slightly expands when cooked longer, with a sponge-like texture.

Handmade shrimp paste. Guests scoop it themselves into the pot, becomes springy and fresh after cooking, with visible shrimp pieces.

Handmade squid paste. Very chewy and rich in umami.

Braised pork large intestine. Rich in fat, becomes tender and flavorful after simmering in spicy broth, very aromatic.

Beef tendon. Rich in collagen, recommended to cook longer until tender, with a chewy and smooth texture.

Honeycomb tripe. Crisp and chewy texture, perfect for absorbing spicy broth.

Meatball with healthy quinoa and sweet potato. Rich in texture, with the natural sweetness of sweet potato.

Meatball mixed with Korean kimchi. Slightly spicy, sweet and sour flavor, appetizing and not greasy.

Meatball with diced taro. The creamy taro contrasts with the chewy meatball, with a rich taro aroma.

Black meatball with bamboo charcoal powder. Unique appearance, said to aid digestion, chewy texture.

Meatball with chopped celery. Refreshing celery aroma, makes it more palatable.

Meatball filled with lobster-flavored salad. Bursts with creamy salad flavor when bitten, be careful of heat.

Fried marinated pork ribs. When cooked in soup, the skin becomes tender and flavorful, with a savory and aromatic meat, suitable for longer cooking.