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In 1993, the original Hong Kong-style crispy stinky tofu swept across Taiwan, subverting the traditional practice of stinky tofu.
In 2002, it was combined with the chef of a five-star international restaurant in Hong Kong to create the best spicy, spicy, and mellow spicy. The selection of high-quality duck blood and professional handmade stinky tofu presents a beautiful combination.
After the founders and his wife have worked hard for more than ten years, they have added secret spicy and curry soups,
Successfully created the Deji spicy pot brand.
In 2015, inject the youthful vitality of the second generation. In addition to passing on the good things, we will continue to innovate to satisfy everyone's cautious taste buds and bring you more new experiences.
Eating hot pot and side stoves are part of the Chinese culture, and they are the first choice for Taiwanese to eat in the cold winter.
In Deji you will find that each table is not three or five friends, or a family. Perhaps what we provide is just an environment and a pot of good soup, but we can always unknowingly add a warmth. This warmth is the most important value of hot pot.
It is also our goal to surround the hearts of family and friends around the stove and share the delicious food and life events in the pot.
I hope that every guest is not just a guest, but more like a friend and partner of DK,
And can share with us the touch of "hot pot" and "reunion"!
Strictly selected Sichuan Dahongpao, green pepper and dozens of Chinese medicinal materials with golden ratio, inheriting the essence of ancient cooking methods of the master.
After several hours of slow heat simmering, it produces a spicy but not dry, Linen but not strong, rich and smooth spicy soup.
Master the four essentials of "Linen, Spicy, Color, and Fragrant"
Tofu must be transparent and tasty, not salty, and duck blood must be fresh and not fishy
This is
"Kung Fu, Kung Fu"