Xiao Shang Pin Jing Zhi Guo Wu Shi Da Fen Bu Dian

A comprehensive surf and turf hot pot set. Includes a fixed seafood platter with clams, squid, tilapia, shrimp, and oysters, plus your choice of one meat. Served with broth and sides.

A customizable hot pot set offering a choice of two seafood items and one meat item. Comes with broth and a side dish. A great value option for variety.

A spicy hot pot broth, typically made with chili oil and Sichuan peppercorns. Includes duck blood curd, freeze-dried tofu, and tofu skin.

A creamy, savory broth made with milk. Mild and rich in flavor, served with tofu, tofu skin, and mushrooms.

A tangy and slightly spicy broth made with kimchi (fermented vegetables). Served with freeze-dried tofu, regular tofu, and tomato.

Boneless chicken leg meat, cut into chunks. Tender and juicy when cooked in the hot pot.

Thinly sliced pork belly, known as 'bacon' for its layers of fat. Rich and flavorful.

Pork slices with a distinct smoky flavor. Adds a unique savory taste to the broth.

Premium pork neck meat, prized for its crunchy texture and fine marbling. A popular choice for hot pot.

Thin slices of lamb with a good amount of fat, similar to bacon. Offers a distinct lamb flavor.

Slices of Angus beef, known for good marbling and tenderness. A standard beef choice for hot pot.

Sliced pork shoulder (butt). Has a balanced ratio of lean meat to fat, making it tender and not too greasy.

Rolled and sliced chicken leg meat. Cooks quickly and remains tender.

Rolled and sliced lamb. Offers a savory flavor that pairs well with stronger broths.

A vegetarian option featuring an assortment of fresh vegetables, tofu, and mushrooms.

Fatty beef slices (beef bacon). Rich in flavor due to the higher fat content.

Blade steak slices (oyster blade). A leaner cut with a firm texture and beefy flavor.

Premium beef with frost-like marbling. Tender and melts in the mouth.

Flat iron steak slices. Known for being well-marbled and flavorful.

Boneless short ribs. Extremely tender and rich in flavor, excellent for hot pot.

High-grade Australian Wagyu beef (M9 score). Exceptionally marbled, buttery, and luxurious.

Fresh clams. They add a sweet, oceanic flavor to the hot pot broth.

Fresh neritic squid. Tender and chewy when cooked briefly.

Tilapia fish fillets. A mild-tasting white fish that is soft and flaky.

Fresh whole shrimp. Sweet and firm, delicious when poached in the broth.

Fresh oysters. Plump and briny, best cooked lightly.

A combo platter featuring five types of seafood: clam, squid, tilapia, shrimp, and oyster.

A combination set of large grass shrimp and fresh clams.

A seafood set featuring seabass fillets and clams.

A seafood set featuring seabass fillets and grass shrimp.

Steamed white rice.

Fresh tofu, soft bean curd.

Fresh chicken egg.

Glass noodles made from mung bean starch. They absorb the broth well.

Thick, chewy Japanese wheat noodles.

Instant noodles, a popular addition to hot pot in Taiwan.

Frozen tofu with a sponge-like texture that soaks up soup perfectly.

Cuttlefish paste that you scoop into the hot pot to make balls.

Braised duck blood curd in spicy sauce. Smooth and savory.

Meat dumplings with a wrapper made from meat and flour.

Dumplings with an egg wrapper filled with meat.

Slices of pumpkin.

Fresh tomato wedges.

Slices of king oyster mushroom, meaty and firm.

Handmade dumplings with a fish-based wrapper.

Shanghai-style handmade egg dumplings.

Fish balls filled with fish roe.

Cuttlefish balls infused with aromatic basil.

Fried tofu skin.

Bunches of thin white mushrooms.

Fried pork ribs, often added to soup to soften.

Chunks of taro root. Becomes soft and powdery when cooked.

Slices of sweet potato.

Large cucumber slices.

Imitation crab sticks.

A portion of fresh seasonal green vegetables.

Classic kelp broth.