Zhu Jian Xing Fu Guo Wu Taipei Nan Men Dian

Classic Taiwanese stone hot pot broth. Onions and garlic are stir-fried in sesame oil, then high-quality broth is added. The broth is rich, sweet, and fragrant. Suitable for all types of meat, it's a signature choice.

Adds dried squid for stir-frying to the signature stone broth. The umami of the dried squid infuses the broth, enriching its layers and adding a strong seafood flavor. Suitable for diners who enjoy intense flavors.

Broth meticulously simmered with beef marrow. Rich texture, with the sweetness of beef, high in collagen. Best paired with beef slices for enhanced flavor.

Seafood broth simmered with dried scallops. The broth is sweet and fresh, with a light oceanic flavor. It is very suitable for cooking seafood ingredients, highlighting their original taste.

Rich Japanese tonkotsu broth with plenty of garlic flavor. Milky white color, smooth and rich texture. Suitable for pairing with pork slices or ramen.

Spicy and sour broth with Korean kimchi. Appetizingly sour, with a slight spiciness that stimulates the taste buds. Suitable for pairing with pork belly or various hot pot ingredients.

Pork bone broth with a rich white pepper aroma, from Cantonese style. The broth is milky white, warm and slightly spicy. The version with ingredients usually contains pork tripe and other offal, with a rich texture.

Sichuan-style spicy broth, simmered with various Chinese herbs and chili peppers. Spicy but not dry, fragrant but not harsh. Rich aroma. Suitable for diners who love strong flavors and spicy food, excellent for beef or offal.

A blend of the freshness of mushrooms and the richness of milk. The broth is thick and smooth, with a milky flavor. Suitable for pairing with vegetables, seafood, or chicken, popular with women and children.

Herbal soup simmered with various Chinese herbs. The broth is sweet, with a light herbal aroma, warming without being too hot. Suitable for cooler weather.

A combination of white chicken broth and kelp broth, with chicken thigh and red dates, goji berries. The broth is fresh and sweet, nourishing and healthy. The chicken thigh is tender, and the broth is rich in layers.

Combines the stir-frying technique of stone hot pot with herbal soup base. It has the aroma of stir-fried sesame oil and the sweetness of Chinese herbs. Unique flavor, warming and invigorating.

Luxurious truffle-flavored chicken soup, containing chicken thigh. The unique aroma of truffle perfectly blends with the sweetness of chicken soup. Elegant taste, suitable for diners seeking refined flavors.

Classic Taiwanese sesame oil chicken soup, simmered with chicken thigh. Strong sesame oil aroma, warm and nourishing broth. A winter essential, pairs well with noodles or rice.

An extremely luxurious seafood hot pot, including various premium seafood such as giant scallops, abalone, and giant king prawns. Paired with your choice of premium meat, it offers a double indulgence of land and sea.

A hot pot featuring giant king prawns as the main ingredient. The prawn meat is firm and springy, full of fresh flavor. You can choose to pair it with seafood or meat to create your personalized set.

A mixed hot pot featuring various seafood, including fish fillets, shrimp, shellfish, and squid. Suitable for diners who enjoy a variety of seafood. The broth becomes sweeter as it cooks.

A simple and delicious combination, featuring plenty of clams and king prawns. The sweetness of the clams and the chewiness of the king prawns complement each other, resulting in a clear and fresh broth.

A hot pot using premium salmon slices. The salmon is tender, rich in fat, melts in your mouth after cooking, with a unique fish oil aroma.

A mixed platter hot pot featuring various fish fillets, such as tilapia and perch. The fish is tender and boneless, suitable for elderly and children, light and healthy.

A hot pot primarily featuring tilapia fillets. Tilapia meat is firm, without an earthy taste, and has a refreshing texture. Suitable for pairing with light broths.

A rich surf and turf combo set, including various fish, shrimp, and shellfish. You can choose one from lean beef, snow pork, or lamb to pair with it. Generous portion.

Premium Japanese A5 Wagyu, with marbling as exquisite as marble. Melts in your mouth, with a rich fatty aroma, it's the ultimate hot pot meat experience.

Australia M9+ grade Black Wagyu ribeye cut. Tender meat, fine marbling, texture between Japanese Wagyu and US/AU beef, unique flavor.

Australia M9+ Black Wagyu flank cut. The meat has a slight chewiness, with a tender tendon in the middle, rich in texture, and sweet juice.

Uses premium boneless short rib, rich and evenly marbled. Ready to eat after a quick dip, the meat is tender and juicy, with a rich aroma.

US snow beef, aged for enhanced flavor. Rich in fat, tender texture, the top choice for those who love fatty beef.

Limited daily supply of special beef pot. Slices are marinated with secret ingredients and stir-fried fresh in a stone pot, with an enticing aroma and tender, flavorful meat.

US Prime Beef, processed with wet-aging technology. The meat is tender and moderate, retaining the fresh sweetness and juice of the beef. Available in small and large portions.

Uses cold wet-aged flank cut. The meat is firm, with a tender tendon in the middle, chewy and springy. Lower in fat, suitable for those who prefer a lighter texture.

Grass-fed beef tenderloin from Australia and New Zealand, aged. The tenderloin cut is extremely tender, low in fat, with a rich beef flavor, healthy and delicious.

Uses lean grass-fed beef, lower in calories. The meat is firm with pure beef flavor. Suitable for health-conscious diners and those controlling their diet.

Classic beef belly slices, rich in fat. Tender after cooking, absorbs soup well, a popular choice for hot pot.

Iberico pork, hailed as 'the best pork in the world'. Raised on acorns, the meat has a unique hazelnut aroma and a texture as delicate as beef.

Precious Matsusaka pork (pork jowl), with a crisp and tender texture. Evenly marbled, it doesn't become dry easily even after prolonged cooking, very popular.

Selected local Taiwanese snow pork. Rich in fat, sweet and fresh without any gamey smell. Tender texture, a classic pork hot pot choice.

Uses pork shoulder, also known as pork collar. Lean meat with moderate fat, balanced texture, neither too greasy nor too dry.

Uses cherry duck from Yilan. The meat is delicate, with rich fat, and a unique sweet duck flavor. Unique flavor for hot pot.

Uses fresh boneless chicken thigh, which is thick and tender. Paired with clams or tilapia, the broth is even more fresh and nutritious.

Tender lamb shoulder from New Zealand. The meat is tender, with a lighter lamb flavor, suitable for those trying lamb for the first time. Tender and juicy.

Uses snow lamb with rich fat. Tender texture, with a rich lamb aroma. Suitable for lamb lovers.

Selected Australian lamb slices. The meat is firm with a unique flavor. Suitable for pairing with strong-flavored broths like sesame oil or herbal soup.

A hot pot set designed for vegetarians. Served with a refreshing vegetable broth and abundant seasonal vegetables and mushrooms. Healthy and guilt-free.

Chewy white rice, a classic staple for hot pot.

Chewy Japanese Udon noodles, excellent flavor after absorbing the broth.

Clear and smooth vermicelli, lower in calories, easily absorbs the essence of the broth.

Instant noodle type, absorbs broth in the hot pot, curly and elastic texture.

Fresh eggs, can be used as a dipping sauce ingredient or cooked and eaten.

Non-fried noodles, similar to instant noodles but healthier, chewy and holds up well to cooking.

White rice drizzled with special secret butter sauce. Rich aroma, with the fragrance of beef fat, very appetizing.

Traditional Taiwanese lard rice. Hot white rice drizzled with lard and soy sauce paste, salty, fragrant, and nostalgic.