Gourmet

Fu Yu Pot Stew: This hot pot restaurant, which expanded from Pingtung to Kaohsiung, is located on Jianguo Road. Its specialty lies in the soup bases, which are slowly simmered for 2 to 3 hours in a deep pot with seasonal ingredients, pork bones, and chicken bones, resulting in a smooth and mellow taste. Because they are freshly cooked daily and supplies are limited, they sell out quickly, so it's recommended to go early if you want to try them. We chose the 'Dan Chun Ma Nai Tang' (Rich Creamy Spicy Soup) as our soup base, made with Wandan fresh milk and the owner's hand-stirred spicy soup base. It pairs wonderfully with the Sanuki udon noodles, offering a smooth texture. The 'Cantonese Old Fire Chicken Soup' has a hint of pepper aroma and is smooth to drink; you can also add limited-edition grilled large bones. The meat is delivered at low temperatures from a butcher shop. The Spanish Iberico pork collar develops an extra aroma of fat when seared, and the US boneless beef short rib has a firm texture, allowing you to taste the meat's natural sweetness with a simple dip. After ordering your soup base and main dish, you can head to the self-serve bar to pick up vegetables and hot pot ingredients, including fresh shrimp, shrimp paste, and clams. For staple foods, there are choices like Tainung No. 2 rice, Prince Noodles, glass noodles, and chicken noodles. The beverage area offers cold-brew tea and coffee specially selected by the owner, which are quite refreshing after the meal. During the trial operation period, there's a complimentary meat platter with your order. If you enjoy the soup base, you can also take it home to cook.