Nowadays, with the progress of science and technology and the development of cooking skills, the varieties of hot pot are also colorful and have their own characteristics. According to the fuel, there are charcoal chafing dish, gas chafing dish, electric chafing dish and alcohol chafing dish. As far as texture is concerned, there are tin chafing dish, aluminum chafing dish, stainless steel chafing dish and enamel chafing dish. According to the structure, there are conjoined hot pot, split hot pot and Yuanyang hot pot. According to the cooking style, there are soup braised hot pot, stewed hot pot and boiled hot pot. The variety of hot pot adds a bit of lively atmosphere to the dining table.

A thousand miles is different, and a hundred miles is different. China's hot pot is colorful and varied, such as Guangdong's seafood hot pot, which is full of seafood. The ingredients are exquisite, delicious and interesting. The food is not greasy, and the taste is endless; Chrysanthemum hot pot in Suzhou and Hangzhou, the hot pot soup is chicken soup or broth, supplemented by sliced meat, fish, chicken and chrysanthemum, which is fragrant and refreshing and has a unique flavor; The Yunnan-style hot pot in Yunnan is characterized by the fact that it must be filled with cloud legs and served with raw materials such as mushrooms and fish. It is tender, spicy and full of flavor. Chongqing's beef omasum hotpot has the characteristics of diverse raw materials, thick and fresh brine soup, spicy and mellow.

Besides, Beijing's instant-boiled mutton, Zhejiang's Klang hotpot, Hangzhou's Sanxian hotpot, Hubei's game hotpot, Northeast's white meat hotpot, Hong Kong's beef hotpot, Shanghai's assorted hotpot and Shandong's instant-boiled mutton also have their own characteristics.