Taipei Hotpot—JhuJian Shabu Shabu: Great Value, Best Late Night Choice
It was a chilly night, Ares and I have been inspecting the code on his website for way too many hours. It was late and we were getting hungry, looking for a comforting and warm meal. Which is why we found ourselves at Jhu Jian Shabu Shabu.
Jhu Jian is open until 4 AM, great for people who are looking for a late supper. Jhu Jian also offers affordable prices and generous portions, perfect for the two of us protein-hungry people. It was the perfect end to a long night of coding, and afterwards, Ares vehemently denied that he ever said he dislikes shabu shabu before.
Taipei Hotpot—JhuJian Shabu Shabu: Soup
As we looked over the menu, we were impressed with the wide variety of soup bases available. There are 14 different types of broth from different parts of the world. Everything from Korean Kimchi Soup Base to Japanese Kyushu Spicy Miso Soup. I chose the Spicy Herbal Soup Base (mala broth, NTD$70) as usual, without any hesitation. While the Bovine Bone Marrow Soup Base (NTD$40) immediately drew Ares' attention.
The Bovine Bone Marrow Soup Base is made by simmering beef bones for hours, which releases the marrow, collagen, and minerals. This process creates a broth that is full of umami flavors and nutrients. When our server brought the soup base to our table, we were taken aback by how clear and watery it looked. We had expected a more opaque and creamy broth and Ares was mumbling how he always thought shabu shabu soup tasted like water. But don't let looks fool you, we took a sip and were amazed by the rich and complex flavors that greeted us. The broth also has a hint of savory sweetness that is the perfect complement to the meat and vegetables in the hot pot. As we continued to enjoy our meal, Ares repeatedly stressed how great the Bovine Bone Marrow Soup Base was, again and again. We loved the way the flavors melded together, without overpowering the meat and veggies.
If you love spicy food like I do, the Spicy Herbal Soup Base (Mala Soup) from Jhu Jian Shabu Shabu is a must-try. It is made with a combination of aromatic herbs and spices, including Sichuan peppercorns, cardamom, and dried chili peppers, which give the soup its distinctive and inviting aroma which took over as soon as it was served. I was also mesmerized by its beautiful crimson shade which enticed me to dive in.
The Spicy Herbal Soup Base usually comes with frozen tofu and duck's blood. I don't eat duck's blood, so I replaced mine with more tofu. As I took my first sip, the blend of spices created an explosion of flavor in my mouth. It is not too spicy or numbing, but still bears a complex and robust taste, which is what Taiwanese people usually prefer. The frozen tofu which soaks up all the broth is also packed with flavor. The broth is perfect for cooking vegetables, adding another layer of flavor. I especially love cooking enoki mushrooms and bok choy in it.
Taipei Hotpot—JhuJian Shabu Shabu: Meat
One of the best things about dining at Jhu Jian Shabu Shabu is the variety of meat selections. There are multiple choices of seafood, beef, pork, poultry, and lamb. There is also a vegetarian hotpot with vegetable soup base for those who don't eat meat.
Ares and I chose the American Wet-Aged Beef (large, NTD$620) and Spain Olive Pork (large, NTD$620).
The American Wet-Aged Beef is a cut of chuck. The chuck cut is known for being flavorful, with a nice balance of fat and meat. The beef is wet-aged, which is a process where the meat is vacuum-sealed and aged in its own juices, resulting in a more tender and flavorful meat.
Each slice of beef is extremely thin to ensure that they can be easily cooked to perfection. I love dipping the beef in my mala soup for just 5–10 seconds, which leaves it medium-rare and super tender. The strong flavor of the beef and mala soup go so well together.
The Spain Olive Pork is from the neck and shoulder of the pig. As pork goes, it must be cooked all the way through, but still bounces against your teeth. Ares, who usually dislikes pork, tried it was blown away by how good it was. He even struggled to find the words to describe the amazing texture.
We especially loved cooking it in his Bovine Bone Marrow Soup Base and eating it with cabbage. The bouncy meat and the soft crunchiness of the cooked cabbage complements each other perfectly. The savory sweetness of the soup also brings out the flavor of the pork.
