1, northern instant-boiled mutton pot
Common hot pot in Beijing, its instant-boiled mutton soup base is generally clear soup, because the quality of mutton is very good, plus sesame sauce, the taste is excellent.
2. Sichuan-Chongqing spicy butter hot pot.
There are butter hot pots everywhere in Chongqing, Sichuan, and hot-boiled vegetables are very distinctive. All kinds of water, yellow throat and waist slices, with fragrant sesame oil, give diners a full sense of happiness.
3. Guangdong edge furnace
Side stove is a Cantonese dish, and half of the cooked vegetables are some meat and seafood, such as sashimi, beef veneers and oysters. Now the hot pot in Chaoshan is also very hot, mainly beef. Beef in different parts has different tastes, and it is usually dipped in sand tea sauce.
4. Yunnan-Guizhou mushroom sour soup fish hotpot
Yunnan-Guizhou region is rich in mushrooms with different shapes. Mushroom chafing dish is a great invention in this area. Warm a bowl of mushroom soup and rinse beef and mutton, which is perfect for eating in winter.
5. Chicken coconut pot in Hainan.
Chicken coconut pot is also a popular form of hot pot recently. The bottom of the pot is sweet coconut juice, which is very popular with women.
6. Thai Dongyin Palace Hot Pot
Thai Dongyin Palace hot pot has the sour taste of Thai food, which is because green lemon, citronella and lemon leaves are added, and the sour and hot ones are also very appetizing.
7. Japanese birthday pot
The bottom of the sukiyaki pot is Japanese sweet soy sauce, which is mainly used to rinse fat cows. There are two different ways to burn the sukiyaki pot: Kanto and Kansai. Dipping is also very characteristic, it is raw egg.
8. Korea team pot
The practice of team pot is very simple, mainly Korean hot sauce and Lamian Noodles, and with all kinds of vegetables you want to eat, the simple team pot is ready.
Generally speaking, there are more and more kinds and forms of hot pot.