Selected high-quality ox throat is chilled to retain the best taste. After blanching, it becomes crispy, tender and chewy with a unique chewy texture. It is one of the classic ingredients of Sichuan and Chongqing hot pot in China.

Fresh duck intestines are quickly chilled to lock in their freshness, have a crisp texture, and curl slightly after being boiled. They are very delicious when dipped in sauce and are a must-order dish for hot pot.

The thick and large pieces are selected from high-quality beef tripe. After being boiled up and down, they become crispy and tender, and the flavor is even better when paired with spicy hot pot base.

Selected tender beef slices are evenly coated with black pepper sauce, which is slightly spicy and fragrant. The meat is tender and juicy, and the aroma is fragrant after boiling.

Caught in the deep sea, the shrimp meat is plump and firm, with a natural sweetness, suitable for hot pot soup. It is tender and chewy in the mouth, with a sweet aftertaste.

Carefully selected high-quality beef, with alternating fat and lean parts, delicate meat texture, melts in your mouth after being boiled, with a rich meaty aroma and a full sense of satisfaction.

It is taken from the shoulder blade of the cow, with evenly distributed tendons and firm and chewy meat. After boiling, it is tender, juicy and has a rich meaty texture.

The top-grade marbled Wagyu beef has fat distributed like marble patterns, melts in your mouth, and has a rich milky flavor, making it a luxurious enjoyment for high-end hotpot.

Australian grain-fed beef is tender and rich in fat. After being boiled, it is full of fresh fragrance, with a light milky aroma and excellent taste.

The tender beef slices are marinated with a strong aroma of black pepper, slightly spicy and appetizing. After boiling, the meat is tender and has a unique flavor.

The beef leg tendon is freshly cut by hand, with interlaced tendons and a tender and chewy texture. The meat is rich in aroma and becomes more fragrant the more you chew it.

The carefully selected marbled beef has delicate marble patterns and is tender and juicy. It melts in your mouth after being boiled, leaving a long aftertaste.

The thinly sliced beef rolls have a balanced ratio of fat to lean meat. After being boiled, they are tender and juicy, full of meat flavor, and even more delicious when paired with dipping sauce.

"Premium Lamb Hot Pot Slices Tender & Delicate - Naturally Mild Flavor Hand-selected from young lamb for its buttery texture and zero gaminess. Cooks to perfection with a velvety mouthfeel - the quintessential hot pot companion.

The tender beef slices are marinated with pepper and sesame, which makes them spicy and fresh. The meat is firm and chewy, and they are cooked in spicy red soup, with the mellow aroma of butter and the spicy pepper.

The beef is pounded by hand to make it softer. After boiling, it is tender and has no tendons. It melts in your mouth and is delicious and juicy.

The tender beef is pounded and marinated with fresh mint. It is refreshing and tasty. The meat is tender, with a light mint aroma and a unique flavor.

Fresh beef directly supplied by the slaughterhouse is hand-cut. The meat is firm and chewy, with a strong beef flavor and tastes excellent after boiling.

The tender beef slices are blended with Thai hot and sour sauce, which is sweet and sour and slightly spicy. The meat is tender and decorated with shredded lemon. The Thai hot and sour sauce with lemon flavor is appetizing and refreshing.

Only 5% of a cow is DiaoLong beef, which has little fat and delicate meat. It is tender and juicy after being boiled. It is the signature dish of hot pot. It is tender and delicious in red soup, spicy soup and clear soup.

The perfect combination of fresh green and red peppers and marinated tender beef, spicy and fragrant, the meat is tender and smooth, and cooked in spicy red soup.

Boneless fish meat is tender and fresh after being boiled. It is rich in protein and boiled in spicy red soup. It is a favorite of Sichuan and Chongqing people.

It is crispy, tender and chewy, with a strong spicy flavor. It becomes more flavorful after being boiled, and the more you chew it, the more fragrant it becomes. It is a great dish to go with wine.

