Xiao Hong Mei Shi Tou Huo Guo Cheng

Basic broth charge for stone hot pot, includes professional tableside stir-frying service. Stir-fries aromatics like onions and garlic before adding broth, key to the soup's deliciousness.

Hot pot dipping sauce set, usually includes satay sauce, chopped scallions, chili, and minced garlic. Can be customized to personal taste to enhance ingredient flavors.

Dried squid, specifically for stir-frying when starting the hot pot. Releases rich seafood aroma when stir-fried in hot oil, adding sweetness and depth to the broth.

Fresh medium squid, thick flesh. Chewy and crisp texture, cook briefly to avoid toughness.

Chewy squid slices. For those who enjoy a chewy texture, full of fresh flavor after simmering.

Fresh garlic sprouts, pungent aroma. Often stir-fried with meat or added to soup to remove gaminess and enhance sweetness.

White balls made from cuttlefish paste, sometimes with cuttlefish pieces. Chewy texture with a rich seafood sweetness.

Sliced beef, can be stir-fried to semi-cooked or directly simmered. Stir-frying enhances beef aroma; simmering results in a lighter, tender texture.

Sliced pork, suitable for stir-frying in a stone hot pot. Tender meat that absorbs the broth and becomes extremely flavorful.

Sliced lamb, with a unique lamb aroma. Pairs well with rich stone hot pot broth; recommended to simmer until cooked.

Marinated and fried pork rib pieces. When cooked longer in the hot pot, the skin becomes soft and absorbs broth, while the meat is flavorful with five-spice and pepper notes.

Beef tripe, with a hairy surface. Crisp texture, recommended to blanch quickly ('seven up, eight down') to maintain crispness.

Cleaned and sliced pork stomach. Thick and chewy texture, requires longer cooking to become tender, becomes more flavorful with chewing.

Sliced pork kidney with a carved pattern, crisp and tender. Should not be overcooked; blanching is sufficient for a fresh, crisp texture without gaminess.

Fish chin, rich in fat, with fine and tender meat. Fish oil melts into the broth when cooked, making it flavorful.

Boneless basa fillet, tender and light meat. Suitable for elderly and children, turns white when cooked.

Fresh white shrimp, thin shell and sweet meat. Cook whole until red; firm and springy texture.

Fresh oysters, rich in sea flavor. Recommended to use a slotted spoon to lightly cook, keeping them tender and plump, avoiding overcooking which causes shrinkage.

Clams in shell, the broth becomes delicious when opened. Significantly enhances the sweetness of the hot pot broth, with plump and savory meat.

Clustered mushrooms, tender and crisp texture. Light mushroom aroma, suitable for any broth.

Sliced pumpkin, releases natural sweetness when cooked longer. Becomes creamy and soft, making the broth golden and rich.

Essential Taiwanese hot pot vegetable, crisp and sweet. Resists overcooking, sweetens the broth as it cooks.

Napa cabbage, high in water content. Becomes smooth and tender after cooking, absorbing the essence of the broth exceptionally well.

Seasonal leafy green. Water spinach is crisp and tender; crown daisy has a unique aroma, a classic winter hot pot pairing, best lightly blanched.

Fresh shiitake mushrooms, thick and juicy. Possesses a rich mushroom aroma and a tender, smooth texture.

Tender baby corn, crisp and sweet. Can be eaten whole, adding a refreshing texture to the hot pot.

Segmented sweet corn, plump kernels. High sweetness when cooked, a favorite ingredient for adults and children.

Broccoli, rich in nutrients. Absorbs broth after cooking, with a tender yet crisp texture.

Spherical mushrooms, crisp and refreshing texture. Juice bursts out when bitten, unique flavor.

Fresh tomato chunks, provide natural sweet and sour flavor when cooked in the pot. Helps balance the richness of the broth.

Plump and green bean pods. Crisp and sweet texture, best when lightly blanched.

Cubed taro, rich in starch. Recommended to cook longer until creamy and soft, melts in your mouth, with a rich taro aroma.

Long, white mushrooms with a crisp texture. Easily absorbs broth, a common hot pot ingredient.

Fish balls filled with rich cheese. Be cautious of the hot filling when biting; the savory, melted cheese perfectly combines with the chewy fish balls.

Hot pot ingredient shaped like a 'lucky bag', usually containing roe or other savory fillings. Rich and layered texture.

Shrimp-flavored balls with roe inside. Chewy texture with the popping sensation of roe.

Filled balls with a sweet and savory lobster salad filling. Unique flavor, usually a favorite among children.

Fish paste made into a tofu shape, texture between fish cake and tofu. Soft, tender, and savory, easy to eat.

Fish balls with roe filling. Crisp texture, savory and juicy filling with the granular sensation of roe.

Balls made with mixed shrimp, slightly reddish in color. Each bite delivers the sweetness of shrimp with a firm texture.

Pork meatballs mixed with taro chunks. Meat flavor combined with the soft texture and aroma of taro, a Taiwanese specialty meatball.

Fish paste product shaped like crab claws. Sweet and chewy texture with seafood flavor, appealing appearance.

Classic hot pot ingredient, made from fish paste in strips with crab flavor. Distinctly layered texture, soft and sweet.

Small fish balls, usually with a crisp texture. Bite-sized and easy to eat, full of fresh flavor.

Processed product shaped like scallops. Silky smooth and tender texture, mimicking the sweetness of scallops.

Fish paste product shaped like scallops. Chewy texture with a rich seafood flavor.

Rolled fish paste product, possibly lightly fried. Offers a rich texture and becomes more delicious after absorbing broth.

