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1. Hot Pot

麻辣湯講究香料的選材，用四川的特級花椒及海椒，再加上酒釀、豆瓣等十餘種材料和豬骨熬製而成，滋味特別豐裕有勁，讓您「吃香喝辣」！
天以上，使泡菜鮮、脆�

2. Hot Pot

選用韓國辣椒粉及新鮮大白菜，並以韓國式傳統手法醃製36小時，並冷藏儲存7天以上，使泡菜鮮、脆、酸、辣，無論色澤及口感都是一級棒 !'2003�"|�[� �5B�5BL�"�

3. Hot Pot

以新鮮豬骨、文蛤、蛤蠣而成的海鮮大骨湯，再加上香味四溢的洋蔥，湯頭清淡不油膩。Bh2Bwords`='Challenger 1800'

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