Vegetables are one of the essential ingredients in hot pot. Prepare all kinds and quantities of vegetables, and it is best to give consideration to green leafy vegetables, spinach, chrysanthemum, coriander, lettuce leaves, pea seedlings, broccoli, green leafy lettuce, rape and so on. Bean products include tofu, frozen tofu, tofu skin and so on. , very suitable for cooking.

Meat: fat beef, fat mutton slices, lean beef slices, fish and shrimp, chicken slices, tripe, duck blood, etc. Mushroom ingredients should be prepared in the hot pot, such as mushrooms, Pleurotus ostreatus, Flammulina velutipes and Pleurotus eryngii.

Hotpot origin

There are two theories about the origin of hot pot: one is that there was hot pot in the Warring States period, and historians used clay pots as pots; The other is that hot pot began in the Han Dynasty, and "Dou" refers to hot pot. Hot pot was unearthed in the cultural relics of Houhai Seal Tomb in the Western Han Dynasty, indicating that hot pot has a history of more than 2,000 years in China.

By the end of the Qing Dynasty and the beginning of the Republic of China, dozens of different hot pots had been formed all over the country, each with its own characteristics. During the Muromachi period in Japan, hot pot was introduced to Japan from China on 1338, which was called "Xi Shou roast" or "hoe roast" in Japan. Today, hot pot has spread to the United States, France, Britain and other countries.

The popular characteristics of hot pot catering are accepted and loved by consumers, especially the cold and dry weather in the northern region makes the hot pot market have great potential, and the management methods of hot pot types are constantly innovating. Chongqing hot pot, which is famous for its "spicy, spicy and hot", is a southern hot pot, a northern hot pot and a new hot pot represented by instant-boiled mutton.