MO-MO-PARADISE Neihu Daquanlian Ranch

All-you-can-eat plan for weekday lunch, with a choice of one soup base. Includes unlimited meat, vegetables, staple foods, and drinks.

All-you-can-eat plan for weekday lunch, with a choice of two soup bases for a鸳鸯 (half-and-half) pot. Includes unlimited meat, vegetables, staple foods, and drinks.

All-you-can-eat plan for dinner and holidays, with a choice of one soup base. Includes unlimited meat, vegetables, staple foods, and drinks, with a complimentary dessert.

All-you-can-eat plan for dinner and holidays, with a choice of two soup bases for a鸳鸯 (half-and-half) pot. Includes unlimited meat, vegetables, staple foods, and drinks, with a complimentary dessert.

A traditional Japanese hot pot, using a sweet and savory sauce made with special soy sauce and sugar as the soup base. Meat slices are usually dipped in raw egg after cooking for a smooth and rich texture.

Based on mushroom and vegetable broth, simmered with fresh tomatoes. The soup has a natural sweet and sour taste of tomatoes, refreshing and appetizing, suitable for diners who like vegetable flavors.

The most classic Japanese hot pot soup base, usually made with kelp, with a clear broth. Suitable for lightly dipping meat slices and vegetables, served with ponzu or sesame sauce.

Combines the rich soybean aroma of Japanese miso with the spiciness of chili peppers. The soup base is rich and warming, perfect for pairing with pork slices.

Milky white broth simmered for a long time from pork bones, rich in collagen, with a mellow and smooth texture and a rich bone broth aroma.

Selected Australian imported beef shoulder, with less fat, firm and chewy meat, suitable for diners who prefer a refreshing meat texture.

Selected beef brisket from the United States, with rich marbling. The fat melts after cooking, melts in your mouth, and has a rich beef aroma.

Freshly sliced pork loin, with fine meat texture and less fat. The taste is refreshing and not greasy, suitable for pairing with various soup bases.

Pork shoulder slices, with a moderate amount of marbling in the lean meat, shaped like a peony. The texture is tender and juicy, a popular choice for hot pot.

Uses certified chicken from Taiwan, with tender meat and no fishy smell. Smooth and tender after cooking, low-fat and healthy.

Selected rice grown in Taiwan, producing distinct grains of rice that are sweet, chewy, and springy, the perfect accompaniment to hot pot.

Rice that retains the germ part of the rice, which is chewier than regular white rice and rich in nutritional value, with a light grain aroma.

Thick noodles in the style of Japan's Sanuki region. The texture is extremely elastic and chewy, and the flavor is even better after absorbing the soup. Suitable for cooking at the end of the hot pot.

High-quality raw egg, usually beaten and used as a dipping sauce for sukiyaki meat slices, which lowers the temperature and adds a smooth texture.

Includes various carbonated drinks such as Coke and Sprite, with strong carbonation to relieve greasiness and heat.

Juice or lactic acid drinks made into a fine slush, with a cool and refreshing texture, available in various flavors.

A variety of non-carbonated cold drinks, including Japanese unsweetened green tea and sweet fruit juice drinks, perfect for quenching thirst with hot pot.

Freshly brewed hot coffee, chocolate, and hot tea drinks. Suitable for after the meal, warm and comfortable.

Specially prepared post-meal dessert, with flavors adjusted according to the season. A perfect ending to balance the palate after hot pot.