Shen Lai Mala Guo Zhuan Mai Dian

Fresh pork heart slices, with a crisp and chewy texture. Recommended to quickly blanch in boiling broth to maintain tenderness.

Boneless, cubed fresh chicken thigh meat, firm and tender. Smooth texture after cooking, suitable for pairing with various broths.

Selected from the shoulder part of local Taiwanese pork, with even fat distribution. The meat is fresh and not dry, a classic hot pot meat.

Imported American beef, rich in fat, tender and smooth texture. Lightly cook for a few seconds in the pot, very aromatic.

A combination of two types of meat, including rich fatty beef belly and tender pork shoulder. Satisfies diners who want to try different textures.

Plate tendon meat is firm, with a thin tendon in the middle. Rich in texture, with both chewiness of meat and crispness of tendon.

Prime grade chuck roll beef, with moderate marbling and rich beef flavor. Sweet and tender meat, large slices are very satisfying to cook.

Matsusaka pork imported from Denmark, also known as 'golden sixty-two' meat. Crisp and chewy texture, aromatic fat that is not greasy.

Imported New Zealand lamb, with fine marbling. Tender meat, rich in characteristic lamb aroma, suitable for pairing with strong flavored broths.

Thinly sliced beef tongue, unique texture, crisp yet tender. Recommended to quickly blanch and eat directly for the best flavor.

Choice grade flat iron beef, with fine marbling. Tender and moderately textured, without excessive sinew.

Boneless short ribs, with beautiful marble-like fat distribution. Extremely tender texture, melts in your mouth, rich in juice.

Large portion beef combination, including plate tendon, flat iron, and chuck. Suitable for sharing or for beef lovers.

American Wagyu breed, with delicate meat and rich marbling in the shoulder clod. Combines the richness of Wagyu with the texture of American beef.

Sichuan-style dry dipping sauce, mainly composed of chili powder, Sichuan peppercorn powder, sesame seeds, etc. Spicy and stimulating, suitable for dipping meat slices.

Dried soy product, becomes soft and absorbent after cooking. Rich soy flavor, an indispensable hot pot ingredient.

Crispy fried dough. Recommended to soak in spicy broth for a few seconds until soft outside and crispy inside, excellent flavor after absorbing the broth.

Unfried, moist bean curd skin, with a smooth and delicate texture. Pure bean flavor, suitable for light or heavy flavored broths.

Beef tendon part, rich in collagen. Requires a longer cooking time, the texture will change from chewy to soft and sticky.

Beef stomach tissue, honeycomb-shaped. Crisp and chewy texture, absorbs broth very well.

Head part of large pork intestine, richer in fat. No gamey smell after processing, becomes plump and soft after cooking.

Spicy crawfish, a crustacean seafood. Firm and chewy meat, rich spicy flavor.

Classic spicy hot pot ingredient combination, including beef tendon, beef tripe, and large intestine. Satisfies the craving for offal ingredients at once, becomes more flavorful the longer it cooks.

Long, white mushroom, with a crisp and slippery texture. A common hot pot ingredient, easily absorbs broth.

Edible fungus rich in collagen. Crisp texture, suitable for a brief cooking in hot pot.

An edible mushroom with a relatively round cap. Tender and juicy, with a unique mushroom aroma.

Unbleached honeycomb tripe, darker in color. Crispier texture than regular tripe, recommended to blanch for about 7-8 seconds (seven up, eight down).

Boneless fish slices with tender and dense meat. Delicate texture, suitable for diners who dislike picking fish bones.

Locally farmed Taiwanese tilapia slices, with delicate and elastic meat. Delicious taste, a common fish choice in hot pot.

Large clams with plump and sweet meat. Can be eaten after opening, adds umami to the broth.

Shrimp with distinct stripes, firm and chewy meat. Turns bright red after cooking, rich shrimp flavor.

Medium-sized white prawns, with delicate and sweet meat. Thin shell, easy to peel, fresh and tender texture.

Fresh small squid from Penghu. Chewy and crisp texture, with a light salty sea flavor.

Large oysters with plump and juicy meat. Full of oceanic freshness, tender and smooth after cooking.

High-grade scallops imported from Japan, sashimi-grade. Lightly blanched, tender outside and inside, extremely sweet and tender texture.

Cephalopod seafood, with thicker meat than squid. Soft and chewy texture with a hint of crispness, sweet flavor.

Tender and white meat, skin rich in collagen. Refreshing and delicious taste, high nutritional value.

A luxurious platter of assorted seafood. Includes scallops, shrimp, clams, etc., satisfying multiple seafood cravings at once.

