Shabu-shabu: A Beijing-style hotpot, also known abroad as "Mongolian hotpot" because it is said to be a cooking method of the Mongolian army. It is made in a copper pot over a charcoal fire. Lamb (or beef was added later), vegetables, tofu, and other ingredients are cooked in a boiling broth and then dipped in seasoning. Since lamb is easy to cook by heating, but hardens when heated for a long time, it is served in boiling water for a short period of time, and is eaten as it is shabu-shabu.

Sauerkraut and pork hotpot: Sauerkraut and pork are the main ingredients in this dish, which was a custom of the Manchurians during the Qing Dynasty, popularized in northeastern China, and later introduced to Beijing. It is eaten in a copper pot over a charcoal fire, where the cabbage is cooked in a broth and the meat is shabu-shabu.

Bacon and Sausage Pot: The main ingredient is Sichuan-style sausage and bacon, supplemented by cabbage, spinach, cabbage and other vegetables and various mushrooms, and according to personal taste, you can gradually add tofu, dried tofu, fungus, dried yellow flowers, rice noodles, kelp, etc., and add them as you go along, making it a unique flavor. Especially in the cold winter, when the holidays, the family sits in a circle, while eating hot pot, the side of the warmth, the side chat, can be described as hot, happy, enjoy the family.