Niu Lao Da Shuan Niu Rou Taipei Shi Ba De Dian

The basic broth for hot pot, usually simmered from beef bones or vegetables, with a rich and sweet flavor. The pot may contain a few basic ingredients upon arrival. Once boiling, you can start cooking meat slices.

Fresh, locally sourced Taiwanese beef, tender and juicy with a unique flavor. Best enjoyed by lightly swishing in boiling broth for a few seconds to maintain its pink color.

Beef chunks with connective tissue, tender with a chewy texture. Recommended to cook longer in the pot for a softer and more flavorful result.

Thinly sliced beef tongue, with a crisp and springy texture. Lightly swish in the pot to enjoy its unique crispness and sweetness.

Beef tail sections rich in collagen, with chewy skin and tender meat. Suitable for long stewing, which makes the broth richer and the meat more tender and smooth.

Beef tendon rich in collagen, with a chewy and springy texture. Recommended to cook longer for a softer, melt-in-your-mouth consistency.

A mix of various beef offal parts, rich in flavor and diverse in texture. An excellent choice for offal lovers.

Fresh beef liver slices, tender and delicate texture, rich in iron. Be careful not to overcook to avoid toughness.

Beef heart slices, firm and elastic with a rich meaty flavor. Suitable for a light dip.

Honeycomb tripe slices, chewy and elastic, easily absorbs soup. A common and delicious offal ingredient in hot pot.

Beef kidney slices, properly prepared with no gamey smell, offering a crisp and tender texture. Recommended for a quick dip to maintain crispness.

Clear soup made from beef bones with tender beef slices. The broth is fresh and sweet, the beef is tender, a classic Taiwanese warming soup.

Soup with various beef offal parts, generous portions. The broth has a unique offal aroma and a rich flavor.

Stewed beef tail soup, rich in collagen. The broth is rich and smooth, highly nutritious.

Soup made with stewed beef brisket with connective tissue. Large, flavorful meat chunks and a rich, mellow broth.

Beef broth with glass noodles that have absorbed the soup. Smooth noodles paired with delicious broth, both filling and tasty.

Fresh cabbage, releases sweetness when cooked in hot pot, with a texture that can be crisp or soft.

Fried tofu with porous interior. Absorbs hot pot broth well, bursting with juice when bitten.

Fried bean curd, with a slightly chewy texture. Becomes soft after cooking and absorbs soup, with a rich bean flavor.

Fresh tomato chunks added to the broth to enhance its natural sweet and sour flavor, refreshing and appetizing.

White radish chunks, become transparent and tender after long cooking, with a sweet taste.

Dried mung bean vermicelli, transparent and smooth when cooked. Suitable as a staple food instead of rice.

Fragrant white rice, best paired with rich stir-fried dishes or hot pot.

Tender gai lan stir-fried with tender beef slices over high heat. The slight bitterness of the vegetables perfectly balances the sweetness of the beef.

Sour and appetizing pickled cabbage stir-fried with beef. The acidity is just right, making it very suitable with rice.

Beef stir-fried with plenty of scallions. Rich scallion aroma, tender beef, a classic stir-fried dish.

Common Taiwanese water spinach stir-fried with shredded beef, seasoned with satay sauce. Crisp and tender texture, full of aroma.

Beef stir-fried with tender ginger slices of lower spiciness. The fragrance of ginger enhances the beef's freshness, resulting in a refreshing taste.

Scallion stir-fried with beef shreds. The scallions are tender and pair perfectly with the beef.

Beef stir-fried with black sesame oil and ginger slices. Rich sesame oil aroma, warming and nourishing.

Dried tofu shreds stir-fried with shredded beef, usually with a soy sauce aroma. Rich in flavor, suitable as a side dish or with rice.

Slightly bitter bitter melon stir-fried with beef slices, often with fermented black beans for flavor. A unique blend of bitterness and sweetness.

Green pepper shreds stir-fried with shredded beef over high heat. Crisp and sweet green pepper, with vibrant color.

Celery segments stir-fried with shredded beef. The unique aroma of celery removes gaminess and greasiness, with a crisp texture.

Pre-braised beef tendon stir-fried over high heat. Crispy exterior, chewy interior, rich in gelatin.

Assorted beef offal slices stir-fried, usually with basil or ginger to remove any gamey smell. A favorite for those who enjoy strong flavors.

Tender beef liver stir-fried over precise high heat. Tender and smooth texture, with a savory flavor.

Beef heart slices stir-fried over high heat. Firm and elastic texture, becoming more flavorful with chewing.

Beef tripe sliced or shredded and stir-fried with spices. Crispy and chewy texture, with a rich aroma.

Beef kidney stir-fried with sesame oil or scallion. The kidney is beautifully cut, with a crisp, tender texture and no gamey smell.

Seasonal vegetables stir-fried. High heat stir-frying preserves the vegetables' moisture and crispness.

White rice topped with a rich, thickened beef sauce. Tender beef slices, savory sauce, very filling.

Fish paste made from fresh cuttlefish, usually in a tube. Squeeze into the hot pot yourself to cook, with a sweet and springy texture.

Fish paste mixed with whole or chopped shrimp. You can taste real shrimp meat when cooked, full of freshness.

Fish paste product with chopped wood ear mushrooms. In addition to the chewy texture, it also has the crispness of wood ear mushrooms.

Spicy cuttlefish paste. Sweetness with a hint of spicy stimulation, enhancing the flavor.

Seasonal fresh vegetable platter. Suitable for adding to hot pot for balanced nutrition.

Common hot pot mushroom, with a crisp and smooth texture. Does not get mushy easily when cooked for a long time, absorbs soup well.

White, slender mushrooms, crisper and more tender than enoki mushrooms, with a sweet taste.

Beef tongue slices, braised and then cooled. Firm and chewy texture, usually served with sauce or ginger slices, making it an excellent appetizer.

Bottled tea, refreshing and palate-cleansing, available in sugar-free or lightly sweetened options.

Classic carbonated beverage. Strong fizziness, very satisfying with stir-fries.

A classic Taiwanese apple-flavored soda. Sweet and fizzy, a common beverage choice for gatherings.

Barley tea, with a rich malt aroma and a slightly sweet taste. Quenches thirst and relieves spiciness.

Orange juice drink with pulp. Sweet and sour, and very popular.

Traditional sour plum drink, sweet and sour with a refreshing aftertaste, quenches thirst. Perfect for pairing with greasy hot pot or stir-fries.

Pure mineral water, the best choice for quenching thirst.

Taiwan's most representative lager beer. Refreshing taste with a light malt aroma, a must-have drink at stir-fry restaurants.

Gold Medal series of Taiwan Beer, with lower bitterness and a smoother, mellower taste.

Internationally renowned Dutch beer. Unique yeast aroma and slightly bitter taste, excellent when served chilled.

Single malt Scotch whisky. Smooth taste with nutty and fruity aromas, and a mellow finish.

Classic Speyside single malt whisky. Floral and tropical fruit aromas, with an elegant and delicate taste.

Whisky aged in French oak barrels. Rich creamy and spicy notes, with a full-bodied and mellow taste.

Kinmen Kaoliang Liquor with 58% alcohol content. Strong body, intense aroma, with a burning sensation on the throat but a sweet aftertaste.

Kaoliang liquor with 38% alcohol content. Compared to 58%, it has a milder and smoother taste, suitable for those not accustomed to strong spirits.

Service charge for bringing your own alcoholic beverages.