Liuyishou Hotpot Paris

Personal single-serving hot pot, suitable for solo dining. Choose one broth flavor according to personal preference, maintaining the pure taste of the broth.

Large hot pot suitable for multiple people, usually placed in the center of the table. Can choose single flavor, double flavor (Yuan Yang pot), or triple flavor (Mercedes-Benz pot) to satisfy different tastes.

Self-serve condiment bar, offering sesame paste, minced garlic, chopped scallions, chili oil, and various other seasonings. Diners can freely mix their own dipping sauces according to personal taste to enhance the hot pot flavor.

Chef's secret marinated pork ribs. Tender and flavorful meat, with a rich aroma of spices after cooking in hot pot, tender and falls off the bone.

High-quality beef slices with a good balance of lean and fat. Evenly distributed fat, tender and juicy after cooking, rich beef flavor.

Tender frog legs, white and delicate meat. Similar to tender chicken but more delicate after cooking in spicy broth, very flavorful.

Marinated chicken slices, low in fat and healthy. Tender and smooth texture, not dry, suitable for those seeking light meals or controlling calorie intake.

Beef marinated in two types of chili, bright red color. Very spicy, beef is full of chili aroma, suitable for spice lovers.

Traditional smoked cured pork belly. Has a unique smoky flavor, adds savory taste to the broth when cooked in hot pot, fatty but not greasy.

Shrimp paste made from fresh shrimp, retaining the texture of shrimp pieces. Chewy and sweet after cooking, very refreshing.

High-quality snowflake beef, with clear marbling. Extremely tender meat, cooked for a few seconds in broth, melts in your mouth.

Marinated lamb skewers with cumin flavor. Convenient for cooking, tender meat with a rich spice flavor.

Pork tenderloin sliced in a flower pattern, marinated. Beautiful presentation, tender after cooking, absorbs soup easily.

Deep-fried pork strips coated in batter, crispy outside and tender inside. Can be eaten as a snack or cooked in hot pot to absorb soup.

Deep-fried glutinous rice cake drizzled with brown sugar syrup. Crispy outside, soft inside, sweet and chewy, a classic dessert after hot pot.

A traditional Sichuan cold dessert, transparent like jelly. Served with brown sugar syrup and fruit cubes, cooling and relieves spiciness, smooth texture.

Thinly sliced lamb rolls, a classic hot pot ingredient. Quickly cooked in boiling broth, tender meat, recommended with sesame paste.

Selected thinly sliced beef. Suitable for all broths, short cooking time, keeps the meat tender and smooth.

Fresh goose intestine, crispy and tender texture. Usually cooked for seven up and eight down (about 10-15 seconds) in spicy broth to maintain crispness.

Aorta of pig or cow, white and crisp. Crispy and chewy after cooking, a specialty of Chongqing hot pot.

Fresh beef tripe, with many small spikes on the surface. Extremely crispy texture, only needs a few seconds in boiling broth, strong soup absorption.

Beef slices coated in chili powder. Retains spicy flavor after cooking, tender meat, suitable for spice lovers.

Hand-cut thick fresh beef slices, more textured than machine-cut slices. Firm texture, rich beef flavor.

Fresh shrimp paste. Floats to the surface when cooked, chewy and delicious.

Pork balls mixed with chopped cilantro. The freshness of cilantro balances the richness of the meat, rich flavor.

Solidified duck blood cubes, tender like tofu. Does not get tough when cooked for a long time, tender and smooth texture, a perfect match for spicy hot pot.

Fresh pig brain, creamy and delicate texture. Becomes flavorful and melts in your mouth after cooking in spicy broth.

Pork kidney sliced with a knife, cleaned and odorless. Crispy and tender texture, suitable for quick cooking.

Thick-cut canned meat slices. Softens when heated, savory and delicious, goes well with rice.

Pre-braised chicken feet. Softened again in the hot pot, with tender skin and fragrant meat, full of collagen.

Cooked beef tendon, soft and elastic texture. Becomes softer and more flavorful after heating in broth.

Whole fresh shrimp. Firm and sweet after cooking, boiling with the shell enhances the broth's flavor.

Part of beef tripe, layered. Chewier than honeycomb tripe, strong soup absorption, crispy and refreshing.

Small cooked quail eggs. Heated in broth, the egg white is springy and tender, the yolk is soft.

Fish ball with fish roe filling. The roe bursts in the mouth when bitten, creating a rich and interesting texture.

Tender and white fish balls, delicate and smooth texture, delicious.

Firm beef balls, chewy texture. Rich beef flavor, gets more flavorful with chewing.

Imitation crab meat. Flaky after cooking, sweet and tender.

