Ding Wang Mala Hot Pot Branch 1 No. 251

Top-grade boneless beef short rib, with fine and even marbling like marble. Requires only a few seconds of simmering in boiling broth, tender and juicy meat, with rich fatty aroma.

High-quality beef short rib, firm with rich marbling. Suitable for diners who enjoy beef aroma and chewiness, tender after simmering.

Beef from the ribeye area, tender with moderate marbling. Melts in your mouth after simmering, with a distinct sweet beef flavor.

Prime grade beef brisket and belly, rich in snowflake-like marbling. Smooth and tender texture, very suitable for spicy broth.

Prime grade marbled beef, with even and dense marbling. Delicate texture, tender and not greasy after a light simmer.

Specially selected yellow beef with beautiful marbling. Rich and unique beef flavor, with a more elastic and fresh taste than regular beef.

Locally raised Taiwanese yellow beef, lean with a rich beef flavor. Chewy texture, becoming more flavorful with chewing, a favorite among connoisseurs.

Beef from the chuck area, with firm texture and distinct muscle fibers. Firm texture after simmering, suitable for those who enjoy a hearty bite of meat.

Beef belly slices rich in fat. The aroma of the fat is released after simmering, with a tender and smooth texture. A classic meat for hot pot.

Rare beef brisket cut, with white fat. Crisp and chewy after simmering, not greasy at all, with a unique texture.

Second-layer meat from premium black pork, located between the skin and the meat. Tender and elastic texture, with fresh pork flavor and no gamey taste.

Pork shoulder from local Taiwanese pigs, with fine marbling in the lean meat. Tender and not dry, it's the most widely accepted pork slice.

Taiwanese pork belly slices with skin. Alternating layers of fat and lean meat. The skin becomes chewy after cooking, offering a rich textural experience.

Tender lamb shoulder slices. Delicate meat with a mild lamb flavor, which is enhanced by the spicy broth.

Local Taiwanese goat meat, cut into pieces with or without skin. Chewy skin and tender meat, with a unique and rich flavor, suitable for long simmering.

Cleaned pork large intestine, thick and tender. Recommended for long simmering in spicy broth, becoming chewy and flavorful after absorbing the soup.

Beef reticulum, with a honeycomb-like surface. Crisp and chewy texture, the honeycomb structure easily absorbs spicy broth, full of flavor.

Beef windpipe, pale in color. Extremely crisp after cooking, with a distinct crunch when bitten, a unique texture.

Beef shank, rich in collagen. Recommended to cook from the beginning until tender and melt-in-your-mouth, with abundant gelatinous texture.

Beef omasum, with a crisp texture. Famous ingredient for the 'seven up, eight down' dipping method, ready to eat after a few seconds of simmering, crisp and tender.

Pork tendon, rich in collagen. Soft, chewy, and springy after thorough cooking. Excellent for beauty and skin.

Cleaned pig stomach. Thick and tender with a chewy texture after prolonged cooking, with no gamey taste.

Fresh goose intestine, very clean. Simply simmer briefly in boiling broth, with a crisp and refreshing texture. Do not overcook to avoid toughness.

Fresh, plump prawns. Firm and sweet meat. Red shells and white meat after cooking, a staple for seafood lovers.

Fresh squid. Cut into rings or slices, it has a chewy and fresh texture after a brief simmer, with a natural sweetness of the sea.

Firm and tender deep-sea scorpionfish. The fish is fresh and elastic, adding umami to the broth.

De-boned tilapia fillets. Tender and refreshing meat, with no muddy taste, suitable for those who prefer light flavors or pairing with white broth.

Fresh, plump clams. Sweet and juicy after opening, they are the secret ingredient to instantly enhance the hot pot broth.

Sushi-grade large scallops. Recommended not to overcook, keeping the center semi-raw for the most tender and sweet texture.

A luxurious platter including fresh shrimp, fish fillets, scallops, squid, and clams. Ideal for those who want to taste a variety of seafood flavors at once.

Dumplings with a fish paste wrapper and pork filling. Thin and chewy wrapper, fresh and flavorful filling, a traditional hot pot ingredient in Taiwan.

The wrapper is made with minced meat, resulting in a smooth texture. The filling is uniquely seasoned, with the aroma and flavor of pork.

Golden egg skin wrapped around pork filling. Rich egg flavor, moist and tender after absorbing broth.

A platter of various dumplings including fish dumplings, yan dumplings, and egg dumplings. For guests who want to try a little bit of everything.

Handmade small meatballs, usually deep-fried for shape. Delicious meat, with a special spice flavor, suitable for cooking in spicy broth.

Springy beef balls. Bursting with juice when bitten, with a rich beef aroma and a firm, chewy texture.

A combination of fish balls in various flavors and shapes. Chewy and fresh, allowing you to taste different fish paste flavors.

Pork meatballs mixed with chopped mushrooms. Firm and springy texture, with a rich mushroom and pork aroma when chewed.

Similar to thin fried noodles, with a crispy texture. Can be eaten directly or lightly dipped in the broth, absorbing the soup for a different flavor.

