As Chinese, we love seafood and love to sit around and share a delicious seafood hot pot on a cold winter day. But among the many types of seafood pots, what are the most popular? Let me introduce them to you below.

First of all, for those who like seafood pots, the most basic one is the clear soup pot. This type of pot has gained wide acclaim for being light, non-greasy, smooth and full of fresh flavor that does not overpower the original flavor of the seafood. In this pot, it's best to choose seafood that is tender in texture, such as shrimp, fish balls and fish meat, so that the original flavor of the seafood is maintained.

Secondly, if you want a more exciting seafood nabe, then the Garcinia Cambogia flavored seafood nabe is definitely your first choice. The specialty of the Garcinia Cambogia-flavored pot is that it combines the freshness of the seafood and the spiciness of the Garcinia Cambogia to create a whole new taste experience. In this kind of pot, some seafood grown in the deep sea such as seaweed, lobster, sea urchin and hairy crab are able to bring out their own fresh taste very well.

Finally, the Hakka-style seafood wok is also worth a try. The kung fu of this kind of pot lies in the fact that it is slow-cooked for a longer period of time than other pots, and you can use nourishing ingredients such as chicken bones and pork bones to add flavor to the soup base, and add seasonings such as garlic, ginger, and soy sauce to make the soup more flavorful. You can also add octopus, sea cucumber and conch meat to the pot to make this dish a delicious and healthy seafood pot.

All in all, seafood wok is one of the classic dishes on the Chinese table, with different flavors and cooking styles to satisfy people's different taste needs, and whichever one you choose, it will bring wonderful enjoyment to your taste buds.