Boneless fish fillet, tender meat. Quickly blanched in the broth, tender and delicious.

Sichuan-style smoked pork. Savory and rich, with a unique smoky aroma, offers a special flavor in hot pot.

Mini sausages, one bite each. Firm texture, slightly sweet and savory, very popular.

Chinese fried rice, grains are distinct. Served as a staple to accompany hot pot.

Deep-fried potato strips cut in a wavy pattern, tossed with spicy seasoning. Crispy outside, tender inside, a spicy and appetizing street snack.

Steamed white rice, pairs perfectly with the savory and spicy flavors of hot pot.

Deep-fried pork strips, crispy and savory. Can be eaten directly or cooked in hot pot.

Tender white tofu. Absorbs soup well when cooked for a long time, soft texture.

Frozen tofu, with a sponge-like interior. Extremely strong soup absorption, bursts with broth when bitten.

Fried tofu puffs. Chewy skin, soft interior, absorbs soup flavor easily.

A soy product, chewy texture. Rich soy flavor after cooking, chewy.

Fresh shiitake mushrooms, thick and meaty. Rich mushroom flavor, enhances the broth's umami.

A precious edible mushroom with a reticulated structure. Crispy, tender, and refreshing texture, strong soup absorption.

A common edible mushroom, soft in texture. Delicious and tender when cooked in hot pot.

Long, white mushrooms. Crispy and tender texture, one of the most popular vegetables in hot pot.

Tender bamboo shoots in winter. Crispy, fresh, and sweet taste, does not get mushy when cooked for a long time.

Juicy melon. Becomes transparent after cooking, soft and tender texture, very refreshing.

Black edible mushroom, crispy texture. Rich in nutrients, helps cleanse the digestive tract.

Seaweed ingredient, rich in iodine. Thick and chewy texture, full of umami.

Leafy vegetable with a special aroma. Fragrant after blanching, very effective at cutting through grease.

Nutritious leafy green. Only needs a quick blanch to maintain its green color and tender texture.

Common small cabbage. Crisp stems and soft leaves, sweet and refreshing.

Napa cabbage, a basic vegetable in hot pot. Very sweet after cooking, absorbs soup well.

A dehydrated vegetable, emerald green in color. Crispy like jellyfish after cooking, very unique.

Sliced potatoes. Becomes soft and starchy after cooking, be careful not to overcook or it will dissolve in the broth.

Sweet potato slices, sweet taste. Soft and sweet after cooking, provides a flavor contrast to spicy broth.

Sliced lotus root. Can be cooked longer to become soft and starchy, or lightly cooked to maintain crispness.

A root vegetable with high nutritional value. Crispy and smooth texture, becomes mushy if cooked too long.

Sweet corn segments. Adds sweetness to the broth, corn kernels are sweet and juicy.

Rice cake slices made from glutinous rice. Soft and stretchy after cooking, very chewy.

Thick noodles, smooth and chewy. A staple for hot pot, very delicious after absorbing the soup.

Noodles specifically for hot pot. Boils well without breaking, good for absorbing soup.

Wide sweet potato starch noodles. Chewy and smooth texture, a classic side dish for Sichuan hot pot.

Wulong wide sweet potato noodles from Chongqing. Thicker and chewier than regular sweet potato noodles.

Thin vermicelli, becomes transparent after cooking. Absorbs flavor easily, does not require long cooking.

Noodles made from konjac, low in calories. Crispy and tender texture, healthy food.

Fried Chinese pastry. Briefly cooked in spicy broth, becomes soft and savory after absorbing soup.

Fried tofu skin roll. Ready to eat 3 seconds after entering the pot, with a crispy yet tender texture, perfect for absorbing soup.

Potatoes cut into extremely fine long shreds, resembling a waterfall. Very short cooking time, crispy texture.

Classic Coca-Cola carbonated beverage, cold and relieves spiciness.

Diet Coke, enjoy deliciousness without the guilt.

Orange soda with pulp, sweet and appetizing.

Orange juice, refreshing and thirst-quenching.

A famous Chinese herbal tea drink. Sweet and soothing, clears heat and reduces fire, an excellent pairing for hot pot.

Sweet and sour lemon tea with kumquat for flavor. Refreshing and cuts through richness, perfect with spicy hot pot.

Fragrant jasmine tea, hot.

Rich black tea, warms the stomach and aids digestion.

Traditional plum juice. Sweet and sour, quenches thirst, excellent for relieving spiciness and greasiness.

Tsingtao Beer Large Bottle. One of China's most famous beers, crisp lager taste.

French natural sparkling mineral water.

French Evian natural mineral water.