菜單分別有鍋底，食財和小料。
鍋底有三種紅湯老火鍋，老鴨湯鍋和特色山海關渾鍋。
食材有歸類於葷菜，素菜，生鮮，小吃和酒水。
葷菜有蝦餃，特色驢肉，牛板筋，特色羊雜等。
素菜有炸腐竹，土豆片，鐵皮石斛，紫油菜等。
生鮮有烏魚片，藍龍蝦，特色東星斑，帶魚等。
小吃有熱帶果盤，高階果盤，麻花，特色紅糖冰粉等。
酒水有桂花酸奶，冰糖銀耳湯，珍珠奶茶，檸檬茶等。
小料有花生碎，醬油，魚露，特色江湖碟，辣椒麵，馬醬，紫蘇，香油和海鮮醬油。
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