Because Cantonese people pay attention to freshness when eating hot pot. The soup base here is clear soup. If the taste is not good enough, add some corn and radish at most. In Chaoshan beef hot pot, from morning till night, beef is usually served for less than 4 hours. Usually when we eat beef, we freeze it. The beef here can't be frozen. People who eat beef here can't wait to kill the cow directly at the table and serve it directly. So when it comes to hot pot in Guangdong, many people admire it very much.

Guangdong's hot pot has a tall aura among the people of the whole country. It is also the local people in Guangdong who laid the foundation of Guangdong hot pot. Cantonese people like to pay attention to the original taste, even if it has a fishy smell, it is delicious in the eyes of Cantonese people. If we go today according to our local time, it is not allowed and very unwilling in Guangdong. The most concession of Cantonese people is to add two pieces of radish and corn to the soup pot.

Compared with the hot pot in Sichuan, there are shops all over the street, which makes this food suddenly classified as a product for mass consumption. The bottom of Sichuan hot pot has to go through a process of frying peppers. This process takes four hours, which seems heavy to outsiders, but in the eyes of Sichuan experts, every stir-fry determines the success or failure of pepper. Always observe the change of color and smell of pepper when cooking. Sichuan hot pot is also the closest food to life, which can bring together some like-minded people. Compared with the hot pot in Guangdong, the hot pot in Sichuan is very lively.

Although the food in Sichuan is not as rich as that in Guangdong, it is really popular. In the eyes of Sichuanese, some perfect knives or very beautiful dishes are all showy. No matter what kind of food is placed in front of them, Sichuan hot pot is not ordinary powder, but more smoky than others.