Qiao Tou Mala Guo | Taipei East District Popular Hot Pot | Hong Kong Style Yuan Yang Hot Pot | Mala Hot Pot Restaurant | East District Food | Family Gathering | Late Night Takeout

Basic hot pot broth, includes duck blood and tofu. Choose from various flavors like signature spicy or clear broth.

Beef slices with fine, snow-like marbling. Tender texture, smooth and juicy after a light dip in hot broth.

Thinly sliced beef from the ribeye. Tender texture with moderate fat content. Soft and tender with a rich beef aroma.

Rolled lamb shoulder slices. Firm and elastic texture. Unique lamb flavor, suitable for lamb lovers.

Prized pork from the neck. Crisp and elastic texture. Evenly distributed fat, not dry after cooking.

Freshly sliced pork, sweet and tender. A classic hot pot meat choice, pairs well with any broth.

Cleaned pork large intestine. Thick, tender, and chewy texture. Excellent flavor after simmering in spicy broth.

Pork's main artery. Extremely crisp texture. Best enjoyed after a quick boil for a unique 'crunch' sensation.

Beef heart aorta. White in color, crisp and refreshing texture. Best for quick cooking to maintain crispness.

Beef tendon rich in collagen, requires long simmering. Soft, chewy, and glutinous texture after cooking, absorbs flavor well.

Honeycomb tripe, firm and chewy texture. Absorbs broth extremely well, a must-order for spicy hot pot.

Unbleached honeycomb tripe, retaining its natural grey color and freshness. Crisp texture, recommended to quickly blanch ('seven up, eight down').

A mixed platter including beef tendon, beef tripe, and beef (or large intestine). Enjoy three different textures and flavors of offal at once.

Shrimp paste made from fresh shrimp, can be portioned into the pot. Sweet, elastic texture with real shrimp pieces.

Handmade beef paste, retaining the fiber and freshness of the beef. Firm and juicy after cooking.

Handmade paste with mushroom bits and pork. Perfect combination of mushroom aroma and pork sweetness. Rich texture.

Hong Kong-style beef balls flavored with dried tangerine peel. Q-texture, the citrus aroma helps cut through richness.

Hong Kong-style wontons with thin skin and large filling, usually containing shrimp and pork. Smooth skin and plump, savory filling after cooking.

Specialty milkfish balls from Tainan. Crisp and delicious texture with a light fish aroma.

Dumplings with fish paste in the skin. Filling includes pork and mushrooms. Smooth texture, full of umami.

Traditional hot pot dumplings with thin wrappers. Savory filling, delicate texture.

Dumplings with pork filling wrapped in egg crepes. Rich egg flavor, even more delicious after absorbing soup.

Freshly sliced perch fillets. Delicate and tender texture. Cook briefly in the pot; avoid overcooking to prevent disintegration.

Fresh saltwater prawns, firm and elastic texture, sweet taste. Cook until red.

Fresh clams with plump meat. Adds umami to the broth when boiled. Tender and juicy.

Spanish Mackerel slices, firm texture with few bones. Unique flavor, suitable for hot pot.

Fresh scallop adductor muscle. Tender and sweet texture. Recommended to lightly simmer until semi-cooked or fully cooked for best taste.

Small squid (chi-tóu-tsu) from the Northeast Coast, locally called 'diào tǒng'. Crisp, elastic, and fresh texture, full of oceanic flavor.

Large imported oysters, plump and rich. Enjoy their sweet and rich flavor after a brief simmer in the soup.

Thick-fleshed king oyster mushrooms, with a crisp and tender texture similar to abalone. Juicy and delicious after cooking.

Long, white mushrooms. Smooth and crisp texture. A common hot pot ingredient.

Crisp and sweet Chinese cabbage, enhances the broth's sweetness. Becomes soft and flavorful with longer cooking.

Wide-leafed cabbage, sweet and tender. Absorbs soup flavor exceptionally well, especially after stewing.

Tender lettuce leaves. Crisp texture. Ready to eat after a quick blanch.

White cauliflower, crisp texture. Absorbs soup flavor well, becomes softer and more flavorful with longer cooking.

Luffa from Penghu, with a ridged exterior. Crispier and sweeter than regular luffa, does not easily become mushy when cooked.

Hand-soaked black fungus. Thick texture. Crisp and rich in dietary fiber.

White part of the garlic stalk. Rich aroma. Becomes sweet and slightly pungent after softening.

Unshelled or fresh baby corn. Crisp and sweet texture with a light corn aroma.

Plump kernels of sweet corn. High sweetness. Adds natural sweetness to the broth when cooked.

Fresh shiitake mushrooms with thick, juicy flesh. Rich aroma, smooth and tender texture.

Sprouted soybean sprouts. Crisp and resilient texture. Holds up well to cooking and adds a refreshing touch to the broth.

Frozen tofu with a sponge-like interior. Absorbs broth thoroughly, bursts with flavor in the mouth.

A Taiwanese specialty made from glutinous rice and pork blood. Soft, chewy, and glutinous texture; does not disintegrate when cooked for a long time.

Crispy fried dough sticks, a perfect match for spicy hot pot. Recommended to soak briefly in the broth for a soft exterior and crispy interior.

Handmade bean curd skin, not fried. Retains rich soybean aroma, delicate and smooth texture.

Dried, strip-shaped bean curd. Requires longer cooking time. Chewy texture after softening, absorbs broth well.

Fresh, unfried bean curd skin. Soft and smooth texture with full soybean flavor. Ready after a light simmer.

Chewy and elastic white noodles. Best cooked at the end of the hot pot meal as a staple.

Delicate Hong Kong-style egg noodles. Crisp and elastic texture. Light egg aroma when cooked.

Transparent mung bean vermicelli. Highly absorbent. Fully absorbs the essence of the broth, smooth texture.

Chef's special appetizer. Flavor varies daily. Perfect for cutting through richness of hot pot.

Steamed white rice. Pairs perfectly with rich and spicy hot pot ingredients.

Traditionally brewed plum juice, sweet and sour with a smoky aftertaste. Best enjoyed chilled to relieve spiciness and greasiness.

Unsweetened oolong tea with a rich aroma. Its refreshing taste is perfect for pairing with oily hot pot.

Cooling and refreshing drink (usually coconut water or palm flower water). Lightly sweet taste, very thirst-quenching.

Sweet drink with aloe vera pulp. Refreshing taste with a light sweetness and the texture of aloe vera.

Carbonated beverage with strong fizziness. Enjoy it with hot pot for a refreshing experience.

Bottled purified water. Suitable for those who want to cleanse their palate or prefer non-sweet drinks.

Classic Taiwanese lager beer. Distinct malt aroma, smooth taste, a common choice for gatherings.

Taiwan Beer Gold Medal series, with lower bitterness. More refreshing and sweet taste, popular among the masses.

House specialty craft beer brewed with roselle. Features a unique sweet and sour floral aroma and a pink hue.

Internationally renowned Dutch beer. Features a unique yeast aroma and a refreshing bitterness.

Iced Kaoliang liquor, high alcohol content. Smoother when chilled, strong aroma.