Qing Xiang Sha Cha Huo Guo Te Zhi Sha Cha Jiang

Beef slices with fat, from the tri-tip cut. Tender texture, suitable for cooking in hot pot broth.

A cut of beef with rich marbling, a good balance of fat and lean meat. Tender and juicy, smooth texture after cooking.

Beef slices with lower fat content. Firm texture, rich beef aroma, suitable for those who prefer a lighter taste.

High-quality American Angus beef. Evenly distributed marbling, delicate and sweet meat.

American flat iron steak, often with a transparent tendon in the middle. Chewy texture, firm meat.

Freshly sliced pork. Sweet and fresh meat with no gamey taste, a classic choice for hot pot.

Sliced lamb with a unique lamb aroma. Tender texture, pairs well with rich broths.

Boneless fish slices. Delicate and quick-cooking, tender and soft after cooking.

Beef hock tendon. Rich in collagen, requires longer cooking time, becomes soft and chewy when fully cooked.

Sliced beef heart. Crispy and chewy texture, recommended not to overcook.

Freshly sliced beef liver. Tender texture, unique flavor, rich in iron.

Marrow from beef bones. Soft, smooth, tofu-like texture with a rich beef oil aroma.

Beef stomach lining with a velvety surface. Crispy texture, suitable for quick cooking.

Marinated and battered pork ribs, deep-fried. Crispy exterior, adds fried shallot aroma to the soup after cooking in hot pot, tender meat.

Fresh shiitake mushrooms. Thick, tender, and soft texture, adds sweetness to the broth.

Freshly sliced pork liver. Tender texture, recommended to cook thoroughly.

Pork brain. Extremely tender and smooth, tofu-like texture, a special ingredient in hot pot.

Sliced pork kidney. Crispy and tender texture, no gamey taste when properly prepared, suitable for quick cooking.

Cleaned duck intestine. Crispy and chewy texture, suitable for quick cooking to avoid becoming tough.

Fresh shrimp. Firm and springy meat, sweet flavor.

Fresh clams. Plump and delicious meat after opening, greatly enhances the broth's freshness.

Fresh oysters. Plump, full of oceanic flavor, suitable for a quick blanch.

Squid slices. Thick meat, chewy and sweet texture.

Rehydrated squid slices. Crispy and chewy texture, a common hot pot seafood ingredient.

Braised large intestine. Soft, chewy texture, rich fatty aroma.

Sweet fish cake made with cod paste. Finer and chewier texture than regular fish cake, sweet and fresh taste.

Meatballs with a particularly crispy and springy texture. Noticeable elasticity when bitten, full of meat flavor.

Dumplings with a skin made from fish paste and a pork filling. Thin skin, durable for cooking, smooth and delicious texture.

Dumpling-like hot pot ingredient with thin skin and abundant filling. Smooth texture, delicious flavor.

Fuzhou Yan meatballs, with a skin made from pounded pork (rou yan pi). Crispy and tender texture, full filling.

Classic pork meatballs. Firm and chewy texture, rich meat juice when bitten.

Meatballs made primarily from shrimp. Sweet shrimp flavor, springy texture.

Stuffed fish balls. Fish paste exterior, usually filled with seasoned minced pork, bursts with filling when bitten, be careful of the heat.

Meatballs made from beef. Rich beef flavor and chewy texture.

Fish paste balls with chunks of squid. Chewy texture, full of seafood sweetness.

Shaped paste made from squid. Easy to eat, similar texture to squid balls.

Japanese fish cake. Firm and elastic texture, usually with a pink spiral pattern or edge.

Imitation crab meat. Distinct flaky texture, sweet flavor, slightly separates after cooking.

Dumplings with pork filling wrapped in egg crepes. Rich egg flavor, moist and tender after absorbing soup.

Solidified duck blood cubes. Jelly-like texture, smooth and delicate, the pores absorb the soup and are very flavorful.

Millet cake made from pork blood and glutinous rice. Sticky and chewy after cooking, a specialty of Taiwanese hot pot.

Cubed taro. Soft and creamy texture when cooked through, with a rich taro aroma.

Corn on the cob sections. Plump kernels, sweet flavor.

Enoki mushrooms. Crispy, tender, and slippery texture, a common mushroom in hot pot.

Fried tofu skin. Absorbs a lot of soup after softening in the broth, rich bean flavor.

Large fried meatballs. Slightly crispy exterior, soft and juicy inside, suitable for long simmering in soup to absorb flavor.

Yellow alkaline noodles. Smooth texture, best cooked last in the hot pot to absorb the essence of the broth.

Restaurant's special appetizer.

Extra hot pot dipping sauce condiments or broth spices.

Raw egg. Can be used as a dipping sauce (e.g., yolk with沙茶醬) or cooked.

White rice.