Kuo shabu shabu

Sliced king oyster mushrooms with thick, crisp, and chewy flesh. Has a faint almond aroma, absorbs the broth's essence when cooked in hot pot, and is flavorful.

Long, thin white edible mushrooms with a smooth, crisp texture. Cooks quickly and absorbs broth easily, a common hot pot ingredient.

Dark brown edible fungus with a crisp, refreshing texture. Rich in collagen, it adds layers of texture to the hot pot.

Fresh shiitake mushrooms with thick caps and a rich, unique aroma. Tender and juicy when cooked, adding umami to the broth.

Chewy fish paste exterior filled with abundant fish roe. Bursts with flavor when bitten, with fish roe popping in your mouth, full of oceanic freshness.

Golden egg skin wrapped around a savory meat filling. The egg skin is tender, and the filling is juicy, a classic hot pot dumpling.

Fish cake balls made from cod paste, filled with minced meat and soup. Delicate and chewy texture, be careful of the hot, delicious soup when biting into it.

The softest part from the center of the taro. Creamy and soft when cooked, with a rich taro aroma, melts in your mouth.

Fresh pumpkin chunks, golden in color. Soft and sweet when cooked, enhancing the broth's natural sweetness.

Fresh tomato chunks, sweet and appetizing. Adds a fruity acidity to the hot pot, making the broth more refreshing and less greasy.

Pork meatballs mixed with taro chunks. Springy texture combined with soft taro pieces, blending pork and taro aromas.

Very thin tofu skin, fried and rolled into a tube, similar to 'ling ling juan'. Needs only a few seconds in the pot, becomes soft and juicy after absorbing broth, with a rich bean aroma.

Classic pork meatballs from Hsinchu, Taiwan. Extremely firm and springy texture with rich juices and a satisfying chew.

Fish paste exterior filled with lobster-flavored salad. Chewy texture with a rich, smooth filling, featuring a slightly pungent sweetness from wasabi.

Seasonal fresh green leafy vegetables. Ready to eat after a quick simmer, crisp texture that balances the richness of the meat.

Fresh napa cabbage leaves with a crisp, sweet taste. Becomes soft and flavorful when cooked for a long time, releasing the vegetables' natural sweetness into the broth.

Tender tofu with a fresh bean aroma. Ideal for simmering in broth to absorb its flavors.

Traditional tofu with a firmer texture. Does not easily break apart, with a creamy texture and fresh bean flavor, very suitable for long simmering in hot pot.

Unfried tofu skin with a smooth and delicate texture. Rich and natural bean flavor, a healthy and refreshing soy product choice.

Fried tofu skin with a golden, porous surface. Absorbs broth very easily, becoming juicy with a fried aroma when softened.

A platter including a variety of seasonal fresh vegetables, mushrooms, and hot pot ingredients. Colorful and nutritionally balanced, perfect for pairing with meat.

Famous handmade fish dumplings, with skins made from sea eel paste. The skin is thin and chewy, not easily overcooked, with a delicious filling and excellent texture.

High-quality crab-flavored sticks with a distinct flaky texture. The meat is sweet and delicate, mimicking the flavor and texture of real crab meat.

Extremely sweet corn variety with thin, juicy kernels. Crisp and sweet when cooked, as sweet and delicious as fruit.

Handmade fish paste skin wrapped around shrimp filling. Smooth and elastic texture, full of rich shrimp sweetness.

Handmade shrimp paste with visible shrimp pieces. Chewy and crisp when cooked, full of natural seafood flavor.

Shellfish from the North Sea, with plump meat. Tender and chewy when cooked, with a sweet oceanic flavor.

Smooth and translucent kudzu noodles. Holds up well to long cooking, absorbing the essence of the broth, with a chewy and soft texture.

Thin Japanese noodles with a chewy texture. Cooked last in the hot pot, they are delicious with rich broth.

Thick white udon noodles with a chewy, smooth texture. Very filling and satisfying.

Classic Taiwanese instant noodle block. The softened, curled noodles soak up the broth, offering a soft, smooth, and aromatic experience.

Soft white rice, a classic staple to enjoy with hot pot ingredients and broth.

Fresh eggs. Can be cooked as poached eggs or the beaten egg can be used as a dipping sauce to add a smooth texture to the meat slices.

Top-grade Japanese A5 Wagyu New York strip, with fine and even marbling like marble. Extremely tender meat that melts in your mouth, with a rich, sweet aroma of fat. Recommended to cook until pink to avoid overcooking.

Selected Japanese A5 Wagyu, rich in marbling and delicate in texture. Tender and juicy meat, with the unique aroma and sweetness of Wagyu in every bite.

U.S. Prime sirloin steak, with a slight amount of tendon, offering a firm and chewy texture. Moderately marbled, with a rich and sweet beef flavor.

Prime grade beef short ribs from the rib section of the cattle. Richly marbled and evenly distributed, the meat is tender and juicy. Aromatic when cooked, it's a top choice for hot pot meats.

U.S. Prime beef with marbling like frost. Fine texture, moderately tender. After a light simmer, the juices are sweet and fresh, neither greasy nor heavy.

Selected U.S. Prime beef cut from a lower fat content area, sliced thinly. The meat is firm and bright red, with a refreshing, non-greasy texture, suitable for those who prefer lean meat.

Tender lamb from New Zealand. Delicate and fine meat with no obvious lamb odor. Soft texture with a unique sweet flavor.

Prized pork jowl, often presented in a rose shape. Crisp and tender texture with fine marbling. Crisp and sweet when cooked, not dry at all.

High-quality Berkshire black pork belly. Well-marbled with fat and lean meat, rich and sweet fat. Tender and flavorful when cooked, with a rich, smooth, and delicious fatty taste.

Snowflake cut from Angus cattle, rich in marbling like snowflakes. Tender and juicy meat, with a rich beef aroma and sweet fatiness upon melting in the mouth.

Sirloin steak from Australia. Firmer texture with moderate fat content. Chewy texture and pure, natural beef flavor.