Pingtung Shuangyuan Hot Pot

High-grade beef slices with even marbling. The meat is tender, soft, and sweet. Suitable for a light dip in hot pot broth, do not overcook.

Slices from the pork shoulder, with marble-like marbling in the lean meat. Tender and not dry, with no porky smell, a popular choice for hot pot.

Diced beef, cut into cubes, retaining its thickness. The texture is firm and juicy, full of meaty aroma with every bite, suitable for those who like to eat meat in large chunks.

Precious pork jowl cut, with fine marbling. Unique texture, crisp, springy, and chewy, does not easily become tough even when cooked for a long time.

Beef cut with both tendon and meat. After cooking, the tendon part is chewy and soft, the meat is fresh and delicious, with rich layers of texture.

Thinly sliced lamb, tender meat. Has a unique flavor, suitable for simmering in rich hot pot broths.

Selected eel with thick meat and rich collagen. Can be stir-fried with bitter tea oil to enhance aroma, or simmered in clear broth to enjoy the original flavor. The texture is chewy and springy, nourishing and healthy.

A classic Taiwanese dish. Featuring a golden-fried and crispy fish head as the star, simmered in a clay pot with abundant vegetables and ingredients. The broth is rich, fresh, and sweet, perfect for group gatherings.

Eel slow-cooked in a special unagi sauce. The fish absorbs the balanced sweet and savory sauce, with an appetizing color, tender and flavorful, with a rich taste.