Mala A Yi Hot Pot

A spicy and numbing soup base utilizing Sichuan peppercorns and chili oil. Available in traditional or beef-fat-free versions. Best enjoyed by dipping meats and vegetables quickly.

Clear pork bone broth with a light and savory taste. Non-spicy and soothing, suitable for cooking vegetables and lighter meats.

Rich and creamy pork bone broth, simmered for hours to extract collagen and flavor. Has a milky appearance and savory depth.

Tangy and sweet tomato-based broth. Provides a refreshing contrast to rich meats and pairs well with vegetables.

Earthy and aromatic broth made from various mushrooms. A vegetarian-friendly option with a gentle umami flavor.

Japanese-style soy sauce base soup. Sweet and salty flavor profile, classic for Shabu Shabu.

Beef slices marinated to enhance tenderness and flavor. Cooks quickly in the hot pot and absorbs the soup well.

Beef marinated with Mala spices (chili and Sichuan peppercorn). Offers a spicy kick even before dipping in sauce.

Australian beef brisket slices. Known for a good balance of lean meat and fat, providing a rich flavor.

Sliced Ribeye beef. A premium cut known for its marbling and tenderness.

Sliced lamb shoulder. distinct flavor that pairs exceptionally well with spicy Mala soup.

Pork aorta, known for its crunchy texture when cooked. A popular delicacy in hot pot for its unique mouthfeel.

Sliced pork kidney. Requires brief cooking to maintain a tender texture. Has a distinct organ meat flavor.

Pork brain, offering a creamy, soft tofu-like texture. Rich and savory, often cooked in spicy soup.

Cleaned duck intestines. When cooked quickly (often dipped a few times), they have a crunchy, snappy texture.

Minced shrimp paste, usually scooped into balls and dropped into the soup. Turns bouncy and sweet when cooked.

Fresh whole shrimp, peeled for convenience. Sweet seafood flavor that complements any soup base.

Dumplings filled with shrimp meat. The wrapper becomes soft while the filling remains juicy.

Thinly sliced beef tongue. Known for a slightly chewy yet tender texture and rich beefy taste.

Frog meat, often described as tasting like chicken but with a delicate fish-like texture. Lean and mild.

Lean cut of beef tenderloin. Very tender and cooks instantly.

Beef omasum tripe. Has a distinctive texture with many folds. Crunchy and absorbs soup flavors well.

Slices of luncheon meat (Spam). salty and savory, soft texture.

Pork ribs cut into small pieces. Best cooked longer to tenderize the meat near the bone.

Pork ribs marinated in spicy Mala sauce. Adds heat and flavor to the meat.

Standard sliced Thai beef. Good general-purpose beef for hot pot.

Boiled quail eggs. Small and bite-sized.

White beef tripe. Cleaned and prepared for a chewy, crunchy texture.

Chicken feet with bones removed. Rich in collagen, chewy and gelatinous texture.

Bouncy balls made from squid paste. Savory seafood flavor.

Sliced stem lettuce (celtuce). Crunchy texture even when cooked, mild flavor.

Slices of lotus root. Crunchy and slightly sweet.

Fresh spinach leaves. Wilts quickly in hot soup.

Thick chewy noodles made from sweet potato starch. Very popular in Mala hot pot.

Thinner sweet potato noodles (glass noodles). Slippery and chewy.

Dried tofu sticks or strips. Needs to be rehydrated in the soup, becoming chewy.

Fried bean curd sheets. Absorbs soup very well.

Thin sheets of tofu skin. Delicate and smooth.

Pork meatballs mixed with coriander. Savory with a fresh herb aroma.

White wood ear fungus. Crunchy gelatinous texture.

Rice stir-fried with eggs and mild seasonings.

Sticky rice cakes fried until crispy and topped with sweet brown sugar syrup. A popular dessert snack.

Rolled fried bean curd skin. Dip for just a few seconds to soften while keeping some crunch.

Napa cabbage. Sweet and tender when cooked.

Small bok choy. Crisp stems and dark green leaves.

Water spinach. Hollow stems that stay crunchy.

Fresh tomato wedges.

Sliced daikon radish. Absorbs broth well and becomes translucent when cooked.

Sliced potatoes.

Clusters of thin white mushrooms. Crunchy texture.

Thick slices of king oyster mushroom. Meaty texture.

Small cobs of corn. Crunchy and sweet.

Wakame or similar seaweed.

Block of instant ramen noodles.

Clear mung bean vermicelli.

Green egg noodles, colored with vegetable juice.

Fresh white tofu cubes.

Fresh raw egg.

Imitation crab sticks.

Fish paste shaped like tofu cubes.

Pork sausages.

Tube of soft egg tofu, sliced into rounds.

Soaked dried squid. Has a crunchy texture.

White fish fillet pieces.

Cubes of solidified duck blood. Soft and silky texture.

Ground pork.

Dumplings with pork filling.

Beef marinated in house sauce.

Pork marinated in house sauce.

Sliced pork belly. Fatty and tender.

Sliced pork collar butt. Marbled and flavorful.

Sliced lean pork tenderloin.

Sliced chicken breast meat.

Steamed white jasmine rice.

Deep-fried red sausages. A popular Thai street food snack.

Chinese herbal tea in a red can. Sweet and cooling, good for balancing spicy food.

Sweet winter melon tea. Refreshing and sugary.

Access to the DIY sauce bar.

Unlimited refills of soft drinks.

Scooped ice cream dessert.