Padewpingyang

Thinly sliced pork loin. Tender meat, low fat. Suitable for blanching in broth or grilling.

Thinly sliced pork neck. Marbled with fat, exceptionally tender and juicy.

Thinly sliced pork belly. Layers of fat alternating with lean meat. Grilling results in a fragrant, fatty, crispy outside and tender inside.

Sliced smoked pork belly. Smoky aroma, salty and rich flavor. Grilling until slightly charred makes it crispy and delicious.

Seasoned minced pork, kneaded until chewy. When cooked, it has a bouncy texture and mellow flavor.

Fresh pork liver slices. Unique sweet flavor. Tender when cooked just right, not tough.

Pork marinated with sesame oil and seasonings. Tender meat with a distinct aroma of sesame oil.

Pork marinated with spices and black pepper. Rich flavor, fragrant with pepper, slightly spicy.

Chicken marinated in sesame oil sauce. Tender and juicy meat, fragrant with roasted sesame.

Chicken marinated in a rich barbecue sauce. Appetizing color. Grilling results in a fragrant aroma of spices.

Tender, white, boneless, flaky Dolly fish fillets. Smooth texture, mild flavor, pairs well with seafood dipping sauce.

Cleaned jellyfish. Crispy texture, enjoyable to chew. Popularly blanched in boiling broth.

Peeled fresh shrimp. Clear and crisp meat, naturally sweet.

Whole fresh white shrimp. Firm and sweet meat. Suitable for grilling in the shell for added aroma.

Sliced squid. Tender and chewy, not tough. Grilling gives it a fragrant seafood aroma.

Pickled squid. Crispy and bouncy texture, light brown color, unique. Chewy and crisp.

Seasoned minced fish with crab flavor. Red and white sticks, soft and easy to eat. Children love it.

Crispy-skinned chicken sausage. Smoky aroma, firm texture, salty and rich flavor.

Seasoned minced pork mixed with seaweed. Fragrant with seaweed and seasonings, soft and bouncy texture.

Shrimp balls made from seasoned minced shrimp. Bouncy texture, fragrant with shrimp, mellow flavor.

Tofu made from minced fish. Square shape, soft and bouncy texture, similar to fish balls.

Fish tofu filled with cheese in the center. When cooked, the cheese melts out when bitten. Deliciously creamy and rich.

Thin-skinned wontons filled with seasoned shrimp. Cooked in broth, the wrappers become soft and the filling is abundant.

Fresh, chopped water spinach. Crispy and delicious. A popular vegetable that must be in a suki or shabu menu.

Shredded cabbage. Becomes soft and sweet when blanched, easy to eat.

Fresh napa cabbage. Sweet and crisp. When cooked until tender, it absorbs the broth, making it even more delicious.

Herbs with a unique aroma, adding flavor and fragrance to the broth.

Young corn. Crispy, slightly sweet. Can be eaten whole.

Sweet corn cut into sections. Dense kernels, naturally sweet flavor. Helps make the broth sweet and mellow.

Sliced carrots. Bright orange, firm texture, sweet flavor. Soft and delicious when cooked.

Black fungus mushrooms. Crispy texture, enjoyable to chew. Remains crispy even after cooking.

Silken tofu mixed with egg. Smooth, soft, melt-in-your-mouth texture. Rich and mellow flavor.

Small clusters of enoki mushrooms. White, sweet, and slightly crisp when chewed.

Clear noodles made from mung beans. Chewy and soft, absorbs broth flavors well.

Dried instant noodles. Chewy and soft when cooked. A popular noodle dish in hot pot.

Cooked rice. Grains are separate, perfectly soft. Pairs well with grilled dishes.

Shredded mozzarella cheese. Stretchy, fragrant, and rich. For sprinkling on meat or dipping.

Golden butter pats. Used to grease the grill pan to add aroma and prevent sticking.