Loong Mala Hotpot ( Long Mala )

Classic Sichuan-style spicy hot pot base, made with beef tallow and a blend of chilies and spices. The broth is bright red, rich, and intensely flavorful with a numbing and spicy kick. Ideal for cooking various meats and offal, it's the top choice for spice lovers.

A spicy soup base using vegetable oil instead of beef tallow, offering a relatively refreshing and less greasy taste. It retains the spicy and fragrant flavor, suitable for those who enjoy spice but want to limit animal fat intake.

A soup base featuring frog and fish, typically spicy and appetizing. The frog meat is tender, the fish is fresh, and combined with a special spicy broth, it offers a unique flavor.

A nourishing and beautifying rich soup base, primarily made from fish maw (flower maw) and chicken. The broth is golden and thick, rich in collagen, with a delicious and mellow taste. Non-spicy, suitable for all ages.

A clear soup base made from a variety of wild mushrooms. The broth is clear, rich in mushroom aroma, and naturally sweet. Ideal for cooking vegetables and preserving the original flavors of ingredients.

A white, rich broth made from pork bones or other nourishing ingredients. Mild and delicious, with nourishing properties, suitable for those who cannot tolerate spicy food.

A soup base made from fresh tomatoes, sweet and sour, and appetizing. The broth is rich and can be drunk directly. Cooking vegetables and meat in it adds a fresh tomato flavor.

A golden soup base typically made with pumpkin puree and pork bone broth. Smooth texture with a hint of sweetness and a rich bone broth aroma.

A white, rich broth made with pork trotters as the main ingredient. The trotters are stewed until tender, and the broth is rich in collagen, with a thick, savory, and fragrant taste. Very nourishing.

Top-grade Japanese A5 Wagyu slices with exquisite, evenly distributed marbling. The meat melts in your mouth with a rich, fatty aroma. Recommended to be lightly cooked in boiling broth for a few seconds.

High-quality fatty beef slices with snowflake-like marbling. Tender and juicy, rich but not greasy, a must-order meat for hot pot.

Young lamb from Inner Mongolia, tender and with a mild gamey flavor. Sliced thinly, it is delicious after a quick dip in the broth and pairs well with spicy soup bases.

Unprocessed, whole-cut beef slices that retain the natural grain of the beef. Firm and chewy texture with a rich beef flavor.

Selected pork shoulder cut, with fine fat interspersed in the lean meat. Tender and not dry, with excellent flavor.

Fat from the brisket area of beef, yellowish-white. Crispy and springy after cooking, with a rich beef tallow aroma, not greasy at all.

Hand-cut beef shank with connective tissue. Firm in texture, with a rich mouthfeel after cooking, offering both chewiness from the meat and springiness from the tendons.

Beef slices with alternating layers of fat and lean meat. Distinct layers of fat and lean meat provide a rich texture, with the aroma of fat and the chewiness of lean meat.

Beef slices marinated with a special recipe, remaining tender even after long cooking. Extremely smooth and tender texture, with delicious meat.

The layered part of beef tripe, cleaned thoroughly. Cooked in boiling broth for a few seconds, it has a crisp texture and holds sauce well.

Meatballs infused with rose petals or rose paste. They have a delicate rose aroma after cooking, are tender and juicy, with a unique flavor.

Shrimp paste made from fresh shrimp, mixed with dragon fruit juice, presenting an attractive pink color. Q-bouncy and smooth texture, with the sweetness of shrimp.

Fresh kelp slices, rich in iodine and minerals. Chewy and firm in texture, it enhances the broth's umami when cooked in hot pot.

Fresh, vibrant spinach. Enjoy after a brief blanch in the soup. Tender, smooth, and highly nutritious.

Sliced white radish, sweet and palate-cleansing. Becomes transparent and soft after prolonged cooking, absorbing the full flavor of the broth.

Long, slender white edible mushrooms. Crisp texture, very resistant to cooking, a common hot pot ingredient.

Fried tofu skin rolls, crispy in texture. They absorb the broth in just a few seconds in the hot pot, becoming soft and juicy.

Imitation crab meat product, sweet and savory. Flaky texture after heating, popular among many.

Crispy on the outside, soft on the inside fried glutinous rice cakes, drizzled with rich brown sugar syrup and soybean powder. Sweet, soft, and chewy, it's an excellent dessert to counteract spiciness.

Marinated pork strips coated in batter and deep-fried, often with Sichuan peppercorns. Crispy exterior, tender meat, with a mild numbing sensation from the peppercorns. Can be eaten directly or cooked in hot pot.

A value-for-money hot pot set designed for one or two people. Includes selected meats, vegetables, and side dishes, offering a balanced and cost-effective meal.