Guides
A Guide to Pairing Our Sauces With Specific Cuts of BeefAustralians have long embraced the ritual of communal cooking, from weekend barbies in Brisbane backyards to family gatherings in Sydney's inner west. Hot pot…
How to Layer Ingredients in a Hot Pot for Optimal Cooking TimesA well-layered hot pot cooks each ingredient at the right pace while keeping the broth clear, fragrant and easy to serve. The basic principle is simple: place…
Why Our Turnip Cakes Crisp Up Better in a Cast Iron PanA good turnip cake should have a golden, crackly edge and a tender centre that still tastes of savoury daikon, rice flour and aromatics. The pan makes a real…
Quick Weeknight Hot Pot From Pantry StaplesA hot pot dinner can be remarkably simple when the cupboard, fridge and freezer are doing most of the work. You need a flavourful broth, a few quick-cooking…
The Best Way to Thaw Frozen Clam Broth Without Losing FlavorFrozen clam broth brings a rich, briny base to Cantonese hot pot, noodle soups and quick seafood dinners. The way it is thawed matters because gentle handling…
Why our frozen soup bases are flash-sealed for freshnessA good hot pot begins with its broth. The soup base carries the aroma, salt balance and savoury depth that bring seafood, vegetables, noodles and thinly sliced…
How to Build a Balanced Hot Pot Platter for TwoA well-planned hot pot platter for two should feel generous without leaving half the ingredients untouched. The best spread combines contrasting textures, a…
Why our turnip cakes arrive frozen, not chilledTurnip cake, also known as radish cake or luóbo gāo, is a familiar Cantonese favourite at yum cha and hot pot tables. It is made from rice flour, shredded…
A Light Summer Hot Pot With Clam BrothHot pot is easy to associate with chilly evenings, yet a clear clam-based soup works beautifully in an Australian summer. It brings briny depth without the…
Seasoning a brand new clay pot for rich Cantonese broths at homeA new clay pot often arrives dry, pale and faintly dusty, ready to be coaxed into the dependable workhorse your Sunday night soup deserves. Once seasoned, a…
Best Sellers
蛤?! Clam Soup Base —卜卜蜆
NT$ —
本事滿足鍋物 Personal Pot Base
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蛤?! Dry Noodles
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Signature Sauce
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New Arrivals
蛤?! Golden Clam Broth — New Batch
NT$ —
Radish Cake —蘿蔔糕精神
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Duo Soup Base Set
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Hot Pot Essentials Bundle
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About 蛤?! Huh Pot
蛤?! Huh Pot is a Cantonese-style hot pot brand known for its signature clam-based broth —卜卜蜆 — made with rich old-hen stock and generous portions of fresh clams. The brand also encompasses 本事滿足鍋物, a personal hot pot concept, bringing the same depth of flavor to individual servings.
Through MoneyCome Mart, these restaurant-quality soup bases, dry noodles, radish cakes, and signature sauces are available for home delivery across Taiwan. Restaurant locations in Taipei's Da'an District, Civic Boulevard, and Taichung's Gongyi Road also welcome guests for dine-in, with online reservations available.