There are many kinds, including Sichuan spicy hot pot (which can be divided into Chengdu spicy hot pot and Chongqing traditional old stove hot pot), Yuanyang pot, vegetarian pot (mainly composed of various vegetables and bean products, generally boiled with bean sprouts and bamboo shoots), cold pot fish, fat beef hot pot, seafood hot pot, beer duck, rinse pot and medicated hot pot (supplemented by Chinese medicine, ribs and chicken, emphasizing the nourishing and strong function of Chinese medicine). In recent years, the hot pot at the bottom of porridge in Guangzhou is a soup made of all kinds of rice, meat and seafood. Anyway, there are many kinds, most of which are nice names given by chefs themselves. It's just that the washing method is different. Yuanyang hot pot has a partition in the middle of the pot, which divides the pot into two parts, one is spicy, the other is not spicy, and it can also be other two flavors. There is also a three-part pot called Sanyang Kaitai pot, which mainly meets people with different tastes. That's basically it! But I've been working for so long, and I haven't seen anything divided into four parts. Haha, I hope I can help you solve your doubts. Please communicate if you don't understand!