Qilin Ge Sha Cha Huo Guo

Top-grade Japanese Kuroge Wagyu, selected from the sirloin tip. Evenly distributed marbling like marble patterns, delicate texture, melts in your mouth. Recommended to lightly dip in boiling soup for a few seconds to taste its fresh sweetness.

Premium American short rib, firm meat with marbling. Moderately tender texture, rich beef aroma. Best lightly cooked to retain juices.

Beef from the flat iron steak cut, usually with a transparent tendon in the middle. Chewy and springy texture, with moderate fat content. Suitable for diners who prefer chewy beef.

Locally produced Taiwanese yellow beef, from a leaner cut. Rich beef flavor, firm and not greasy texture. Be careful not to overcook to avoid toughness.

Classic American beef slices. Balanced ratio of fat and lean meat. A staple meat for hot pot, excellent flavor after absorbing soup.

Beef slices with abundant fat. Rich aroma of fat when cooked, tender and smooth texture. The top choice for those who love the aroma of fat.

New Zealand imported lamb slices, tender meat. Has a unique lamb flavor, but not too gamey. Pairs very well with satay broth.

Fresh Taiwanese pork slices. No gamey smell, sweet and elastic texture. Eat after fully cooked for a refreshing taste.

Fresh tilapia slices, delicate and boneless. Mild and fresh taste. Suitable for cooking in hot pot, enjoyable for all ages.

Restaurant's special hot pot broth, usually containing basic vegetables and stock. Rich broth with the aroma of flatfish and satay. The foundation for enjoying hot pot.

Beef abomasum, sliced to reveal dark brown layers. Extremely crisp texture. Recommended to 'up and down' in boiling soup for a few seconds to maintain crispness.

Beef honeycomb tripe, with a honeycomb-like surface. Becomes tender and flavorful after processing, easily absorbing soup. Best cooked longer to soften.

Dumplings with a fish paste wrapper and pork filling. Chewy wrapper, savory filling. Classic hot pot ingredient after absorbing soup.

Meatballs made from fresh fish paste. Chewy and crisp texture, with a rich fish aroma. Eat after they float to the surface.

Dumplings made with egg crepes wrapped around minced meat. Rich egg flavor, juicy filling. Even better flavor after absorbing soup.

A processed fish paste product with a unique crunchy texture. Remains elastic and crisp after cooking. A hot pot ingredient that adds textural variety.

Restaurant's handmade shrimp balls. Made with a high proportion of shrimp meat, you can taste the sweetness and elasticity of the shrimp pieces. Cannot be compared to ordinary machine-made products.

A ball with a fish paste wrapper and fish roe filling. The fish roe bursts in your mouth when bitten, offering a rich and fun texture. Be careful as the filling is hot.

Balls made from squid paste, containing squid pieces. Firm and chewy texture, full of seafood sweetness. Suitable for cooking in soup.

Specialty dumplings from Fuzhou, thin skin and large filling. The wrapper is made with minced meat, resulting in a smooth texture. Filling is savory and juicy.

Pork meatballs mixed with chopped shiitake mushrooms. Firm and chewy texture, with a rich shiitake aroma and pork sweetness.

Slender white mushroom with a crisp and tender texture. It easily absorbs soup and is a very popular vegetable in hot pot.

Tender young corn cobs, crisp and sweet. Can be eaten directly after cooking, with natural sweetness.

Thick, fleshy mushrooms with a chewy texture similar to abalone. Does not easily become mushy when cooked for a long time, adding layers of texture to the hot pot.

Smaller mushrooms, delicate texture. Mild flavor, suitable for brief blanching.

Small, clustered brown mushrooms with a unique crab-like aroma. Smooth texture, adds umami to the broth.

Fresh, large shiitake mushrooms with thick flesh. Smooth texture after cooking, with a rich aroma, a classic hot pot side dish.

Fried bean curd skin, golden yellow in color. Becomes soft and absorbs soup after being put into the pot, with a rich bean aroma.

Unfried dried bean curd skin. Soft and smooth texture after cooking, with a pure soybean aroma. Lighter than fried bean curd.

Processed squid slices. Chewy and firm texture. Adds seafood flavor to the hot pot when cooked.

Fresh, shelled white shrimp. Sweet and firm meat. Cook until red and curled, an essential seafood for hot pot.

Slices of Mola mola (Ocean sunfish) meat, snow white in color. After cooking, the texture is extremely unique, similar to konjac - chewy and transparent. Rich in collagen.

Fish paste product, pink and white, with a soft and chewy texture and vibrant colors. Often used as a decorative and complementary ingredient in hot pot.

