Shi Yan Shi Bao Chao Shi Tou Huo Guo - Nan Gang Zhong Xin Dian

A rich duo hot pot set, including selected meats, seafood, cooked appetizers, and broth. Generous portions, perfect for two to share, experiencing both surf and turf flavors and traditional Taiwanese tastes.

Beef belly slices with rich marbling. Tender texture, lightly dip in broth for a few seconds, with a rich and smooth oily taste.

Cut from the inner part of the beef shoulder. Firm texture with some marbling. Usually has a thin tendon in the middle, offering a chewy and springy texture after cooking.

Beef slices with marbling evenly distributed like snowflakes. Tender and juicy texture with a rich aroma.

Deboned short rib from premium Angus black beef. Marble-like marbling, extremely delicate and sweet meat, melts in your mouth.

Pork shoulder from Denmark. Lean meat and fat intertwined, with a moderate texture that is not dry, and a sweet, non-fishy taste.

Selected belly and flank cut from Spanish pork. Rich in fat, with a crisp, tender, and springy texture when cooked, full of pork flavor.

Thoughtfully deboned chicken thigh meat, cut into pieces. Thick and juicy meat, doesn't easily get tough when cooked for a long time, suitable for various broths.

A duo combination of fresh clams and white shrimp. Clams are fresh and plump, white shrimp are springy and tender, enjoy the freshness of two types of seafood at once.

A platter composed of three types of fish slices. The fish is delicate and boneless, suitable for fish lovers.

A combination of two different types of fresh shrimp. Sweetness locked in by rapid freezing, with firm and springy texture.

A generous set meal of seafood and meat. Includes various seafood and selected meat slices, suitable for those who want to try a bit of everything.

Beef belly slices with rich marbling. Tender texture, lightly dip in broth for a few seconds, with a rich and smooth oily taste.

Cut from the inner part of the beef shoulder. Firm texture with some marbling. Usually has a thin tendon in the middle, offering a chewy and springy texture after cooking.

Australian imported beef ribs, cut into strips. Contains connective tissue, becomes tender and flavorful after prolonged cooking, with a rich beefy aroma.

Beef slices with marbling evenly distributed like snowflakes. Tender and juicy texture with a rich aroma.

Deboned short rib from premium Angus black beef. Marble-like marbling, extremely delicate and sweet meat, melts in your mouth.

Pork shoulder from Denmark. Lean meat and fat intertwined, with a moderate texture that is not dry, and a sweet, non-fishy taste.

Selected belly and flank cut from Spanish pork. Rich in fat, with a crisp, tender, and springy texture when cooked, full of pork flavor.

Ribs from Spanish Iberico pork. Possesses a unique hazelnut aroma, tender and juicy meat with a distinctive flavor.

Thoughtfully deboned chicken thigh meat, cut into pieces. Thick and juicy meat, doesn't easily get tough when cooked for a long time, suitable for various broths.

Fresh and plump clams. When cooked, they release natural oceanic sweetness, significantly enhancing the broth's flavor.

Sliced tilapia fillet, with tender white meat. Mild and fresh taste, boneless and easy to eat.

Fresh perch slices, with skin. The meat is more delicate and springy than tilapia, rich in collagen.

Thickly sliced salmon fillet. Rich in fat, tender texture after cooking, with the unique rich aroma of salmon.

Common high-quality white shrimp. Thin shell and abundant meat, turns orange-red when cooked, with a sweet and crisp texture.

Larger grass prawns. The meat is firmer and plumper than white shrimp, with a chewy texture and rich shrimp flavor.

Argentinian specialty red shrimp, sashimi-grade. Large in size, with a dense and sweet texture, recommended not to overcook to preserve the texture.

A platter of three different types of fish slices. Taste and texture of different fish at once.

A platter including different types of shrimp. Frozen on board immediately after catching to maintain optimal freshness.

A diverse combination of small seafood. Includes shrimp, fish slices, clams, etc., a seafood feast suitable for solo diners.

Luxurious large-portion seafood platter. Rich in variety and even larger in portion, it's the top choice for seafood lovers.

Traditional Taiwanese snack, marinated pork ribs coated and deep-fried. Crispy crust, savory and fragrant meat, can be eaten directly or added to soup to absorb the broth.

Whole edible soft-shell crab, coated and deep-fried. Crispy outside, tender inside, full of crab meat flavor, no need to peel.

Jelly-like tender duck blood, braised in Sichuan spicy broth. Spicy and flavorful, with broth overflowing when bitten.

Braised tofu soaked in spicy Sichuan broth. Firm and dense texture, with a rich spicy flavor in every bite.

Vegetarian duck or soy product made from bean curd skin, braised in Sichuan spicy broth. Absorbs the rich broth, with a strong flavor.

Crispy fried old oil sticks. Especially suitable for spicy hot pot, lightly dip for a few seconds to absorb the chili oil, enjoying a soft outside and crispy inside texture.

Meatballs made from beef. Firm and springy texture, rich in juice when bitten, with a strong beef flavor.

Fish paste balls mixed with cuttlefish chunks. Springy texture, with sweet and tender cuttlefish pieces in every bite.

Meatball stuffed with taro chunks. The meat flavor is accompanied by the soft, dense, and fragrant taro, creating rich layers.

Thin and translucent fried tofu skin rolls. Absorbs broth in seconds when placed in soup, with a tender and smooth texture.

A platter of assorted meatballs. Enjoy multiple flavors like beef balls, cuttlefish balls, etc., at once.

House-made fresh cuttlefish paste. You can decide the size to add to the pot, with a more delicious and springy texture than regular meatballs.

Fish paste mixed with whole shrimp. You can taste the sweetness and springiness of shrimp with every bite.