hot pot house

Handmade almond juice, a traditional Chinese beverage, is crafted with freshly ground almonds and water, resulting in a smooth, subtly sweet drink.

Handcrafted from select plums, this artisanal juice offers a refreshing blend, typically featuring a tart and sweet profile.

Fish maw and chicken hot pot, typically includes a rich broth and various Chinese herbs, designed to serve 8-10 people.

Two sticks of ham sausage, deep-fried to achieve a crispy exterior while retaining a tender interior, served as a savory delight.

Fish maw and chicken hot pot, served with rice, combines tender chicken pieces and fish maw in a savory broth, typically complemented by select vegetables.

Fish maw and chicken hot pot, served in a savory broth, typically includes vegetables and spices, designed for sharing among 2-3 people.

Fish maw and chicken hot pot, typically includes a rich broth and assorted vegetables, tailored for 4-6 people.

Deep-fried squid whiskers, commonly prepared with a light batter and seasoned with a blend of spices, offering a crispy texture.

Deep-fried pork chops seasoned with salt and pepper, typically includes green onions and garlic, offering a crispy texture.

Deep-fried chicken, seasoned with garlic and salt, typically includes a crispy coating.

Fried Argentinian jumbo squid, seasoned with salt and pepper, typically includes a light batter and is tossed with garlic, chili, and scallions.

Angus beef, typically stir-fried or used in hot pot, known for its marbling and tender texture. Often paired with a variety of sauces or vegetables.

Duck blood, served chilled, typically includes a simple, natural preparation to highlight its unique texture and taste.

Sourced from New Zealand, this dish features tender slices of lamb, often prepared to highlight its natural flavors.

Danish pig belly, typically slow-cooked to enhance its richness and tenderness, complemented by a blend of aromatic spices and herbs.

Beef tripe typically includes the muscle lining of a cow's stomach, prepared in a manner that highlights its unique texture and flavor.

Quail eggs, often served as a delicately prepared component of various Chinese dishes, may be boiled, fried, or braised with a blend of spices or sauces.

Imitation crab sticks, commonly used in a variety of dishes, are made from processed seafood.

King of king ham, or 火腿肠, typically includes finely selected pork, expertly cured and seasoned to enhance its rich flavors, often enjoyed sliced.

Pork organs, including throat, skewered and typically grilled, offering a unique taste experience.

Pork skewers, marinated and grilled, offering a savory taste with hints of traditional Chinese spices.

Lobster balls, typically consisting of minced lobster meat, are formed into balls and may be served with a light sauce or seasoning.

Duck intestines, prepared in a method reflecting traditional Chinese cuisine, often accompanied by a blend of spices and vegetables to enhance the dish's complexity.

Gently poached egg, typically featuring a soft, runny yolk encased in a delicate white, commonly served in various Chinese dishes.

Little sausage, or 亲亲肠, consists of small, seasoned pork sausages, commonly prepared to highlight their natural flavors.

Luncheon meat, typically enjoyed sliced, is a processed meat that often complements various Chinese dishes for added texture and flavor.

Live lobster tail, typically prepared half-sized, showcasing the freshness and delicacy of the sea, often served with a sauce that complements its natural flavors.

Captain Jiang's abalones are gently cooked to highlight their natural flavors, typically accompanied by a blend of traditional Chinese seasonings to enhance the dish's taste profile.

Steamed Alaskan king crab legs, typically served with a side of ginger and scallion dipping sauce.

Crawfish, typically prepared with a blend of spices, often features in Chinese seafood dishes, offering a taste that balances between savory and slightly spicy.

Squid rings, typically prepared with a blend of spices and herbs, offering a delicate taste of the sea.

Arctic surf clam typically served with a sauce, embracing the unique flavors of Southeast Asia.

Hand-cut large cuttlefish, typically stir-fried with fresh vegetables and seasoned with a blend of traditional Chinese spices.

Pandalus borealis, known as 北极甜虾, typically includes sweet, succulent shrimp prepared in a manner that highlights its natural flavors.

