Samkok Sukiyaki Sichuan

A classic half-and-half hot pot base. One side is a rich and spicy beef tallow red broth, and the other is usually a non-spicy clear broth or mushroom broth. Suitable for diners with different taste preferences.

Non-spicy broth base, simmered with various mushrooms. The soup is thick and white, with a delicious flavor, suitable for those who do not like spicy food.

A鸳鸯 (half-and-half) pot base made with olive oil instead of traditional beef tallow. It includes both spicy red broth and mild white broth.

Authentic Sichuan-style all-red broth base, made with a generous amount of beef tallow, chili peppers, and Sichuan peppercorns. It has a rich, spicy, and stimulating flavor, perfect for those who love spice.

Spicy red broth pot base made with vegetable oil (clear oil). Compared to beef tallow broth, it is more refreshing and less greasy.

A combination platter including fatty beef rolls, luncheon meat slices, crisp glass lettuce, and sweet potato noodles. A balanced mix of meat and vegetables with rich textures.

A combination including tender beef slices, cilantro, enoki mushrooms, and dried tofu skin. Suitable for diners who enjoy classic hot pot ingredients.

A rich platter including fatty beef, pork belly, bok choy, and potato slices. A balanced combination of meat and vegetables.

A platter featuring selected Australian lamb paired with king oyster mushrooms, okra, and seaweed. The lamb is tender, and the vegetables are fresh.

A combination of various fresh seasonal vegetables, such as leafy greens and root vegetables. Suitable for cleansing the palate after eating meat.

A combination of various edible mushrooms, such as shiitake, enoki, and king oyster mushrooms. Rich in mushroom flavor and with a smooth, tender texture.

A combination of green leafy vegetables, refreshing and healthy, suitable for pairing with spicy hot pot broth.

A classic Sichuan hot pot ingredient, chicken gizzard. Cut into small pieces, it has a crisp, chewy texture and does not become tough even after prolonged cooking.

Boneless or bone-in duck feet, rich in collagen. The skin is soft and chewy after cooking, with good elasticity.

Diced pork ribs, with firm meat. It is recommended to cook for a longer time in the pot until the meat is tender and flavorful.

Pork slices with alternating layers of fat and lean meat. The fatty parts become translucent and melt in your mouth with a rich, non-greasy flavor.

Cleaned segments of pork large intestine. Becomes soft and chewy after cooking, absorbing the broth for a unique flavor.

Tender duck tongues, with a delicate, smooth, and slightly cartilaginous texture. A prized ingredient in hot pot.

Pork brain, with a delicate and smooth texture like tofu, melts in your mouth. It is a classic, bold ingredient for Sichuan hot pot.

Pork tendon, becomes transparent after cooking, with a soft, sticky, and collagen-rich texture.

Premium lamb slices from Australia, with tender meat and a mild gamey flavor. Ready to eat after a few seconds in the boiling broth.

Beef sirloin slices, with tender meat and a ring of fat around the edge, offering a rich texture.

Beef rolls with alternating layers of fat and lean meat, with clear fat marbling. Tender and with a rich beef aroma.

Pork neck, also known as 'platy` meat. It has a crisp and tender texture with evenly distributed fat, making it exceptionally delicious.

Pork slices with alternating layers of fat and lean meat, suitable for hot pot. Rich in fatty aroma.

Pork shoulder meat, with fine fat interspersed in the lean meat, making it more tender than regular lean meat.

Selected premium pork slices, with fresh and delicious meat and a delicate texture.

Meat from the pork cheek, very tender and smooth with a unique texture.

New Zealand imported lamb, with fine meat texture and pure flavor, suitable for hot pot.

Marinated beef slices that remain tender and juicy even after long cooking. It is a signature meat for hot pot.

Pork kidney cut into flower shapes. It forms a flower shape after cooking, with a crisp and tender texture, and no unpleasant odor.

Fresh duck intestines, quickly swished in boiling red broth for about ten seconds, resulting in a crisp texture that makes a satisfying crunch.

Sichuan-style smoked and cured pork. It has a unique smoky flavor when cooked in the hot pot.

Pork or beef aorta, with a pale white color. It has a very crisp texture and is a must-order item for Sichuan hot pot.

Beef tripe (omasum), with many small bumps on the surface. Cooked for a few seconds in red broth, it has a crisp texture and absorbs sauce well.

Beef tripe (omasum), cut into shreds. Each layer absorbs the soup, resulting in a crisp and chewy texture.

Shrimp paste, usually scooped into the pot by the server. It becomes chewy and sweet after cooking.

Beef slices coated with chili powder. The chili adheres even after cooking, providing a double spicy kick that is very satisfying.

Marinated spicy beef, with a savory and spicy taste and a tender texture.

Imitation crab sticks, which separate into strands when cooked, with a sweet and tender flavor.

A luxuriously presented meat platter, usually with slices of meat spread over a circular wooden board, placed around the hot pot. It has a stunning visual effect and generous portions.

Small sausages that split open like a flower when cooked, with a crisp, tender, salty, and savory taste.

Firm and chewy beef balls, with a rich meaty flavor and abundant juice when bitten into.

Traditional Chinese dumplings, usually filled with pork and vegetables. Cooked in hot pot broth, they have a smooth wrapper and fresh filling.

Fish balls containing diced octopus, with a chewy and delicious texture.

Marinated chicken wings with a spicy flavor. Tender and flavorful after cooking.

Fresh large shrimp, with firm and chewy meat. Cook until red, it has a sweet flavor.

Premium beef slices from New Zealand, with pure meat quality and a rich milky flavor.

Diced beef, usually pre-stewed or marinated. It has a satisfyingly meaty texture and is very enjoyable.