Pin Tang. Bai Se Ma La Guo Zhuan Mai Dian

A clear broth made from Hokkaido kelp, bonito flakes, and various fruits and vegetables. The flavor is fresh, sweet, and refreshing, highlighting the original taste of the ingredients. Especially suitable for cooking beef and seafood.

A rich soup base made by slow-cooking Jinhua ham, pork bones, and chicken bones for a long time, with white pepper and Chinese medicinal herbs. The soup is milky white, with a mellow taste and peppery aroma. Suitable for enjoying with all kinds of ingredients.

The signature soup base of the restaurant, combining braised pork stomach slices with slow-cooked broth. Flavored with Sichuan peppercorns and fennel, the taste is rich and layered. The pork stomach is tender and flavorful, and the soup is warming and nourishing.

Soup base simmered with pickled cabbage fermented using Kinmen sorghum. The taste is sour, appetizing, and has a natural sweetness, with no alcohol content. It is especially suitable for pairing with fatty meat slices, as it cuts through richness and is smooth to eat.

A luxurious surf and turf set for 4-6 people. Includes a massive meat platter (36oz) and a rich seafood platter with various premium seafood such as wild prawns, scallops, and oysters. Comes with complimentary handmade meatballs, dumplings, and pastes, making it a top choice for gatherings.

A surf and turf feast designed for three people. The main course includes a 20oz premium dual-meat platter and a variety of assorted seafood. Served with handmade meatballs, dumplings, and soy products, it's a generous portion with exquisite ingredients.

A personal set meal featuring premium wild shrimp as the main ingredient. Includes large shrimp from different origins, scallops, and abalone. The ultimate enjoyment for seafood lovers, with fresh and sweet ingredients.

A personal seafood set featuring a collection of seasonal fresh fish and shellfish. Includes raw grade scallops and oysters, emphasizing ingredient freshness. Refreshing and delicious.

An economical personal seafood set. Offers various fish slices, shrimp, and shellfish. Customers can choose a mixed platter or select any three favorite seafood items.

Selected imported New Zealand lamb shoulder meat. The meat is tender and has no gamey smell. Suitable for diners who enjoy the unique flavor of lamb. Recommended to cook thoroughly before eating.

Daily limited free-range chicken thigh set meal, using fresh, unfrozen chicken. Black-feathered chicken meat is firm and chewy, with low fat content. Delicious and healthy.

A set meal designed for vegetarians. Includes a variety of seasonal fresh vegetables, mushrooms, and organic soy products. Refreshing and healthy, allowing you to savor the natural sweetness of the vegetables.

Seasonal vegetables that change with the season. Please ask your server for today's items and prices.

Imported Japanese yam, with a creamy and smooth texture. Rich in nutrients, suitable for cooking in soup.

Fresh napa cabbage or regular cabbage, a must-have leafy vegetable for hot pot. Crisp and sweet texture.

A winter-limited vegetable, also known as茼蒿 (tong hao). Has a unique aroma and is a delicacy for winter hot pot.

A delicate and tender variety of Chinese cabbage. It becomes soft and smooth when cooked, and is excellent at absorbing soup.

Freshly ripened beef tomato. Moderately sweet and sour, adds flavor to the soup base.

Common edible mushroom with a crisp and tender texture. Suitable for various soup bases.

White mushroom with a light and elegant flavor. Smooth texture.

A very sweet corn variety, juicy like fruit. Can add sweetness to the soup base.

Tender corn cob, crisp and sweet. The whole cob is edible.

Sliced cucumber, refreshing after cooking until soft. Helps to cut through richness.

Fresh loofah, crisp on the outside and soft on the inside when cooked. Smooth and sweet texture.

Miniature napa cabbage, tender and sweet. Does not get mushy when cooked for a long time, suitable for hot pot.

A pumpkin variety that is soft and creamy like a chestnut. Sweet and rich flavor.

Common leafy green vegetable, crisp and juicy. Rich in fiber.

