Xin Dian Mala Guo | Xinyi Store

Selected sirloin from New Zealand. Delicate meat with moderate fat content, tender and not greasy. Suitable for a light dip in hot pot broth.

Selected U.S. Choice beef belly. Rich in fat, with a good balance of lean and fat, smooth and juicy. A classic pairing for spicy hot pot.

U.S. Choice fillet. Almost no fat, extremely tender meat. Recommended not to overcook to preserve the meat's sweetness and tenderness.

U.S. Choice shoulder steak. Firm and chewy texture, rich beef flavor. Suitable for diners who enjoy hearty meat.

Angus beef certified by CAB. Evenly distributed marbling, rich in juice and aroma. Tender texture, a high-quality hot pot meat slice.

CAB-certified Angus snowflake beef. Fat distributed like snowflakes, extremely tender and smooth. Even better flavor after absorbing the broth.

U.S. Prime Grade Boneless Short Rib. Features perfect marbling, delicate and flavorful meat. Melts in your mouth with a rich beef aroma.

Thin slices of U.S. Prime corn-fed beef tongue. Crisp and springy texture with a unique sweet flavor. Ready to eat after a quick dip, with a distinctive taste.

High-quality Taiwanese black pork. Firm and elastic meat, no gaminess, with natural sweetness. Suitable for all broths.

Premium Taiwanese bacon slices. Rich in fat, crisp and tender texture. The fatty parts are fragrant after cooking, very smooth.

Lamb rolls from New Zealand. Tender meat with very little gamey flavor. Delicate texture, a good choice for lamb lovers.

New Zealand lamb belly slices. Rich in fat, tender texture. Enhances the sweet flavor of lamb when paired with spicy broth.

Fresh large white shrimp. Firm and plump meat with a sweet flavor. The shell is easy to peel after cooking, with a Q-彈 texture.

Fresh and plump clams. The broth is delicious and the meat is tender after boiling. Adds rich seafood umami to the hot pot broth.

Fresh oysters from Donggang. Plump and juicy, full of oceanic flavor. Recommended to lightly cook to enjoy the bursting texture.

Fresh fish slices. Delicate and boneless meat, tender texture. Suitable for elderly and children, sweet after cooking.

Braised beef tripe. Crisp and chewy texture, the surface absorbs broth well. Most delicious when dipped in spicy hot pot for 'seven up, eight down'.

Scallops from the North Sea. Thick and sweet meat. The texture is distinct and full of umami after cooking.

Small squid from the deep sea. Thick and Q-彈 meat with an excellent texture. The umami is concentrated after cooking, very chewy.

Quick-frozen abalone locks in freshness. Firm and springy meat, delicate and elegant flavor. A premium hot pot ingredient.

Small squid from Penghu. Sweet and crisp meat with a rich sea flavor. Simple dipping allows you to taste the original flavor of the ingredients.

Bite-sized deep-sea baby octopus. Crisp and springy texture, cute appearance. The suction cups have a unique texture and are very popular.

Unfried fresh tofu skin. Rich soy aroma, smooth texture. Absorbs broth well after cooking in soup, excellent flavor.

Crispy fried old dough sticks. An essential companion for spicy hot pot. Recommended to dip in the soup for a few seconds until the outside is soft and the inside is crispy.

Frozen tofu with internal pores. Absorbs hot pot broth like a sponge. Juicy when bitten, with a firm texture.

A specialty fish paste product from Keelung. Q-彈 and sweet texture, does not get mushy after prolonged cooking. Rich fish umami.

Handmade fish dumplings. Q-彈 skin, delicious filling. Smooth texture, a popular dumpling in hot pot.

Handmade egg dumplings wrapped in meat filling. Rich egg aroma, juicy filling. Rich texture, full of home-style flavor.

Outer layer is fried tofu skin, with a full filling. Strong ability to absorb broth, with a bursting texture when bitten.

Hot pot balls with lobster salad filling. A rich and sweet salad filling flows out when bitten. Be careful of the heat.

Pork ball containing a smooth taro filling. Unique sweet and savory flavor. Rich taro aroma, complex texture.

Beef meatballs made from beef chuck. Rich beef aroma, springy and juicy texture. More beef flavor than regular meatballs.

Hand-pounded duck meatballs. Unique duck aroma, firm and Q-彈 texture. Delicious and not greasy.

Handmade shrimp paste. You can scoop it into balls yourself. You can taste the freshness and elasticity of whole shrimp meat.

