Hot Pot Nation Menu

Enoki mushrooms, prepared in a style that highlights their delicate texture and mild flavor, often featured in various Chinese dishes.

Instant noodles, quick to prepare, often accompanied by a seasoning packet that may include flavors such as soy sauce, garlic, and dehydrated vegetables.

Serves 2 people.

Marbled beef, thinly sliced and typically includes a rich blend of spices and sauces to highlight its tender texture.

Special fatty beef, marbled beef, and lamb shoulder, typically includes a blend of premium cuts showcasing a variety of textures and flavors.

Kobe beef (American Wagyu beef) typically includes tender slices of high-quality beef, known for its marbling and richness, prepared to highlight its unique flavor profile.

Steamed white rice, typically includes long grain jasmine rice served in a bowl.

Green onion, Garlic, Chili,Sesame Paste, Chili Powder, Peanut Powder...

Thick wheat flour noodles, commonly served in a savory broth or stir-fried with a variety of ingredients.

Bone-in.

牛, 羊, 豬, (海鮮 + additional price). / Beef, lamb, pork, (seafood + additional price).

Shiitake mushroom chicken pot typically includes tender chicken pieces and shiitake mushrooms simmered together in a savory broth.

Pork stomach and chicken are simmered with white pepper in a savory broth, creating a comforting hotpot experience.

Fish head and miso soup combined in a traditional sand pot, typically includes tofu and a variety of vegetables.

Thinly sliced pork belly and pickled cabbage, typically accompanied by vermicelli, scallions, and garlic in a savory broth.

蔬菜, 牛, 羊, 豬, (海鮮 + additional price). / veggie, beef, lamb, pork, (seafood + additional price).

蔬菜, 牛, 羊, 豬, (海鮮 + additional price). / Veggie, beef, lamb, pork, (seafood + additional price).

Serves 2 people.

Serves 2 people.

Serves 2 people.

Crisp cucumber slices lightly dressed with a garlic-infused sauce, offering a refreshing taste.

Wood ear mushrooms dressed in a tangy vinegar-based sauce, typically includes hints of garlic and chili for a refreshing kick.

Taiwanese pickled veggies feature a medley of crisp vegetables, typically including daikon and cucumber, marinated in a tangy and slightly sweet pickling solution.

Chicken feet, marinated in a blend of spices and served cold, offering a unique texture and taste.

Thinly sliced radishes, typically mixed with a light dressing and garnished with herbs, offering a refreshing taste.

Typically includes fresh seaweed mixed with a light soy and sesame dressing, garnished with ginger and green onions.

Tofu with preserved egg typically consists of soft tofu layered with slices of preserved egg, garnished with chopped green onions, and drizzled with a savory soy sauce.

A combination plate featuring thinly sliced beef aorta, beef tripe, beef honeycomb tripe, and beef omasum, prepared to highlight the unique textures of each component.

No crab/lobster.

A selection of freshly prepared meatballs and dumplings, typically featuring varieties such as beef, pork, and shrimp, served on a platter.

A medley of gently sautéed tong ho, lettuce, spinach, and bok choy, offering a blend of leafy greens in a light, savory sauce.

Deluxe seafood combo featuring a variety of seafood, with a choice between live crab or lobster.

海陸至尊 (和牛,龍蝦或螃蟹,豪華海鮮,牛羊雞豬拼盤).

Special fatty beef, lamb shoulder, pork belly, pork shoulder, and chicken breast, prepared for a rich and diverse flavor experience.

A selection of freshly prepared tofu and bean products, artfully arranged for a diverse tasting experience.

Black beef tripe, typically prepared by sautéing, served in a savory sauce that highlights its unique texture.

Kobe beef (American Wagyu beef) typically includes tender slices of high-quality beef, known for its marbling and richness, prepared to highlight its unique flavor profile.

Japanese Wagyu beef, grade 5A, typically includes thinly sliced premium beef, cooked to highlight its natural flavors and marbling.

Tender slices of lamb shoulder, typically seasoned to enhance its natural flavors.

Skin and bone-in.

Beef tendon typically prepared in a savory sauce, often accompanied by a variety of spices and vegetables to enhance its texture and flavor.

