Lude Xiao Huo Guo Xinbei Sanchong Dian Wucan Wancan

Pork slices from the shoulder area, with even fat distribution. Tender and not dry meat, a classic hot pot pairing. It is recommended to cook thoroughly in boiling soup.

Thinly sliced lamb with a unique aroma. Tender texture, suitable for diners who love lamb flavor. It is recommended to cook thoroughly and pair with satay or spiced broth for better flavor.

Beef slices with rich fat, similar to bacon texture. The fat melts in the soup, releasing a rich aroma and tender meat. Suitable for a quick dip and immediate consumption.

A hot pot set featuring shrimp. The shrimp meat is sweet and springy, and adding it to the soup enhances its umami. Suitable for seafood lovers.

Boneless fish slices, delicate and tender meat. Refreshing texture, easy to digest. It is recommended not to cook for too long to prevent the meat from falling apart.

Fresh clams, the broth becomes sweet and delicious after boiling. The meat is plump and has a sea flavor. It can make the hot pot broth more mellow and fresh.

A generously sized portion of meat slices, stacked like a mountain. Suitable for diners who love to eat meat. Fully satisfying.

A double combination of fresh shrimp and clams. Enjoy the sweetness of two kinds of seafood at once. Rich in surf and turf flavors, making the broth more delicious.

A special hot pot using whole liquor or high-proof alcohol in the broth, available in winter only. It may be set on fire during cooking to evaporate alcohol, creating a visual effect and rich aroma of liquor. It has a warming effect.

Crispy fried chicken pieces, golden and crispy on the outside, juicy on the inside. Suitable as an appetizer or for hot pot.

Korean or Japanese style seafood pancake, mixed with seafood and vegetables. Rich in flavor, crispy on the outside and soft on the inside.

Crispy fried shrimp or squid cakes. You can taste the sweetness and elasticity of seafood, with a firm texture.

Marinated pork served with refreshing lettuce. You can wrap the meat in lettuce to eat, which is refreshing and delicious.

Fresh eggs. Can be cooked and eaten or used to make congee at the end.

Fried tofu skin. Soft and juicy after absorbing the broth.

Mini cocktail sausages. Crispy and chewy texture, a common hot pot ingredient.

Traditional ingredient made from glutinous rice and edible blood. Soft and sticky texture.

Cut sweet corn. It can increase the sweetness of the broth and has a crisp texture.

Fish paste-made fish cake. Chewy and sweet texture.

Seasonal green vegetables. Eaten after blanching, refreshing and healthy.

Long, thin white mushrooms. Smooth and crisp texture, absorbs broth well.

Dumplings made with fish paste mixed into the dough, usually filled with pork. Chewy skin and unique flavor.

Cheese slices or cheese sticks. Can be added to the soup to increase milky flavor and thickness, or eaten with rice cakes.

Extra order of fresh clams. Increase portion size and broth umami.

Extra order of fish slices.

Extra order of fresh shrimp.

Extra order of beef slices.

Extra order of pork slices.

Extra order of lamb slices.

Shared pot fee for customers over 120 cm tall.

Shared pot fee for customers under 120 cm tall.