The method of cumin-flavored chafing dish ingredients: stir-fry Pixian douchi, dried chili, prickly ash or pepper, aniseed, sauce, onion and ginger in oil, and then boil the water to make instant-boiled mutton. Beijing hot pot is a clear water pot, made of broth and water. It's tasteless, and it's dipped in sesame sauce. Macao hot pot is called doulao, which is also rinsed with water and then dipped in sauce. The taste is mainly fresh. Sauces include abalone sauce, oyster sauce, seafood soy sauce, Japanese soy sauce, red oil, sand tea sauce, pepper and so on. Generally, diners prepare them according to their own tastes. In fact, instant-boiled mutton was invented by the chef when Nurhachi marched. Arguably, the northeast should be the most authentic, and its taste is similar to that of Beijing hot pot, except that Chinese medicine, ginseng, medlar and so on are preferred in sesame sauce. In addition, the hot pots in the two lakes and Guangdong are also quite distinctive, and their tastes should be similar to those in Sichuan and Chaoshan respectively. I haven't eaten it. I hope it helps you.

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