Zhu Jian Xing Fu Guo Wu Taipei San Min Dian

A classic Taiwanese hot pot broth base stir-fried with spices. Onion, garlic, and other aromatics are stir-fried in sesame oil, then added to the broth, resulting in a rich aroma and a sweet soup.

Dried squid is stir-fried in the signature stone broth base, adding seafood umami and texture for a richer experience.

A spicy miso broth from Kyushu, Japan. Rich miso aroma with a hint of spiciness, suitable for pairing with pork or ramen.

Broth simmered from beef marrow for a long time. The broth is rich and white, with a mellow texture and a strong beef aroma.

A clear broth simmered with scallops and various seafood. The broth is sweet and refreshing, highlighting the original flavor of the ingredients, especially suitable for cooking seafood.

Rich tonkotsu broth simmered with a large amount of garlic. Smooth and rich texture, with a strong garlic aroma, a choice for those who prefer strong flavors.

Adds sour and spicy Korean kimchi. The broth is appetizing and refreshing, with a moderate sour and spicy taste, suitable for pairing with pork belly slices.

A Cantonese-style stew, simmered with pork bones and white pepper for a long time. The broth has a spicy warmth from the pepper, nourishing and warming the stomach.

Classic Sichuan spicy flavor, stir-fried with various Chinese medicinal herbs and Sichuan peppercorns. Spicy and invigorating, suitable for dipping beef and offal.

A soup base combining a variety of fresh mushrooms with a rich milky flavor. It has a warm, smooth texture with the fresh aroma of mushrooms, loved by women and children.

A nourishing broth simmered with various Chinese medicinal herbs. It has a light herbal aroma, mild and sweet, suitable for autumn and winter nourishment.

Combines the stir-frying process of stone hot pot with a medicinal herb broth. It has both the aroma of stir-frying and the sweetness of medicinal herbs, with a unique flavor.

A refined imperial-style broth based on rich white chicken broth. Slowly simmered with precious medicinal herbs, with a delicate and elegant taste.

Spicy broth with rich milk, which neutralizes the spiciness. The texture is smoother and milder, also known as 'Mala Milk Pot'.

Luxurious chicken broth base, flavored with black truffle. The golden broth emits a unique truffle aroma, with a premium flavor.

A traditional Taiwanese nourishing soup, made by stir-frying chicken with black sesame oil and old ginger. The broth has a rich wine aroma and is excellent for warming the body.

A Taiwanese specialty broth made by simmering pickled peel chilies with chicken broth. The broth is sweet and slightly spicy, with a refreshing and lingering flavor.

An ultimate luxurious seafood hot pot set, featuring a variety of premium seafood ingredients. Suitable for gourmands who love diverse seafood and have a larger appetite.

Enjoy the dual deliciousness of seafood and meat. Includes a seafood platter with fish slices, shrimp, shellfish, etc., and can be paired with one type of meat.

A hot pot set featuring giant grass prawns. The prawn meat is firm and chewy, full of fresh flavor. You can also choose another seafood or lamb to pair with it.

A mixed platter of common seafood. Includes fish, shrimp, shellfish, and mollusks, satisfying your seafood cravings at once.

A simple and classic seafood combination, including fresh clams and grass prawns. The broth becomes very sweet after cooking these ingredients.

Uses slices of salmon rich in fat. The fish is delicate after cooking, with a unique fish oil aroma.

A combination of various fish slices. Suitable for diners who like fish but want to avoid bones, with tender meat.

A hot pot set featuring tilapia fillets. Tilapia meat is firm and low in fat, with a light and burden-free texture.

Top-grade A5 Wagyu from Japan. Marbling is as delicate as marble, melts in your mouth, with rich and sweet juices.

Premium boneless short rib cut. Rich and even marbling, tender and juicy meat, a popular choice for beef lovers.

Australian M9+ grade Kuroge Wagyu 'Shimofuri' cut. Delicate meat with a captivating fatty aroma, with a texture between Japanese Wagyu and American beef.

Aged US snowflake beef. Rich in fat, smooth texture, with a rich beef flavor.

Uses wet-aged US Shimofuri beef. Tender and moderately textured meat, with even marbling, available in two portion sizes.

Uses filet mignon from grass-fed beef. Lower fat content, lean and tender meat, suitable for diners who prefer a refreshing meat texture.

The flat iron cut has a thin tendon in the middle, giving it a chewy and springy texture. The meat becomes more tender after wet aging.

Marinated beef is stir-fried in a stone pot with sesame oil and onions until half-cooked. Then, broth is added for dipping, resulting in an extremely rich aroma.

Low-fat grass-fed beef slices. Lower in calories, with a firmer texture, suitable for those controlling their diet or preferring lean meat.

Beef flank cut rich in fat. Smooth and oily texture, with a rich fatty aroma after dipping.

