Chongqing hot pot

Chongqing hotpot focuses on pungent&spicy and its base ingredients are stir-fried with a lot of butter, so as to seal up the spicy taste of pepper, sichuan pepper and other spices, and then add the stock of stewed beef to send out a powerful aroma of a whole body.

Sichuan hot pot

Sichuan hot pot focuses on spicy and fragrant, The maodu hot pot with thick flavor and heavy oil can best represent the typical form of malatang in Sichuan flavor.First put the butter into the pot to boil, pour in the bean, boil into sauce red oil, fried pepper, in the beef soup, black beans, rock sugar, ginger, salt, fermented glutinous rice and pepper boil, perfect combination of color, aroma and taste.

Old Beijing Hot Pot

Old Beijing hot pot is mainly made of clear soup, the most famous of which is old Beijing mutton hot pot. Ginger slices, scallions, medlar, red dates, haimi and mushroom soup can be added to the clear water. The final flavor is all the fragrance of mutton and vegetables, without any mixed taste.

Guangdong hot pot

Cantonese hot pot can be understood as seafood hot pot, dou Lao hot pot, Chaoshan hot pot, with clear soup health, especially pay attention to the materials, the bottom soup should be mellow, with pig bone, chicken boiled for several hours of stock with Chinese herbs, suitable for all ages.

Yunnan hot pot

Yunnan hot pot is the most typical yunnan flavor, which is characterized by fresh vegetables as the main ingredients. There must be ham slices in the hot pot, accompanied by thin slices of beef, pork, chicken, fish, mushrooms, wood ear, day lily and so on, so that the hot pot is both beautiful and fragrant.

Hong Kong and Taiwan hotpot

Hong Kong style hot pot is mainly boiled seafood, pay attention to the original flavor, highlighting the delicious and nutrition of seafood, the soup base is mainly stock, add dried shrimp, scams, squid, white radish, etc., light and simple, will not steal the limelight of the main ingredients.