Chao Rou Sukiyaki - Yanji Branch

The basic all-you-can-eat option, offering a variety of basic beef, pork, lamb, and specialty drunken chicken. Suitable for diners who want to enjoy hot pot with a limited budget. Slices are cut thinly for quick cooking.

An upgraded all-you-can-eat option, featuring premium meats like American Angus Beef and Spanish Iberico Pork. The meat is more tender and juicy, with better marbling.

Designed for discerning meat lovers, this option adds Australian Wagyu and Pork Jowl (Matsusaka Pork). The Wagyu is tender, and the Pork Jowl is crispy and refreshing, making it the best choice for enjoying high-quality hot pot.

The ultimate premium package, with unlimited servings of A5 Japanese Wagyu and premium Iberico Pork. Japanese Wagyu is extremely rich in marbling, melts in your mouth, and offers an ultimate taste experience.

An all-you-can-eat option specifically for vegetarian customers. Includes a variety of fresh vegetables, tofu, mushrooms, etc., paired with a refreshing vegetarian broth.

A personal hot pot set available exclusively during weekday lunch hours. Includes one main meat dish (5oz), a vegetable platter, salad, drink, and one staple. A satisfying lunch for a single diner.

Australian Black-Haired Wagyu, from the front leg heart. Firm texture with moderate fat, rich flavor.

Angus Beef Rump, lower in fat, lean and chewy.

From the chuck roll area, tender meat with moderate marbling, a classic choice for hot pot.

Leaner American beef slices, refreshing and not greasy, suitable for those who prefer lean meat.

Beef belly slices rich in fat. When swished in the soup, the fat releases a fragrant aroma, and the texture is tender.

A precious cut of pork jowl, with marbling like snowflakes. Crispy and refreshing after cooking, with no porky odor.

Bacon from Spanish black pigs, rich and sweet in fat, tender meat.

Selected Pork Shoulder, with a good balance of fat and lean meat, tender and moderately soft, the most common pork slice in hot pot.

Pork leg slices with less fat and a firmer texture.

Grass-fed lamb from New Zealand, rich in fat. Unique flavor, tender meat.

A platter of assorted seasonal fresh vegetables, such as cabbage, leafy greens, and mushrooms, which enhance the sweetness of the broth.

Japanese Udon noodles, thick and chewy. Absorbs broth wonderfully.

Flat, wide glass noodles with a smooth and chewy texture, perfect for absorbing hot pot broth.

A classic Taiwanese instant noodle. When cooked slightly soft, it has a unique noodle aroma and is a popular pairing for spicy hot pot or sukiyaki.

Soft and fluffy steamed white rice, perfect for pairing with richer hot pot meat slices.

A smooth and refreshing lager with fine foam. Perfect for cutting through the richness of grilled meats or hot pot.

Brewed using only the first press of malt, this beer has a pure and rich taste with a distinct malt aroma.