Lao Sichuan Bashu Mala Tang Taipei Chang An Store

Premium A4 Wagyu from Japan, with fine and uniform marbling. The meat is tender and pink, extremely soft in texture, melts in your mouth, with a rich fatty aroma. Recommended to lightly dip in boiling broth for a few seconds to enjoy its original flavor.

Boneless short rib from the rib section of the cow, with abundant and fine marbling. Tender and juicy meat with a rich beef aroma. Suitable for hot pot, tender without being greasy.

Selected from high-quality CAB-certified chuck flap, with many fine tendons, resulting in a Q-tender and chewy texture. Moderate marbling, firm and sweet meat. Suitable for those who prefer a bit of chewiness.

Marbled beef, rich in fat, beautifully resembling snowflakes with its red and white marbling. Smooth and tender texture, rich and sweet fat. The meat is fresh and delicious after simmering in broth, a classic hot pot meat.

From the shoulder cut of the cow, lower in fat content, firm and reddish meat. Firm and elastic texture, rich in beef flavor. Suitable for those who prefer less greasy options. Recommended not to overcook to avoid toughness.

Pork belly cut, rich in fat and succulent. Tender and juicy texture with a rich buttery aroma. Perfect for pairing with spicy broth, as the fat helps to balance the spiciness.

The "Rolls-Royce of pork" from Spain, the prized Iberico pig. The meat has a unique acorn aroma, tender and not dry. Recommended to cook thoroughly before eating for excellent flavor.

Selected from the shoulder cut of high-quality local Taiwanese pork, with a moderate amount of marbling in the lean meat. Tender and moderately textured, with a sweet and fresh taste without any gamey odor. It is one of the most popular pork cuts in hot pot.

Pork belly cut, with distinct layers of fat. Q-tender and soft texture, rich in fat and aroma. Suitable for those who enjoy a smooth and rich mouthfeel, even better with dipping sauces.

Selected New Zealand imported lamb, with fine and tender meat. Has a unique lamb aroma but not overly gamey. Suitable for simmering in rich broths like spicy mala.

Enjoy a dual experience of chicken and duck. Chicken is tender, while Cherry Valley Duck meat is firm and sweet. Both are suitable for hot pot and must be cooked thoroughly.

Selected Taiwanese Cherry Valley Duck, with a deep red color. Fine meat texture, rich skin and fat. When cooked, it has a firm and chewy texture with a rich duck fat aroma.

Whole deboned chicken thigh, cut into bite-sized pieces. Thick and plump meat, tender and juicy without being dry. Must be cooked thoroughly in the pot, very suitable for all types of broths.

A classic seafood combination of sweet white shrimp and plump clams. White shrimp have a chewy texture, and clams are full of umami. Cooking them in the broth significantly enhances its sweetness.

A platter including sea bass, salmon, and basa fillets. Each with a different texture, from delicate to firm. Recommended to cook in a sieve to prevent the fish from falling apart. The fish is fresh and delicious after cooking.

A luxurious set meal combining abundant seafood and meat. Includes sea bass, shrimp, oysters, clams, and various other seafood, with your choice of one preferred meat. Satisfies the desire for both seafood and meat at once.

A lavish platter featuring eight selected seafood items, including fish fillets, shrimp, shellfish, and cephalopods. Fresh ingredients with diverse variety, the best choice for seafood lovers. The broth becomes extremely flavorful after cooking.