A New Winter Hot Pot Option: A Rich and Decadent Evolution of Clam and Crab Hot Pot

Text and photos byMi’er

As the weather gets colder day by day, this kind of weather not only makes people especially want to hibernate but also crave hot pot. But this year, do you want to give your taste buds something new beyond the usual flavors like spicy hot pot, Japanese shabu-shabu, satay hot pot, or health-focused hot pot? The clam and crab hot pot from “Black Tide Market,” which has only been open for about a month, is definitely worth a try.

The clam and crab hot pot originally started in Macau. At that time, the highly popular restaurant “Macau Taishan Shui Lao Rong” gained fame with its spicy Yunnan mushroom clam and crab hot pot, attracting many food lovers. Later, they even opened branches in Hong Kong. Because of the unique flavor of this type of hot pot, someone from Taiwan also went to learn the recipe and introduced the dish to Taiwan. However, at the time, due to various reasons, it didn’t gain much traction and eventually faded away.



Unexpectedly, not long ago, I heard from a familiar Hong Kong chef that a new place called “Black Tide Market” had just opened next to Linjiang Street Night Market, and their specialty was clam and crab hot pot. Naturally, Mi’er—who loves both crab and hot pot—immediately rushed over with Sister Hu and two other renowned chefs to give it a try. Unexpectedly, this spicy yet fresh clam and crab hot pot was so addictive that we couldn’t get enough. So, just a few days later, Mi’er and a group of foodie friends spontaneously organized another outing. Of course, everyone left with huge smiles and complete satisfaction. Some even said, “This hot pot is so delicious, if we organize another group trip, we must come back!”

The reason the clam and crab hot pot at Black Tide Market is so delicious is, of course, no accident. In fact, its broth recipe has evolved from the original version. The soup is made by simmering shrimp shells, chicken bones, clams, and a large amount of crab, then seasoned with black pepper and chili oil. Before serving, plenty of celery, green garlic, and cilantro are added to the pot. As a result, the final broth is rich and spicy, smooth and flavorful without being greasy, making you want to keep adding more soup until you simply can’t have any more.



The pricing here is not cheap compared to regular hot pot restaurants. Based on two dining experiences, the average cost per person is around 1200 NTD, and you’ll leave feeling very full and satisfied. For those who love premium hot pot, this is definitely an unmissable delicacy. The payment method is simple: choose a clam pot base for 780 NTD, which already includes a full kilogram of clams. Then, you can select your favorite hot pot ingredients. Mi’er particularly recommends the American Angus beef short ribs, handmade squid balls, wontons, baby corn, and, of course, you must add some instant noodles to soak up the rich broth—it’s absolutely irresistible and you’ll end up eating a whole bowl.


The clam pot base includes one kilogram of clams, while crabs are ordered separately. You can choose from different types such as blue crab (male or female), Japanese hairy crab, or cod crab, but personally, I think the blue crab is the best match.


Once it’s served, the staff will add the pot base, and the aroma alone will make your mouth water.


After it comes to a boil, have a small bowl of the broth first to enjoy its original flavor, then start eating the clams.


On the foodie group outing that day, I specifically paired the male blue crab with a female one because the female crab roe is especially sweet. However, the female roe doesn’t hold up well under prolonged cooking, so you need to cook and eat it bit by bit rather than leaving it in the pot like the male crab.


The plump and meaty clams, also known as mountain melon seeds, are not suitable for long cooking. So, once the broth boils the first time, you should quickly scoop them out to eat; otherwise, they’ll become tougher the longer they cook. But cooking them in the broth does enhance the overall flavor.


I like to put all the handmade squid balls in at once to let their sweetness infuse into the broth. Then, when you cook the meat afterward, it tastes especially good.

I especially recommend the baby corn here. Remove the husk before putting it in, but leave the silk on. Once cooked, it’s incredibly sweet and tender. The mixed mushrooms, which absorb the broth really well, are also a must-order. They not only enhance the flavor of the soup but also have a great texture.

For vegetables, just order whatever you like.


There are backup dipping sauces, but everyone agreed they’re not necessary. But I always forget until after I’ve finished eating—apparently, the chef said adding a bit of mashed ginger makes it even better... sigh~~~ I always forget.


Handmade fish skin dumplings, 160 NTD. They have very elastic skin with a filling of shrimp and pork mix, and they taste even better the longer they cook.


The frozen tofu here is extremely tender and becomes incredibly delicious once soaked in the broth—a portion is 80 NTD.


Handmade squid paste balls come in three flavors: scallop, crab roe, and crab meat, each for 160 NTD. Once cooked, they’re Q-textured, flavorful, and not unnaturally springy. The scallop flavor received unanimous praise.


Remember not to make the squid paste balls too big—bite-sized is just perfect.


Actually, there’s one of my favorite hidden ingredients inside: black fungus. It’s super crispy and tender. Next time, remember to order an extra portion to add in.


Handmade crab roe wontons, 280 NTD. You can definitely taste the skill of a Hong Kong chef in these wontons—they’re tender, smooth, and delicious. Be careful, or someone else might eat your portion before you do.


American Angus beef short ribs, 580 NTD. The marbling is beautiful. The slices here are cut especially thick, so they’re especially satisfying after cooking.


Seaweed-fed Matsusaka pork, 320 NTD. Matsusaka pork is all about that unique crispy-tender texture.


American CAB premium sirloin, 780 NTD. It’s from a richly marbled section, but I still prefer the beef short ribs.


Besides hot pot, you can also order other seafood dishes. These are deep-fried live South African abalones, 320 NTD each. They’re incredibly fragrant, tender, and delicious. Since they’re not cheap, just one per couple is enough to satisfy your curiosity.


Besides deep-frying, they’re also delicious when grilled.


There are also dishes like grilled fish collars, but I really couldn’t eat any more that day.


At the end of cooking, of course, we have to separate out the Qianyiding!! It costs 80 bucks per portion.

The rich and savory broth is waiting to be soaked up by the instant noodles~~ After cooking, it turns into a huge pot!!


The stuff in the fridge is clean and clearly visible.


I really like this way of presenting vegetables~~ cup vegetables, 90 bucks per cup.


The space is bright and clean.

Author: Mi’erGraduated from National Chengchi University’s Department of Chinese Literature and went straight into food journalism. Coupled with being raised under the guidance of her chef mom, she has a very keen sense for food — not only does she love eating, but also cooking. Due to her work, she often travels around the country in search of delicious food, sharing her food experiences on her blog, and frequently organizes group food outings. She is the author of the book “Group Food Tasting Reports.”

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[Hei Chao Market]

Address:No. 6, Lane 692, Guangfu South Road, Taipei City

Contact Number:02-2708-3080

Business Hours:18:00~22:30 (last order)