Zhè yī guō Táiběi Xìnyì diàn

A signature spicy hot pot soup base containing beef ingredients. Typically served with duck blood jelly and tofu. The broth is rich, savory, and numbing with a strong chili kick.

A tangy and refreshing soup base made with pickled cabbage and dried shrimp. The acidity cuts through rich meats perfectly. A classic northeastern Chinese flavor profile.

A vegetarian-friendly mushroom broth suitable for lacto-ovo vegetarians. Made with a variety of mushrooms for a deep, earthy, and umami-rich flavor.

A creamy white bone broth simmered for hours, seasoned with white pepper. Rich in collagen and very savory. Contains pepper for a warming sensation.

An upgraded version of the Old Fire Soup that includes a special combination of ingredients (likely chicken and tripe). A premium, hearty dish symbolizing a phoenix returning to the nest.

A twin-flavor pot allowing you to choose two different soup bases. Perfect for sharing when diners have different preferences (e.g., one spicy, one non-spicy).

A luxurious hot pot set menu designed for four people. Includes a choice of soup base and a wide variety of meats, seafood, vegetables, and specialty hot pot ingredients like meatballs and dumplings.

Takeout portion of the signature white pepper bone broth. Comes with concentrated soup base and dilution broth. Rich in collagen.

Takeout portion of the spicy mala soup base. Includes generous portions of duck blood jelly and tofu. The broth is packed separately.

Takeout portion of the pickled cabbage soup base. Comes with pickled cabbage strips and pork belly slices in the broth.

Takeout portion of the mushroom soup base. Includes various mushrooms. Suitable for vegetarians.

Aged spicy dipping sauce. Savory and hot, designed to complement the hot pot meats.

Traditional Shacha sauce (Chinese BBQ sauce). Made from soybean oil, garlic, shallots, chilis, and seafood. Savory and slightly gritty texture.

Various condiments and sauces to customize your dipping sauce. Includes soy sauce, vinegar, fresh chilies, fermented bean curd, green onions, and garlic.

Complimentary royal tea served to diners. Hot and cleansing for the palate.

High-quality steamed rice, known for its aroma and texture.

Special house dipping sauce provided for dine-in customers.

Refreshing ice slushie, often fruit-flavored (like plum or cranberry), served to cool down the palate after hot pot.