Xiongdi hotpot 兄弟火锅

Signature beef chunks, likely marinated and tender. Cook in the hotpot broth until heated through. Savory and meaty texture.

Beef slices coated in spicy chili powder and spices. A signature Sichuan hotpot dish. The coating stays on during cooking for a bold, spicy flavor.

Smooth and tender beef slices, specially treated to maintain a silky texture after boiling. Mild flavor that absorbs the soup well.

Imported Australian beef slices with visible fat marbling. Rich and juicy when cooked.

Beef tendon that becomes soft and gelatinous when cooked. Chewy yet tender texture.

Beef slices wrapped around fresh coriander (cilantro). The herb adds a burst of fragrance to the savory beef.

Beef slices wrapped around celery sticks. Offers a crunchy texture contrast to the tender meat.

Fresh beef omasum tripe. Thin and textured layers. Cook quickly (often 10-15 seconds) for a crunchy texture.

Fresh black tripe. A classic hotpot ingredient known for its crunchy texture. Best dipped briefly in boiling broth.

Shredded beef seasoned with numbing Sichuan pepper and chili. Spicy and flavorful.

Slices of cod fish fillet. Tender white fish that cooks quickly in the broth.

Shrimp paste, made from minced shrimp. Scoop small balls into the pot. Becomes bouncy and savory when cooked.

Assorted beef offal braised in a white (non-spicy) marinade. Pre-cooked and ready to warm up in the hotpot.

Beef marinated with five-spice powder. Aromatic and savory.

Crispy fried pork belly. Can be eaten as a snack or dipped in the hotpot.

Signature pig trotter. Rich in collagen, soft and gelatinous after cooking.

Signature soy sauce braised pig trotter. Flavorful and savory.

Braised pork intestines. Pre-cooked with spices, chewy and rich in flavor.

Specially selected pork slices marinated with spicy chili and numbing pepper.

Selected pork belly slices. Alternating layers of meat and fat make it juicy and tender.

Smooth and tender pork slices. Marinated to stay soft when boiled.

Hand-kneaded pork meatballs. Juicy and savory.

Strips of pork stomach. Chewy texture, best cooked thoroughly.

Original flavor pork ribs. Meaty ribs to be cooked in the hotpot soup.

Meat sandwiched between lotus root slices. A combination of crunchy lotus root and savory meat.

Fresh pork kidney slices, cut in a flower pattern to cook quickly. Distinct texture.

Special duck feet. Skin and cartilage texture, needs longer cooking to soften.

Fresh duck intestines. Cleaned and crisp. Dip in boiling broth for a few seconds (often using the '7 up 8 down' method) for a crunchy texture.

Fresh gizzard carved into flower shapes. Crunchy and firm texture.

Fresh whole prawns. Sweet seafood flavor.

Braised chicken wing tips. Pre-flavored, savory.

Braised chicken feet. Rich in collagen, chewy skin.

Boneless chicken feet. Easy to eat, crunchy skin texture.

Fresh squid carved with a cross-hatch pattern. Curls up when cooked, chewy and tender.

Cantonese style sausage. Sweet and savory preserved pork sausage.

Platter of assorted meatballs. Likely includes pork, beef, or fish balls.

Japanese style imitation crab sticks. Soft texture, mild seafood flavor.

New Zealand lamb slices. Tender meat with distinct lamb flavor, great for hotpot.

Fresh bullfrog. The meat is very tender, similar to chicken but softer.

Deep-fried crispy pork strips with Sichuan peppercorns. Can be eaten directly as a snack or briefly dipped in soup.

Meilin brand luncheon meat. Soft texture, salty and savory.

Shuanghui brand ham sausage. A popular processed meat snack.

Fried bean curd rolls. Light and crispy, they absorb soup very quickly (3-5 seconds).

Bacon wrapped around enoki mushrooms. Savory bacon meets crunchy mushrooms.

Thousand-layer tofu. A type of firm tofu with a bouncy texture that absorbs flavors well.

Sliced pig ears. Features a distinctive crunch from the cartilage.

Broccoli florets.

Cauliflower florets.

Baby cabbage. Tender and sweet.

Shanghai bok choy. Fresh green leaves with crunchy stems.

Chinese cabbage (Napa cabbage). Absorbs broth flavor very well.

Black fungus (wood ear mushrooms). Crunchy texture.

Dried tofu skin sticks (yuba). Rehydrated, chewy texture.

Kelp knots. Seaweed tied in knots, firm texture and oceanic flavor.

Potato slices. Cook until soft.

Lotus root slices. Crunchy texture even when cooked.

Quail eggs. Small boiled eggs.

Konjac silk knots. Chewy, gelatinous texture, low calorie.

Fresh tofu blocks. Soft soybean curd.

Enoki mushrooms. Long, thin mushrooms with a mild taste.

Seafood mushrooms (Shimeji variety). Slightly thicker stems, good texture.

King oyster mushroom slices. Meaty texture.

Spinach. Tender green leaves.

Winter melon slices. Becomes translucent and soft when cooked.

Taro chunks. Starchy and sweet, texture similar to potato but mealier.

Radish chunks (Daikon). Sweet and refreshing when boiled.

Duck blood curd. Soft, silky texture like jelly.

Wide sweet potato noodles. Very chewy and translucent when cooked.

Fried tofu puffs. Airy and spongy, soaks up soup.

Sweet corn sections.

Dried tribute vegetable (Gong Cai). Very crunchy texture even after cooking.

Coriander or Celery greens. Aromatic herbs.

Radish slices (Daikon).

Cucumber salad tossed with vinegar, garlic, and chili.

Black fungus salad with a tangy dressing.

Salted edamame beans in the pod.

Preserved century eggs topped with green peppers and soy dressing.

Peanuts served with aged dark vinegar.

Fried peanuts seasoned with salt.

Three-shred salad, typically including tofu skin, kelp, and vegetables.

Spicy lotus root salad. Crunchy slices tossed with chili oil.

Pig stomach strips in red chili oil sauce.

Beef with mustard dressing. Sharp and savory.

Black fungus with mustard dressing.

Pork kidney slices with mustard dressing.

Hand-shredded king oyster mushrooms in dressing.

Shredded potato salad. Crunchy texture with vinegar dressing.

Tofu skin salad.

Mouth-watering chicken. Cold chicken chunks in spicy Sichuan chili oil sauce.

Fresh tomato salad, often with sugar.

Shredded seaweed salad.

Shredded jellyfish salad. Crunchy and refreshing texture.

Four-grid pot, allowing for four different soup bases.

Split pot with two sections, typically one spicy and one non-spicy.

Full pot of spicy soup base.

Choose your preferred soup base flavor.