Description
Ideal Hot Pot
🚚 The Fastest Delivery Time : 2-day delivery.
🐝 Supplier / Place Of Origin：Ideal Hot Pot / China
🌱 About the Producer / Supplier：
Hot pot, also known as soup-food or steamboat, is a cooking method that uses water or soup to cook food in a thermal pot.
Its specialty is that you can eat it while cooking. Because it is cooked and eaten immediately, the food is still steaming hot when you eat it.
"Hot pot" is the most important type of food in winter, with a variety of soup bases, dishes, meats, and a wide variety of hot pot ingredients;
We strive to select healthy, high-quality, and excellent local and foreign ingredients. We hope to create new innovations for everyone!
🌱 Supplier Products：
🛍 Product Information：
Ingredients: Cuttlefish meat, fish paste, starch, white sugar, salt, chicken powder seasoning, palm oil, egg white, garlic powder, food additives (moisture retainer (451i, 450ii, 4501, 420(i))) Allergen Information: Contains Cuttlefish, Fish, Egg.
Chang Wei Premium Cuttlefish Paste (嚐味特級墨魚滑) is a frozen, pipeable cuttlefish gel. Cuttlefish is chopped and beaten until it forms a sticky gel; when cooked it turns pale, springy and distinctly marine. This SKU is positioned as a heavy-cuttlefish formula: about 85% cuttlefish, no pork, made from selected sea-caught cuttlefish.
Next to the sister premium green-shrimp paste (~94–95% shrimp):
- shrimp paste: sweeter, finer, blush-pink when cooked
- cuttlefish paste: firmer chew, stronger sea flavour, paler colour
Same pack size and method; often sold as a pair.
Brand and pack
- Brand: 嚐味
- Net weight: about 120 g — one typical hot-pot order
- Pack: triangular squeeze pouch; snip the tip and pipe
- Storage: −18°C
- Origin: China
Why it is called “premium”
Stated selling points:
- cuttlefish at about 85%
-
no pork (many pastes use pork fat for richness)
- sea-caught cuttlefish, beaten for bounce
- clean snap and concentrated umami
Check the label for salt, starch or oil used to set the gel. No pork keeps the paste less greasy and clearer in flavour.
Flavour and texture
Pipe into boiling broth for 2–3 minutes. Expect ocean taste and a firm, elastic bite without a floury paste feel. Use as balls, strands, or flattened cakes fried on both sides. Some cooks snip a tiny hole and pipe thin “noodles” into soup.
Nutrition (direction, not a lab panel)
Cuttlefish is lean and protein-dense, with selenium and B12. Sodium follows the recipe. People with shellfish / cephalopod allergy must avoid it; those limiting purines should keep portions modest. Cook from frozen for hot pot; do not refreeze after thawing.
Buying and storage
- Pack should be solid frozen, no drip or ballooning
- Colour pale natural, not chalk-white
- Keep frozen; use soon after opening
- Hot pot: no thawing required
Cooking
Hot pot / soup
Snip, pipe, simmer 2–3 minutes until set.
Other uses
- pan-fried cuttlefish cakes; fried balls
- stuffed tofu, pepper, eggplant, fuzzy melon
- stir-fries and lotus-root cakes
- a little in noodle soup or congee
- piped strands as seafood noodles
Season lightly — ginger, spring onion, white pepper, garlic oil or black-bean sauce. Do not boil hard for long.
One-line summary
A frozen triangle-pack cuttlefish gel: about 85% cuttlefish, no pork — springier and more oceanic than the shrimp twin, ready to squeeze into hot pot or fry and stuff at home.
🥩 Ideal Meat Selection
A must-have for beef lovers: Carefully selected Chaoshan hand-cut snowflake beef, American Angus brisket, or Australian M5 Wagyu beef.
Special Pork: Local Iberico pork shoulder steak or crisp Iberico pork shoulder.
Signature Meatballs: Springy handmade beef tendon balls, beef balls, and classic Hong Kong-style honey sausage. [1, 2, 3, 4]
🦞 Ideal Seafood Pairings
Crispy Shredder Feast: Sweet and crisp, one of the souls of Cantonese hot pot.
Fresh Fish Slices: Boneless blackfish slices/sashimi, smooth and boneless.
Fresh Shrimp and Shellfish: Pair with sweet prawns and clams to enhance the flavor and make the broth richer. [1] 🥬 Ideal Low-Calorie and Degreasing Recommendations
Vegetables/Mushrooms: Organic corn hearts, bamboo shoots, and various mushrooms soaked in the broth's essence.
Healthy Noodles: Low-calorie taro noodles made with konjac, perfect for those on a weight management diet.
Specialty Drinks: Paired with carefully selected cooling and detoxifying drinks (such as sugarcane and imperata root tea or chrysanthemum tea), keeping your hot pot refreshing and not too hot.
Variety：
Supply Season：Hong Kong is supplied throughout the year.
Storage Method：
Store in refrigerator at -18 degrees Celsius
#Should Be / Avoided：
There are no literature reports.
*Edible Compatibility：
As an accompaniment to soup noodles, river noodles, and rice noodles, such as fish ball and beef ball noodles, beef ball rice (noodles), etc.
Cooking Skills：
No need to defrost, boil in hot water for about 10 minutes.
🔸 Supplementary Information：
After all, with the advancement of science these days, fish eggs must be tasty, elastic, chewy, or slippery, all of which can be made by adding a large amount of powder and MSG to make cheap fish eggs, all of which can be controlled by adding chemicals.
This product is for pre -order. The supply depends on the arrival situation. We accept the winter solstice, Christmas and New Year group purchase.
