🥦 Hot pot ingredients
Images are for illustrative purposes only. Actual dishes may differ from the photos.
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Juicy sausages with a tender texture and savory meat flavor. In hot broth they become aromatic and hearty.
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Tender tofu skin sticks with a firm texture and rich soy flavor. They absorb broth well and make hogo more satisfying.
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Playful soy pieces with a gentle texture and mild taste. They soak up broth aroma and add a fun accent to the serving.
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Soft soy-fish pillows with a delicate seafood flavor. They become juicy in broth and add a smooth creamy note.
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Soft soy tofu with a delicate taste and tender texture. It absorbs broth flavor and adds light nourishment to the dish.
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Fresh champignons with a soft texture and light nutty flavor. They become juicy in broth and add mushroom depth.
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Thin crunchy mushrooms with a tender texture and mild flavor. They take on the broth aroma and add fresh mushroom character.
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Wood ear mushrooms with a crisp, slightly springy texture and mild taste. They absorb broth aromas and add textural depth.
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Delicate white fungus with a crisp jelly-like texture and mild taste. It absorbs broth aromas and adds light mushroom notes.
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Tender fish cakes with a delicate seafood taste. They become juicy in broth and absorb spice aromas well.
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Tender fish sticks with a mild seafood flavor and soft texture. They soak up the broth beautifully and add variety to hogo.
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Tender quail eggs with a delicate flavor and soft texture. They gain depth in broth and add gentle richness.
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Tender crab sticks with a soft texture and lightly sweet seafood flavor. They absorb broth aroma and add a gentle sea note.
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Fresh handmade noodles with a springy texture and gentle wheat flavor. They soften in hot broth and carry its rich aroma.
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Flat wide noodles with a firm springy texture and rich wheat flavor. They hold broth and spices especially well.
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Sliced potato with a soft texture and lightly sweet taste. In hot broth it becomes tender, aromatic, and hearty.
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Crisp lotus root slices with a light sweetness and fresh nutty note. They stay pleasantly firm in broth.
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Crunchy soybean sprouts with a juicy texture and lightly sweet fresh flavor. They keep their bite and brighten the broth.
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Dense carrot cakes with natural sweetness and bright vegetable flavor. They soften in broth and add color and a sweet note.
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