Seasonings for making Klang hotpot: chives (15g), ginger (15g), lard (refined) (25g), salt (5g), monosodium glutamate (5g), sesame oil hot sauce (30g), sesame sauce (30g), coriander (15g).

The raw materials for making Klang hotpot are chicken breast (100g), chicken gizzard (100g), shrimp (100g), pork tenderloin (100g) and beef tenderloin (100g). Sauerkraut (50g) spinach (150g) lettuce (150g) fried dough sticks (100g) vermicelli (150g) tofu (south) (150g).