新鲜大瑶柱, or dried scallop, typically rehydrated and gently simmered, served with a blend of light soy sauce and finely chopped spring onions.

Ink fish slices, typically prepared in a style that highlights the unique texture and flavor of the fish, often accompanied by a delicate sauce.

Sea cucumber, typically prepared with a blend of Chinese vegetables and served in a savory sauce.

Pacific clams typically prepared with a blend of traditional Chinese sauces and spices, often accompanied by ginger and scallion.

Alaskan whole baby squid, typically prepared whole, showcasing the delicate texture and natural flavors of the seafood, subtly enhanced with traditional Chinese seasonings.

Aomori scallops from Japan, typically sautéed with a selection of fresh vegetables, served in a light, savory sauce.

Deep-fried lobster balls are hand-rolled and coated before frying, typically featuring a crispy exterior with tender lobster meat inside.

Norwegian salmon, typically prepared by grilling or steaming, often accompanied by a light soy or teriyaki sauce and garnished with fresh herbs.

Sliced fish typically prepared with a focus on the natural flavors of the fish, complemented by a simple seasoning or sauce to enhance its taste.

Shrimp, typically prepared with a blend of flavors and ingredients common in Chinese cuisine, hinting at a savory experience.

Northeast pickled cabbage, traditionally prepared, features finely sliced cabbage fermented in a tangy brine, embodying a crisp texture and sour flavor.

Frozen tofu, typically includes a unique texture transformation through freezing, resulting in a spongy characteristic that absorbs flavors well during cooking.

Steamed and coated with sticky rice, Taiwan pig blood cake is a traditional snack, often served with a soy-based sauce and garnished with cilantro and peanuts.

Shiitake mushrooms, skewered and fried, typically accompanied by a selection of spices.

Enoki mushrooms, typically served as a simple, lightly seasoned dish to highlight their natural, delicate flavor and texture.

Stir-fried Chinese cabbage, typically prepared with garlic and a hint of chili for a simple yet savory dish.

Lettuce, typically prepared with garlic and oyster sauce, drawing from traditional Chinese techniques for enhancing leafy greens.

Iceberg lettuce, typically prepared in a simple manner, often involves light stir-frying or blanching, complemented with a savory sauce such as oyster sauce or garlic.

Fresh spinach stir-fried with garlic, following a traditional Chinese vegetarian approach to leafy greens.

Pickled cabbage, a traditional dish, typically includes tangy vinegar and a hint of sweetness, often complemented by spices for a balanced flavor profile.

Kelp, gently stir-fried, typically includes a mix of traditional Chinese seasonings, offering a simple yet authentic taste of the sea.

Wood ear mushrooms, commonly found in Northeast China, are mixed with a light garlic vinaigrette dressing, showcasing their unique texture and taste.

Thinly sliced potatoes, deep-fried to achieve a crispy texture.

Thinly sliced winter melon, typically stir-fried with a mix of vegetables in a light garlic sauce.

Fresh tofu, gently prepared, often served with a subtle blend of light soy sauce and finely chopped spring onions.

Fried bean curd skin, typically accompanied by a selection of vegetables, simmered together to create a savory dish.

Dried tofu from the Northeast, prepared in a style that typically includes a simple yet savory blend of spices and ingredients, highlighting the tofu's unique texture.

Steamed or fried tofu pouch filled with seasoned beans, often accompanied by a mix of vegetables, and lightly seasoned to enhance the natural flavors.

Dried tofu, a staple in Taiwanese cuisine, is typically served stir-fried with a mix of vegetables, embodying a simple yet savory flavor profile.

Yuba, also known as bean curd skin, typically includes a savory blend of vegetables and is prepared in a manner that highlights its delicate texture.

Gluten bubbles, a traditional Chinese vegetarian dish, consists of wheat gluten puffs typically simmered in a savory broth with assorted vegetables.

A light and airy vegetarian dish made from soybeans, typically served with a subtle blend of spices and herbs.

Konjac roll, a vegetarian delight, is crafted from konjac jelly, typically wrapped around a mix of finely chopped vegetables, offering a unique texture and taste.

