San Ma Chou Chou Guo Songshan Raohé Dian

A signature Taiwanese hot pot featuring stinky tofu and pork intestines. The broth has a savory, fermented aroma and rich taste. Served with vegetables, meatballs, and dipping sauce.

A light and savory hot pot filled with soft tofu and various seafood like clams and shrimp. The broth is clear and refreshing. Comes with an egg to be cooked in the soup.

Kimchi hot pot with a spicy and tangy broth made from fermented cabbage. Includes pork slices, tofu, and vegetables. appetizing and warming.

Herbal hot pot featuring a broth infused with traditional Chinese medicinal herbs and duck meat. The flavor is aromatic, slightly earthy, and mild. Believed to be nourishing for the body.

Fish head hot pot flavored with satay (shacha) sauce. The soup is rich, savory, and slightly gritty from the sauce, featuring fried fish head pieces and vegetables.

Spicy hot pot with a numbing chili oil broth. Includes tender duck blood curds (jelly-like texture) and other ingredients. Rich, oily, and very spicy.

Pumpkin hot pot with a creamy, golden-yellow broth. The taste is naturally sweet and savory, thickened with pumpkin puree. A milder option compared to spicy pots.

Curry hot pot infused with lemongrass. The broth is aromatic, slightly spicy, and savory with Southeast Asian influences. Served with meat and vegetables.

Tomato-based hot pot with a tangy and sweet red broth. Rich in lycopene and fresh tomato flavor. A refreshing and healthy choice.

Vegetarian hot pot with a clear vegetable stock. Packed with seasonal vegetables, mushrooms, and tofu. Light and clean taste.

Pork hot pot flavored with satay (shacha) sauce. A classic Taiwanese flavor profile featuring barbecue-style savory sauce in the soup.

Beef hot pot flavored with rich satay (shacha) sauce. Includes beef slices and vegetables cooked in a savory, umami-packed broth.

Herbal hot pot served with pork slices. The broth contains Chinese medicinal herbs offering a mild, aromatic, and warming flavor.

Snapper fish hot pot. Features delicate slices of white fish in a clear or mild broth. Light texture and clean seafood taste.

Lamb hot pot with satay (shacha) sauce. The strong savory sauce complements the distinct flavor of the lamb slices.

Milk hot pot with a creamy white broth. The soup is rich, smooth, and slightly sweet from the milk base, often paired with seafood or pork.

Herbal hot pot served with lamb slices. The earthy medicinal herbs pair well with the meat for a warming and nutritious meal.

Sliced raw beef for hot pot. Cook briefly in the boiling broth until tender.

Fish dumplings with a chewy skin made from fish paste and a savory meat filling.

Thinly sliced lamb. Has a distinct gamey flavor that pairs well with strong broths.

Shrimp dumplings featuring a dough wrapper and a shrimp-based filling.

Slices of fresh snapper fillet. Delicate and flaky when cooked.

Egg dumplings with a wrapper made of thin egg omelet and a pork filling.

Pork large intestine, cleaned and pre-cooked. Chewy texture and rich flavor.

Duck blood curds. Soft, jelly-like texture that absorbs soup flavors well.

Thinly sliced pork. The standard meat for hot pot, tender and juicy.

Fish balls filled with fish roe. The inside pops with texture when bitten.

Whole shrimps. Sweet seafood flavor, cooked in the shell.

Fish balls with a molten cheese center. Creamy and savory.

Baby Chinese cabbage. Tender, sweet leaves that cook quickly.

Crystal dumplings with a translucent, chewy starch skin and meat filling.

White water snowflake stems. A crunchy, long green vegetable unique to Taiwan.

Small pork meatballs. Firm and bouncy texture with savory pork taste.

Bunashimeji mushrooms. Small brown clusters with a nutty, earthy flavor.

Mini cocktail sausages. Soft and savory, popular in hot pots.

Pieces of squid. Chewy texture and mild seafood taste.

Taiwanese tempura (fish cakes). Chewy strips made of fish paste.

Fried fish head pieces. Adds richness and depth to the soup.

Shrimp balls made from minced shrimp paste. Bouncy and sweet.

Braised duck blood curds. Pre-seasoned and savory with a soft, jelly-like bite.

Cuttlefish balls. Firm, white meatballs with pieces of cuttlefish inside.

Udon noodles. Thick wheat noodles with a chewy, slippery texture.

Chunks of taro root. Becomes soft and powdery when cooked, adding thickness to the soup.

Egg sausage. A unique ingredient where egg mixture is steamed inside a casing, looking like yellow sausage.

Quail eggs. Small boiled eggs, bite-sized and creamy.

Fermented kimchi. Adds spice and acidity to the pot or eaten as a side.

Pig blood cake made with sticky rice and pig blood. Chewy and dense.

Baby corn. Crunchy and sweet vegetable.

Wide glass noodles made from starch. Highly absorbent and chewy.

Enoki mushrooms. Long, thin white mushrooms with a crunchy texture.

Kelp knots or strips. Adds sea flavor and iodine to the broth.

Fried bean curd skin. Absorbs soup very well and has a chewy texture.

Fresh tomato wedges. Adds acidity and sweetness to the soup.

Black wood ear fungus. Crunchy and jelly-like texture, mild flavor.

Non-fried instant noodles. Healthier alternative to standard instant noodles, retains bite.

Taiwanese cabbage. Naturally sweet and crunchy, essential for hot pot broth.

Chinese chives (garlic chives). Aromatic green vegetable with a garlicky flavor.

Taiwanese lettuce (A-choy). Crisp green leafy vegetable, cooks very quickly.

Glass noodles (vermicelli). Thin transparent noodles that soak up broth.

Water spinach. Hollow-stemmed vegetable with a crunchy texture.

Slice of processed cheese. Melts into the soup or over noodles.

Green broccoli florets. Adds fresh texture and nutrition.

Prince Noodles. A famous Taiwanese brand of instant noodles, typically added to hot pot at the end.

Bok choy or baby white cabbage. Mild and tender leafy green.

Extra portion of stinky tofu. Fermented tofu with a pungent aroma and porous texture.

Imitation crab sticks. Sweet and soft surimi seafood sticks.

Fresh tofu blocks. Soft soybean curd that is mild and healthy.

Lobster salad balls. Fish balls filled with a creamy, sweet lobster-flavored salad filling.

Steamed white rice. A staple side dish to eat with the hot pot.

Mushroom pork balls. Meatballs made of pork and bits of shitake mushroom for extra fragrance.

Fresh raw egg. Can be cracked into the boiling soup to poach.