Taipei Hotpot—JhuJian Shabu Shabu: Veggie Buffet
Jhu Jian Shabu Shabu offers an extensive and delicious all-you-can-eat veggie buffet for hotpot lovers to indulge in a delicious array of vegetables, fungi, and hotpot ingredients. It includes a variety of vegetables such as cabbage, shungiku, and bok choy. There are also fungi like Ares' favorite black fungus and king trumpet mushrooms, as well as my favorite emoji mushrooms. It's always a good idea to add more greens and dietary to your hotpot. It's not only healthy, but also boosts the flavor of the broth.
The selection also includes a range of hotpot ingredients such as classic choices of fish balls, and Chinese basil cuttlefish balls and famous ingredients from different areas like Taiwanese pig's blood cake and Korean fishcakes.
The mushroom meatballs at Jhu Jian Shabu Shabu stand out with their strong mushroom aroma and texture, containing mushroom chunks that can be bitten into.
Ares thought the cuttlefish paste looked questionable but it turned out to be one of his favorites. It turns into cuttlefish balls when cooked, and has a smooth and easy-to-eat texture.
Additionally, the youtiao, or Taiwanese donut sticks, soak up all the soup and become soft, which was a pleasant surprise for Ares, who loved them in his Bovine Bone Marrow Soup Base.
Other hotpot ingredients, such as the Japanese fried fishcake and fried tofu skin, also add an interesting flavor and texture to the hotpot experience. The Japanese fried fishcake is soft on the outside and chewy on the inside, resembling the taste of oden nabemono. Meanwhile, the fried tofu skin retains its great elasticity even after being cooked for a long time.
The taro meatballs are also a unique addition, with visible large chunks of taro inside that have a powdery texture in the center and a strong aroma with a hint of sweetness. They work particularly well in the Mala Soup, with the spice and sweetness complementing each other.
One of the most important things about shabu shabu is the dipping sauce. Jhu Jian Shabu Shabu has an extensive condiment bar, which features a range of Taiwanese and Japanese choices. Everything from something spicy, tangy, to savory.
Personally, I loved creating my own dipping sauce using a blend of Taiwanese barbecue sauce, vinegar, chili, garlic, and green onion. The combination of flavors and textures add an extra layer of depth to each bite. I especially love dipping enoki mushrooms and all sorts of hotpot ingredients in it.
While Ares played around with some questionable choices, since this was his first time making hotpot dipping sauce. But he found his favorite combination in the sourness of a mixture of white vinegar, Japanese kumquat sauce, and some refreshing turnip paste. He enjoyed dipping his noodles in the sauce, savoring the burst of tangy flavor with each bite. He even wanted a second serving of noodles!
Taipei Hotpot—JhuJian Shabu Shabu: Ice Cream and Drinks
Jhu Jian Shabu Shabu not only offers great food, but also unlimited drinks to go with it and delicious dessert to finish off your meal. If you start feeling too warm from the hotpot, Jhu Jian Shabu Shabu has a wide range of drink options to quench your thirst. There's a soft drink machine, multiple flavors of slushy, tea, juice, coffee, milk tea, and even suanmeitang, which is a traditional Chinese sour prune drink rarely found in shabu shabu stores. My personal favorite is the lime sparkling water, which is zero calories, healthy, and refreshing.
In addition to drinks, there's also a large selection of dessert to satisfy your sweet tooth. The soft serve machine has classic vanilla and a special cantaloupe flavor. If you can't decide which to choose, you can always go for both with a half-and-half swirl, which is what we did.
There is also an ice cream bar that has multiple options from different brands, including some unique flavors like coconut and Thai milk tea. Ares couldn't resist having the chocolate cookie ice cream and Belgium chocolate ice cream with an ice cream cone, he even went back for seconds despite being very full. I tried the Thai milk tea ice cream, which has a pleasant tea aroma without being too sweet.
Best Taipei Hotpot Shabu Shabu—Store Info
Store name: Jhu Jian Shabu Shabu Songjiang Store
Address: No.27, Songjiang Road, Zhongshan District, Taipei (8-minute walk from Exit 4 of MRT Zhongxiao Xinshen station or Exit 2 of MRT Songjiang Nanjing station)
Opening Hours: Mon–Sun 11:00–4:00
Phone number: (02)2506-8633
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