Tian La Mala Huoguo (Longjiang)

Rich soup base simmered with various spices and medicinal herbs, spicy flavor, served with duck blood and tofu, suitable for diners who prefer strong flavors.

A mild soup base simmered with Chinese medicinal herbs and kelp, with a sweet and nourishing flavor, suitable for diners seeking a light and healthy option.

Simmered with fresh tomatoes, the soup base is sweet and sour, appetizing, rich in lycopene, with a fresh flavor.

Classic bone broth, simmered with kelp and vegetables, with a fresh and light flavor that enhances the original taste of the ingredients.

Korean-style kimchi soup base, with the sour and slightly spicy taste of fermented cabbage, very appetizing.

Spicy soup base for takeaway, contains duck blood and tofu, suitable for families to cook at home.

Tender and smooth duck blood, a classic ingredient for spicy hot pot, needs to be heated before eating.

Firm tofu or frozen tofu that is suitable for long cooking, tastes better after absorbing soup.

Basic hot pot broth, suitable for increasing soup volume or adjusting flavor intensity.

Nourishing broth with herbal flavor, suitable for diners who enjoy a warming and nourishing taste.

Beef slices with even fat distribution, tender texture, suitable for a quick dip in hot soup.

Beef slices rich in fat, with a rich beef oil aroma after cooking.

Lamb slices with fat, unique flavor, suitable for pairing with rich soup bases.

Pork shoulder cut, with a balanced ratio of lean meat to fat, firm texture without being dry.

Boneless chicken thigh slices, with tender and elastic meat.

Pre-fried pork ribs that absorb soup after simmering in the hot pot, with a soft exterior and flavorful meat.

Beef tendon rich in collagen, recommended to simmer for a long time until tender, with a chewy texture.

Honeycomb tripe, easily absorbs soup, with a crispy and tender texture.

Processed pork large intestine, rich in fat, suitable for simmering in spicy hot pot.

Crispy black tripe, only needs to be briefly cooked in boiling soup, with a crisp texture.

Pork heart tubes, with a very crispy texture, suitable for diners who enjoy chewing.

Fresh white shrimp, with sweet and firm flesh.

A type of shrimp that is sweeter and more tender than white shrimp.

Sliced tilapia, boneless and tender, suitable for cooking in hot pot.

Egg product shaped like a sausage, with a texture like steamed egg after cooking, commonly found in northern hot pot restaurants.

Pork balls with chopped mushrooms, with a chewy and juicy texture, and mushroom aroma.

Hot pot balls with a sweet filling similar to lobster salad, be careful of the heat.

Balls that release melted cheese when bitten, loved by cheese enthusiasts.

Hot pot balls containing fish roe filling, with a popping texture when bitten.

Imitation crab meat made from fish paste, a common hot pot ingredient.

Dumplings with wrappers made of fish paste, with a delicious and smooth filling.

Shrimp paste dumplings for hot pot.

Dumplings with thin egg wrappers filled with minced meat, very delicious after absorbing soup.

Fish paste strips, with a soft and chewy texture, not easily broken when cooked for a long time.

Common instant noodles in Taiwan, suitable for adding to the hot pot at the end to absorb soup.

A type of glass noodle, with a smooth texture, easily absorbs soup.

Fried noodles that are slightly cooked in spicy hot pot and eaten after absorbing chili oil, with a semi-crispy, semi-soft texture.

Thick Japanese noodles, with a chewy and filling texture.

Fried bean products that absorb a lot of soup after being cooked in the hot pot until soft.

Hot pot dipping sauce.