We reject birsket fot its unvaried texture ,using exclusively a small portion of the beef shoulder. Blended with five varieties of red chili and repeatedly adjusted until aroma, spiciness, richness, freshness, and charred notes achieve a delicate balance. Finally, hand-pounded to let the spice seep into every fiber.

Newly upgraded in 2026 after 1,500 hours of natural fermentation. Crafted with a blend of Henan Neihuang New-Gen chili and Guizhou Mantianxing chili, fermented together for a rich, layered spiciness and unique aroma.

- Sunshine Tomato Pot Made with Xinjiang tomatoes sun-ripened for 1,600 hours. Low-temperature cold processing preserves the tomato’s natural flavor—healthy, deliciously sweet and sour - Enzymatic Mushroom Broth Pot Features carefully selected porcini mushrooms in a golden-ratio broth. Patented 55°C bio-enzymatic hydrolysis maximizes umami retention

Launching a 6–8 person birthday gathering set , complete with a private birthday-themed room adorned with surprises like a beef flower bouquet and extra-large longevity noodles.

Shoo Loong Kan Foods has tapped into multiple consumer scenarios and developed six product lines: convenient hotpot meals, instant foods, hotpot broths, seasonings, hotpot-flavored snacks, and fresh ingredients. Currently, it has covered 32 provinces nationwide, partnered with over 200 large Key Account (KA) systems, and is sold in more than 20,000 stores. Overseas distributors span17 countries globally, including Russia, Australia, Singapore, and South Korea.

Built on store-authentic broths, MiniHoogo adopts an innovative model of “Individually cooked with a single-use hot pot base”. Its products and store design ingeniously align with everyday demand scenarios—from solo dining and work meal to younger consumers’ takeout needs.