10 Terracotta Army statues make an appearance in Taichung — enjoy all-you-can-eat sukiyaki with them!

Text/Photos byBig Mouth

Friends in Taichung, rejoice — besides regular hotpot, there’s a new sukiyaki brand in town. The latest premium sukiyaki concept from the Kyoto Group, “Spring and Autumn Warrior Hotpot,” began trial sales this May. Located on Section 2, Guoguang Road, Dali District, Taichung, it sits right across from Ren’ai Hospital, with a large paid parking lot just diagonally opposite, making it fairly convenient to get to.

The architecture of “Spring and Autumn Warrior Hotpot” is quite design-forward, offering different vibes during the day and night — it’s fast becoming Dali’s newest landmark. Unlike most sukiyaki joints that go for a Japanese aesthetic, this one leans into a distinctive Chinese ambiance, decked out with red lanterns, Terracotta Army statues, war drums, and antique decor, giving diners the sense they’ve stepped into a historical feast. Though it's all-you-can-eat sukiyaki, the quality of meat, tableware, and presentation is top-notch. The yin-yang hotpot format features six premium meats and a range of vegetables that are simply irresistible — especially the General Wagyu beef, which makes a dramatic entrance and satisfies both the eyes and palate. Plus, the prices are very affordable: NT$399 at lunch, NT$439 at dinner and on holidays, plus 10% service charge — great value for money. But enough talk — let’s take a look at what makes “Spring and Autumn Warrior Hotpot” truly stand out.

From the outside, the building has a striking design presence. Whether seen in daylight or at night, it offers a totally different feel — it’s quickly become the newest landmark in Dali. Different from typical Japanese-style sukiyaki spots, “Spring and Autumn Warrior Hotpot” embraces a unique Chinese atmosphere, with big red lanterns, Terracotta statues, war drums, and antique furnishings, leading diners into an unexpectedly rich dining experience. Though it’s an all-you-can-eat sukiyaki place, no corners are cut on meat quality, utensils, or plating. The yin-yang hotpot style comes with six handpicked types of meat and a variety of veggies that are incredibly satisfying to eat — especially the General Snow Beef, which makes a grand entrance, delivering both a visual and taste sensation in one go. The pricing is also very fair, with lunch at NT$399 and dinner/holidays at NT$439, plus a 10% service fee — excellent cost-performance ratio. And the prices are even labeled in “silver,” making you feel like you've truly traveled back in time (laughs)!

When we arrived at the “Spring and Autumn Warrior” spot, the daytime view was already pretty cool, but once lit up at night, it takes on a whole other beauty. It’s already become a new landmark in Dali. Also, there’s a huge paid parking lot right across the street, so driving here is super convenient too!

Upon entering, there’s a very large courtyard area, which is roughly the size of a basketball court. Right from the start, you’re enveloped in a strong traditional Chinese vibe, giving a totally refreshing impression.

The dining options and pricing here are straightforward. Lunch is NT$399 and dinner as well as holidays are NT$439, with a 10% service charge added in both cases. In the world of sukiyaki, that’s considered pretty affordable. They even use “silver” to denote pricing, which makes it feel like you’ve truly stepped back into ancient times (laughs)!

Because everything uses traditionally inspired wooden lattices, there’s a strong classical Chinese aesthetic.

Besides the richly colored wooden lattice designs, there’s also a very large courtyard inside. It really does give off the feel of stepping into an ancient Chinese dynasty.

Once you step inside, you’ll quickly forget you’re in a modern building. The space has a very open and airy feel, and even though it’s indoors, it doesn’t feel stuffy at all. The high ceilings and open layout make the space feel much larger than it actually is, and guests won’t feel cramped either.

The decorations here also include some life-sized Terracotta Army statues. Big Mouth happened to be seated right next to one, and it felt a bit like someone was always secretly watching — how strange!

There are also quite a few life-sized warrior statues scattered around. Each one gives off a solemn and majestic vibe.

Even under the stairs, there are special installation artworks. Through the grid-like wooden partitions, the sense of spatial openness is fantastic.

Some of the partitions are made from differently textured materials, adding layers of interest to the decor. The varying textures and styles create a richly layered ambiance.

The warm lighting also adds to the red-toned interior decor, giving off the same kind of glow you’d expect in an ancient palace hall.

The main dining area also features some red-toned lattice designs, adding to the warm and classical ambiance.

