Taipei Ma Fei's Spicy Hot Pot: Insist on making good soup and ingredients

🔖Cheese-cooked Meat Set Good soup duet (natural spicy vs pickled cabbage and pork) Fresh Duet (8 clams, 4 white shrimps) Good Meat Rhapsody (15oz beef belly or pork belly) Good Ball Waltz (Lobster Salad, Mushroom Balls, Fish Wrapped Egg, Taro Balls) Concerto of delicious dishes (wood ear, broccoli, cabbage, pumpkin) Full Symphony (chewy hand-made ramen, fragrant and chewy rice) Good Drink Finale (2 cups of sour plum soup) The spicy hot pot soup base is made by natural boiling method, using chili peppers, peppercorns, and a variety of Chinese medicinal materials. Guests can drink it directly without any worries. The bottom of the pot contains duck blood and tofu 😍 The sauerkraut and pork pot uses authentic Northeastern golden sauerkraut, scallop shreds, pork belly, and clams, which are slowly boiled over low heat. No additional white vinegar is added to the soup to enhance the acidity🤤 The seafood ingredients included in the chewy meat set is an extra surprise. The half-fat and half-lean beef belly is cooked in the spicy pot. It has a light spicy aroma when eaten alone, and there is no need to dip it in soy sauce. There is a little fascia in the middle of the beef belly, which tastes a bit chewy. Put the plum blossom pig into the sauerkraut and pork pot to cook. It is found that the meat will absorb the sour taste of the sauerkraut. The plum blossom pig is thick and chewy, unlike the thin meat slices used in ordinary hot pots. Shop name: Ma Fei Spicy Hot Pot Address: No. 110, Chong'an Street, Sanchong District, New Taipei City #hotsummergoodplace #summerfoodrecommendations #familytravel #spicyhotpotrecommendations #foodstrategy #foodmap