Crawfish with a green shell, with tender and plump meat. Thinner shell than regular crawfish, absorbs flavor easily.

Long, emerald green vegetable, with a very crisp and refreshing texture. Suitable for quick blanching in boiling water to retain its crispness.

Cubed taro root, with a dense and soft texture. It will become gelatinous after prolonged cooking, adding thickness and aroma to the broth.

Fresh seasonal green leafy vegetables. Changed with the season, guaranteed fresh and crisp.

Fukui lettuce, with a crisp and tender texture. Suitable for hot pot, can be eaten after a brief blanch.

Extremely sweet corn variety, plump and juicy kernels. Crisp and sweet texture, refreshing like fruit.

Miniature napa cabbage, tender and sweet. Does not get mushy after prolonged cooking, absorbs the umami of the broth.

Green broccoli, with a crisp and tender texture. Rich in nutrients, adds a refreshing touch to the hot pot.

Tender and juicy gourd vegetable. Becomes soft and tender after cooking, with a natural sweetness.

Cabbage grown at high altitudes, with a particularly crisp and sweet taste. One of the most popular vegetables in hot pot.

A platter of assorted mushrooms. Includes enoki mushrooms, wood ear mushrooms, etc., rich in texture, suitable for mushroom lovers.

A combination including lotus root, potato, and taro. Textures range from crisp to dense, very filling.

A combination of various fresh leafy vegetables. Can taste different vegetables at once, balanced nutrition and refreshing.

A combination plate where you can choose any five vegetables. Suitable for sharing among multiple people, satisfying different vegetable preferences.

Fresh eggs. Can be used as a dipping sauce or cooked in the soup at the end to make egg drop soup or fried egg.

Chewy and smooth Japanese udon noodles. Resists overcooking, excellent flavor after absorbing the broth.

Ultimate luxurious seafood and land feast, including premium beef, pork, and various high-end seafood. Rich and diverse ingredients, suitable for banquets or celebrations.

Meatballs made from duck meat, with a chewy texture. Has the unique aroma of duck meat, distinctive flavor.

Pork meatball with taro chunks inside. In addition to the meat flavor, you can also enjoy the soft texture and aroma of taro.

Fish paste outer skin with fish roe filling. Bursts with flavor when bitten, full of umami.

Famous brand pork meatballs, with a firm and chewy texture. Rich in juice, a traditional hot pot ingredient.

Chewy and crisp fish balls, usually golden yellow. Delicious fish flavor, excellent texture.

Dumplings with egg skin wrapped around minced meat filling. Rich egg aroma, delicious filling, a classic hot pot ingredient.

Fish cake made from cod paste, with a soft and chewy texture. Strong fish flavor, it will expand slightly after prolonged cooking.

Marinated pork ribs coated in batter and deep-fried. After cooking in the hot pot, the skin becomes soft and flavorful, while the meat remains savory.

A platter of assorted meatballs. Includes pork meatballs, taro meatballs, and fish roe balls, enjoy different textures of meatballs at once.

A combination including wontons, egg dumplings, and fish cakes. Suitable for diners who like various dumplings and fish paste products.

Handmade fish paste mixed with squid chunks and shrimp. Needs to be cooked by yourself in the pot. The texture is fresh, sweet, and chewy, with real ingredients.

Fish dumplings from a famous Keelung shop, with an outer skin made from eel paste. Slippery and chewy texture, delicious filling.

Bean curd skin rolls as thin as cicada wings. Only need to be blanched in the soup for three seconds, melts in your mouth after absorbing the broth.

Classic carbonated beverage, in a glass bottle. Rich and stimulating bubbles, cold consumption can relieve greasiness and spiciness.

Transparent carbonated beverage with lemon-lime flavor. Refreshing sweet and sour taste, caffeine-free.

Appetizing sweet and sour fruit vinegar drink. Aids digestion and eliminates greasiness after meals.

Classic lager beer from Taiwan. Light malt aroma, smooth taste, a good companion for hot pot.

Gold Medal series of Taiwan Beer. Brewed with premium Penglai rice, for a more refreshing and mellow flavor.

Internationally renowned Dutch beer. Unique fruity aroma with a slight bitter aftertaste, fine bubbles.

Premium series of Budweiser. Brewed with single malt, rich and mellow taste, golden color.

Beer from Okinawa, Japan. Light and refreshing taste, with dense foam, very easy to drink.

Sparkling wine with a rich peach aroma, from Italy. Sweet taste, fine bubbles, usually low alcohol content, suitable for women.