Tian Xiang Hui Wei Yang Sheng Guo Zong Dian

A yin-yang hot pot broth base made from a blend of medicinal herbs, including spicy and original flavors. The broth is rich and aromatic, allowing you to enjoy the original taste of ingredients without dipping sauce.

Spicy broth base simmered with various spices, aromatic and mellow without being harsh. Suitable for those who enjoy strong flavors and aromas.

Non-spicy broth base simmered with a variety of spices, milky white in color, with a delicious and sweet taste. Suitable for savoring the original flavor of ingredients.

Herbal broth base specially prepared for vegetarians, with a light and fragrant flavor. Suitable for various vegetables and vegetarian ingredients.

Handmade shredded crispy pastry, golden and crispy on the outside, layered on the inside. Soft texture with a wheat aroma, can be eaten directly or with hot pot.

Premium beef slices with evenly distributed marbling like frost. Tender and juicy meat, lightly swished in boiling broth.

Thinly sliced beef with rich fat. Rich fatty aroma, tender and smooth texture.

Selected belly slices with a good balance of fat and lean meat. Tender texture with rich fat, suitable for those who love the aroma of meat.

Meat slices from the shoulder area, firm and elastic. Marinated with spices to remove gaminess and enhance flavor.

Fresh, tender lamb chops with bone. Delicate meat, suitable for simmering in hot pot, the meat near the bone is especially fragrant.

Pork slices with finely distributed fat, also known as Matsusaka pork. Crisp, tender, and elastic texture, sweet meat.

Iberian pork slices from Spain, with a unique acorn aroma. Rich in fat, with a texture comparable to beef.

Pork raised with probiotics, pure and without gaminess. Freshly sliced thin, tender texture.

Tender cherry valley duck slices with evenly distributed fat. After a quick dip in the broth, it's sweet and not dry.

Diced free-range chicken thigh meat, firm and chewy. Does not get mushy when cooked for a long time, absorbs the essence of the broth.

Marinated and deep-fried pork ribs. After simmering in hot pot until soft, the crispy exterior absorbs the soup, and the meat becomes tender and flavorful.

Cleaned tripe with a chewy and springy texture. Perfect for simmering in a spicy broth to absorb flavor.

Fatty pork large intestine, rich in fat, soft and chewy texture. Recommended to cook longer for better flavor.

Fresh goose intestines, with a crisp texture. Quickly blanch in boiling soup, will become tough if cooked too long.

Fresh large shrimp with plump, springy meat. Full of umami after cooking, a classic hot pot ingredient.

Delicate deep-sea sea bass slices. The fish is tender and rich in collagen, with a smooth texture after cooking.

Fresh tilapia slices, clean and boneless. Tender texture, suitable for all ages.

Quick-frozen squid, maintaining freshness as if just caught. Crisp and sweet after blanching.

Sausage made with cuttlefish ink and pieces. Springy texture, with a rich oceanic flavor.

Handmade cuttlefish paste, can be divided into small pieces by yourself. Contains cuttlefish pieces, authentic ingredients.

Plump scallops with an extremely sweet flavor. It is recommended not to overcook them to maintain their tender and smooth texture.

Fish chin with rich fat. Extremely tender and smooth meat, with a rich umami flavor after cooking.

Specially pickled vegetables, with a crisp, sweet, and sour taste. Can be served as an appetizer or to cut through the richness of meat.

Frozen tofu with a honeycomb structure inside. Absorbs broth exceptionally well, bursting with flavor in your mouth.

Delicate and smooth organic tofu. Rich soy aroma, with a silky smooth texture.

A springy and layered tofu product. It holds up well to cooking and easily absorbs broth flavors.

Dried soy milk skin rolls. Soft and chewy after softening, with a rich soy aroma.

Unfried fresh bean curd skin, soft texture. A popular healthy soy product in hot pot.

Duck blood cubes with a smooth, jelly-like texture. Excellent flavor after simmering in spicy broth.

Crispy fried dough. Usually dipped briefly in spicy broth to achieve a semi-crispy, semi-soft texture.

Soft and chewy rice cake slices. Chewy after cooking, increases satiety.

Rice cake product containing taro chunks. Soft texture, with a rich taro aroma.

A specialty hot pot ingredient that looks like tofu but has the texture of fish cake. Springy and delicious.

Sweet corn segments. Releases sweetness when cooked for a long time, enhancing the broth's sweetness.

Sweet potato chunks. Soft and fluffy after cooking, with a sweet taste.

Refreshing winter melon slices. Becomes semi-transparent after cooking, with a soft texture.

Nutritious pumpkin chunks. Sweet and soft after cooking, it also enriches the broth.

Platter including pumpkin, winter melon, luffa, and other melons. Satisfies various texture needs at once.

Seasonally limited tender luffa. Soft, smooth, and sweet after cooking, very refreshing.

Essential hot pot vegetable. Tender leaves, makes the broth sweet after long cooking, absorbs broth well.

Crisp and sweet cabbage. Suitable for a brief simmer in hot pot to maintain its crunchiness.

Nutritious broccoli. Soft and tender after cooking, absorbs broth well.

A baby napa cabbage resembling jade, with a more delicate and tender texture than regular napa cabbage.