Handmade cuttlefish paste. Contains cuttlefish chunks, with a crisp and fresh texture. Full of DIY fun and umami.

Vibrant green fresh broccoli. Crisp texture, rich in nutrients. Lightly blanched is sufficient, helps to cut through richness and cleanse the palate.

A slender Taiwanese vegetable. Extremely crisp and refreshing texture. Recommended not to overcook to maintain its crispness.

Crisp and sweet napa cabbage. Becomes soft and releases sweetness after prolonged cooking. A good ingredient to enhance the sweetness of the broth.

A common lettuce variety in Taiwan. Crisp and tender texture with a slight bitter-sweet taste. Very suitable for quick dipping in hot pot.

Crisp and sweet cabbage. It's the most basic vegetable base for hot pot. It enhances the sweetness of the broth.

Fresh and tender baby corn. Crisp and sweet texture. Edible whole, very popular.

Thinly sliced white radish rolls. Become transparent after cooking, melt in your mouth. Sweet taste, absorbs the essence of the broth.

Freshly ripened red tomatoes. Appetizingly sweet and sour, rich in nutrients. Cooking them in soup adds a sour and fragrant flavor to the broth.

Sliced cucumber. Soft and tender after cooking, mild flavor. Has a palate-cleansing effect.

Cubed pumpkin. Soft and sweet after cooking. Makes the broth richer and sweeter.

High-quality taro from Taiwan. Soft, fluffy, and rich in aroma. A must-try for taro lovers.

Fresh luffa chunks. Soft and tender after cooking, with natural sweetness. A very refreshing vegetable choice.

Thick and green bok choy stalks. Crisp and juicy texture. Distinct flavor, a common hot pot vegetable.

Thinly sliced potatoes. Soft and fluffy after cooking. Cooks easily and is delicious after absorbing broth.

Cut sweet corn. Plump kernels, high sweetness. Eating corn allows you to taste the natural sweetness of the vegetable.

Thick and fresh shiitake mushrooms. Rich aroma, smooth texture. An essential ingredient to enhance umami in hot pot.

Thick king oyster mushrooms. Q-彈 texture similar to abalone, fresh and juicy. Durable and chewy.

Long and white enoki mushrooms. Smooth and crisp texture. Easily absorbs broth, a classic hot pot ingredient.

Brown shimeji mushrooms with brown caps. Delicate texture with a faint crab-like umami. Crisp and tender.

Crisp black fungus. Rich in collagen, high nutritional value. Adds a crunchy texture to the hot pot.

White and slender white shimeji mushrooms. Crisp and tender texture, without a strong mushroom smell. Sweet taste, widely accepted.

Chewy white rice. Very suitable to pair with flavorful spicy hot pot. Balances the taste and increases satiety.

A classic Taiwanese instant noodle brand. Cooked in spicy broth to absorb the flavor. Q-彈 texture, the soulmate of spicy hot pot.

Low-calorie konjac rolled into small bundles. Q-彈 and chewy texture. Tasteless on its own, mainly enjoyed for its unique elasticity.

Thick handmade udon noodles. Smooth and elastic texture. Does not get mushy easily after prolonged cooking, very filling.

Korean-style ramen noodles. Very Q-彈 and durable texture. Excellent flavor after absorbing rich broth.

Wide glass noodles. Transparent and smooth after cooking, with a Q-韌 texture. Absorbs broth easily, recommended to add at the end.

Chef's special braised pork intestines. Cleaned thoroughly with no odor, tender and flavorful. The aroma of the fat is released after heating in spicy hot pot.

Braised beef tendons. Rich in collagen, recommended to cook for a long time from the beginning. Becomes sticky and tender after cooking, very delicious.

Honeycomb beef tripe, pre-braised. Q-彈 and chewy texture, the pores absorb broth well. One of the essential braised items for spicy hot pot.

Smooth and creamy Italian panna cotta. Rich milk flavor, dense texture. The perfect dessert to cleanse the palate after a spicy meal.

Rich chocolate brownie cake. Dense and moist texture, intense chocolate flavor. Perfect with ice cream.

Layered French Mille Crepe Cake. Thin crepes with refreshing cream. Rich and delicate texture, sweet but not greasy.

A well-known American lager beer. Refreshing taste, rich carbonation. With a light malt aroma, it's suitable for cutting through the richness of hot pot.

A classic Taiwanese local beer. Brewed with Ponlai rice, it has a unique sweet aftertaste. Refreshing and crisp, the best drink for gatherings.