Ye Ren Huo Guo Taipei Zong Dian

This is a premium American Angus boneless short rib, treated with chilled aging. The meat has rich marbling, extremely tender and juicy. Best enjoyed by lightly simmering for a few seconds in boiling hot pot broth until the meat turns pink.

Chuck flap meat from the lower shoulder, with a slightly chewy texture and moderate marbling. Rich flavor, suitable for those who want to taste the original beef flavor. Recommended to cook until pink.

From the shoulder blade, characterized by a tender tendon in the middle that gelatinizes when heated, providing a unique crisp-tender texture. The meat itself is tender with moderate fat content. Offers rich texture after cooking, with both tenderness and chewiness.

This is fatty beef brisket with a rich beef tallow aroma. Moderate tenderness, fine marbling. Suitable for those who love fatty aroma and smooth texture, it is fragrant after simmering.

Farm-direct snowflake beef from Taiwan, with fat evenly distributed like snowflakes between muscle fibers. Tender and rich in meat aroma. Fat melts during cooking, resulting in a smooth and sweet texture.

Sirloin cut from the back, characterized by extremely tender meat and rich marbling. Usually has a distinct fat chunk in the center, releasing rich fatty aroma when cooked. Melts in your mouth, suitable for those who love tender meat.

Selected low-fat Taiwanese beef, from the hind leg. Firm and springy texture, very low in fat. Suitable for those who prefer a light taste and don't want too much fat. Recommended not to overcook to maintain texture.

The highest grade of Spanish Iberico pork, raised on acorns. Deep red color like beef, with beautiful marbling. Tender texture, rich in fat with a unique hazelnut aroma, it is the pinnacle of pork.

CEBO grade Iberico pork loin, lower in fat but still delicate. Healthy deep red color, refreshing and not greasy, with the unique aroma of Iberico pork.

Precious pork neck, also known as Matsusaka pork. Hand-cut, rare. Characterized by its elasticity and crispness, it doesn't get tough when cooked for a long time, offering a crisp and sweet texture.

Taiwanese pork shoulder, with even distribution of fat and lean meat. Tender texture, without excessive tendons. A balanced choice for all ages.

Also known as pork belly, this cut is rich in fat. After simmering, the fatty aroma is released, with a tender, smooth texture and natural pork sweetness. Suitable for those who love rich meat flavor.

A seafood hot pot featuring fresh Dragon Tiger Grouper fillets, accompanied by white shrimp, clams, and small squid. The fish is tender with a springy texture, and the skin is rich in collagen. The broth is savory and full of oceanic sweetness.

A seafood hot pot featuring tender small squid, accompanied by large clams and white shrimp. The small squid has a crisp and chewy texture, and the seafood is very fresh. Suitable for seafood lovers who enjoy rich textures.

A hot pot set designed for vegetarians. Includes giant Portobello mushrooms, various soy products (tofu skin, tofu, ling ling roll), and extra seasonal vegetables. The broth is refreshing, ingredients are healthy, providing abundant plant-based protein.

Japanese Wagyu chuck flap, with fine and even marbling. Extremely tender, melts in your mouth, with the unique rich fatty sweetness of Wagyu.

Precious Wagyu cap meat, also known as 'Gourmet's Cut'. One of the most marbled cuts, extremely tender and flavorful.

Japanese Wagyu chuck core, with fine marbling in the lean meat. Rich meat flavor, moderately tender, not as fatty as other cuts. Suitable for those who prefer a balanced taste.

A la carte chilled aged boneless short rib. Tender and juicy, rich in marbling. Suitable for those who want to add extra meat.

Add-on beef brisket for set meals. Rich in fat, tender texture.

Add-on Japanese Wagyu chuck core for set meals. Tender meat with unique Wagyu aroma.

Add-on tender pork for set meals. Tender and not dry.

Add-on pork belly (fatty pork) for set meals. Rich in fat, smooth texture.

Add-on Iberico pork loin for set meals. Refreshing texture with acorn aroma.

Great value seafood add-on, choose one from white shrimp, clams, fish roll, or small squid to enhance your hot pot experience.

Deluxe seafood add-on, choose from premium ingredients like scallops, oysters, and angel red prawns to elevate your dining experience.

A la carte Rose Lobster, with firm, sweet flesh that releases a rich seafood flavor when cooked in hot pot.

Three-spot crab with thin shells and delicate meat, sweet and delicious.

Raw-grade scallops from Hokkaido, large and plump. Slightly blanched for consumption, tender and sweet.

Fresh oysters from Dongshi, Taiwan, plump and tender, full of oceanic flavor.

Fresh large clams, plump meat, very savory when cooked in soup.

Crispy small squid, bite-sized, full of umami.

Large Angel Red Prawns with tender, sweet flesh and rich roe in the head.

Firm and chewy grass prawns, a classic hot pot seafood ingredient.

Sweet South American white shrimp, with thin shells and tender meat, easy to peel.

Prawns from Penghu, with firm, springy flesh and rich sweetness.

Sliced white fish, firm flesh, suitable for hot pot.

Delicate sea bass fillet, skin rich in collagen, tender texture.

Tender flounder slices, almost boneless, melts in your mouth.

Beautifully shaped fish rolls, tender after cooking, absorb soup well.

Imported Japanese oysters in shell, large and plump. Rich oceanic flavor, smooth texture.

Handmade squid paste, with real squid pieces. Chewy and delicious texture.

Handmade squid paste with squid ink, unique black appearance, richer umami.

Meatballs made from black pork, firm and springy texture, rich in juice.

Luxurious meatballs made with Wagyu beef, with delicate texture and alluring fatty aroma.

Beef meatballs infused with truffle, exuding a unique and elegant aroma.

Famous Keelung San Ji handmade fish dumplings, chewy skin, delicious filling.

Famous Keelung San Ji handmade shrimp dumplings, plump filling, with the sweetness of shrimp.

Handmade egg crepes filled with meat, rich egg flavor, tender texture.

Keelung specialty tempura (fish cake), high fish paste content, chewy and springy texture.

Tainan specialty hot pot ingredient, fish paste wrapped around pork filling, shaped like a book, rich texture.

Smooth and delicate cod tofu, melts in your mouth with a faint fish aroma.

A common hot pot ingredient, with distinct strands and a crab flavor.

Traditional Taiwanese rice product, made with glutinous rice and pig's blood. Becomes soft and chewy after prolonged cooking.

Layered tofu skin, absorbs soup well, tender texture.

Exquisite handmade tofu skin, rich soy flavor, layered texture.

Fried tofu skin rolls, only need a few seconds in the pot, crispy outside and soft inside.

Fresh eggs, can be used as a dipping sauce or cooked in the hot pot at the end.