Fish paste product mimicking crab leg meat. Fibrous, tender, and slightly sweet. Usually a favorite among children.

Fresh scallop adductor muscle, tender and sweet. Do not overcook to prevent shrinkage and hardening. Allows you to taste the freshness of the sea.

Cephalopod seafood, meat is thicker, more tender, and sweeter than regular squid. Lightly cook until white, excellent texture.

Sliced geoduck meat, with a unique crisp and tender texture. Has a light sea flavor. Best quickly blanched to maintain its crispness.

Cleaned pork stomach slices. Thick and chewy texture. Unique flavor after cooking, no gamey smell.

Pork kidney slices, scored. Extremely crisp and tender texture. Must be quickly blanched; overcooking will make them tough.

Fresh pork liver slices. Rich in iron, with a tender and smooth texture. Recommended to use a slotted spoon for cooking, controlling the doneness to prevent overcooking.

Sliced pork heart, firm and crisp texture. No gamey smell, texture similar to lean meat but more elastic.

Duck blood with a pudding-like smooth texture. Few pores, fine texture. Absorbs heat slowly and releases it slowly, so be careful of the heat.

Traditional rice cake made with glutinous rice and pork blood. Soft and chewy texture after cooking, with a rice aroma.

Fresh clams. Plump and delicious meat, the broth becomes sweeter after opening. A great helper for enhancing broth flavor.

Fresh oyster meat. Smooth and tender texture, full of oceanic freshness. Recommended to briefly blanch with a slotted spoon to prevent shrinkage.

Famous taro from Dajia. Becomes soft and dense after prolonged cooking, with a rich aroma. A must-try for taro lovers.

Cooked fish fillet coated in flour and deep-fried. Crispy outside, soft inside, with a fresh fish aroma. Can be eaten as a side dish or briefly heated in the hot pot.

Restaurant's signature must-try cooked dish. Taiwanese-style fried chicken wings, with a thin and crispy skin, marinated to perfection, and juicy meat. Usually eaten directly, not put into the hot pot.

Squid ink balls coated in flour and deep-fried. Golden crispy exterior encases chewy and sweet squid ink balls. Recommended to eat hot.

Napa cabbage, a basic vegetable for hot pot. Releases sweetness when cooked for a long time, leaves become soft and easy to eat, making the broth sweeter.

Seasonal green leafy vegetables (e.g., water spinach or crown daisy). Briefly blanch to maintain greenness and crispness, balancing the richness of the meat.

Chilled beer with malt aroma and effervescence. A popular beverage choice for hot pot gatherings.

Refreshing barley tea, unsweetened or lightly sweetened. With the aroma of roasted barley, it is refreshing and thirst-quenching.

Traditional sour plum drink, sweet and sour, appetizing. With a smoky dried plum aroma, perfect for cutting through the richness of hot pot.

Freshly squeezed lemon juice, tart and refreshing, cuts through richness. Rich in Vitamin C.

Bottled or mixed fruit juice. Sweet and cold, suitable for children.

Carbonated beverage, available in large and small bottles. The effervescence provides a palate-cleansing sensation.

Bottled mineral water. The simplest choice for hydration.

Steamed white rice. Served with satay sauce and hot pot ingredients for a satisfying meal.

Fresh raw eggs. The yolk can be mixed into satay sauce for a smoother texture, or cooked and eaten.

Traditional firm tofu. Dense texture, rich soybean aroma. Develops porousness when cooked for a long time, absorbing soup wonderfully.

Transparent thin noodles made from mung bean starch. Easily absorbs the essence of the soup, with a smooth and chewy texture.

Instant noodle block for Taiwanese hot pot. The curled noodles absorb the satay soup after softening, a favorite for adults and children.

Freshly cut tomatoes. Adding them to the soup enhances its sweet and sour flavor, refreshing and cuts through richness.

Deep-fried dried flatfish. An important ingredient for enhancing the flavor of satay hot pot broth. Cooking it in the soup greatly enhances the umami, usually not eaten.

A take-out hot pot combination suitable for small families or couples. Includes one type of meat, seafood, meatballs/dumplings, assorted vegetables and hot pot ingredients, served with signature broth and satay sauce.

A take-out feast suitable for medium-sized families. Choose two types of meat, with an increased variety of seafood including squid, and larger portions of vegetables and hot pot ingredients. Comes with ample broth and dipping sauce.

Deluxe multi-person gathering take-out set. Satisfies three meat choices at once, a rich seafood platter including imitation crab sticks, and abundant vegetables and ingredients to ensure everyone is full.