Hot Pot
The origin of hot pot remains unclear today. From the very beginning of food culture in humans, we already know to cook in a boiling hot pot with water on fire. During the Shang and Zhou Dynasties, an ancient Chinese cauldron that is known as “Ding” has been used in ritual or ceremony. People would “Ring bells and place the Dings in order” to cook the beef and lamb by heating up the ding with fire.
Bone Broth
A rich and aromaticbroth cooked with fresh meat
Spicy Hot Soup
(Chongqing traditional hot pot)
The broth uses dozens of different herbs with a distinctive layered taste of pungent scent, spiciness and numbing sensation. The sharp spiciness offers a smooth texture and a hint of sweetness.
Stock Fish Broth
Stock fish broth tastes thick and rich. The broth is great for the soup base of a hot pot.
Shabu-Shabu Broth
A broth made with a perfect match of stock fish and chicken soup.
Fermented Tofu Hotpot Broth
A perfect match of bones and chicken broth
Seafood and Milk Hotpot
Fresh and sweet texture of clams pair with seafood or cheese can create different layers in the hot pot.
Italian style tomato seasoning powder
Fully expresses the sweet scent and fresh red color, and the unique sweetness of the fruit acid further improves the taste.
Highland Mongolian Hot Pot
A special spice from the Mongolian Xinjiang area with the great desert style, great to combine with nutmeg, green onion slices, galangal and ground garlic to express the bold diet style of the people.
Chinese Herbal Meal
Rich in female ginseng and astragalus, the fresh and sweet mouth-feel carries no bitterness of the herbs at all.
Laksa Rice Noodles Hot Pot
Carries a rich scent of coconuts. The taste of seafood and coconut perfectly pairs with the other ingredients to deliver a sweet style.