Lu Dan Chuan Guo

Basic hot pot broth, usually containing duck blood and tofu. Rich broth, suitable for simmering all kinds of meat and vegetables.

Boneless beef short rib slices. Evenly marbled fat, tender and juicy meat. Recommended to simmer until pink.

Beef slices with fat distribution like frost. Rich in fat, tender and melts in your mouth. Recommended to lightly simmer in boiling soup for a few seconds.

Restaurant's selected beef slices. Firm texture, rich beef flavor. Suitable for all levels of doneness, a basic meat choice for hot pot.

Pork slices with even fat distribution. Q-tender and not dry, with a fatty aroma. Must be cooked thoroughly.

Classic pork slices. Firm texture, delicious pork flavor. Suitable for long simmering, not easily dried out.

Sliced lamb with a unique lamb aroma. Tender meat. Suitable for rich or medicinal broths.

Sliced chicken. Tender texture, mild flavor. Must be cooked thoroughly, suitable for those who prefer a light taste.

Cleaned pork large intestine. Soft, chewy texture with a rich fatty aroma. Suitable for long simmering in spicy broth to absorb flavor.

Beef stomach lining, honeycomb texture. Crisp and springy, absorbs soup well. Absorbs the essence of the broth after simmering.

Beef tendon rich in collagen. Tough when raw, becomes soft and Q-tender after long simmering. Recommended to add at the beginning of cooking for slow stewing.

Fresh, plump oysters. Sweet and full of oceanic flavor, smooth texture. Lightly cooked, do not overcook to prevent shrinkage.

Fresh whole shrimp. Firm and springy meat, sweet flavor. Eat after the shell turns red and the body curls.

Sliced tilapia. Fine, boneless meat, mild and fresh flavor. Becomes tender when cooked, suitable for all ages.

Fresh clams. Plump and sweet meat, significantly enhances the broth's umami. Eat after the shells open.

Handmade squid paste. Q-tender texture, often with visible squid pieces. Can be portioned into desired sizes with a spoon and cooked.

Shrimp paste made from fresh shrimp. Full of umami, springy texture. Break into small pieces and cook according to preference.

Beef omasum, sliced. Extremely crisp texture, suitable for quick simmering to maintain crispness.

Pork aorta, white in color. Very crisp texture with no腥味 (fishy/gamey smell). Unique texture when cooked, crisp yet chewy.

Cleaned goose intestine. Thicker and crisper texture than duck intestine. Only needs to be lightly simmered in boiling broth until curled.

Konjac shaped like small squid. Low calorie, Q-tender and chewy texture. Tasteless on its own, suitable for absorbing broth before eating.

Fried meatball with Sichuan peppercorn aroma. Crispy on the outside, juicy and soft on the inside. Can be eaten directly or cooked in soup until soft.

Pork ball mixed with chopped shiitake mushrooms. Rich shiitake aroma, firm and Q-tender texture. Abundant meat juice when bitten.

White ball made from squid paste. Q-tender texture, rich umami. A classic Taiwanese hot pot ingredient.

Fish ball filled with seasoned minced pork. Chewy fish paste exterior, savory and juicy filling. Be careful of hot filling when biting.

Hot pot ball containing fish roe. Rich in texture, with a popping sensation of fish roe when bitten.

Imitation crab meat made from fish paste. Fibrous texture, sweet flavor. Soft texture when heated.

Deep-fried fish ball, golden yellow on the outside. More springy and crisp than regular fish balls, does not break easily when cooked.

Shrimp-flavored ball. Slightly pinkish in color, Q-tender and delicious.

Diced fresh taro. Creamy and soft texture with a natural taro aroma. Will dissolve into the soup when cooked for a long time, thickening and sweetening the broth.

Dumpling with a fish paste skin and pork filling. Chewy skin, flavorful filling, full of umami, smooth texture.

Dumpling with shrimp paste in the skin or shrimp meat in the filling. Rich in umami, smooth texture. A common type of hot pot dumpling.

Dumpling with a golden egg skin wrapping minced meat filling. Rich egg flavor, soft texture. Very delicious after absorbing the broth when cooked.

Squid-flavored dumpling hot pot ingredient. Delicious and chewy texture, plump filling.

Dumpling with a satay sauce flavored filling. Unique and rich flavor, a choice for those who love strong tastes.

Dumpling with a translucent skin and very Q-tender texture, similar to 'rou yuan' skin. Filling is usually seasoned minced pork. Does not break easily when cooked for a long time, very chewy.

Fresh shiitake mushroom. Thick cap with a rich, unique mushroom aroma. Tender and juicy when cooked.

Small mushroom with a delicate texture. Tender and sweet flavor, absorbs soup easily.

Mushroom with thick and large stems. Firm and elastic texture, similar to abalone. Mild and sweet flavor.

Long, white mushroom. Crisp texture, absorbs soup easily. Do not overcook to maintain crispness.

Clustered mushroom with a brown cap. Crisp and fresh texture, without a grassy aftertaste. Suitable for all types of broths.

White mushroom, belonging to the same family as Hon-Shimeji mushrooms. Delicate texture, sweet and refreshing flavor, crisp and tender.

Staple choice for hot pot. Ramen has a chewy and durable texture; sweet potato noodles (fensi) are transparent and slippery, absorbing the essence of the broth.

Taiwanese specialty made from glutinous rice and pig's blood. Soft, sticky texture, unique flavor when cooked thoroughly. Also known as rice blood cake.

Fried fish paste, long or sliced. Does not break easily when cooked for a long time, soft, Q-tender, and sweet. Similar to Japanese Satsuma-age.

Unfried tofu skin. Rich in bean flavor, smooth and tender texture. More refreshing and healthier than fried tofu skin.

Deep-fried tofu skin. Crispy when dry, chewy when softened in soup. Absorbs soup very well.

Sliced winter melon. Becomes translucent when cooked, with a soft, sweet, and refreshing texture. It can cut through greasiness and is suitable for spicy hot pot broths.

Green garlic sprouts, cut into sections. Pungent and rich aroma, very suitable for spicy hot pot or eaten with cured meat.

Seasonal fresh leafy vegetables, such as napa cabbage or crown daisy. Crisp texture, balances the richness of meat.

Crispy Chinese fried dough. Recommended to quickly simmer in spicy broth for a few seconds to maintain a soft outside and crispy inside, excellent flavor after absorbing chili oil.

Frozen tofu with a sponge-like internal structure. Absorbs soup very well, bursting with broth when bitten.

Regular firm or soft tofu. Simple bean flavor, soft texture. Suitable for longer cooking to absorb flavor.

Steaming hot white rice drizzled with special scallion oil and soy sauce. Aromatic, savory, and appetizing, an excellent staple to accompany hot pot.

Fresh raw egg. Can be added to satay sauce as a dipping sauce, or boiled.

Chilled beer with rich carbonation. Strong malt aroma, a perfect palate cleanser for hot pot gatherings.

Sweet and sour appetizing plum juice or tea. Relieves spiciness and greasiness, quenches thirst, suitable for heavy-flavored hot pots.

Carbonated beverage. The bubbles help cut through greasiness, providing a refreshing experience with hot pot.

Bottled drinking water. Refreshing and thirst-quenching.