Niu Zong Shuan Niu Rou Tai Bei Fen Dian

A large portion hot pot base suitable for group gatherings. The broth is simmered with beef bones and various fruits and vegetables, clear and sweet. Includes basic seasonal vegetables, perfect for thinly sliced "warm beef".

A hot pot base suitable for small families or friends gatherings. Refreshing and sweet beef bone broth that highlights the original flavor of the ingredients. Served with seasonal vegetables.

A small portion hot pot base suitable for single or double diners. Rich, non-greasy beef bone broth paired with fresh vegetables. The best partner for simmering beef.

Locally sourced, "warm" beef from Taiwan, never frozen. Bright red meat, extremely tender and sweet. Briefly simmer in boiling broth for 3-5 seconds until pink, do not overcook.

Meat from the beef cheek, with fascia. Tender yet chewy texture, rich beef flavor. Suitable for long simmering in the pot, becoming more tender and flavorful with time.

Beef hock tendon, rich in collagen. Chewy and resilient texture, becomes soft and sticky after prolonged cooking. Recommended to be simmered in the hot pot base.

Thinly sliced beef tongue. Unique texture, both crisp and tender. Delicious when simmered and eaten.

Beef tail sections with skin and bone. Chewy skin and tender meat, rich in collagen. Suitable for long simmering to enrich the broth and tenderize the meat.

Rare tendon from the beef, limited daily supply. Finer and more special texture than regular beef tendon. A delicacy for hot pot connoisseurs.

The fatty tendon part from the beef's cheek, looks like fat but is actually fascia. Crisp and not greasy, with a slight milky aroma. Ready to eat after simmering until curled.

Premium beef brisket. Evenly distributed marbling, finer texture. Melts in your mouth, a high-end choice for braised dishes.

Lean meat from beside the beef ribs. Rich marbling, sweet meat juice. Tender and juicy after simmering.

Bone marrow from the beef spine. Texture like soft tofu, melts in your mouth. Rich in nutrients, rich flavor.

Traditional nourishing ingredient. Rich in collagen, chewy and resilient texture. Recommended to cook longer to soften.

Beef abomasum, also known as "bai ye". Crisp texture, distinct layers. "Up and down seven times" in boiling soup for a few seconds is sufficient; cooking too long will make it tough.

A mixed offal platter including beef tripe, heart, liver, and kidney. Taste multiple textures and flavors at once. Suitable for offal lovers.

Classic Taiwanese stir-fry. Tender beef slices stir-fried with crisp, slightly bitter Chinese broccoli. Satay or soy sauce-based seasoning is savory and pairs well with rice.

Stir-fried with generous amounts of scallions and beef slices. Rich scallion aroma, tender beef. Full of 'wok hei', a very popular dish.

Shredded green peppers stir-fried with shredded beef. The unique aroma of green peppers complements the sweetness of the beef. Rich and layered texture.

A combination of sauerkraut and beef slices. The sourness of the sauerkraut is refreshing and appetizing, highlighting the sweetness of the beef. Unique flavor.

Stir-fried beef and eggs. The egg is semi-cooked and tender, coating the beef. Moist and smooth texture, suitable for all ages.

Quickly stir-fried beef tripe. Chewy and crisp texture, usually seasoned heavily with garlic or chili flavor. Suitable as a bar snack.

Fresh beef liver quickly stir-fried. Tender and rich texture; not dry if cooked properly. A nourishing dish rich in iron.

Quickly stir-fried mixed beef offal. Taste multiple textures at once, usually seasoned heavily with savory flavors. Pairs very well with white rice.

Stir-fried beef cheek meat. The meat contains fascia, resulting in a tender yet slightly chewy texture. A high-end stir-fry with excellent mouthfeel.

Pre-braised beef tendon quickly stir-fried. Salty and fragrant on the outside, soft and chewy on the inside. A gelatinous delight.

Thinly sliced beef tongue quickly stir-fried over high heat. Retains the unique crisp and tender texture of beef tongue. Enhanced flavor with sautéed scallions and garlic.

Quickly stir-fried rare "Dragon-Phoenix Tendon". Unique texture, scarce quantity. A special dish worth trying.

Quickly stir-fried "snowflake" beef slices, rich in fat. Tender and juicy meat, with a captivating fatty aroma. Smooth in the mouth.

House-made cuttlefish paste. You can scoop out your desired size to cook. Springy texture, with chunks of sweet cuttlefish.

Handmade beef balls. Firm and chewy texture, with juice when bitten. Full of rich beef aroma.