Thinly sliced lotus root, often prepared with a blend of light seasonings to enhance its natural flavor.

Bamboo shoots prepared in a manner that highlights their natural texture, typically sautéed with a blend of mild spices.

Taiwanese cabbage typically includes sweet and crisp cabbage sautéed with garlic, offering a simple yet delightful taste experience.

Cauliflower, typically prepared in a manner that highlights its natural flavors, may be stir-fried or lightly battered and served with a blend of savory sauces and spices.

Fresh broccoli, typically stir-fried, with a hint of garlic.

Carrots, typically prepared in a style that highlights their natural sweetness, might be stir-fried with a mix of aromatic spices.

Coriander leaves typically sautéed, offering a fresh and aromatic addition to this leafy green dish.

Bok choy stir-fried with a blend of typical Chinese seasonings, often including garlic.

Bamboo shoots and a variety of vegetables, typically stir-fried to highlight their natural flavors.

Mushrooms prepared in a style that evokes the essence of seafood, typically stir-fried with ingredients that complement its umami flavor.

King oyster mushrooms, stir-fried and typically includes a savory blend of soy sauce and vegetables.

Cabbage gently cooked in milk, creating a unique blend of flavors and textures, often complemented by subtle spices.

Stir-fried baby corn typically includes onions, chili paste, and a blend of spices for a simple yet savory dish.

Soybean sprouts typically include fresh soybean sprouts lightly sautéed with a blend of traditional Chinese seasonings.

Fresh bean sprouts lightly sautéed with garlic and ginger, typically includes a hint of soy sauce for seasoning.

Hand-formed beef balls, typically seasoned with a blend of herbs and spices, then cooked to achieve a tender texture.

Beef tendon balls, typically served in a savory sauce, offering a tender and chewy texture.

Fried cuttlefish balls, commonly prepared by deep frying for a crispy exterior.

Fish tofu, a dish where tofu is combined with fish meat, creating a unique blend of textures and flavors.

Taiwan milkfish meatballs are made from finely ground milkfish, typically seasoned and formed into balls, offering a unique taste of Taiwanese cuisine.

Minced fish meat is formed into balls, a common preparation in Chinese cuisine.

Hand-rolled shrimp balls, typically including a blend of minced shrimp and select seasonings, served steamed or fried based on traditional Chinese cooking methods.

Handmade XO sauce scallops typically include sautéed scallops with a savory XO sauce, accompanied by a selection of vegetables.

Handcrafted with a blend of succulent shrimp and rich fish roe, these delicately shaped balls offer a unique taste experience.

Squid, typically simmered in a savory broth, often accompanied by traditional Chinese herbs and select vegetables for a rich, comforting soup.

Handmade Taiwanese tempura, featuring a mix of lightly battered and deep-fried ingredients, typically includes seafood and vegetables.

Handcrafted Danish pork meatballs, typically incorporating a blend of spices and herbs unique to Danish cuisine, carefully shaped and cooked to highlight the pork's natural flavors.

Shark fin balls, a Chinese handmade delicacy, typically consist of minced shark fin and a blend of fish paste, offering a unique texture and flavor.

Handmade spicy cuttlefish balls typically include a blend of minced cuttlefish mixed with spices for a ma la (numbing and spicy) flavor, hand-formed into balls.

Handmade cuttlefish balls, typically includes minced cuttlefish shaped into balls, often served in various Chinese dishes.

Steamed white rice, often served as a fundamental component to accompany various dishes.

Udon noodles combined with a selection of vegetables, often stir-fried and served with a sauce.

Wide noodles served in a savory hot pot broth, typically includes a variety of vegetables and meats, following traditional Chinese preparation methods.

Chinese yam powder noodles typically consist of noodles made from Chinese yam, stir-fried with a mix of vegetables and lightly coated in a savory sauce.

Thinly sliced potatoes, expertly crafted into fettuccine-like strips, are stir-fried to achieve a delightful texture, typically including a savory sauce to enhance the dish.