In addition, the columns here are also adorned with some classical Chinese-style painted patterns, adding another layer of cultural charm.　

The overall space also uses a lot of classical Chinese-style decorative elements, along with some wooden carvings, lanterns, and other ornaments, all combining to create a very immersive experience.

They also provide very considerate service, including offering bibs and hair ties for diners who need them, as well as providing regular chopsticks and spoons for those who aren’t used to using the provided utensils.

For the all-you-can-eat course, they also offer free-flowing eggs. Because the eggs served here are organic, using free-range How好好 eggs gives people more peace of mind — you can tell they pay attention to even the smallest details. There’s also an unlimited drink bar with options like various sparkling drinks, slushies, sugar-free green tea, and hot beverages — plenty of choices!

The ingredients here are all unlimited and all-you-can-eat. As long as you don’t waste food, you can order as much as you can eat. Since it’s a yin-yang hotpot setup, you can choose between two broths. Aside from the fixed sukiyaki broth, you can also pick one from miso, pork bone, or vegetarian options — we went with miso paired with sukiyaki. Vegetarians can also opt for the vegetarian broth.

They also have helpful staff on-site who demonstrate how to cook the ingredients for the all-you-can-eat course. First-time diners can take note, and even experienced hotpot fans can learn some new techniques from the staff’s cooking tips.

And here comes the good stuff — besides the yin-yang broth bases, there’s also a trio of delicacies, a basic veggie plate, assorted dumplings, Sanuki udon noodles, and five types of meat. It all looks super generous. And yes, it’s all unlimited and all-you-can-eat!

The most popular item is the sukiyaki paired with wagyu beef, which looks incredibly tender and juicy.　

There’s also thinly sliced beef, pork belly, and chicken — all of which are premium cuts.　

In addition, there are also lamb slices, shrimp, and scallops — all of which are also unlimited and premium-quality. Even though it’s an all-you-can-eat sukiyaki setup, the plating and utensils are definitely not an afterthought. Everything is carefully selected, and every little detail is thought through — all to offer customers a fresh visual and culinary experience.

The plum juice is made with real plums and is both sweet and tangy, looking very appetizing. The other flavor is mango, which is also very popular. We opted for the plum and mango flavors — they’re refreshing and cooling, pairing perfectly with the rich flavors of the sukiyaki.

% The waitstaff here seem super efficient, and the plating of the dishes looks incredibly appetizing. There are various fresh vegetables, meats, mushrooms, and other ingredients, making it feel like you’ve entered a gourmet wonderland right from the start.　

% The dry ice effect is really cool—the moment the dish is served, the staff adds dry ice at the bottom, creating an impressive and dramatic presentation that feels quite fancy.

% The atmosphere here is also quite captivating. Just the sight of the dish being served is a visual treat—the rising white smoke looks both mysterious and impressive, making you even more eager to dig into this piece of meat.

% The beef used here is American USDA CHOICE grade, with evenly distributed marbling. The slices of beef are neatly arranged on the rack, saving space and looking quite appealing visually.

% The portion size is also quite generous—the thickness and amount of meat are quite astonishing.

% The lamb is tender and fresh, with a beautiful red color. When cooked, it has a delicious aroma, melts in your mouth, and is very juicy, making it a great choice for meat lovers.

% Based on the cooking method recommended by the staff, we first boiled a pot of water, then added the vegetables, mushrooms, and other ingredients.

% The beef slices cooked in this way are incredibly tender, not too chewy, and have a rich umami flavor that spreads in your mouth, elevating the overall dining experience. It doesn’t taste greasy at all.

% The lamb is also not bad when cooked this way—it’s tender and juicy, with a slight gaminess that adds a unique flavor.

% Aside from the main meats, there are also other side dishes like enoki mushrooms, king oyster mushrooms, shiitake mushrooms, bean sprouts, spinach, and tomatoes—each one is fresh and delicious.　

% The first one we tried was the king oyster mushroom, which is made from American PRIME grade snowflake beef shoulder center. After just a few seconds of cooking, the meat is tender yet slightly chewy, with a rich beefy sweetness, firm texture, and elasticity—it’s incredibly delicious.

% The enoki mushrooms are also great—they have a nice umami flavor and become even tastier when dipped in the sauce.

