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For some reason, I feel like I've eaten quite a lot of hot pot in the past month. Whether at Hai Di Lao or DIY-ing at home, hot pot ingredients have been on my mind. So, I thought I'd offer my own ranking of hot pot ingredients. S Tier Xia hua (duh. actually the ones you get in supermarkets are really legit.) Fried tofu skin The Hai Di Lao mushroom appetiser A tier Sliced fish Non-marinated meats (Dondondonki is ever-reliable) Scallop Green leafy vegetables (gotta be healthy) Quail eggs (which came first, the chicken or the quail?) Wantons/dumplings B tier Marinated meats (marination can be a bit of a hit and miss. also, extra work if doing at home) Prawn/Crab/Lobster (very expensive, also quite a lot of work to eat) Innards (shiok, but not everyone's cup of tea) Non-green leafy vegetables (healthy, not so tasty) Noodles (need some carbs. https://www.fairprice.com.sg/product/premium-shaved-noodles-bundle-set---original--spinach highly recommend) C tier Mushrooms Black fungus (will eat, not a fan) Corn (good for soup flavour, terrible to eat) Carrot/yam/potato etc (yawn) Chicken (the most boring of meats) Bottom tier Beancurd (eeee. I don't understand why anyone likes flavour-less and texture-weird tofu) Konjac/glutinous anything (again, weird texture) Luncheon meat/sausage/cocktail sausage (you're not 12) Fishball (I got phobia) Lotus root (nope) Rice (you freak)