Treasure Beef Shabu

Oxtail and Chinese medicinal herb broth. Rich, aromatic, and warming. Good for vitality. Pairs well with beef.

Teochew-style braised beef broth. Clear but deep flavor. Served with melt-in-your-mouth tender braised beef. Lightly aromatic with Chinese herbs.

Clear, savory broth served with bouncy homemade beef balls. Easy to drink. Pairs well with all vegetables and meats.

Split pot allowing two flavors in one. Ideal for diverse tastes or sharing.

A rich and spicy Mala broth. Numbing and spicy with Sichuan peppercorns and chili. Enhances the flavor of meats. For those who love intense flavors.

A harmonious sour and savory broth from pickled mustard greens and fish. Refreshing and cuts through richness. Ideal with fish and seafood.

Chicken and pork stomach soup braised with black pepper. Spicy and peppery flavor. Promotes sweating and relieves cold. Rich, creamy white broth.

A refreshing, rich sweet and sour tomato broth. Contains tomato pulp. Suitable for children and adults. Pairs well with vegetables and meatballs.

Premium soup base with chicken and fish maw braised until tender. Rich in collagen. Luxurious and nourishing flavor.

Spicy frog and fish broth. Tender, sweet frog meat in a zesty broth. A popular dish for those seeking unique and intense flavors.

Broth simmered from large pork bones until milky white. Sweet, rich, and creamy. Rich in calcium and collagen.

Chicken soup braised with Chinese herbs and Hua Diao wine. Unique aroma and deep flavor. Nourishes blood and qi.

Satay broth with peanut and spice aroma. Rich, sweet, and slightly salty. Ideal for boiling meat and dipping.

Milky white broth simmered from fish heads, blended with soft, mashed taro. Harmonious and smooth flavor.

A unique herbal broth with Chinese medicinal herbs. Aromatic, balances the body, and nourishes health. Refreshing and easy to drink.

Sirloin with a little fat. Tender and rich flavor. Boil briefly for maximum flavor.

Beef shank with beautiful tendon patterns. Crisp and enjoyable to chew, not tough. A rare cut.

Beef short rib with tender and juicy meat. Beautiful marbling. For those who enjoy meat with just the right amount of fat.

Pork neck with marbled fat. Very tender and naturally sweet. A popular cut for hot pot.

Beef shank with a central tendon. Tender and slightly chewy. A unique and delicious texture.

The most tender cut, with minimal fat. For those who prefer lean meat. Mild flavor, easy to eat.

Rump cap with a thick layer of fat. Two layers. Rich and aromatic flavor. Suitable for those who enjoy fatty meat.

Specially marinated tender beef. Melts in your mouth. Easy to eat, suitable for all ages.

High-quality beef sirloin with a little fat. Firm texture with a distinct beef flavor.

Beef slices with extra fat. The fat melts during cooking, providing aroma and juiciness.

Beef heart, cut into bite-sized pieces. Firm and crisp, not tough, no gamey smell. Delicious dipped in sauce after brief boiling.

Cleaned beef tripe. Crisp and enjoyable to chew. Absorbs broth well. A popular hot pot side.

Handmade beef balls, pounded until chewy and bouncy. Full beef flavor. Juicy when bitten into.

Assorted premium beef cuts. Taste the diverse textures of different beef parts.

Clean tripe, cut into strips. Boiled in boiling broth for a uniquely crisp texture.

Tender beef shank, braised until fall-apart tender and ready to eat. Flavorful and aromatic with spices. Can be eaten immediately or warmed in the hot pot.

Pre-cooked beef balls. Firm and bouncy. Easy to eat, just warm in hot broth.

Thinly sliced beef tongue. Boiled briefly for a crisp yet tender texture. Uniquely sweet and rich.

White brisket fat. Crispy when boiled, not greasy. A unique and delicious texture.

Chinese herbal braised beef tendon. Melts in your mouth. Rich flavor and high in collagen. Good for health.

Fresh tuna sashimi, thick slices. Bright red flesh, naturally sweet. Eat fresh as sashimi to experience its quality.

Fresh yellowtail sashimi. Pinkish-white flesh with good marbling. Smooth, tender, and sweet. Served with wasabi and soy sauce.

