Wei Lu Suan Cai Bai Rou Huo Guo

Steamed dumplings with fresh vegetable filling and chewy skin. Refreshing and flavorful. Best enjoyed with soy sauce or vinegar.

Miniature traditional baked flatbreads, crispy with a subtle aroma of flour and sesame. Suitable for filling with meat or eating on their own.

Classic Northern Chinese flatbread, with scallions rolled into the dough and pan-fried until golden. Crispy outside, layered and fragrant with scallions inside.

A pastry filled with chives, vermicelli, egg, and dried shrimp. Crispy exterior, juicy and flavorful filling, a summer limited delicacy.

Layers of crispy pastry filled with sweet radish silk. Crispy outside, soft inside, the sweetness of the radish melts in your mouth.

Small, delicate steamed dough rolls, soft and fine in texture. Often served as a staple or side dish.

Pickled mustard greens and shredded pork stir-fried over high heat. The sourness of the greens and the sweetness of the pork are perfectly combined, with a crisp texture, very appetizing.

Pickled mustard greens stir-fried with shredded beef tripe. The tripe is chewy and absorbs the flavor of the pickled greens, creating a unique taste.

Tender pork belly and pickled mustard greens stir-fried together. The pork intestines are cleaned and free of odor, with the richness of the fat complementing the sourness of the pickled greens.

Crispy pork heart tubes quickly stir-fried with pickled mustard greens. Crunchy and springy texture, a flavorful dish perfect with drinks.

Tender beef slices stir-fried with pickled mustard greens. The beef is tender and juicy, the pickled greens are appetizing and cut through richness, with a strong flavor.

Pickled mustard greens stir-fried with chili. The spicy and sour combination is very stimulating to the appetite, suitable for those who enjoy strong flavors.

A large portion of pickled mustard greens and pork belly hot pot base, suitable for 7 or more people. The broth is sour, fragrant, and mellow, with rich ingredients, making it the best choice for gatherings.

A medium portion of pickled mustard greens and pork belly hot pot base, suitable for 4 to 6 people. The sour cabbage broth becomes more fragrant as it cooks, making it mouth-watering.

A small portion of pickled mustard greens and pork belly hot pot base, suitable for 3 or fewer people. Delicate portion size, yet still offers the authentic hot pot flavor.

Specially selected pork belly with skin, sliced thinly. When cooked in the pickled mustard greens hot pot, it's chewy and not greasy, a must-order for this dish.

Selected lamb slices, tender meat. Lightly cooked in the hot broth, it's tender and delicious without a gamey smell.

Boneless short rib slices, with even fat distribution. Tender and juicy, melts in your mouth.

Beef slices with rich fat, resembling snowflakes. Smooth texture and rich beef flavor.

Slices from the ribeye cut, with a delicate texture and chewiness. Delicious flavor, suitable for those who enjoy the original taste of beef.

Premium Spanish pork with a unique nutty aroma. Tender meat with rich, non-greasy fat.

Premium Wagyu slices with fine marbling like marble. Extremely tender texture, with an explosion of rich fatty aroma in the mouth.

Combines the delicacy of Wagyu with the beefy aroma of American beef. The short rib cut is the most tender, offering an ultimate hot pot experience.

Handmade shrimp balls, retaining the sweetness and elasticity of shrimp meat. Firm and flavorful when cooked.

Deep-fried pork meatballs with a slightly crispy exterior. They absorb the soup's flavor when simmered in the hot pot, offering a unique taste.

Tender beef balls with a fine texture. Rich beef aroma when chewed.

Fresh pork meatballs, tender and juicy. An essential hot pot ingredient.

Balls made from squid paste, with chunks of squid in every bite. Chewy texture and rich flavor.

Tender and delicate white fish balls with a sweet taste. Suitable for those who prefer light flavors.

Outer layer made of fish paste, filled with fresh meat. Slippery texture, flavorful hot pot dumplings.

Golden egg skin wrapped around meat filling. Absorbs the hot pot broth, blending egg and meat flavors for a rich taste.

Part of the beef tripe, layered like a hundred leaves. Crisp texture, easily absorbs soup.

Pork heart tubes, also known as 'Huang Hou'. Extremely crisp and tender when blanched, a favorite among gourmets.

Tender and delicate pork liver. Briefly blanched in boiling broth for a fresh, non-fishy taste.

Braised pork intestines, heated in the pot. Tender and flavorful, with a rich, fatty aroma.

Fresh pork kidney, sliced and tender. Be careful not to overcook to maintain texture.

Large jumbo shrimp, firm and springy. Sweet and delicious when cooked, a must-try for seafood lovers.

Fresh, plump oysters. Tender and sweet when cooked in the pot, full of oceanic flavor.

Fresh squid slices, thick and meaty. Chewy and fresh when cooked, full of oceanic flavor.

Frozen crab pieces, suitable for simmering in soup to add a rich crab flavor.

Golden crispy pancake filled with sweet and smooth jujube paste. Hot with a unique jujube aroma.

Traditional Chinese dessert with a crispy crust filled with sweet, smooth red bean paste. Crispy outside, soft inside, sweet and delicious.

Glutinous rice balls coated in sesame seeds, deep-fried until crispy outside and chewy inside. Full of sesame and glutinous rice sweetness.

Dessert rolls filled with smooth taro paste. Rich taro flavor and delicate texture, a favorite for taro lovers.

Soft glutinous rice balls coated generously in peanut powder. Chewy texture with a rich peanut aroma, a classic traditional dessert.

High-proof Taiwanese Kaoliang liquor. Clear body, rich and mellow aroma. Strong on the palate with a long finish, suitable for pairing with heavy-flavored dishes.

A Scotch single malt whisky, aged in sherry casks. Complex aromas of citrus, chocolate, and spice, with a smooth finish.

A classic Scotch single malt whisky. Prominent fruity and floral aromas, smooth and balanced palate with a hint of vanilla.

Selected red wine with soft tannins and rich fruit aromas. Pairs well with red meat dishes.

A locally produced Taiwanese lager. Brewed with Ponlai rice, it has a refreshing and smooth taste with a unique rice aroma.

A premium line of Taiwan Beer, recognized with international gold medals. Fine foam, low bitterness, and a smoother, more mellow taste.