I think the main factor is the threshold for opening a store. The threshold of hot pot is extremely low. As long as the funds invested in the early stage are sufficient and the publicity is in place, the shops opened will be crowded and the diners will be full.

Hot pot has high requirements for ingredients, but not so high for chefs' cooking skills.

Hot pot can be basically divided into three categories, one is old Beijing hot pot, the other is Sichuan-Chongqing spicy hotpot, and the other is Chaoshan beef hot pot.

Spicy hot pot mainly depends on the bottom material, and the gimmicks promoted by the bottom material are basically flying from the place of origin. The store basically does nothing, and some even fly meat dishes.

The beef balls in Chaoshan hot pot should be beaten repeatedly to make them elastic, and the hand-cut beef should be kept fresh.

The same is true of old Beijing hotpot.

So with such a low threshold, the stars have switched to the hot pot industry.

Welcome to discuss.