Balls with squid ink or squid pieces, grayish-black in color. Rich seafood flavor, usually with a firmer texture.

Hot pot ingredient similar to Japanese 'kinchaku', with tofu skin wrapped around fish paste or meat filling. Rich soy flavor on the outside, savory filling inside.

Filled fish balls, with fish paste on the outside and seasoned minced pork inside. Savory juices release when bitten, unique flavor.

Classic Hsinchu-style pork balls. Extremely chewy and springy texture, rich meat flavor, a soulmate ingredient for Taiwanese hot pot.

Meatballs made with duck meat. Finer than regular meatballs, with a unique duck sweetness and a crisp, springy texture.

Dried pork intestines tied into knots. Becomes chewy and flavorful with longer cooking.

Vegetarian meatballs made from shiitake mushrooms and vegetarian ingredients. Chewy texture with a rich mushroom flavor.

Fish paste wrapper filled with pork. Thin and chewy wrapper, full of fresh flavor, resistant to overcooking.

Similar to fish dumplings, but with shrimp meat in the filling. Even sweeter flavor, a popular dumpling choice in hot pot.

Golden egg crepes filled with pork. Rich egg aroma after absorbing broth, tender texture.

Meat filling mixed with water chestnuts or scallions, with a unique wrapper texture. Crisp, tender, juicy, and flavorful.

Fuzhou specialty, thin skin and large filling. Wrapper similar to Yan dumplings, smooth texture, plump meat filling.

Meatballs seasoned with plenty of white pepper. Has a distinct spicy aroma that is very appetizing.

Meatballs made with beef. Typically firmer than pork balls, with a rich beefy aroma.

Imitation crab meat, fine and sweet texture. Best served lightly heated to enhance seafood flavor.

Japanese hot pot ingredient, usually containing a sesame filling. Salty on the outside, sweet on the inside, with sesame aroma bursting out when bitten.

Meatballs with Korean kimchi. The sour and spicy kimchi balances the richness of the meatballs, offering a unique flavor.

Meatballs mixed with shiitake mushroom pieces. In addition to meat flavor, it has a richer mushroom taste and texture.

Balls made from milkfish paste, white in color. Fine and chewy texture with a fresh fish flavor.

Cuttlefish balls or paste with basil. The strong aroma of basil perfectly complements the sweetness of cuttlefish.

Pre-fried flat cuttlefish paste product. Absorbs broth after cooking, with a slightly soft exterior and chewy interior.

Oden made of fish paste wrapped with sliced boiled egg. Offers the freshness of fish paste and the richness of egg yolk in one bite, rich texture.

Extra crispy fish balls, golden in color. Often found in curry fish balls, also crisp and springy in hot pot.

Mini cocktail sausages, crisp and tender with a smoky flavor. Bite-sized, a favorite among children.

Japanese fish paste product, often with pink spiral patterns. Soft and chewy texture, primarily for visual appeal and fish flavor.

Transparent thin noodles made from mung bean starch. Absorbs broth essence easily; recommended to add last to avoid drying out the pot.

Noodles containing egg yolk, yellowish in color. Resists overcooking, with a smooth texture and egg aroma.

Fragrant rice. The perfect staple to pair with the rich flavors of stone hot pot ingredients and satay sauce.

Black fungus, crisp texture. Rich in collagen, adds textural layers and is refreshing in hot pot.

Processed pork large intestine. Fatty, tender, and soft; recommended to cook longer to tenderize and infuse flavor, with a delightful fatty aroma.

Usually refers to duck or pork intestines, with a particularly crisp texture. Requires quick blanching to maintain crispness.

Keelung specialty, made by filling casings with egg liquid. Becomes plump like macarons when cooked, with a tender texture and egg aroma.

Fresh duck intestine, crisp texture. Best for quick blanching; overcooking makes it shrink and tough.

Fried fish paste strips, crispy texture. Can be eaten as a snack or briefly soaked in soup for a semi-crispy, semi-soft texture.

A type of lightly fried tofu skin roll, similar to 'xiang ling juan'. Softens in seconds in the pot, absorbing broth and becoming tender.

Quail eggs, small and bite-sized. Creamy yolk and chewy white after cooking.

White balls with an emphasized crisp texture. Noticeably elastic and crisp when bitten, refreshing and not greasy.

Firm fried tofu skin roll. Holds up well to cooking, with a chewy texture and rich soy flavor.

Wet tofu skin, not fried or lightly fried. Smooth and tender texture, very absorbent of broth.

Rice cakes made with duck blood and glutinous rice. Soft, glutinous, and chewy when cooked, with a unique rice aroma.

Fish paste made into slices or strips. Soft and chewy texture when heated, with the sweetness of fish meat.

Translucent and very elastic skin, filled with seasoned meat. Chewy texture like mochi, very resistant to overcooking.

Frozen tofu, with a honeycomb structure inside. Extremely absorbent of broth, bursts with juice when bitten; be careful of the heat.

Fried tofu. Slightly chewy exterior and tender interior, with both soy and fried flavors.

Low-calorie konjac made into knot shapes. Crisp texture, tasteless on its own, primarily for texture and broth absorption.

Processed and dried pork skin (peng pi). Becomes sponge-like and broth-absorbing when cooked soft, tender, flavorful, and rich in collagen.

Traditional firm tofu. Dense texture, doesn't break apart easily, allowing the pure soybean flavor to be appreciated.

Tender and jelly-like duck blood cubes. Delicate texture, very delicious after absorbing spicy or satay broth.