Beef aorta, typically prepared by deep frying or simmering, served in a savory sauce with hints of garlic, ginger, and traditional Chinese spices.

Beef omasum, a traditional Chinese dish, typically includes thinly sliced beef stomach stir-fried with ginger, garlic, and scallions in a savory sauce.

Beef honeycomb tripe, typically prepared by blanching and seasoning with aromatic oils and spices to highlight its unique texture and flavor.

Marbled beef, thinly sliced and typically includes a rich blend of spices and sauces to highlight its tender texture.

Beef tongue prepared in a manner that highlights its unique texture, often served with a blend of spices and sauces to enhance its natural flavors.

Kurobuta pork belly, known for its rich marbling, is thinly sliced, embodying the premium quality of this heritage breed.

Pork blood typically prepared in a traditional Chinese style, possibly served in a soup or stew with assorted vegetables and spices.

Pork kidney typically prepared in a manner that highlights its unique texture and flavor, often paired with select spices or sauces common in Chinese cuisine.

Pork stomach, commonly known as Buche, stir-fried with traditional seasonings, often including ginger, scallions, and a variety of sauces for a savory taste.

Pork blood cake, a savory dish, combines pork blood with rice, typically steamed and sliced, offering a unique texture and taste.

Pork shoulder slices, typically seasoned and cooked to highlight the tender texture of the meat.

Pork uterus prepared in a style that complements its unique texture, typically paired with spices and vegetables to enhance its flavor.

Thinly sliced pork belly, typically prepared to highlight its rich texture and natural flavors.

Pork intestines prepared in a traditional Chinese style, often accompanied by a variety of spices and vegetables to enhance the flavor.

Thinly sliced chicken breast, typically stir-fried, offering a simple yet satisfying taste.

Young chicken, bone-in, is typically marinated and cooked to highlight its tender texture, often involving traditional Chinese spices and methods.

Chicken gizzard prepared in a traditional Chinese style, typically involves stir-frying with a blend of spices and vegetables, offering a unique texture and taste.

Duck tongues, typically prepared with a blend of spices and sauces unique to Chinese cuisine, offering a distinct and tender texture.

Duck blood, typically simmered in a savory and slightly spicy broth, often accompanied by tofu and various vegetables for added texture and flavor.

Boneless duck feet, delicately prepared, typically includes a savory marinade to enhance the unique texture and taste.

Goose intestine stir-fried with a blend of traditional Chinese spices and vegetables, offering a unique texture and taste.

Chicken balls made from testicles, typically prepared by stir-frying with select vegetables and seasonings, offering a unique texture and taste.

Hand-formed shrimp paste, traditionally prepared and served with a blend of light seasonings to enhance its natural flavors.

Snakehead fish fillet, lightly battered and fried, typically includes a mix of spices and seasonings to enhance its natural flavors.

Thinly sliced grass fish fillet garnished with a fresh lime slice and a crisp lettuce leaf.

Squid prepared with a blend of spices and seasonings, typically stir-fried or deep-fried, and served with a mix of vegetables and sauce.

Baby octopus, typically prepared with a blend of spices and sauce, offering a unique taste and texture.

Imitation crab sticks are processed seafood made from surimi and flavored to resemble crab meat.

Sea snail, typically prepared with a blend of herbs and spices, offering a unique taste experience.

Shrimp, typically served with head and shell on, prepared in a manner common to Chinese seafood dishes, which may include a light seasoning or sauce.

Skewered shrimp meat, typically grilled, served in a set of four skewers.

Sweet prawn, typically includes fresh, lightly battered shrimp, served with a subtly sweet sauce.

Lobster tail, often prepared by steaming or grilling, typically includes a blend of ginger and scallion or a light soy-based sauce.

Mussels prepared with a blend of spices and sauces, often cooked in a savory broth or sauce, reflecting traditional Chinese flavors.

Jumbo scallops, typically prepared to highlight their natural sweetness and size, often sautéed with a blend of light sauces and select vegetables.

Jade whelk is typically sautéed with a selection of green vegetables in a delicate white sauce, embodying the essence of the sea.

Baby oysters typically served with a light seasoning to enhance their natural flavors.

Sea cucumber typically braised with soy sauce, ginger, and garlic, creating a tender texture and rich flavor.

