Xiao Xun goes wild for hotpot at Cute Flip—diners are told to cook for 10 seconds, but she gulps it down in 5: ice cold!

▲ Xiao Xun and Huang P-Yi introduce Zhai Shuan Shuan Hotpot in Yongkang Street. (Photo / Reporter Zhou Chen’geng)

Reported by Hua Shaofu / Taipei

Operating for over five years, Zhai Shuan Shuan Hotpot in Yongkang Street may seem mid-to-high end in pricing, but the ingredients are actually very generous. Every bite delivers the care put into the food, and even celebrity Xiao Xun can’t get enough of it. She recently appeared on an interview with ETtoday’s “Hungry Power,” where she live-streamed the visit, sharing why she loves this spot and introducing its signature dishes on camera.

▲ Zhai Shuan Shuan Hotpot offers a wide variety of dishes. (Photo / Reporter Zhou Chen’geng)

While dining with Xiao Xun, the reporter started a live stream but was suddenly greeted by a “buzzing” sound. The scene initially turned chaotic before they realized it was just the induction cooker heating up.

▲ Xiao Xun has a rather impatient personality and eats very quickly. (Photo / Reporter Zhou Chen’geng)

With her impatient nature, Xiao Xun was especially eager when it came to hotpot. The restaurant prioritizes freshness, so all ingredients are pre-frozen before serving and are promoted as ready to eat in “10 seconds” or “20 seconds.” However, Xiao Xun often dropped the food into the pot and lifted it straight to her mouth—only to find it was still icy cold, which made everyone burst out laughing.

▲ The wood ear soup is made by blending smoked longan and osmanthus, then mixing with longan and wood ear mushrooms. (Photo / Reporter Zhou Chen’geng)

Xiao Xun started with a dessert—wood ear soup. The shop emphasizes that it’s made from smoked longan and osmanthus, blended and mixed with longan and wood ear mushrooms. The texture is incredibly delicate—you can drink it all in one go, and you’ll want to have another.

▲ The seafood ingredients are very generous. (Photo / Reporter Zhou Chen’geng)

Once the water boiled, she enjoyed her favorite seafood, including scallops, live shrimp, Japanese octopus, autumn grouper, and silver dumplings. “I love using the final broth to make congee—that’s absolutely classic!” They even served a prawn so big she couldn’t grab it with one hand. The owner explained that many restaurants serve frozen prawns, but theirs are clearly still moving, visibly proving their freshness.

▲ There are two dipping sauce options: fruit vinegar and sesame. (Photo / Reporter Zhou Chen’geng)

Additionally, the sauces here are top-notch. To ensure the best taste, the staff thoughtfully prepare the sauces for customers. The fruit vinegar sauce is a blend of Hakka pickled sauce and apples, resulting in a refreshing and non-greasy flavor. The other option, sesame sauce, is made by grinding rice paste and mixing roasted peanuts with Japanese sesame sauce, enhancing the richness of the ingredients’ flavors.

▲ The crab was huge, leaving Xiao Xun amazed. (Photo / Reporter Zhou Chen’geng)

Next up is the most important part—“meat.” The restaurant offers various meat options, such as beef short rib, sirloin, and Taiwan pork belly. The beef comes from the U.S., and the pork is from Taiwan’s fresh-killed pigs. The owner joked, “If you want other types, we’ve got them—we aim to offer customized meal service.” He also kindly reminded diners that many ingredients are best cooked for 10 to 30 seconds to fully bring out their original flavor and freshness, teaching everyone the right way to enjoy hotpot.

▲ Zhai Shuan Shuan Hotpot is located on Yongkang Street. (Photo / Reporter Zhou Chen’geng)

Want to try it? The shop is closed during the Lunar New Year holiday and will reopen on the sixth day of the new year. Don’t make a wasted trip!

Zhai Shuan Shuan Hotpot

Address: No. 34, Yongkang Street, Da’an District, Taipei City
Phone: 02 2393 0051
Business hours: 11:30–14:30, 17:30–21:30

ETtoday ETTODAY News Cloud is currently collaborating with the restaurant for an interview and promotional event
Feel free to email ettravel@ettoday.net or send a direct messageto the ETtoday Hungry Power Facebook pagefor inquiries

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