Basking in the legacy of his father Ding Yuanchao, Ding Zian seeks premium ingredients to launch PuShan Wagyu Hot Pot

▲ The unique texture and delicate taste of Wagyu are what make gourmets fall in love with it. (Photo / Reporter Huang Kexiang)

Reported by Chen Ziying / Taipei

The unique texture and flavor of Wagyu beef, along with its delicate mouthfeel, captivates anyone who tries it. Especially in Japanese-style Wagyu hot pot, the meat’s original taste is best preserved. Based on the philosophy of “letting guests enjoy food in its most authentic form,” the Taipei-based PuShan Japanese Hot Pot in Da’an District derived its name from this very concept. The shop also has a well-known owner, Ding Zian, who is the son of Ding Yuanchao, former director of the office of former Vice President Lien Chan.

Ding Zian and his friend Peng Chengjing partnered to open the business in August this year.PuShan. They realized that the food served to customers must be something they can trust. In the early days of their venture, they even drove around Taiwan themselves to find what they considered “ideal ingredients.” Peng Chengjing, manager of PuShan, said, “Freshness, naturalness, safety, and healthiness are all essential elements.” Although PuShan is marketed as a specialty Wagyu shop, it’s not just about chasing the highest-grade meat.

Peng Chengjing explained that all meats in the shop are selected chilled, not frozen, to ensure their freshness. As for lobsters and crabs, they must not only be alive but also “full of life.” The kitchen is equipped with an aquarium—a sight usually found only in seafood shops—to provide these seafood items with a proper habitat, extending their survival time and liveliness.

 

▲% The ingredients must be kept fresh without being frozen to ensure quality and safety. A seafood tank is provided to extend the vitality of seafood such as lobsters and crabs. Every day, they offer American black wagyu and Australian wagyu, and even salmon that is not only fresh but also “lively.” (Photo / Reporter Huang Kexiang)




The most important aspect of hot pot cuisine is the broth. PuShan adopts Japanese cooking methods—not using MSG, bouillon powder, or even salt—instead relying entirely on vegetables and fruits for brewing. This ensures the original flavors of the meat and ingredients are unaffected when they first enter the pot. Using five Li Shan cabbages, onions, kelp, carrots, and tomatoes, the broth is simmered slowly over a low flame for more than five hours every day. Moreover, the order in which the vegetables are added is crucial, as it affects the soup’s sweetness.

% Only by understanding the delicate balance of flavors can one bring out the best taste. (Photo / Reporter Huang Kexiang)