We prioritize the health and quality of our products, and therefore, our hot pot bases and dipping sauce are free from harmful preservatives and artificial colorings. We use natural ingredients and maintain strict control over the production process to ensure the safety and hygiene of our products.

Our hot pot bases are compatible with various types of cookware, including induction cookers, gas stoves, and stainless steel hot pots. Please ensure that your cookware meets the cooking requirements of our products.

Some friends believe that during the hot pot cooking process, some nutrients from the ingredients dissolve into the broth, and drinking the hot pot broth might be a way to supplement nutrition. However, this is a misconception. Regardless of the type of broth, it is not recommended to drink it directly. Prolonged boiling and continuous boiling can lead to the formation of substances that are not conducive to human absorption, so direct consumption is not advised.

1.Add more water to dilute the saltiness: Increase the amount of clear water to dilute the salty taste of the base.

2.Opt for tofu: When preparing the hot pot, adding tofu can help mitigate the salty flavor as tofu has the ability to absorb excess salt.

3.Boiled eggs: Adding boiled eggs to the hot pot can also absorb excess salt and concentrate the nutritional value of the broth.

4.Add a bit of sugar: Incorporating a small amount of sugar can help neutralize the salty taste and introduce a hint of sweetness to the broth.

By employing these methods, you can adjust the saltiness of the hot pot base to better suit your personal taste preferences.

The success of a hot pot restaurant hinges not only on the quality of its hot pot soup base and dipping sauces, but also on the creative presentation of its dishes. Through clever design and imagination, an ordinary hot pot can become the focal point in the eyes of customers. Creative plating not only dazzles the eyes but also adds fun and vitality to the dining atmosphere. In such an ambiance, customers not only taste delicious hot pot but also enjoy a unique spiritual pleasure. From beef tripe to shrimp balls, beef slices, vegetables, and desserts... How can we plate these ingredients to increase their perceived value and encourage customers to spread the word?

Today, the Hot Pot Dining Collection presents a wave of explosively popular ingredient plating styles, hoping that you can learn a thing or two from them.

Tripe:

Balancing Darkness and Elegance

Durian Tripe / Frozen Pear Tripe

The world has turned into something I dare not imagine. The April new product lineup from Nan Hot Pot has truly revolutionized our perception of hot pot. When the frozen pears from Harbin meet the tripe from Sichuan and Chongqing slaughterhouses, it seems like a collision between the stalwart forces of Sichuan and Chongqing hot pot and the internet-famous sensation from Northeast China. However, it's actually an ingenious fusion that leverages the dark and tough nature of frozen pears to enhance the leadership of the hot pot. The seemingly crispy tripe is actually marinated in an insanely spicy sauce. Dark, tough, and fiercely seasoned."

"The strawberry tripe has taken over the internet-famous hot pot restaurants, and now the durian tripe is also showing its strength. It selects tripe from healthy boars and wraps them with the Southeast Asian super king of durians, offering a unique collision of flavors. But... those who don't like durian should be cautious.

Why not predict the next ingredient to be wrapped in tripe in this era where 'everything can be wrapped in tripe'? Let me know in the comments.

Tea-infused tripe with three crisp textures:

When it comes to the signature dishes of the Pot & Tea House Hot Pot, nothing beats the tea-infused tripe with three crisp textures. Water buffalo tripe, pig oesophagus, and baby bok choy, these three top-notch crispy ingredients come together, creating an unbeatable combination.

With the three textures combined, fresh baby bok choy wraps around the tripe and oesophagus, complemented by wild mountain tea oil, creating a layered taste that makes your mouth water.

Shrimp/Shrimp Paste brings a refreshing sensation:

Black Tiger King Fresh Shrimp Paste

This Black Tiger King Fresh Shrimp Paste, showcased at the Liangzhilong Expo by the 'Catch Shrimp on the Spot' brand, boasts a strong Chinese-style presentation, instantly attracting the attention of hot pot enthusiasts and even prompting them to take photos. Surprisingly, the fresh and healthy attributes of the shrimp paste blend seamlessly with the traditional Chinese style, exuding a sense of quality.

It is said that this product contains ≥95% shrimp meat, almost pure shrimp. Eating a portion is equivalent to consuming dozens of black tiger shrimp.

The Pot & Tea House Hot Pot is truly exceptional. Would you like to try the deliciousness hidden in the teapot? The layered tripe, soaked in fresh osmanthus oolong tea, is infused with the delicate aroma of tea in every strand, offering a hint of tea fragrance as soon as it's served.

Hot Pot Dining Discovery found that this wave of new arrivals is tightly focused on tea elements, truly integrating tea into hot pot ingredients. In the plating, there is an added touch of elegance, as if guided by fate."

Our hot pot soup bases are diverse and of high quality, crafted from carefully selected premium ingredients and meticulously simmered. Each base embodies unique flavors and textures, adding richness and deliciousness to the hot pot experience. With a wide range of flavors available, from classic spicy, savory, and mild, to innovative Sichuan, Hunan, and Japanese styles, we cater to the diverse tastes of our customers.

If you want to get more information for our hot pot soup bases and dipping sauce.You could visit our website.