There is still a big difference between the hot pot in the south and the hot pot in the north. First of all, the hot pot in the north is generally the same, based on the hot pot in Beijing. Like Inner Mongolia, the northeast is basically a kind of copper hot pot, and then the dishes are mainly beef and mutton, just like instant-boiled mutton, which comes from the hot pot in the north. However, there is no fixed practice in the south, such as Sichuan hot pot and Guangdong edge-beating furnace, which also belong to the south hot pot, so it is said that the south hot pot.

Speaking of hot pot, many people may like it very much, especially those who live in southwest China. It is no use coming to Sichuan without eating hot pot. In fact, most places in China have the habit of eating hot pot, not only Sichuan, but also Beijing and Guangdong, and they also have their own unique local hot pot. Beijing hot pot is a typical type of northern hot pot, which is mainly copper hot pot. It originated in the Yuan Dynasty. The famous instant-boiled mutton is from Beijing hot pot. If you come to Beijing, you must try it.

Compared with the southern hot pot, the northern hot pot is less complicated and lighter in taste, and the dishes used are mainly beef and mutton, while seafood or offal are rarely used. There are more southern hot pots, which are generally Sichuan hot pot and Cantonese hot pot, such as Sichuan hot pot, which is the most famous, and almost all of the big cities in China have the shadow of Sichuan hot pot, because Sichuan hot pot is loved by many people, such as Xiaolongkan and Haidilao, which are all derived from Sichuan hot pot. Sichuan hot pot tastes spicy. If you don't eat spicy food, Sichuan hot pot is not suitable for you, and there are many materials used in Sichuan hot pot, such as hairy belly and duck intestines, which can be used in Sichuan hot pot, while hot pot in the north is relatively rare.

Like Cantonese hot pot, it is a different flavor. There are many seafood dishes in this hot pot. For example, it is like a side stove or doulao. Seafood is essential. High-grade ingredients such as oysters and groupers are also very common in Cantonese hot pot. Of course, beef is often seen in Cantonese hot pot, but they rarely use fat beef, but generally use freshly cut beef, which pays great attention to the freshness of ingredients, just like Chaoshan beef hot pot. As well as beef balls, the taste of Cantonese hot pot is also very light. On the consumption price, Cantonese hot pot is a little more expensive than the other two, and the hot pot in the north is relatively the most affordable.