Live oysters, typically served with minimal seasoning to highlight their fresh, oceanic flavor.

Live clams, typically prepared with a blend of traditional Chinese sauces and spices, offering a fresh and authentic taste.

Fish fillet, typically prepared in a style that highlights its tender texture, may be cooked with a variety of seasonings and sauces unique to Chinese cuisine.

Cuttlefish typically prepared with a blend of traditional Chinese seasonings, offering a unique taste and texture. Often cooked to highlight its delicate flavor.

Taro slices, thinly cut and typically stir-fried, offering a unique texture and subtle flavor.

Thinly sliced daikon, typically served in a light and savory sauce, often garnished with fresh herbs.

Sweet corn, prepared in a manner that highlights its natural sweetness, often accompanied by other ingredients to enhance its flavor.

Tong ho, a distinctive leafy green, typically stir-fried to highlight its unique flavor profile.

Fresh spinach, typically stir-fried with garlic, based on traditional Chinese cooking techniques.

Bok choy, typically prepared by stir-frying, often accompanied by garlic and possibly a light sauce.

Stir-fried lettuce, typically includes a touch of garlic and a savory sauce.

Cilantro and mushrooms sautéed, offering a unique combination of fresh herbaceous flavors and earthy textures.

Sliced winter melon typically prepared with a blend of traditional Chinese seasonings, offering a subtle taste and a refreshing texture.

Thinly sliced bitter gourd, typically stir-fried to bring out its unique taste, often accompanied by a light seasoning.

Stir-fried tomatoes, typically includes a savory blend of fresh herbs and spices.

Zucchini, typically stir-fried, offering a simple yet delightful taste, often paired with a light garlic sauce.

Thinly sliced lotus root, typically stir-fried with a mix of spices and seasonings, offering a crisp and slightly sweet taste.

Japanese yam, simply prepared, focusing on the natural texture and subtle sweetness of the yam itself.

Stir-fried baby corn, often paired with a mix of other vegetables, in a light, savory sauce.

Enoki mushrooms, prepared in a style that highlights their delicate texture and mild flavor, often featured in various Chinese dishes.

Oyster mushrooms, lightly sautéed, often accompanied by a savory sauce.

King oyster mushrooms, known as 雞腿菇 or 杏鮑菇, are stir-fried and commonly paired with a savory sauce, embodying a meaty texture.

Shiitake mushrooms, typically sautéed, serving as the main ingredient in this dish.

Stir-fried tea tree mushrooms, often accompanied by a selection of vegetables, in a light savory sauce.

Fresh fungus, known as wood ear mushrooms, typically includes a light, savory dressing, often enhanced with garlic and a hint of vinegar.

Seaweed knots, gently braised, present a unique texture and are typically accompanied by a light, savory sauce.

Pickled cabbage, typically prepared by fermenting cabbage to achieve a tangy taste.

Sliced pumpkin, typically prepared with a blend of spices and herbs, offering a simple yet satisfying taste.

Tender bamboo shoots, sliced and stir-fried, typically includes a light sauce to enhance the natural crispness and sweetness of the shoots.

Freshly prepared tofu, typically served in its most natural and unadulterated form to highlight the delicate texture and subtle flavors of the soybeans.

Frozen tofu, typically served after being thawed and pressed, offers a unique texture and is often incorporated into dishes with light seasoning or sauces to enhance its spongy characteristic.

Bean curd sticks, typically soaked and then cooked, are used in this dish to complement the flavors of the accompanying ingredients.

Fried bean curd sticks are made by deep-frying dried tofu sticks until golden and crispy.

Soybean roll freshly prepared, typically involves a quick cooking process, wrapped in soybean skin with a rich bean flavor.

Deep-fried until golden, bean curd puff is known for its airy texture and light taste.

Fried gluten, a traditional Chinese dish, consists of wheat gluten deep-fried to achieve a chewy texture, often accompanied by soy sauce for added flavor.

Golden-brown and crispy, this strip of deep-fried dough is often enjoyed with congee or soy milk.

Hundred sheets tofu is delicately layered tofu, often prepared in a savory sauce, incorporating common elements like soy, ginger, and green onions.

Stinky tofu, traditionally fermented, served in its distinct aroma and taste.