It is rich in gelatin and will not become mushy even after being cooked for a long time. It has a soft and chewy texture and tastes even better when dipped in sauce, making it a very popular dish.

Fresh black fish has tender meat without bones. It tastes fresh and smooth after being boiled. Boiled in clear soup is suitable for the elderly and children.

The small cuttlefish has a chewy texture, fresh and sweet aftertaste. After being boiled, it is crispy and chewy, and has a full seafood flavor.

It is rich in collagen. After being cooked in the red soup of hot pot, it is soft and tasty, with full gelatin, melts in the mouth, and falls off the bones with one sip.

After repeated beating, the shrimp has a high meat content and a chewy and sweet taste. After boiling, it retains its original flavor and is suitable for all ages.

It is as tender and smooth as tofu, melts in your mouth, and becomes even more delicious after absorbing the soup. Pouring duck blood into a cold pot is a classic combination for spicy hot pot.

It is small and exquisite, rich in nutrition. After boiling, the egg white is tender and the egg yolk is fragrant, adding a layer of flavor to the hot pot.

The shrimp meat is mixed with sweet corn kernels, which has a fresh, sweet and tender taste, and you can taste the juicy corn when you bite it.

The chicken breast is sliced and marinated in curry. After being boiled, it has a fragrant aroma, tender meat and an exotic flavor.

Made from fresh eye fish, it has a tender texture and is full of freshness. After being boiled, it has a strong seafood flavor.

The fresh meat filling is wrapped in golden egg skin. After being boiled, it is tender on the outside and fresh on the inside, with rich soup. It is a classic side dish for hot pot.

The fresh octopus is cut into pieces, which have a crispy and tender texture. After being boiled, it is sweet and chewy, and even more delicious when dipped in sauce.

The skin is crispy and the inside is rich in meat flavor. After boiling, it is crispy on the outside and tender on the inside, and it will burst with juice when you bite it.

The shrimp meatballs are wrapped with flying fish roe, which is tender and chewy when eaten. The fish roe bursts when bitten, and it is full of freshness.

Gongcai is added to the beef balls, the beef is chewy and the Gongcai is crispy, the taste is tender and juicy, with both the meaty aroma and the freshness of vegetables.

The meat is hand-pounded, firm and chewy, and juicy after being boiled. It is a traditional delicacy from the Chaoshan region of China.

The crab meat has a rich flavor and distinct strands. It is sweet and tender after being boiled, and is suitable for pairing with a clear soup pot.

The fresh shrimps are marinated in lemon juice, which is sweet and sour and refreshing, with firm meat. They are appetizing and refreshing after being boiled.

The chicken breast slices are tender, low in fat and high in protein. After boiling, they retain their original flavor and are healthy and delicious.

After being marinated, chicken gizzards are crispy, tender and chewy, spicy and fragrant. They taste even better after being boiled. They are a must-order dish for Sichuan hot pot.

The meat is repeatedly pounded by hand, making it firm and chewy. After being boiled, it is tender, juicy and has a strong meaty aroma.

Fresh squid cut into rings, with a crispy and tender texture. After being boiled, it is sweet and chewy, and even more delicious when dipped in seafood sauce.

A classic hotpot side dish, with a strong meaty flavor. After boiling, the meat becomes soft and tender, and is convenient and delicious.

The chicken breast is sliced and marinated with black pepper, which is slightly spicy and fragrant. The meat is tender and has a unique flavor after being boiled.

Crab meat flavored balls are tender and juicy, full of freshness, and have a strong crab aroma after boiling, suitable for both young and old.

The chicken thighs are boneless and cut into pieces. The meat is tender and juicy. After boiling, it is fresh and fragrant without being dry, and is easy to eat.

The thymus part of the cow is crispy, tender and chewy, with a rich fat flavor. It becomes more fragrant the more you chew it after boiling it, and is loved by gourmets.

It is plump, sweet and tender after being boiled. It has the fresh taste of the ocean and is a luxurious choice for seafood hotpot.