Yang Rou Tang Guo - Che Ku Yang Rou Lu

Made from Napa cabbage, fermented with chili powder, garlic, ginger, and other seasonings. It has a crisp texture and a spicy, appetizing sour flavor. Usually eaten directly as an appetizer, it can also be paired with meat to cut through richness.

Fresh yam, sliced into thin shreds or chunks, drizzled with a special sauce. Yam has a unique mucilage, offering a crisp and slippery texture with a refreshing, palate-cleansing flavor.

Fresh onion, sliced into shreds, chilled to remove pungency, and drizzled with Japanese-style dressing. It has a crisp and juicy texture, with a sweet and sour, appetizing flavor, perfect for pairing with meat dishes.

Marinated and flavorful salted pork slices, paired with fresh garlic sprouts. The pork is savory, fatty, and rich, while the garlic sprouts are pungent and crisp. Their combination offers a unique flavor, making it an excellent dish to accompany drinks.

Fine noodles mixed with special lamb oil and minced garlic, releasing a rich aroma. The noodles are smooth and chewy, with a strong lamb oil fragrance. It's a must-order staple when enjoying lamb hot pot. It's recommended to stir well while hot before eating.

Frozen tofu with many pores formed inside. After cooking in hot pot, it absorbs plenty of broth, with an elastic, sponge-like texture and the richness of the soup.

Meatballs made from pork paste mixed with chopped shiitake mushrooms. They have a Q-elastic and chewy texture, with shiitake mushroom sweetness in every bite. Suitable for cooking in hot pot.

Meatballs made from beef paste, with a darker color. They are firm and juicy, with a rich beef aroma. They become even more delicious after absorbing the broth when cooked in hot pot.

Long, thin white mushroom with a tender texture. Briefly simmered in hot pot, it has a crisp texture and enhances the soup's flavor.

Fresh, large shiitake mushrooms with a thick and full texture. Simmering them in soup enhances its sweetness, and they become tender and smooth.

A common green vegetable for hot pot, also known as 'Dalu Mei'. The leaves are tender and crisp. Quickly blanched in boiling broth to maintain its vibrant green color and texture.

Cabbage, with a crisp and sweet texture. Long simmering softens it and releases its natural sweetness into the broth, making it a classic hot pot ingredient.

Fried bean product with a rich bean aroma. After softening in hot pot, its layered texture absorbs plenty of broth, resulting in a tender and juicy bite.

Lamb with skin and bone, or cut into chunks, suitable for long stewing. After thorough cooking, the meat is tender with a chewy texture, the skin is Q-elastic and chewy, and the lamb flavor is rich.

Thinly sliced lamb, with evenly distributed fat. Briefly swished in boiling broth for a few seconds, the meat is tender and not tough, with a moderate lamb flavor.

Selected thinly sliced beef, with a rosy color. Suitable for simmering in hot pot, the texture is tender, with rich fat and delicious juices.

Fresh, thinly sliced pork, with a good balance of fat and lean meat. After cooking in hot pot, the meat is tender and elastic, not greasy, and widely accepted.