Hearty Taiwanese Hot Pot

This hot pot restaurant has a claw machine and a large red mailbox at the entrance, with a distinctive and well-decorated interior. The dining environment is spacious and comfortable. The seasonal theme is "Penghu Tour." I ordered the Lv4 Premium Australian Wagyu and Seafood All-You-Can-Eat Set (limited to 120 minutes). The soup base is a dual-flavor pot: the traditional herbal beef bone broth is rich in medicinal aroma, and the coconut chicken soup is nourishing and fragrant. First, I tried some Taiwanese snacks: golden crispy shrimp, golden sand taro balls, golden shrimp balls, golden battered willow leaf fish, and fried basil squid balls, all hot and crispy with great aroma. The meat ingredients are very fresh, mainly beef: short ribs, Wagyu chuck eye roll, beef neck, flank, beef brisket, and Wagyu brisket. They cook in just a few seconds, tender and smooth with a rich beef flavor. Of course, I had to go back for seconds. Among the seafood, I liked the whole station shrimp the most—large and meaty, with fresh and sweet shrimp meat. The white eel slices are very crispy, and the bamboo fungus shrimp dumplings are quite unique, with fresh shrimp filling and a crunchy bamboo fungus exterior. There’s also abalone, fish maw, and sea cucumber, all very nourishing. The Huaxi assorted tofu pudding includes Taiwanese desserts like black sugar tofu pudding, sweet and smooth. The fire palm soda is sweet, fragrant, and refreshing, while the oolong pearl milk tea is chewy and sweet. There are also various drinks and ice creams, making for a thoroughly satisfying experience. @sankinn.tgg