Yun He Te Tiao Xiao Huo Guo

The extra fee charged when two people share one pot.

A la carte sauerkraut broth base.

A la carte tomato broth base.

A la carte mala broth base.

A la carte kimchi broth base.

A la carte collagen broth base.

Handmade cuttlefish paste, you can shape it into balls yourself before cooking.

Fish balls filled with roe, with a bursting texture when bitten.

Cuttlefish balls with a basil aroma.

Octopus-flavored hot pot ingredient.

Traditional Taiwanese pork ball, with a chewy and juicy texture.

Strip-shaped ingredient made from fish paste, with a soft and chewy texture.

Crab-flavored hot pot ingredient.

Outer layer is fish paste, with a soft mochi filling.

Sliced Japanese fish cake.

Dumplings with fish paste and pork in both the wrapper and filling.

Dumplings with an egg wrapper and pork filling, a common hot pot ingredient.

Fried bean curd skin, becomes soft and tender after absorbing soup.

Frozen tofu with many pores, easily absorbs broth.

Diced taro, becomes creamy and soft after prolonged cooking.

A Taiwanese specialty, a cake made from glutinous rice and pig's blood, with a chewy and sticky texture.

Duck blood with a smooth, jelly-like texture, suitable for mala hot pot.

Mochi balls filled with rich cheese.

Fresh vegetables, making the broth sweeter.

Diced sweet corn.

Common hot pot mushroom, with a crisp and tender texture.

A mixed platter of various mushrooms.

A mixed platter including various seasonal vegetables and hot pot ingredients.

Fresh clams, adding umami to the broth.

Small squid, with a chewy texture.

Fresh oysters, rich in oceanic flavor.

Fish chin rich in fat and collagen.

Large grass prawns, with firm and sweet meat.

Sliced Tilapia.

A combination of slices from various types of fish.

A la carte basic meat platter, choose from chicken, pork, or bacon beef.

A la carte Matsusaka pork platter.

A la carte sirloin beef platter.

A la carte lamb platter.

A la carte Angus beef short rib platter.

Premium Japanese Wagyu beef, rich in marbling, melts in your mouth.

Steamed white rice topped with fragrant braised pork sauce, a classic Taiwanese staple.

Steamed white rice.

Noodles for hot pot.

Chewy and smooth green bean noodles, very delicious after absorbing the broth.

Taiwanese brewed lager beer, with a refreshing and smooth taste, perfect for pairing with hot pot.