First of all, hot pot is a self-service type of catering, does not need too many cooks, the base is ready-made, but also are more standardized products, easier to get started.

As long as you can get the supply chain of phase ingredients right, basically there won't be too much of a problem. I'd like to buy a recipe for hot pot seasoning, or find a chef to mix and match Sichuan chili peppers, which is an original recipe for the base, and with this base, everything else is a piece of cake.

These restaurants have a lot of shabu-shabu products that are claimed to be flown in from Sichuan, fresh duck intestines, tripe, yellow throats, brain flowers, and so on. The rest of the vegetables are much better sourced. In fact, I don't think there is anything special or outstanding about the food. But all in all, investing in hot pot restaurant is relatively simple and quick.

Secondly, hot pot comes with social attributes, chatting while eating hot pot, which has become the habit of many young people. And young people have become the mainstream of hot pot consumption, this market is also very large. And the stars generally bring their own flow and topicality, to be able to go to the store of the beans to card, eat hot pot, forward the circle of friends in the eyes of the fans can be said to be a very dignified thing.

Hot pot eating method is different from Chinese cuisine, not the dishes have been cooked on the table can eat; but some semi-finished dishes to the table, by their own hand operation (cooking), since the hot self-food; dishes hot (cooking) food fire, in the hands of diners. Therefore, diners must understand how to eat hot pot in order to eat well.

In the pot hot cooked, the key is: first of all, to distinguish between various materials, not all kinds of materials are hot food. Generally speaking, the texture of tender and crisp, instantly cooked ingredients shabu shabu: that is, the ingredients clip good for hot (shabu) food, such as duck intestines, sliced cashews, sliced liver, pea shoots, spinach, etc.; while the texture of a slightly denser, instantly not easy to cook, to be more hot for a while, such as maw, fungi, liver, sliced beef, and so on.

Secondly, we should observe the changes in the soup and brine, when the soup and brine boiling, constantly rolling, and the soup and brine on the oil and grease enough, hot food flavor and can keep warm; again, to control the fire, the fire is too much, the food is old, the fire is less than, it is raw; fourth, hot when you have to clip the food, or fall into the pot, it is easy to cook old, cook.