Zhu Jian Xing Fu Guo Wu Taipei Zhongxiao No. 1 Store

Spicy miso flavor from Kyushu, Japan. Rich miso aroma with a hint of spiciness. Pairs well with meat, enhancing its sweetness.

Japanese soy sauce broth simmered with bonito flakes. Sweet and not overly salty, full of oceanic flavor. Suitable for those who prefer light flavors, especially pairs well with seafood.

A rich and thick soup base made from long-simmered beef marrow, with a strong beef aroma. Best enjoyed with beef hot pot.

A clear and sweet broth simmered with scallops as the base, full of umami. Perfectly complements the original flavor of seafood ingredients.

A rich Cantonese-style pork bone broth, seasoned with white pepper for a mellow and slightly spicy taste. Warming and comforting, suitable for pairing with pork or chicken.

A spicy and sour soup base simmered with Korean kimchi, appetizing and refreshing. Suitable for diners who enjoy strong flavors and a spicy and sour taste.

Authentic Sichuan flavor, simmered with various Chinese medicinal herbs and chili peppers. Spicy, fragrant, oily but not greasy. Duck blood and tofu absorb the broth, a top choice for spice lovers.

Rich milk broth simmered with fresh mushrooms, smooth and creamy. Mild and sweet flavor, popular among women and children.

A nourishing soup base simmered with various Chinese medicinal herbs such as Angelica sinensis, Chuanxiong, etc. Rich in medicinal aroma, it is warming and tonifying. Suitable for cooler weather.

An ultimate luxurious seafood feast, including 12 types of premium seafood such as oysters, giant grass shrimp, and abalone. Fresh and abundant ingredients, a top-tier enjoyment for seafood lovers.

A generous seafood combination pot, featuring various fish fillets, shrimp, and shellfish. Ample portion size for a diverse taste of the ocean.

A hot pot featuring plump clams and chewy grass shrimp. The broth becomes sweeter due to the freshness of the clams.

Selected salmon slices, rich in fat, delicate and tender. The fish oil aroma blends into the soup after cooking, nutritious and delicious.

A combination of bream, salmon, and perch fillets. The meat is delicate and suitable for diners who enjoy fish but dislike deboning.

Fresh Taiwanese bream fillets, firm and elastic texture, refreshing and without earthy taste. A classic fish fillet hot pot choice.

Enjoy the dual satisfaction of abundant seafood and meat. Includes various fish, shrimp, and shellfish, with a choice of one meat to pair. Generous portion.

Selected the highest grade A5 Wagyu from Japan, with extremely fine marbling like marble. Briefly simmered for immediate enjoyment, the rich fat aroma explodes in the mouth with an ultimate tender texture.

Selected Australia M9+ Black Wagyu underside, with rich and even marbling. Tender and juicy meat with a rich beef aroma.

Premium Australia M9+ Wagyu top blade, with a thin tendon in the center, offering a tender yet chewy texture. Moderate marbling, rich beef flavor.

Selected premium US Prime boneless beef short rib, processed with wet-aging. Rich marbling, delicate and sweet meat, a favorite among gourmets.

Selected premium US beef belly, trimmed to remove excess fascia. Rich in fat, with a tender and smooth texture.

Mishima Wagyu, combining the advantages of Wagyu and Angus beef, with marbling distributed like frost. Tender and juicy meat, unique flavor.

Chuck eye roll processed with wet-aging technology, resulting in a more tender texture and richer juices. The chuck eye roll has a strong beef flavor, and the large portion is even more satisfying.

Wet-aged top blade beef, with tender tendons in the middle, offering a rich texture. Becomes sweeter and more tender after aging.

Selected tenderloin from grass-fed cattle in Australia and New Zealand. Extremely low in fat, lean and tender meat. Suitable for diners who prefer a light beef flavor and low-fat diet.

Grass-fed low-fat beef from Australia and New Zealand, firm and chewy texture, natural and pure beef flavor. Low fat, healthy and burden-free.

Beef short plate, rich in fat, becomes smoother after wet-aging. The aroma of fat bursts in the mouth, a classic hot pot meat.

US Prime grade boneless beef short rib, delicate meat with beautiful marble-like marbling. Tender and juicy texture.

Iberico pork, known as the 'Rolls-Royce of pork', has a unique acorn aroma. Rich in fat, its texture rivals premium beef.

Pork neck meat, known as 'Golden Sixty-Two', with a crisp and chewy texture. Evenly distributed fat, does not easily become dry even when cooked for a long time.

Selected high-quality Taiwanese pork, with fat distributed like snowflakes. The meat is sweet and not gamey, with a tender texture.