Handmade fresh dumplings, filled with a delicate blend of egg, offering a soft and satisfying texture.

Shrimp balls, typically made by finely chopping shrimp and forming into balls, may be served in a variety of preparations depending on the dish.

Fuzhou fish balls, traditionally prepared with a filling of minced pork encased in a tender fish paste, offering a unique blend of textures and flavors.

Mentaiko fish balls are crafted from minced fish meat, infused with spicy cod roe typically found in Japanese cuisine, and formed into balls.

Beef tendon balls are crafted from tender beef tendons, meticulously shaped into balls, offering a unique texture and taste.

Fish dumplings, delicately wrapped and filled with a mix of finely minced fish and subtle hints of chives, traditionally prepared to offer a tender bite.

Fish tofu typically consists of a blend of fish paste and tofu, offering a smooth and delicate texture.

Steamed fish dumplings, typically includes a delicate wrapper filled with a finely minced fish blend.

Dace balls, traditionally made from minced dace fish, often served in a light broth or steamed to highlight the delicate flavor of the fish.

Squid balls, typically made with ground squid, are a common addition to various Chinese dishes, offering a tender and slightly chewy texture.

Cuttlefish balls, a common selection in Chinese cuisine, are typically made from minced cuttlefish formed into balls.

Pork balls, also known as Gong Wan, are finely minced pork shaped into balls, typically seasoned with traditional Chinese spices.

Finely ground beef, hand-shaped into balls, typically includes herbs and seasonings.

Cuttlefish dumplings are delicately crafted, featuring a tender cuttlefish filling, encased in a thin, pleated dough wrapper.

Thick wheat flour noodles, commonly served in a savory broth or stir-fried with a variety of ingredients.

Thin egg noodles, commonly prepared in a Hong Kong style, typically includes a savory mix of ingredients for a simple yet traditional dish.

Glass noodles typically include a variety of vegetables and may be served in a light broth or stir-fried with a mix of seasonings.

Wild bean noodles, typically served in a hot pot broth, may include a variety of vegetables and meats, immersed in a flavorful soup.

Tror vermicelli typically includes thin, translucent noodles made from konjac or devil's tongue yam, offering a unique texture and often served with a savory sauce.

Sliced spam, a versatile ingredient, often used to enhance the flavor of various dishes.

Mini sausages, typically prepared with a blend of meats and spices, offering a bite-sized savory treat.

Chicken egg, typically prepared in a style common to Chinese cuisine, might involve boiling, frying, or incorporation into omelets with various ingredients.

Instant noodles, quick to prepare, often accompanied by a seasoning packet that may include flavors such as soy sauce, garlic, and dehydrated vegetables.

Stir-fried rice with a variety of vegetables, typically includes peas, carrots, onions, and egg, seasoned with soy sauce.

Stir-fried rice with scrambled eggs, tender pork strips, and a blend of traditional seasonings, often accompanied by mixed vegetables.

Stir-fried rice with shrimp and eggs, often accompanied by green onions and peas.

Kung-Fu Fried Rice: Taiwanese satay sauce, choice of beef, lamb, shrimp, or vegetable.

Pan-fried flatbread, interlaced with fresh green onions, offering a crisp exterior and a soft interior.

Fried buns, a delightful offering of soft, white buns lightly crisped to a golden hue, typically served as a cherished snack or breakfast item.

Rice stir-fried with eggs, often accompanied by green onions and a mix of vegetables for added texture and flavor.

The cold, refreshing flavors of lemon and lime, perfectly blended.

Herbal tea, known as 加多寶, is a beverage traditionally made from a blend of various herbs.

Sour plum juice, available in cup or pot.

Freshly pressed apple juice, offering a naturally sweet and refreshing taste.

An energy drink that may come in various flavors, known for its energizing effects.

Barley tea available in cup or pot sizes.

Green tea, available by cup or pot.

Freshly squeezed orange juice. Options for serving: cup or pot.

Soy milk, freshly prepared and served hot, offering a smooth and comforting beverage.

Fresh fruit tea, a vibrant blend of assorted fresh fruits steeped with aromatic tea, offering a refreshing and subtly sweet experience.

Soy milk served cold. Option for cup or pot serving.

Available in green tea, vanilla, or mango flavors.