Fushan lettuce, with a crisp and refreshing texture. Ready to eat after a light swish.

Sliced lotus root, crisp texture. Becomes soft and tender after prolonged cooking.

Selected taro heart from Dajia. Soft and creamy texture, rich taro aroma.

Tender skin and white flesh radish. Sweet and juicy after cooking in soup.

Onion with low spiciness and high sweetness. Releases natural sweetness after cooking until soft.

Edible fungus with a crisp and tender texture. Rich in collagen, healthy and nourishing.

Fresh shiitake mushrooms with a rich aroma. Thick flesh, excellent texture.

Long, white mushroom with a smooth and crisp texture. A classic hot pot ingredient.

Mushroom with thick and firm flesh, similar in texture to abalone. Delicious and chewy.

A slender vegetable unique to Taiwan, with a crisp and refreshing texture. Lightly swish to maintain its crispness.

Soy product with a silky smooth texture. Soft and absorbs soup well when cooked.

Pre-braised and seasoned pork stomach slices. Chewy and springy texture, ready to eat after heating in the soup.

Pickled cabbage fermented with sorghum. Sour and appetizing, it enhances the flavor of the soup base.

Spicy Korean kimchi. Sour, spicy, and crisp. Can be served as a side dish or added to soup.

Japanese-style crab meatball. Rich umami, springy texture.

Unfried yuba. Rich soy flavor, smooth texture.

Handmade meatballs containing taro chunks. You can taste the creamy texture and aroma of taro.

Hand-pounded pork meatballs. Rich in juice, firm and springy texture.

Handmade fish balls made with fresh fish paste. Fresh and refreshing, with a soft and chewy texture.

Balls filled with lobster salad. They burst with filling when bitten, with a hint of wasabi's pungency.

Squid balls with basil. Unique basil aroma, combined with the texture of squid chunks.

Deep-fried tofu skin. Becomes tender and juicy after absorbing soup.

Fish paste product, long strip shape. Soft texture, with the freshness of fish.

Delicate and smooth tofu. Light soy flavor, melts in your mouth.

Frozen tofu with a honeycomb structure inside. Absorbs soup very easily, with a multi-layered texture.

Traditional handmade firm tofu. It has a denser texture and a rich soy flavor.

Crispy fried dough sticks. Briefly soak in spicy or rich soup for a soft exterior and crispy interior.

Thin, golden-colored bean curd skin. Lightly swish in the pot for a smooth, bean-flavored texture.

Dumplings with an outer skin made of egg batter, filled with meat. Rich egg aroma, delicious filling.

Dumplings with meat paste mixed into the skin. Slippery texture, unique flavor.

Famous Keelung Sanji fish dumplings. Springy and durable skin, fresh and sweet filling.

Famous Keelung Sanji shrimp dumplings. Thin skin, generous filling, full of shrimp freshness.

Fish roe inside fish balls. Pop-in-your-mouth texture when bitten.

Specially made dried tofu, thin as paper. Cooks instantly in the pot, with an extremely light and delicate texture.

Classic carbonated beverage. Strong carbonation, refreshing sweetness.

Lactic acid beverage. Sweet and sour, refreshing and palate-cleansing.

Classic Taiwanese apple-flavored carbonated beverage. With apple aroma and fine bubbles.

Unsweetened oolong tea. Rich tea aroma, refreshing and thirst-quenching, suitable for pairing with hot pot.

Barley tea, with a light sweetness. Quenches thirst and reduces heat, with a unique flavor.

Traditional Chinese herbal cooling tea. Sweet taste, with effects of clearing heat and reducing fire.

Rich and tangy plum juice. Quenches thirst and is the best drink to cut through richness.

Taiwan's most representative beer. Smooth and not bitter, with malt aroma. Alcohol content is about 5%.

Traditional Japanese rice wine. Mellow rice aroma, smooth taste. Suitable for hot or cold consumption.