Pork shoulder, also known as 'Plum Blossom Pork', with lean meat and moderate marbling. Firm texture without being dry, a most popular pork choice.

Selected high-value Silkie chicken, firm and chewy meat, tender skin. Pairs well with seafood, enhancing the broth's flavor.

Cherry duck from Yilan, Taiwan. The meat is delicate, tender, and rich in fat. After simmering, the duck aroma fills the air.

Uses a whole boneless chicken thigh, thick and tender. Paired with clams or bream, it forms a delicious surf and turf combination.

Lamb shoulder from New Zealand, tender meat with low gamey flavor. Suitable for those who enjoy lamb but are sensitive to its strong taste.

Tender lamb, with fat distributed like snowflakes. Soft texture, unique aroma.

Selected Australian lamb slices, firm texture, rich flavor. Recommended to cook thoroughly before eating.

A hot pot designed for vegetarians, using a refreshing vegetable broth. Served with a variety of fresh mushrooms and seasonal vegetables, healthy and nourishing.

A platter of assorted seafood, including fish, shrimp, and shellfish. Suitable for adding dishes or sharing seafood during gatherings.

Jumbo grass shrimp, plump and chewy, similar to lobster. Sweet and delicious, visually impressive.

Sashimi-grade giant scallops from Hokkaido, Japan. Thick and sweet. Recommended to simmer briefly to maintain a tender exterior and juicy interior.

A la carte fresh salmon slices, deep red color, rich in fat.

A combination of various fish fillets, allowing you to taste different fish textures at once.

Fresh grass shrimp, firm and chewy texture, rich in flavor.

Taiwanese bream fillets, with a refreshing texture, suitable for all broths.

Large, plump oysters, full of oceanic freshness. Tender and delicious after cooking.

Fresh squid or shrimp, chewy and sweet.

Fresh oysters or clams, adding umami to the broth.

A la carte Japanese A5 Wagyu, a premium meat experience.

A la carte Australia M9+ Wagyu underside, limited availability.

A la carte Australia M9+ Wagyu top blade, tender meat.

A la carte premium boneless beef short rib, rich in marbling.

A la carte wet-aged beef belly, smooth texture.

A la carte Mishima marbled Wagyu, tender meat.

A la carte wet-aged chuck eye roll, rich beef flavor.

A la carte wet-aged top blade beef, rich texture.

A la carte beef tenderloin, low in fat and healthy.

A la carte lean beef, with a firm texture.

A la carte beef short plate, rich in fat.

A la carte Iberico pork, unique acorn aroma.

A la carte Matsusaka pork, with a crisp and tender texture.

A la carte snowflake pork, fresh and tender.

A la carte pork shoulder, a popular choice.

A la carte New Zealand lamb shoulder, tender and not gamey.

A la carte snowflake lamb, with fine marbling.

A la carte Australian lamb, rich flavor.

A la carte cherry duck, local delicacy.

A la carte Silkie chicken, nourishing and healthy.

A la carte chicken thigh, thick and tender.

A platter of assorted seasonal vegetables and fresh mushrooms, refreshing and healthy.

Handmade shrimp paste or cuttlefish paste, chewy and delicious. Can be shaped into balls and cooked.

A platter of hot pot dumplings including egg dumplings, fish dumplings, and pork dumplings.

Premium crab stick, sweet and delicious.

The famous San Ji fish dumplings from Keelung, with chewy skin and fragrant filling, unique texture.

Korean-style fish cakes, with a soft and chewy texture, suitable for spicy broths.

Specialty hot pot meatballs, rich in texture.

Classic hot pot dumplings, choose according to your preference.

Fish roe encased in fish paste, with a bursting texture.

Thin and translucent bean curd skin, simmered briefly, rich bean flavor.

Creamy taro or soft mochi balls, popular hot pot ingredients.

Crispy old fried dough sticks, most delicious after soaking up spicy broth.

Crispy black fungus, healthy and high in fiber.

Fresh vegetables or soy products, adding sweetness and texture to the broth.

Fresh enoki mushrooms or seasonal vegetables.

Frozen tofu that absorbs soup or firm pressed tofu.

Assorted noodle side dishes for added satiety.

Instant noodles suitable for hot pot, strong soup absorption.

High-quality red shell eggs, rich egg flavor.

Fragrant white rice.

Braised duck blood, tender and juicy, spicy and appetizing. Can be eaten directly or added to mala hot pot.

White rice drizzled with special braised beef sauce, rich beef aroma, savory and pairs well with rice.

Nostalgic lard rice, simple lard and soy sauce aroma, unforgettable.