White radish grown in high mountains, fine and juicy texture. Sweet and not bitter after cooking.

Crisp Japanese yam. Sushi-grade, crisp after brief blanching, becomes soft and creamy with longer cooking.

Long, thin aquatic green vegetable. Crisp and refreshing texture, best eaten after a brief blanch, avoid overcooking.

Fresh large scallions cut into segments. Adding them to the soup enhances its aroma, and they can be eaten after softening.

Ginseng leaves with a unique, faint ginseng aroma. Tender texture with a nourishing flavor.

Also known as 'earth ginseng leaves', with a tender and juicy texture. Smooth and delicious after blanching, a healthy wild vegetable choice.

A medicinal and edible wild vegetable. Delicate texture, rich in nutrients.

Wild vegetable with purplish-red underside of leaves, tender after cooking. Has a unique herbal flavor.

Common edible wild vegetable, similar to spinach but more tender and smooth. Unique flavor, high nutritional value.

Wild vegetable with a slightly bitter-sweet taste, commonly known as 'black sweet fruit'. Unique flavor, highly favored.

Special vegetable with ice-crystal-like particles on the leaf surface. Crisp and slightly salty, suitable for raw consumption or brief blanching.

Also known as vitality greens, with tender and green leaves. Delicate texture after cooking, with no peculiar odor.

Herbal vegetable with a special aroma. Unique taste, considered to have health benefits.

Wild vegetable with thick, velvety leaves. Smooth texture after blanching, with a faint unique aroma.

Commonly used ingredient for herbal tea, tender leaves are edible. Fresh flavor with herbal notes.

Aromatic variety of Shungiku. Crisp texture, an essential vegetable for hot pot.

Wild vegetable with thick, juicy leaves, similar in texture to Malabar spinach. Slightly slimy after cooking.

Crisp black wood ear mushrooms. Rich in collagen, with a springy and refreshing texture.

Springy and crisp long mushrooms. Better flavor after absorbing broth, a classic hot pot ingredient.

Fresh and thick shiitake mushrooms. Meaty and tender after cooking, juicy.

Mushrooms with thick texture and chewy, abalone-like texture. Sliced and cooked, delicious and chewy.

Beautiful golden mushrooms. With a faint buttery aroma, tender texture.

Mushrooms with a fresh, slightly bitter taste. The bitterness disappears after cooking, leaving a crisp and tender texture.

Deluxe platter including various mushrooms. Taste the deliciousness and different textures of various mushrooms at once.

Seaweed from Japan, with a crisp texture. Briefly blanch, with a fresh sea aroma.

Small, soft, and delicate taro. Melts in your mouth after cooking, with a rich taro aroma.

Hand-pounded fish balls with a springy and delicious texture. No chemical additives, tastes of original fish.

Handmade meatballs made from fresh pork. Juicy and elastic, with a rich pork flavor.

Hot pot ingredient similar to soup dumplings, springy skin with juicy filling. Be careful of hot filling when biting.

Hot pot balls with a rich cheese filling. The cheese melts and flows out when cooked, rich and delicious.

A specialty ball shaped like a peach, filled with cod roe. Rich and layered texture.

A combination of Tian Xiang Soup Dumplings and Cod Roe Balls. Enjoy two delicious textures, bursting and springy, at once.

Handmade vegetarian balls made from a mix of vegetables. Refreshing taste with the natural sweetness of vegetables.

Vegetarian hot pot ingredient, springy on the outside, rich filling. Suitable for vegetarians.

Vegetarian balls mimicking the flavor of takoyaki. Similar texture, but without seafood ingredients.

Vegetarian balls containing taro chunks. Rich taro flavor, soft and chewy texture.

Vegetarian balls containing cheese. They have a stringy effect after cooking and a rich milky flavor.

Noodles made from rice flour, with a smooth and elastic texture. Does not get mushy easily when cooked for a long time, suitable for hot pot.

Soft and fluffy white rice. Enjoy with hot pot broth and ingredients for increased satiety.

A renowned single malt whisky, aged for 12 years. Smooth taste with fruity and nutty notes.

A specialty alcoholic beverage from Mongolia, brewed with milk. Rich body with a unique milky aroma.

Restaurant's selected red wine. Rich fruity aroma, soft tannins, suitable for pairing with meals.

Taiwan's specialty high-proof white wine, large bottle. Strong aroma, clear and mellow taste.

Taiwan's specialty high-proof white wine, small bottle. Suitable for a small drink, with a rich aroma.

Aged yellow wine. Amber color, mellow taste, better flavor when warmed.

Taiwan's classic lager beer. Crisp and refreshing taste with malt aroma, suitable for pairing with hot pot.

Refreshing tea, choice of green tea or oolong tea. Cuts through richness and cools you down, perfect with hot pot.

Classic carbonated beverage, choice of Coke or Apple Sidra. Full of bubbles, refreshing and thirst-quenching.

Large bottle of mineral water.

Small bottle of mineral water.

Traditional brewed sour plum drink, sweet and sour, appetizing. Quenches thirst, the best partner for spicy hot pot.

Condiment platter to accompany alcoholic or tea beverages. Can be added according to personal preference to enhance flavor.