Fresh Chinese cabbage. Releases sweetness when cooked in hot pot, with a crisp texture. An essential hot pot vegetable.

Crown daisy, a winter vegetable. Has a unique aroma, tender leaves and crisp stems. A classic pairing for winter hot pot.

Extremely sweet "fruit corn". Plump and juicy after cooking, as sweet as fruit. Very popular with children.

Green broccoli. Becomes tender after cooking in hot pot, absorbing the broth. A healthy vegetable choice.

Fried bean curd sheets. After softening in the soup, they absorb the delicious broth. Soft and chewy texture, rich bean flavor.

Frozen tofu with a sponge-like interior. Absorbs broth exceptionally well. The broth overflows with every bite, be careful of the heat.

Diced white radish. Requires a longer cooking time. Sweet and juicy after softening, and makes the broth more flavorful.

Common edible mushroom. Crisp and slippery texture. Ready to eat after a brief simmer.

Thick, meaty king oyster mushrooms. Q-like texture similar to abalone. Delicious and juicy after cooking in hot pot.

Selected taro cubes. Tender and fluffy after cooking, with a rich aroma. A must-order for taro lovers.

Tender young corn cobs. Crisp and sweet, with a faint corn aroma. The whole cob is edible.

Fresh tomato chunks. Adds a sweet and sour flavor to the broth when cooked. Delicious even after softening.

Black fungus, rich in collagen. Crisp and refreshing texture. A healthy hot pot ingredient.

Pumpkin with skin. Soft and sweet like chestnuts after cooking, with a thin, edible skin.

Sliced onions. Adding to the hot pot base significantly increases the sweetness of the broth. Melts in your mouth after softening.

Crispy old you tiao (fried dough stick). Hard and crunchy texture, suitable for soaking briefly in soup to absorb broth, then becoming soft outside and chewy inside.

Beef slices stir-fried with black sesame oil and old ginger. Rich aroma, with warming and nourishing effects. The beef absorbs the sesame oil flavor, tender texture.

Sesame oil stir-fried beef kidney slices. The kidney is well-prepared without gaminess, with a crisp and tender texture. Paired with sesame oil and old ginger, it's a traditional nourishing dish.

Sesame oil stir-fried beef heart slices. The beef heart is firm and chewy, infused with sesame oil aroma. Unique flavor.

Sesame oil stir-fried beef liver. The liver is tender and smooth, sesame oil removes gaminess and enhances flavor. Rich in iron.

Beef bone marrow cooked with sesame oil. The bone marrow has a soft, tofu-like texture, combined with sesame oil aroma for a smooth and warming experience.

Beef testicles cooked with sesame oil. Tender like tofu, with no unusual odor. Traditionally believed to have nourishing effects.

Thick cubes of beef, cut into dice, pan-seared on a hot plate. Crispy on the outside, tender and juicy on the inside. Each bite is satisfying.

Thinly sliced beef tenderloin sizzling on a hot plate with black pepper sauce. Tender meat, rich and spicy flavor. Excellent with rice.

Beef tail cooked in a "three cup" style (sesame oil, soy sauce, rice wine). Rich aroma, the collagen in the beef tail is abundant and tender. Moderately sweet and savory.

Beef penis cooked in a "three cup" style. Enchanting basil aroma, chewy and flavorful beef penis. Rich in collagen.

Extremely fresh raw beef slices, served with onion and wasabi soy sauce. Sweet and tender texture, the slight spiciness enhances the beef's sweetness.

Boiling hot broth is poured directly over fresh raw beef slices. The beef turns pink and semi-cooked, the broth is clear, sweet, and fresh. A classic Tainan style preparation.

Soup simmered with various beef offal (such as tripe, intestines, etc.). Rich broth, offal is well-prepared without any gamey taste, rich in texture.

Soup simmered with beef brisket cubes. The brisket is tender and flavorful, and the broth is rich and sweet. Warming and filling.

Steamed, distinct grains of white rice. An indispensable staple to accompany stir-fries or hot pot.

Mung bean vermicelli. Chewy and smooth texture, absorbs soup essence exceptionally well. Suitable for cooking in hot pot.

Standard white noodles. Smooth texture after cooking. Can be mixed with satay sauce or served with beef soup.

Glass noodles added to beef soup. The noodles absorb the sweet beef broth, served with tender beef slices. A refreshing yet filling meal.

Stir-fried beef and vegetables are thickened with sauce and poured over white rice. The sauce is rich and moist, coating every grain of rice with flavor.