The most common types of hot pot can be divided into: First, shabu-shabu: as the name implies, it is mainly made of mutton, and is usually served in a traditional charcoal-fired copper pot with the most flavorful dipping sauce recipe. Sauerkraut and white meat pots: Usually made with pork and homemade sour cabbage, the dipping sauce is the same as for shabu-shabu. The real Northeastern version of this type of hot pot also includes blood sausage, which no one can do without during the winter months in the Northeast. Beef Meatball Pot: A traditional charcoal-fired copper pot with red-wrapped beef, mutton and beef meatballs as the main content, and no pork is used. Due to the relationship of halal Muslims, so there is absolutely no pork in the beef meatball pot, and without any dipping sauce, the northern Muslims eat more. Fourth, spicy pot, yuanyang pot: Sichuan people invented spicy pot, the original tripe hot pot, to shabu shabu tripe-based, extremely spicy and extremely numb, and later spread to other regions, and not to the main tripe, all kinds of materials can be into the pot, called spicy pot. The emergence of "mandarin duck hot pot" is a multiple choice for many people who don't eat spicy food. In Sichuan, the traditional pot is a raw iron pot, in the middle of the table, no matter how many people have eaten, the soup is not changed (this is already "once"), only add soup, dipping sauce is simple sesame oil, because the bottom of the pot is really too heavy flavor. Cool water to rinse your mouth and a handkerchief to wipe your sweat! Spicy pot is characterized by: spicy to your mouth numb, spicy to your sweat, so that you call you addicted. Fifth, Cantonese style hot pot: Cantonese people heavy soup, so the Cantonese style hot pot naturally to a good soup as the base, plus a variety of seafood, mountain treasures into the flavor, the dipping sauce is mainly in the salsa. For casseroles and pots, the dipping sauces are made of bean curd milk and soy sauce. In Cantonese, soy sauce is used as a dipping sauce. For dipping, the dipping sauce is bean curd milk and soy sauce. In the Shantou area of Chaozhou, to all kinds of meatballs for the hot pot, especially beef meatballs, very strong bite, special flavor. Six, Okayama lamb stove: with the skin of lamb-based, with Chinese herbs, dipping sauce to spicy bean paste or tofu milk-based, authentic Taiwanese flavor, spiced meat stove can be used in the same way. Seven, Taiwan-style seafood stove, ginger duck, barbecue chicken: authentic Taiwanese flavor, seafood, duck, chicken plus various ways of seasoning, the theme of the performance is obvious and each flavor. Eight, casserole category: casserole fish head is the most representative, as well as assorted casserole, casserole tofu, etc. have a good flavor. Nine, medicinal hot pot: to Chinese herbs as a supplement, available ribs, chicken as the main body, dip simple, more emphasis on the nourishing effect of Chinese herbs. Ten, stinky tofu pot: to stinky tofu as the theme, is a favorite of the stinky family. Vegetarian hot pot: various vegetables, mushrooms, and soy products are the mainstay, usually with soybean sprouts and bamboo shoots as the base of the soup, which is exclusive to vegetarians. In addition to the popularity of Chinese hot pot, from the exotic hot pot flavors and Korean, Japanese and European hot pot most people know, which is the most popular exotic flavors of hot pot are: First, Korean-style: to fire roasted two to eat, fire roasted three to eat, and stone hot pot, kimchi hot pot, etc., the main side of the grilled hot pot, dipping sauce for more salsa, very popular. Japanese style hot pot: delicate and beautiful, with materials and plates of special care, dips are special, not finished products, now very popular shabu-shabu is also a Japanese flavor, miso hot pot with miso as the base soup, is the most special flavor of Japanese hot pot, very tasty. Vietnamese Dongjia Lamb and Vietnamese Hot Pot: The main ingredient is seafood, and the dipping sauce is fish sauce, which is very special. Fourth, the Swiss hot pot: Burgundy, cheese, chocolate hot pot, each with a different flavor, rare in China, the taste is also difficult to accept, usually more foreigners as the object, less popular.