The hot pot mainly consists of wild mushrooms, such as shiitake mushrooms, straw mushrooms, mushrooms, fat mushrooms, mushrooms, poria cocos, Pleurotus ostreatus, Pleurotus ostreatus, Pleurotus ostreatus, auricularia, tremella, Hericium erinaceus, dictyophora, Tricholoma matsutake, Tricholoma, Pleurotus ostreatus, boletus, Morchella, tomato and truffle. Wild mushroom food, cooked for a long time after entering the pot, has fragrant teeth and cheeks and fresh and smooth taste. Wild mushrooms are produced in different mountainous areas and grow into a green food under different natural conditions, which is not polluted by human beings. Compared with traditional hot pot, mushroom food has the characteristics of low fat, high protein, neither fat nor greasy. Fungi nourish stomach and produce fluid, benefit qi and yin, balance yin and yang, benefit liver and improve eyesight, and have obvious medicinal effects. Such as tremella and Hericium erinaceus, can strengthen the body, replenish blood and soothe the nerves, and have the effect of cleaning the stomach; Such as white mushrooms, have the effect of lowering blood pressure and adjuvant treatment of hepatitis; Mushrooms, Tricholoma matsutake, dictyophora, etc. Conducive to the prevention of hypertension, heart disease, cardiovascular diseases and rickets in children, with the effects of regulating qi, eliminating phlegm, expelling worms and relieving pain; Coral bacteria, lactobacillus acidophilus and boletus can clear away heat and toxic materials, clear lung and stomach, nourish blood, harmonize middle energizer, tonify deficiency and refresh.