% Next is the shiitake mushroom—the king oyster mushroom is similarly tender and juicy. This one is made from premium pork shoulder from Taiwan’s CAS factory. It has a Q-textured, tender, and sweet flavor, and when paired with a bit of miso, it tastes even better. Even eaten on its own, it’s delicious.

% The pork is also very good. The king oyster mushroom is rich in umami, and after absorbing the broth, it becomes soft, sweet, and delicious. It’s made from premium pork shoulder from Taiwan’s CAS factory. The texture is Q and tender, sweet and delicious, and when paired with a bit of miso, it’s even tastier—even eaten on its own, it’s great.

% The pork belly is also bouncy and flavorful, and even more delicious when dipped in the sauce. The smoked pork belly is specially smoked using pork belly, giving it a light smoky, salty-sweet flavor. The meat is soft and tender, and the fatty parts are smooth and not greasy—even eaten on its own, it’s flavorful, and dipping it in the sauce enhances the taste even more.

% The chicken strips are also juicy and tender, and they taste amazing when dipped in the sauce. The chicken has a rich texture and is very tender—once you try it, you’ll want to eat more.

% Other ingredients like tofu, vermicelli, and greens are also placed around the rim of the pot. They don’t take up much space, so you can choose as much as you like.　

% What I like most about this place is the broth—it’s a miso-based soup. We cooked the water pot ingredients, dumplings, and some vegetables in the miso broth, which has a slightly sweet and salty taste. Paired with the aroma of miso, it’s delicious even on its own.

% First, the staff will give you a reusable menu where you can mark what you want to order. If you’re not ordering a lot, you can also just tell the staff directly what you’d like.

% After boiling the broth for a while, you can add more water if it gets too salty. The broth tastes even better that way. The meatballs are also highly recommended—they absorb the broth and become soft, sweet, and delicious.

% After finishing the first round of ingredients, we were almost full because the portions are actually quite generous. Eating slowly gives you a satisfying feeling of fullness.

% The vegetables and tofu also taste sweet and tender, and the quality seems pretty good.

% The cheese dumplings, fish balls, and others are also great. The cheese dumplings are so cheesy that the cheese almost bursts out when cooked. The outer layer is soft and Q-textured, and the cheese aroma is overwhelming—it’s super delicious. Just be careful, as the cheese filling can be very hot.

% In the second round, we let the ingredients cook in the pot for a few more minutes. The fish balls are also highly recommended. After cooking, they are soft, smooth, and delicious—you’ll keep eating them without realizing it. There are also mustard balls, which surprisingly have a meat filling inside. They have a slight mustard aroma but aren’t spicy at all—it’s a unique and tasty flavor.

% We also ordered all three desserts to try. The desserts here are unlimited. The red bean soup has some black rice added, making it sweet, delicious, and not overly sugary. The red bean ice cream has a hint of vanilla and red bean bits, with a moderate level of sweetness—it pairs very well. The lemon sugar slices are slightly sour and sweet, which helps cut through the richness, though the lemon peel can be a bit bitter. If you don’t like that, you can opt for the other two desserts.

Coming to “Spring and Autumn War Pot” really feels like stepping back into the Spring and Autumn and Warring States periods. The interior is spacious and comfortable, with an antique Chinese ambiance and decorations that make the dining experience unique. The meat is carefully selected, including American PRIME and CHOICE grade beef, New Zealand grass-fed beef, as well as locally sourced CAS factory pork and pork bacon from Taiwan, paired with American chicken strips—each bite is incredibly satisfying. Additionally, there are many vegetables, dumplings, and meatballs to choose from, including appetizers, sides, desserts, and drinks—all unlimited and buffet-style. Despite being an all-you-can-eat place, it feels refreshing. The prices are also quite reasonable—you get both visual and culinary enjoyment for a small amount of money. It’s really great value. I highly recommend it. If you have the chance, come try “Spring and Autumn War Pot”—you’ll probably fall in love with it just like I did.

[Shop Information]
Spring and Autumn War Pot
Address: No. 409, Section 2, Guoguang Road, Dali District, Taichung City (across from Ren’ai Hospital, with a large paid parking lot diagonally opposite)
Phone: 04-24180880
Price Information: Lunch 399 TWD, Dinner and holidays 439 TWD plus 10%
Business Hours: 11:00–14:00, 17:00–22:00 (Monday to Sunday)
FB Fan Page:https://www.facebook.com/chunciouhotpot

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