Iberico pork, known as 'the best pork in the world'. The meat has a unique acorn aroma and a texture comparable to beef.

Prized pork jowl cut. Crisp and chewy texture. Evenly distributed fat, not dry or greasy.

Pork slices marinated in a secret sauce. Extremely fragrant after being stir-fried in a stone pot, it's the top choice for those who love rich Taiwanese hot pot.

Uses high-quality local Taiwanese pork. Fat is distributed in a snowflake pattern, with a tender and sweet texture.

Common pork shoulder cut. Moderate marbling in lean meat, moderate texture, a popular pork choice for hot pot.

Lamb shoulder from New Zealand. Tender meat with a lighter lamb flavor, suitable for those who don't like strong lamb taste.

Classic lamb slice hot pot. With a unique lamb aroma and tender texture.

Uses whole boneless chicken thigh, thick and juicy. It doesn't dry out easily even when cooked for a long time, and comes with a seafood portion for added richness.

Uses red cherry duck. The meat is delicate and elastic, with a unique sweetness of duck.

A hot pot designed for vegetarians, usually including abundant vegetables, mushrooms, and soy products. The broth is light and healthy.

Braised beef sauce poured over white rice. Rich beef aroma, savory and appetizing, a signature staple dish of the restaurant.

Tender and flavorful braised duck blood. It overflows with broth when bitten, with a slippery texture and a hint of spice or herbal aroma.

Traditional Taiwanese rice dish with lard and soy sauce poured over hot rice. Fragrant and full of nostalgic flavor.

Thin as cicada wings bean curd skin. Only needs a few seconds of dipping in hot pot, with a delicate and smooth texture after absorbing the broth.

Famous Keelung handmade fish dumplings. The skin is made from sea eel meat, with a chewy texture and a fresh, delicious filling.

Fish paste balls filled with fish roe. They burst with filling when bitten, and the roe pops in your mouth.

High-quality crab stick made from premium fish paste. The texture is distinct and the flavor is sweet and delicious, unlike ordinary hot pot ingredients.

A la carte Japanese A5 Wagyu platter. Suitable for customers who want to add premium meat for an ultimate marbling and tenderness experience.

A la carte boneless short rib. Tender meat with rich marbling, suitable for a quick dip.

Australian M9+ Kuroge Wagyu Shimofuri slices. Tender and juicy, with a rich beef flavor.

A la carte US snowflake beef. Rich in fat, an indispensable classic meat for hot pot.

Wet-aged Shimofuri beef slices. Tender meat, moderate marbling.

Grass-fed Filet Mignon Slices. Lean and refreshing, with a delicate texture.

Flat iron beef slices with a tendon in the middle. Rich in texture, sweet, and chewy.

Low-fat healthy beef slices. Suitable for customers who want to eat meat without consuming too much fat.

Classic beef flank slices. Rich in fat, tender texture.

A la carte Iberico pork slices. Premium pork with a unique nutty aroma.

A la carte Matsusaka pork. Crisp and tender texture, even marbling.

Local Taiwanese snowflake pork slices. Sweet and fresh without gaminess, with a tender and smooth texture.

Popular plum pork slices. Moderate fat and lean meat, tender texture.

New Zealand lamb shoulder slices. Tender meat, suitable for dipping.

Classic lamb slices. Unique flavor, a good choice for lamb lovers.

Boneless chicken thigh cut into pieces. The meat is thick and juicy after cooking.

Cherry duck slices. Delicate meat, sweet flavor.

A platter containing various seafood. Suitable for customers who want to order a rich seafood side dish.

Giant grass prawns. The prawn meat is plump and firm, with excellent texture.

Fresh salmon slices. Suitable for dipping, with a captivating fish oil aroma.

Large scallops from Hokkaido, Japan. Sweet and tender texture, sashimi-grade quality but recommended to dip briefly.

A combination of various fish slices. You can taste the textures of different fish meats at once.

Tilapia slices. Firm and boneless meat, suitable for all ages.

Fresh grass prawns. Firm and sweet meat, a classic hot pot ingredient.

Fresh oysters. Plump and juicy after cooking, full of oceanic freshness.

A la carte small seafood dishes. Includes squid, fresh oysters, or clams, adding freshness to the broth.

Thin bean curd skin. Easily absorbs soup, delicate texture.

A hot pot ingredient with a glutinous rice skin filled with sesame or peanut paste. Soft and chewy skin after cooking, with a sweet filling.

Side dish options for hot pot. Glass noodles absorb soup, udon noodles are chewy, steamed noodles are durable and chewy.

Basic hot pot with staple food and ingredients. Prince noodles (instant noodles) are suitable for spicy hot pot, and eggs can be cooked as poached eggs or used for dipping sauce.