HANJI Authentic Taiwanese Hot Pot

Premium F1 Wagyu striploin from Shimabara. Highly marbled beef slices perfect for shabu-shabu. Cook briefly in the broth to maintain tenderness.

High-quality US Prime beef short rib slices. Known for rich flavor and tenderness. Best cooked to medium-rare in the hot pot.

Top-tier A5 Japanese Omi Wagyu chuck roll (Kurashita). Extremely rich marbling and melt-in-your-mouth texture. Dip briefly in broth.

A5 Japanese Omi Wagyu chuck flap (Zabuton). A rare cut with intense marbling and buttery flavor. A luxurious shabu-shabu experience.

Seasoned raw beef tartare. Prepared with fresh high-quality beef and seasonings. Often topped with an egg yolk.

Sliced US beef short plate. A fatty cut that becomes very tender when boiled. Rich and savory.

Australian Black Angus beef chuck roll. A balance of lean meat and fat. Hearty beef flavor suitable for any broth.

Australian Wagyu oyster blade slices. Features a streak of gristle that becomes gelatinous when cooked, adding texture to the tender meat.

Japanese A5 Arita Wagyu chuck roll. Premium wagyu from Miyazaki prefecture. Exquisite marbling and softness.

F1 Crossbreed Wagyu striploin from Kyushu. Combines the marbling of Wagyu with the meaty flavor of Holstein cattle.

Japanese A5 Arita Wagyu rump cap (Picanha). A prized cut with a thick cap of fat and intense beefy flavor.

Slices of free-range pork loin. Lean and tender meat with a clean flavor. Cook thoroughly in the broth.

Slices of free-range pork collar. Contains a good balance of fat and lean meat, making it juicy and flavorful.

Slices of free-range pork belly. Rich and fatty cut that melts in the mouth. Pairs well with spicy broths.

Pork Boston butt raised with yuzu in the feed. The meat has a subtle citrus aroma and refreshing taste.

Raw pork seasoned in Taiwanese style. Prepared safely for consumption. Savory and smooth.

Pork jowl from Kojibuta pigs. Known for its crunchy yet tender texture. Rich in flavor.

A platter of assorted seafood including shrimp, fish, and shellfish. Fresh and briny, adding ocean flavors to your pot.

Sliced New Zealand lamb shoulder. Tender meat with a mild lamb flavor. Goes well with herbal broths.

A curated selection of three different pork cuts. Experience varying textures and flavors from premium pork breeds. Ideal for tasting and sharing.

A trio of beef cuts ranging from Australian Angus to Japanese A5 Wagyu. Offers a journey through different levels of marbling and tenderness.

The ultimate platter featuring top-grade Japanese pork and beef. Enjoy the distinct flavors of Yuzu pork and premium Wagyu beef.

Assorted fresh vegetables suitable for hot pot.

Fresh water spinach, crunchy stems and tender leaves.

Chinese cabbage with crisp white stalks and green leaves.

Napa cabbage, sweet and soft when cooked.

Small, tender cabbage hearts.

Finely sliced cabbage, cooks very quickly.

Fresh green spinach leaves.

Small ears of corn, crunchy and sweet.

Slices of pumpkin, adds sweetness to the broth.

Slices of fresh carrot.

Slender white mushrooms with a crisp texture.

King oyster mushroom slices, meaty texture.

Slices of sweet potato.

Starchy root vegetable, becomes soft and creamy when boiled.

Aromatic mushrooms with a savory flavor.

Deep-fried egg with crispy edges and a runny yolk. Taiwanese style.

Deep-fried enoki mushrooms, crispy and savory.

Boiled chicken blood curd in a spicy mala soup. Soft texture absorbing the spicy broth.

Crispy fried pork belly slices.

Fried chicken glazed with a sweet honey sauce.

Taiwanese-style bite-sized fried chicken with basil and pepper seasoning.

Beef tongue cooked with spicy mala seasoning. Tender and flavorful.

Fried chicken cartilage (knuckles). Crunchy texture.

Steamed short-grain white rice.

Steamed rice topped with savory minced pork.

Steamed rice topped with savory minced beef.

Fresh ramen noodles, chewy and perfect for finishing the hot pot.

Taiwanese thin wheat noodles. Silky texture.