Twice-fried oil sticks, dark in color and hard and crisp in texture. The soulmate of spicy hot pot, the texture of being half-soaked in broth and half-crispy is most charming.

Classic canned meat slices. Dense and savory texture, with a more unique flavor after cooking in spicy broth, a popular nostalgic ingredient.

Marinated and fried bone-in pork rib pieces. The exterior becomes soft and flavorful after long cooking, with tender meat, making the broth richer.

Frozen tofu with a honeycomb-like internal structure. It absorbs broth exceptionally well, bursting with flavor with every bite.

A classic choice of soy products. Fried tofu skin has a smooth texture, while fried tofu skin rolls are fried, creating a tiger-skin-like surface that absorbs broth better.

A traditional Taiwanese rice dish made with glutinous rice and pig's blood. Soft, sticky, and chewy after cooking, with a subtle rice aroma.

Tofu pouches filled with ingredients, shaped like wallets. The filling usually includes fish paste or roe, offering a rich and delicious texture.

Handmade squid paste balls. You can taste the texture of squid chunks, fresh, sweet, and springy, made with real ingredients.

Handmade ball combining squid paste and fresh shrimp. Offers the chewiness of squid and the sweetness of shrimp, with a rich and luxurious texture.

Fish balls filled with fish roe. The roe bursts in your mouth when bitten, offering a rich and fun texture with full flavor.

Balls with salad dressing filling. The filling bursts out when cooked, creating a unique contrast between the sweet salad dressing and the savory ball.

Chewy and springy noodles. Best added to the broth at the end to absorb the essence. A filling staple choice.

Choice of absorbent glass noodles or slippery Japanese udon noodles. Both are excellent staples for hot pot.

Classic Taiwanese instant noodles. Slightly softened in spicy broth, the noodles curl up easily to absorb the soup, with a chewy and crisp texture.

Korean instant noodles with thicker noodles. They hold their texture well when cooked for a long time, offering a particularly chewy and springy bite, perfect for pairing with rich broths.

Fragrant white rice. The perfect accompaniment to rich and spicy hot pot ingredients, it helps to relieve spiciness and is very filling.

A platter of various fresh mushrooms. Allows you to taste the textures and aromas of different mushrooms at once, healthy and delicious.

Long, white, and tender enoki mushrooms. Crisp and slippery texture, an essential mushroom for hot pot.

Fresh shiitake mushrooms, thick texture. Smooth and tender after cooking, with a rich and unique aroma.

Thick and firm king oyster mushrooms. Chewy texture similar to abalone, with a faint almond aroma.

Umbrella-shaped shimeji mushrooms. Tender texture, sweet flavor, and easily absorbs broth.

Nutritious black fungus. Crisp and refreshing texture, adding a different textural layer to rich hot pot.

Clusters of brown shimeji mushrooms with beautiful brown streaks. Crisp and tender texture, with almost no grassy taste, suitable for general palates.

White-colored white beech mushrooms. Delicate and smooth texture, with a light, sweet flavor that doesn't overpower the broth.

A platter of various fresh seasonal vegetables. Balances your meal and provides a refreshing counterpoint.

A representative winter hot pot vegetable. Has a unique strong aroma, tender after cooking, a perfect match for spicy broth.

Fresh broccoli. Green broccoli is crisp and tender, while white broccoli is softer and fluffier. Both absorb the essence of the broth.

Sweet and tender napa cabbage. Becomes very soft and sweet after prolonged cooking, releasing its sweetness into the broth.

Miniature napa cabbage, with a more delicate and tender texture. Sweet flavor, ready to eat after a quick simmer.

Crisp and sweet Chinese cabbage. A staple vegetable for hot pot, delicious whether cooked until soft or lightly simmered to maintain crispness.

Water spinach, extremely crisp texture. Best added to the pot at the end for a quick simmer to maintain its crispness.

Long, green, aquatic vegetable. Unique crisp and refreshing texture, with a light fragrance, effective for cutting through richness.

Extremely sweet corn variety. Plump and juicy kernels, as sweet as fruit, loved by adults and children.

Tender young corn cobs. Crisp and sweet texture, the entire cob is edible, refreshing and delicious.

Sliced lotus root. Crisp and sweet, with a satisfying crunch. A root vegetable with a unique texture.

Bean sprouts with soybean particles. Chewy and resilient texture, adds sweetness to the broth.

Sliced cucumber. Becomes translucent after cooking, with a soft, fresh, and very refreshing taste.

Cubed winter melon. Becomes soft and flavorful after prolonged cooking, melts in your mouth, and is excellent after absorbing the broth.

Net-like stem of the 'queen of mushrooms'. Crisp and tender texture, the net-like structure absorbs broth exceptionally well, a premium hot pot ingredient.

Soft and fluffy taro chunks. Recommended to cook until thoroughly tender, with a smooth exterior and fluffy interior, and a rich taro aroma.

Low-calorie konjac cubes. Chewy and springy texture, bland on its own but absorbs soup flavors well. Healthy and guilt-free.