Ma La Ding Ji Ma La Guo Taipei Gong Guan Dian

This is the basic all-you-can-eat option, featuring American Angus black beef. Firm and chewy texture, rich beef flavor. Suitable for diners who enjoy hearty portions of meat, pairs exceptionally well with spicy broth.

An advanced all-you-can-eat option, featuring more delicate premium Wagyu. Evenly distributed marbling, tender and juicy. Suitable for customers who want an upgraded meat experience.

The ultimate luxurious feast, with unlimited servings of the highest quality Wagyu. Extremely tender meat, melts in your mouth, rich and sweet marbling. Recommended for food lovers seeking the ultimate culinary experience.

Signature spicy mala broth, simmered with various Chinese herbs and chili peppers. The broth is bright red and oily, with a麻辣 (spicy and numbing) and savory flavor, perfect as a hot pot broth for meat. Stimulating and rich in spices.

A refreshing broth simmered with various vegetables, with a light herbal aroma. Sweet and mellow taste, suitable for cooking seafood or vegetables, highlighting the original flavor of the ingredients. A lighter and healthier choice.

A beauty broth rich in collagen, with a milky white color. Rich and smooth texture, with the umami of seafood. Particularly suitable for cooking vegetables and chicken, very popular among female customers.

A specialty broth from Hong Kong, flavored with Huadiao wine. The broth has a rich aroma of wine and medicinal herbs, excellent for cooking chicken. The alcohol evaporates upon heating, leaving a sweet and mellow taste.

Based on pickled and fermented Chinese cabbage. The broth is sour and appetizing, cutting through richness. Especially suitable for fatty pork slices (like pork belly), the sour taste stimulates the appetite.

Broth simmered with a large amount of clams and chicken thighs, with a rich garlic aroma. The broth is extremely savory and full of oceanic umami. The clams make a 'popping' sound when cooked, with a sweet flavor.

A Kanto-style sukiyaki broth, primarily seasoned with soy sauce and sugar. The flavor is a blend of salty and sweet, perfect for thinly sliced high-quality beef. Usually served with raw egg yolk for dipping.

This is the Kuroge Wagyu, which combines the advantages of Japanese Wagyu and American Angus beef. The marbled cut is rich in fine marbling and is recommended to be cooked to 30% doneness for a tender and juicy texture.

Wagyu snowflake cut, with a higher fat content. Smooth texture, rich in fatty aroma, suitable for diners who prefer a melt-in-your-mouth sensation. Lightly cooked is recommended.

Thinly sliced ox tongue, with a unique texture, both crisp and elastic. Lightly cooked in hot broth, it's tender, crisp, and delicious, a popular ingredient for yakiniku and hot pot.

Giant sea tiger prawns, with firm and springy meat. Rich and sweet prawn flavor, with a texture similar to lobster. Turns bright red after cooking, a feast for both the eyes and the palate.

Wild red prawns from Argentina, sashimi-grade quality. Tender and sweet meat, retains its bright red color after cooking. The heads are rich in tomalley, with a unique flavor.

Australian premium black-haired Wagyu, with marble-like marbling distribution. Delicate texture, rich in juices. M6-M9+ grade represents excellent marbling ratio, extremely tender.

Selected US Choice grade short rib cut. Rich and even marbling, firm and tender meat. Recommended to be cooked to 70% doneness, with rich fatty aroma.

Pork neck cut, only a small amount can be obtained from each pig, also known as 'golden sixty-two'. Crisp and chewy texture, evenly distributed fat, no gamey smell. Does not become dry easily even after prolonged cooking.

High-quality Angus black beef with CAB certification. Intense and pure beef flavor, moderately tender. A classic choice for American beef lovers.

US Prime grade beef chuck. Rich in marbling, tender and juicy. Large slices, full-bodied after cooking, suitable for various broths.

Beef belly cut, rich in fat. Tender meat, sweet fat. After cooking, the fat becomes semi-transparent and chewy, an essential cut for hot pot.

New York strip from New Zealand grass-fed beef, lower in fat content. Firm and chewy texture, with a natural grass-fed beef aroma. Suitable for diners who prefer less greasy options.

Pork shoulder cut, with moderate marbling in the lean meat. Tender and not dry, delicate texture. Suitable for pickled cabbage hot pot or regular clear broth.

Abdominal meat, with distinct layers of fat. Tender and fatty, rich in fat. After cooking, the fat is very aromatic and chewy.

Lamb from New Zealand and Australia, tender meat with a mild lamb flavor. Tender texture, with a unique lamb aroma. Suitable for pairing with cumin or spicy broths.

Chicken marinated with Huadiao wine. When cooked in the broth, the chicken becomes tender and infused with a charming wine aroma. The meat remains tender even after prolonged cooking, with a unique flavor.

Boneless chicken thigh cut into pieces. Thick and springy texture, juicy and tender. Suitable for prolonged cooking in broth, absorbs the essence of the broth while maintaining its texture.