Xiang Guo Zi Zhu Shi Tou Huo Guo

A classic Taiwanese stone hot pot. The preparation involves first stir-frying aromatics like onions and garlic in sesame oil in a stone pot, sometimes with meat, before adding broth. The soup base is rich and sweet, with a unique stir-fried aroma.

Spicy broth base simmered with a blend of traditional Chinese medicinal ingredients including Da Hong Pao peppercorns, Sichuan peppercorns, and朝天椒 (facing heaven chili peppers). The soup is bright red, with a spicy, savory, and aromatic flavor that is not overly harsh. The pot base includes duck blood and tofu that have absorbed the rich broth, offering full flavor.

Tender fresh tofu. Ideal for simmering in hot pot, allowing the tofu to absorb the broth through its pores. Especially delicious when paired with spicy broth.

Smooth, tender, and springy texture, like jelly-like duck blood. A classic ingredient for spicy hot pot, it becomes delicate and juicy after simmering, with no gamey taste.

Basic hot pot slices, choice of pork, beef, lamb, or chicken. Thinly sliced for quick dipping, best enjoyed with hot pot dipping sauce.

Hand-cut free-range chicken thigh meat. Free-range chicken is firmer and chewier than regular chicken, with a springy skin, and does not easily become dry even after long cooking.

Beef slices with even fat distribution, resembling snowflakes. The meat is delicate and tender, best enjoyed after a quick dip in the boiling broth until it turns pink.

Premium slices from the lamb shoulder. Well-marbled with a balanced fat-to-meat ratio, it has a distinct lamb aroma and a tender, non-dry texture.

Precious pork neck cut with fine marbling. It has a unique texture, crisp and springy to the bite, with a sweet juice, and remains tender even after prolonged cooking.

Slices from the rib-loin area of the cow, featuring rich marbling. The meat is extremely tender, melts in your mouth, and is rich in sweet juices.