Chiba Hot Pot Introduces 'All-You-Can-Eat Fried Chicken Skin' - Vietnamese Delicacies and Year-End Parties Offered Free

As the year-end approaches, the competition in Taiwan's chain restaurant market has kicked off early. Famous F&B group Chiba Hot Pot announced today that in preparation for the upcoming fourth-quarter peak season for dining and group gatherings, they will launch a series of cross-border themed gourmet projects and promotional activities starting in November. The company is not only introducing the local Taiwanese street snack 'fried chicken skin' to its buffet for the first time but will also follow up with a 'Vietnamese Cuisine' themed feast. Furthermore, they are offering early bird group discounts for corporate year-end and company anniversary banquets, aiming to boost revenue during the year-end spending spree. Taiwan's local snack culture has been actively transforming in recent years, moving towards refinement and the gourmet buffet market. Chiba F&B Group stated that from November 1st to November 30th, their 'Xiang Chiba Hot Pot' will feature a limited-time 'all-you-can-eat fried chicken skin' event. Breaking away from the traditional à la carte model of typical fried snack stalls, the company is presenting this national snack in an unlimited supply format. To cater to diverse consumer palates, they have developed five types of 'soul powders' including Mexican chili, wasabi seaweed, turmeric, Thai lemongrass, and cumin, emphasizing a variety of taste experiences such as American, Japanese, and Southeast Asian flavors. Through the golden, crispy, local Taiwanese taste, they aim to create social media buzz and increase customer traffic. In addition to Taiwanese flavors, recognizing the growing acceptance of exotic cuisines in Taiwan, Chiba Hot Pot will simultaneously launch the 'Vietnam, More Flavorful – Vietnamese Cuisine' themed feast from November 1st to December 31st. This series, meticulously planned by chefs, features eight classic Vietnamese dishes and five flavor zones, focusing on integrating the unique sour, sweet, fresh, aromatic, and spicy layers of Southeast Asia into everyday hot pot dining.