The dipping materials of Chengdu hot pot are mainly sesame oil and garlic paste, and then add balsamic vinegar, oyster sauce, chopped flowers, sesame seeds, coriander and chopped green onion, and add a little sugar to make it fresh, generally without monosodium glutamate. In the later period of hot pot, because the taste of hot pot is getting heavier and heavier, balsamic vinegar is usually added to maintain combat effectiveness. Of course, because oyster sauce is thick, it "loses" faster in the process of eating, and it can also be supplemented appropriately. Chongqing hot pot is actually more spicy and direct, and the taste of hot pot is heavier. Dip sesame oil and garlic paste as the bottom, and then add some balsamic vinegar to start directly. Vinegar is mainly about understanding spicy. And * * * dip: dried vegetables. Homemade dried vegetables are also relatively simple, mainly Chili powder and peanut powder (crushed), seasoned with monosodium glutamate and salt, and spices can also be added according to your own preferences. Dried vegetables are generally spicy and have the heaviest taste. More suitable for eating are waist slices, goose intestines, yellow throat and so on, especially waist slices.