Instant-boiled mutton: According to legend, it is a cooking method of Mongolian army, so it is also called "Mongolian hot pot" abroad, which is a hot pot with Beijing characteristics. Burn charcoal fire in a copper pot. Its way of eating is instant-boiled mutton (later added with fat beef, etc. ), vegetables, tofu and other ingredients are served with boiled broth, and then eaten with seasonings. Because mutton is easy to cook when heated, but it will be hard when heated for a long time, so it is good to rinse it with boiling water for a short time.

Sauerkraut pot with white meat: The main ingredients are sour cabbage and pork belly, which is the custom of Manchu people in Qing Dynasty. Popular in the northeast, and then introduced to Beijing. The way to eat is to use a copper pot with a raw charcoal fire to cook sauerkraut and broth into the bottom of the pot, and white meat is used to rinse cooked food.

Bacon sausage pot: the main ingredients are Sichuan sausage and bacon, supplemented by vegetables such as cabbage, spinach and Chinese cabbage and various fungi. You can also gradually add tofu, dried tofu, fungus, dried yellow flower, rice noodles, kelp and so on. According to personal taste, add it while eating. Especially in the cold winter, when it comes to holidays, the whole family sits around, eats hot pot, warms up and chats. It's really full of enthusiasm and fun.