There’s a chill in the air these days and the hot pot is the perfect go to meal. In fact, I would wager it is the most common restaurant format in Taiwan. We are not experts yet on the varieties but one can find individual or shared pot formats with places specializing or not specializing in a particular cuisine. We have seen Korean, Japanese, Malaysian, Szechuan, Thai, and more. Still working through all these flavors. The top favorites so far are bone broth and mala (Szechuan) broth.
My child has even mastered manning her own individual hotpot. It’s perfect for everyone to share in a hot steamy meal while everyone gets the food items of their choosing. It starts with a pot of broth, with many variations of flavors, and then some vegetables and meats/seafood. There could be a set menu or all-you-can-eat places. Price points can vary from NT$150 upwards of NT$2000 per person depending on the quality of meats and seafood one chooses. The more the broth simmers with all the ingredients, the richer and more intense the flavors, but be careful with the sodium intake after the broth has reduced. Replenish with more broth before drinking the soup!
Condiments for soup 
Mala broth 
Everyday Dan Bing 