Mung bean noodles served in a savory sauce, often accompanied by a mix of vegetables and sometimes topped with sesame seeds.

Korean noodles, a stir-fried dish featuring glass noodles, typically includes vegetables such as carrots and peppers, alongside slices of beef.

Korean wide sweet potato vermicelli, made from sweet potato starch, offers a chewy texture typically stir-fried with vegetables and seasoned with a blend of Korean spices.

Longkou vermicelli, or Longkou fans, is a dish consisting of thin, glass-like noodles made from mung beans, often served with a light seasoning or broth.

Instant noodles, often enjoyed as a quick and convenient meal, typically include a savory broth and are easily customizable with various toppings.

Rice cakes, typically stir-fried, incorporating common ingredients like vegetables and a savory sauce, drawing from traditional Chinese culinary methods.

Sesame paste, typically includes a blend of sesame and possibly peanuts, served as a condiment or spread.

A savory dish featuring finely chopped spring onions, typically prepared to complement a variety of flavors in small material dishes.

Minced garlic, typically used as a flavorful addition to various dishes, offering a bold garlic taste.

Coriander powder is commonly used as a seasoning or garnish, adding a fresh, citrusy flavor to dishes.

A condiment of finely minced garlic infused in oil, offering a simple yet aromatic addition to various dishes.

This signature secret spicy sauce combines small chili peppers with a unique blend of spices, typically enjoyed with various dishes for an added kick.

A traditional Chinese vinegar, often used as a condiment or to enhance flavors in various dishes.

Refreshing lemon-lime soda with a crisp, clean taste.

Red Bull, available in a can, typically includes a stimulating blend of caffeine, taurine, and B-vitamins.

Classic carbonated beverage with a distinct cola flavor.

A refreshing, calorie-conscious cola beverage with no sugar, offering a crisp and classic taste in every can.

Crayfish chilled with a subtly sweet, fermented rice wine, offering a unique taste experience.

Chilled crayfish seasoned with a spicy and aromatic sauce, often enjoyed for its tingling sensation and bold flavors.

Stir-fried crayfish, seasoned with a blend of Sichuan peppercorns and chili peppers, offering a spicy and aromatic experience.

Stir-fried crayfish seasoned with Sichuan peppercorns and chili peppers, creating a spicy and slightly numbing sensation.

Crayfish infused with wine and chilled, offering a unique twist on traditional seafood preparation.

Crayfish seasoned with Sichuan peppercorns and chili, offering a spicy and slightly numbing sensation, typically includes a mix of aromatic spices.

Sliced fish simmered with pickled vegetables in a tangy broth, offering a refreshing taste.

Stir-fried spicy flower armor typically includes tender clams cooked with a fiery blend of Szechuan peppercorns, chili peppers, and other spices, offering a bold and spicy flavor.

A tantalizing blend of spicy ingredients, "The 4 Spicy Sisters" typically includes a quartet of proteins or vegetables, masterfully combined in a fiery sauce, embodying the essence of Sichuan cuisine.

Lobster tail prepared with a spicy blend of Sichuan peppercorns and chili peppers, offering a distinctive numbing sensation typical of 麻辣 (málà) cuisine.

Duck blood vermicelli soup typically includes thin rice noodles in a rich duck broth, complemented with slices of duck blood, tofu puffs, and a hint of fresh herbs.

Iced peach gum stewed milk combines chilled, stewed milk with the natural, gelatinous texture of peach gum, offering a subtly sweet and refreshing experience.

Boiled fish fillet in a rich, spicy broth, typically includes napa cabbage, leeks, and a generous seasoning of Sichuan peppercorns and dried chili for an authentic taste.

Stir-fried clams with a spicy and numbing blend of Szechuan peppercorns and chili peppers, typically includes hints of garlic and scallions for added aroma.

Noodles served with spicy crawfish, typically seasoned with Sichuan peppercorns and chili oil for a numbing sensation.

King crab legs seasoned with a spicy mix of Sichuan peppercorns and chili peppers, offering a bold and numbing flavor experience.