San Ma Chou Chou Guo (Taipei Nong'an)

A classic Taiwanese mini hot pot with a broth based on fermented stinky tofu, known for its unique and strong aroma. It includes intestines, tofu, vegetables, and various hot pot ingredients, offering a bold flavor that represents Taiwanese night market culture.

A light and savory broth, primarily containing soft tofu, fresh shrimp, clams, and meat slices. Suitable for those who enjoy the original flavors of ingredients and do not eat spicy food.

Broth simmered with Korean kimchi, offering a sour and spicy taste. Served with pork slices, vegetables, and hot pot ingredients, it's appetizing and warming.

A rich sauce-based broth simmered with fried fish head pieces. The broth is aromatic and rich, with a strong traditional Taiwanese flavor.

A spicy and stimulating broth with duck blood, tofu, and special chili oil. Numbing, spicy, savory, and fragrant, suitable for spice lovers.

Golden pumpkin broth, rich and naturally sweet. Nutritious and suitable for those who enjoy creamy soup textures.

A broth combining the spiciness of curry and the freshness of lemongrass, offering a Southeast Asian flavor. Rich and slightly spicy with a unique aroma.

Simmered with fresh tomatoes, the broth is sweet and refreshing. Rich in lycopene, it has a fresh, non-greasy taste.

A combination of various seafood including fresh shrimp, clams, and fish slices. Cooking them in the hot pot enhances the broth's sweetness and flavor.

Thinly sliced raw pork. Cooked by dipping in the boiling hot pot broth until fully done, the meat is tender.

Thinly sliced raw beef. Dip briefly in the boiling hot pot until it changes color; the meat is tender.

Freshly sliced tilapia. Delicate texture, tender when cooked, suitable for light broths.

Fresh shrimp. Springy when cooked, with a sweet seafood flavor.

Processed pig intestines. Chewy and springy, they become more flavorful the longer they are cooked in the pot, especially suitable for stinky or spicy hot pots.

Pre-braised stinky tofu and smooth duck blood. Can be eaten directly or heated in the pot; even more delicious after absorbing the broth.

Braised stinky tofu, savory and flavorful. Dense and juicy texture with a unique fermented aroma.

Braised duck blood with a smooth, jelly-like texture. Savory and fresh, it's a classic ingredient for spicy hot pots.

Sour, spicy, and crisp fermented cabbage. Can be eaten as a side dish or added to the pot to enhance the sour and spicy flavor of the broth.

Fresh seasonal green vegetables. Blanched in the hot pot, they are crisp and refreshing, balancing the richness of the meat.

Fresh, sweet, and crisp napa cabbage. A common vegetable base for hot pots, it releases sweetness into the broth when cooked longer.

Long, thin white edible mushrooms. Crisp texture, easily absorbs broth.

Fried tofu skin rolled into cylinders. After softening in the broth, the layers of tofu skin absorb the soup, creating a rich texture.

Small quail eggs. The egg white is chewy and the yolk is creamy when cooked, perfect for a bite-sized treat.

Fresh clams in their shells. Sweet and delicious when cooked, significantly enhancing the broth's umami.

Hot pot ingredient made of fish paste wrapped around fish roe. The roe bursts in your mouth when bitten, creating a rich texture.

Imitation crab meat made from fish paste. Fibrous texture, sweet flavor, a common hot pot ingredient.

A combination of various dumplings including fish dumplings, Yan dumplings, and egg dumplings. Enjoy different flavors of hot pot dumplings at once.

Small smoked sausages. Crisp texture with a smoky meat flavor, very popular with children.

Fish paste exterior with a meat filling. Thin, fresh skin with a slippery, chewy texture.

A specialty dumpling originating from Fuzhou, with thin, smooth skin and a juicy, flavorful filling, possessing a unique pork aroma.

Golden egg crepe filled with minced meat. Rich egg flavor, even more delicious after absorbing the broth.

Meatballs made from pork paste. Firm and chewy texture, with juice when bitten, a classic Taiwanese delicacy.

White Korean rice cake strips. Soft, chewy, and does not get mushy when cooked for a long time, suitable for various broths.

Fish paste-based cylindrical ingredient. Chewy and flavorful, a very common hot pot item in Taiwan.

Tender, soft block tofu. Simple flavor that highlights the broth's taste, suitable for all kinds of hot pots.

Fresh raw egg. Can be added to the hot pot near the end of cooking for a half-cooked egg, or the beaten egg can be used as a dipping sauce.

A classic Taiwanese instant noodle brand. The noodles absorb liquid well, are ready to eat after a short cooking time, and have a chewy texture.

Transparent mung bean noodles. Absorbs broth very well, low in calories, and has a slippery texture.

Chewy white rice, for takeout. Pairs perfectly with rich hot pot broths.

Uncooked raw stinky tofu. After cooking in the pot, it becomes soft and dense, with a rich fermented aroma.