Hot pot pictures suitable for making friends:

1. Haidilao Hot Pot

Haidilao is the chain brand with the highest sales volume in the hot pot market. At first, its service nature broke the traditional service attitude of the hot pot industry, which indirectly promoted the whole hot pot industry and began to pay attention to customer service. For friends who can't eat spicy food, Haidilao has a wide selection of pot bottoms.

2. Chongqing Hot Pot

, also known as Maodu Hot Pot or Spicy Hot Pot, is one of the traditional ways of eating in China. It originated from the Jialing River in Chongqing in the late Ming and early Qing Dynasties. This dish is also an extensive way of catering for boatmen in Chaotianmen, etc. Its main raw materials are beef tripe, yellow throat of pigs, duck intestines, blood of cows and so on.

3. Chaoshan beef hot pot

became famous in the 1941s. The traditional practice was to add sand tea sauce to the pot and use thick soup as the bottom of the pot. Later, it was gradually simplified. Only beef bone clear soup and white radish were left at the bottom of the pot, which was more conducive to tasting the original taste of beef. Beef was slaughtered and sold now, and the word "fresh" was brought to the extreme.

introduction of chafing dish

chafing dish, named after the "plop" sound when food is put into boiling water, is one of the original delicacies in China, and it is also a kind of food suitable for all ages. Hot pot generally refers to a cooking method in which a pot is used as a utensil, a heat source is used to boil the pot, and water or soup is used to boil all kinds of food. At the same time, it can also refer to the pots used in this cooking method.

It is characterized by cooking and eating at the same time, or the pot itself has the effect of heat preservation, and the food is still steaming when eating, and the soup is integrated. There are similar dishes all over the world, but they are particularly popular mainly in East Asia. Hot pot is hot now, spicy and salty, oily but not greasy, suitable for the climate of mountains and rivers, and now it has developed into a Yuanyang pot, spicy and light, each with its own needs.