Dabian stove: Dabian stove is the general name for hot pot in Cantonese. Broth and satay soup are commonly used. Eating the two soups together is called Yuanyang pot. The food is cooked and dipped in soy sauce. Among them, the Hong Kong-style hot pot pot base is characterized by its numerous ingredients. Fatty beef, grass carp, white eel, geoduck, oysters, fish sticks, shrimp sticks, salmon, and even foie gras and frosty beef are all popular ingredients.

Drunken Chicken Pot: half to one raw chicken, Huadiao wine, and Chinese medicinal materials such as angelica, astragalus, and wolfberry are used as the bottom of the pot. It is popular in Hong Kong and Guangdong.

Porridge hot pot: porridge made from rice is used as hot pot soup base. It originated in Shunde, Guangdong.

Pork Bone Pot: Originated from Macau, but has undergone different changes since it spread to Shenzhen and Hong Kong. Shenzhen's pork bone pot has developed into a soup-type clay pot side dish, which mainly eats pork bone edges and sucks bone marrow. Hong Kong's eating method is closer to Macau, focusing on the bottom of the pot and ingredients, and has developed into hot pot. The method is to boil pork bones (pork stick bones) with other ingredients, and season with white pepper and coarse salt to form a milky white hot pot bottom.