Hot pot catering has become an indispensable traditional diet for people. As China is vast in territory and abundant in natural resources, the food culture of hot pot varies from place to place. Here are some different ways to eat hot pot:

First, instant-boiled mutton: as the name implies, mutton is the main food. Generally speaking, the traditional copper pot with charcoal fire has the most flavor, and the dipping formula of instant-boiled mutton is special. It is more convenient to choose spicy hot pot seasoning with Taiwan Province flavor: you can dip it directly according to your preference. The method of cutting hot pot meat is also time-consuming, and it is generally more convenient to choose a machine to cut it. This kind of hot pot is eaten more by northerners.

2. Sauerkraut and white meat pot: Pork belly and pickled cabbage are usually the main ingredients, and the dipping material is the same as instant-boiled mutton. The real northeast sauerkraut white meat pot should also be added with blood sausage. In winter in the northeast, no one can lack it.

3. Beef meatball pot: The traditional charcoal copper pot is the main content, and beef, mutton and beef meatballs are the main contents, and pork is not used. Because Muslim Muslims believe in religion, there is absolutely no pork in the beef ball pot, and there is no dip, so Muslims in the north eat more.

fourth, spicy pot and Yuanyang pot: originally invented by Sichuanese, spicy pot was mainly used to rinse hairy belly, which was extremely spicy and hemp. Later, it spread to other areas, not mainly hairy belly, and all kinds of materials could be put into the pot, so it was called spicy pot. The appearance of "Yuanyang pot" is a multiple choice for many people who don't eat spicy food. In Sichuan, the traditional pot is a raw wok. No matter how many people have eaten it, the soup is not changed (this is already "once"), only the soup is added, and the dipping material is simple sesame oil, because the taste at the bottom of the pot is really too heavy.

rinse your mouth with cold water and wipe your sweat with a handkerchief! The characteristics of spicy pot are: spicy to your mouth numb, spicy to your sweat, so that you can enjoy yourself directly.

5. Guangdong-style edge-banding furnace: Cantonese people attach importance to soup heads, so the Guangdong-style edge-banding furnace is naturally based on good broth, with all kinds of seafood and delicacies, and the dipping sauce is mainly sand tea sauce. For all kinds of casseroles and clay pots, tofu milk and soy sauce are used. Cantonese saying: soy sauce? For dipping. In Shantou, Chaozhou, all kinds of meatballs are used as hot pot, especially beef meatballs, which are very biting and have a special flavor.

6. Gangshan mutton stove: mutton with skin is the main ingredient, accompanied by Chinese herbal medicines, and spicy bean paste or bean curd is the main dipping ingredient, with authentic Taiwan Province flavor. The same method can be used for the fragrant meat stove.

table-top seafood stove, ginger duck and shochu chicken: authentic Taiwan Province flavor, with seafood, duck and chicken and various seasoning methods, the theme is obvious and has its own flavor.

eight, casserole: casserole fish head is the most representative, as well as assorted casserole, casserole tofu and so on have a good flavor.

nine, medicinal hot pot: Chinese herbal medicines are used as supplements, ribs and chicken can be used as the main body, and the dipping material is simple, with emphasis on the nourishing effect of Chinese herbal medicines.

X. Stinky Tofu Pot: With the theme of stinky tofu, it is the favorite of the stinky people.

11. Vegetarian pot: It is mainly composed of all kinds of vegetables, fungi and bean products, usually with bean sprouts and bamboo shoots as the soup base, which is exclusive to vegetarianism. I hope that the above-mentioned hot pot eating methods have your favorite taste, and of course there are some other hot pot eating methods, such as porridge-based hot pot, chocolate-based hot pot, beer-based hot pot, etc.