Fresh salmon, beautiful orange color, clear fat marbling. Tender and melts in your mouth. A popular favorite.

Wide rice noodles stir-fried with tender beef over high heat. Wok aroma. Savory and sweet Chinese flavor.

Thin-skinned wontons filled with plump shrimp. Served in a refreshing hot broth. Smooth and easy to swallow.

Steamed rice stir-fried with fresh shrimp and egg. Fluffy grains, wok aroma. Savory flavor. Pairs well with hot pot.

Freshly steamed rice. Soft grains. Pairs perfectly with broth and beef.

Pork neck with interlaced fat. Crispy outside, tender inside. Springy and chewy after boiling. Sweet and rich flavor.

Cleaned jellyfish, cut into pieces. Briefly boiled for a crisp, enjoyable chew.

Seasoned, pressed ham. Thick slices. Tender and aromatic with spices when boiled.

Wontons filled with seasoned shrimp. Soft wrapper, generous filling. Delicious when eaten hot in the hot pot.

Cleaned pork stomach. Braised until tender yet chewy. No gamey smell.

Free-range chicken, firmer and chewier than regular chicken. Rich flavor, crispy skin. Makes the broth sweet and aromatic.

Cooked and peeled quail eggs. Bite-sized and easy to eat. Adds flavor to the hot pot.

Cleaned duck intestine. Briefly boiled in boiling broth for a crisp, enjoyable chew.

Fresh green lettuce. Crisp and delicious. Briefly boiled, it cuts through richness when eaten with grilled meat or hot pot.

Dark green spinach leaves. Rich in vitamins and iron. Sweet and tender when cooked.

Tender napa cabbage. Sweet and crisp. Adds sweetness to the broth when boiled.

Fresh cilantro with a strong aroma. Used with dipping sauces or added to broth for fragrance.

Winter melon cut into pieces, boiled until soft and absorbs soup well. Refreshing and relieves internal heat.

Tender Thai water spinach. Crisp and delicious. Enjoy with sukiyaki or sesame sauce.

Firm cabbage, cut into pieces. Boiling makes it naturally sweet.

Small clusters of enoki mushrooms. Chewy and crisp texture. Pairs well with all kinds of broths.

Large fresh shiitake mushrooms. Thick and tender with a unique aroma. Makes the broth more flavorful.

Black wood ear mushroom. Crisp and enjoyable to chew. Good for health, helps reduce blood lipids.

Beautiful white shimeji mushrooms. Mildly sweet flavor. Soft and bouncy texture. No grassy smell.

Thinly sliced potatoes. Soft and crumbly when cooked. A filling side dish.

Lotus root slices. Crisp even when cooked. Sweet and rich flavor. A cooling Chinese herb.

Thinly sliced radish. Becomes sweet in broth, enhancing its flavor.

Soft and smooth duck blood cubes. No gamey smell. Delicious in spicy or regular broth. Absorbs flavor well.

Firm, traditional tofu. Does not fall apart easily when boiled. Rich soybean flavor. Suitable for tofu lovers.

Dried tofu skin. Absorbs soup very well when softened. Chewy and juicy texture.

Frozen tofu with sponge-like pores. Absorbs broth completely when cooked. Very juicy when eaten.

Crispy fried tofu skin rolls. Dip briefly in broth until soft for a crispy outside, tender inside texture.

Thick, flat Chinese noodles. Chewy. Pairs very well with Mala broth.

Large, crisp bean sprouts. Adds texture to the broth. Good for cutting richness.

Dense pumpkin. Sweet and soft when cooked, melts in your mouth. Adds natural sweetness to the broth.

Sweet corn segments. Plump and sweet when cooked. Crisp and enjoyable.

Tong ho (chrysanthemum greens) with a unique aroma. Pairs exceptionally well with beef broth, enhancing the hot pot's flavor.

Golden fried tofu cubes. Light and fluffy. Absorbs broth well. Juicy when eaten.

Thick tofu sheets. Dense and chewy texture. Suitable for soy product lovers.

Assorted fresh vegetables and mushrooms in one dish. Great value and complete for health-conscious diners.