Zhan Ji Mala Hot Pot Dunnan Store

Classic Taiwanese mala hot pot broth, rich aroma, mellow taste. Contains braised duck blood and tofu, the soul of hot pot.

Classic Taiwanese mala hot pot broth, suitable for medium gatherings. Spicy broth, tender duck blood, and smooth tofu.

Large portion of spicy broth, suitable for group gatherings. Rich broth paired with signature duck blood and tofu, warming and satisfying.

Silky smooth duck blood, like jelly, soaked in spicy broth. Bursts with juice when bitten, a must-order for mala hot pot.

Braised flavorful tofu, firm texture with pores that absorb broth, perfect fusion of bean and mala flavors.

Deep-fried bean curd skin, only needs to be lightly cooked in the hot pot to soften, absorbs a lot of broth, rich texture.

Unfried fresh bean curd skin, smooth and delicate texture, rich soy aroma, suitable for those who prefer a lighter taste.

Crispy fried dough sticks, a classic pairing for mala hot pot. Recommended to dip for a few seconds to maintain a semi-crisp texture and absorb chili oil.

Specialty hot pot ingredient, enjoy after cooking in the broth.

Fresh tender tofu, delicate texture, suitable for simmering in clear or spicy broth to absorb flavor.

Frozen tofu forms a honeycomb structure, easily absorbing broth, with an elastic texture.

Traditional rice cake made with glutinous rice and pork blood, soft and chewy after cooking, with a rice aroma.

Premium beef short ribs with even marbling, tender and juicy. Recommended to cook until pink, melts in your mouth.

Ribeye cap meat is firm with moderate marbling, chewy texture, rich beef flavor.

Beef short ribs with rich marbling, aromatic after cooking, smooth texture, perfect for mala hot pot.

Pork collar from Australia, moderate fat content, sweet and not greasy.

Local Taiwanese beef brisket, with unique white crisp fat, crisp and refreshing texture, distinctive flavor.

Tender beef tongue slices, lightly cooked for a few seconds to enjoy its unique elasticity and freshness.

Precious pork jowl, crisp and chewy texture, does not get tough when cooked for a long time, sweet meat.

Selected Taiwanese pork collar, marbling resembles plum blossoms, tender and moderately chewy, full of pork aroma.

Bacon pork slices with rich fat, smooth texture, the sweetness of the fat balances the spiciness of the mala broth.

Selected lamb slices, unique flavor, tender meat. The best choice for lamb lovers.

Chicken thigh meat from black feather chickens, firm and chewy, still tender and juicy after long cooking.

Honeycomb tripe, easily absorbs broth. Chewy and springy texture, a classic offal ingredient for mala hot pot.

Beef tendon rich in collagen, recommended to cook from the start until tender and sticky.

Assorted beef offal (excluding tripe and tendon), rich and diverse textures, suitable for offal lovers.

Crisp beef stomach, recommended to cook quickly ('seven up, eight down') to maintain crispness.

Cleaned large intestine, rich in fat, with a tender and chewy texture. Even more flavorful after braising.

Large tiger prawns, with firm, sweet, and springy flesh.

Fresh squid slices, lightly cooked until curled, with a crisp, sweet, and fresh taste.

Meatballs made with scallops and fresh ingredients, rich umami, springy texture.

Made with Taiwanese beef, chewy, rich in juice, with a strong beef oil aroma.

Meatballs with chunks of squid in every bite, sweet, chewy, and full of seafood flavor.

Pork meatballs with soft taro chunks inside, a blend of sweet and savory, with rich layers of flavor.

Shrimp balls made from tiger prawn meat, naturally pink, sweet and springy.

Pork meatballs with chopped shiitake mushrooms, rich mushroom flavor, enhancing flavor and texture.

Classic Taiwanese pork meatballs, firm and crisp, with a fresh and delicious meat flavor.

Bean curd skin wrapped with rich seafood filling, shaped like a cute fortune bag. Bursting with flavor when bitten.

Handmade squid and shrimp paste, can be DIY shaped into balls and added to the pot, with a fresh and authentic taste.

Fish balls filled with fish roe, bursting with juice when bitten, sweet and fun.

Chewy fish balls, golden brown after cooking, perfect with spicy broth.

Meatballs filled with lobster-flavored salad filling, bursting with sweet salad flavor when bitten, very popular.

Meatballs filled with rich cheese, melts and flows out when cooked, with a rich milky flavor.

Taiwanese fish paste product, soft and chewy after cooking, even more delicious after absorbing broth.

Marinated and deep-fried bone-in pork ribs, simmered in the broth. The skin becomes tender, and the meat is flavorful.

Seasonal vegetable with a unique fragrance, an excellent pairing for winter hot pot.

Mini napa cabbage, tender and sweet, very absorbent after softening.

Crisp and sweet cabbage, enhances the broth's sweetness and balances greasiness.

Long, green vegetable, crisp and refreshing, can be eaten after a brief blanch.

Napa cabbage, tender and sweet after long cooking, perfect for pairing with various broths.

Broccoli, soft and tender after cooking, absorbs broth well.

A mushroom with thick flesh, similar to abalone in texture, fresh and chewy.

Long, white mushrooms, crisp and smooth, a common hot pot ingredient.

Fresh shiitake mushrooms, fragrant aroma, soft and tender texture.

Black edible fungus rich in collagen, crisp texture, highly nutritious.

Sweet melon vegetable, smooth and juicy after cooking.

Sweet corn, plump kernels, adds natural sweetness to the broth.

Tender baby corn, crisp and sweet, the core is also edible.

Soft and fluffy taro, recommended to cook until it dissolves, making the broth thicker and sweeter.

Dumplings with crystal clear, chewy skin, savory filling.

Dumplings with fish paste skin, smooth and flavorful, a must-have dumpling for hot pot.

Dumplings wrapped in egg skin with shiitake mushroom and pork filling, rich egg flavor, juicy filling.

Thick, round wheat noodles, smooth and chewy, absorb broth well.

Wide and flat glass noodles, become transparent after cooking, easily absorb mala broth, smooth and chewy texture.

Classic Taiwanese instant noodle block, slightly cooked in the hot pot, chewy and curly texture.

Fragrant white rice, the perfect accompaniment to flavorful mala hot pot and ingredients.

Fresh egg. Can be used as a dipping sauce (e.g., with satay sauce) or cooked.

Sweet and sour appetizing plum juice with a hint of white chrysanthemum fragrance, the best drink to relieve spiciness and heat.

Large bottle of sweet and sour plum juice, suitable for sharing, relieves spiciness and grease.

Cooling coconut water, with natural sweetness and coconut aroma, can relieve spiciness.

Baked barley tea, unsweetened and refreshing, suitable for pairing with greasy hot pot.

Unsweetened oolong tea, rich and mellow with a sweet aftertaste, effectively cuts through grease.

Taiwan's unique carbonated drink, similar to root beer, with strong carbonation, very refreshing.

Classic Coca-Cola carbonated drink, the icy fizz is very satisfying with hot pot.

Apple-flavored carbonated drink, sweet and sour fizzy taste, loved by adults and children.

Probiotic drink, sweet and sour taste can soothe spiciness, refreshing and cuts through grease.

Pure mineral water.

Taiwan's most representative lager beer, crisp and smooth with low bitterness, a perfect match for stir-fries or hot pot.