In the north, the most popular is the old Beijing instant-boiled mutton. Instant-boiled mutton tastes best when dipped in sesame sauce unique to the north. Generally, the dipping sauce of instant-boiled mutton is relatively simple. The classic formula is only sesame sauce, chives and bean curd, and 4 tablespoons of sesame sauce +2 tablespoons of chives+1 tablespoon of bean curd can ensure the freshness of mutton to the maximum extent. You can also add chopped green onion and coriander to increase the compound taste.

Sichuan hot pot pays attention to hemp, spicy and fragrant, but they like to use oil dishes as dipping sauce when eating hot pot. Oil dish can not only reduce the spicy taste but also increase the flavor of ingredients, so it is a necessary dipping sauce for Sichuan hot pot. 4 tablespoons sesame oil +2 tablespoons garlic+1 tablespoon coriander is the basic method of oil dish, and friends with heavy taste can also add 1 tablespoon oyster sauce to refresh and taste.

Besides oil dish and sesame sauce, the most versatile dipping sauce in hot pot is dried vegetables. In Sichuan hot pot, a person often has two dips, one is an oil dish and the other is a dry dish. Dried vegetables are mainly composed of Chili powder, chopped flowers and white sesame seeds. Generally, it is 4 tablespoons of Chili powder +2 tablespoons of peanuts+1 tablespoons of pepper, salt and monosodium glutamate, which is very spicy and exciting to eat.

In Chaoshan beef hotpot, there is an essential dipping sauce, which can not only remove the fishy smell of beef, but also make beef taste tender. The recipe is shared with you, 4 tablespoons of sand tea sauce +2 tablespoons of minced garlic+1 spoon of Chili sauce and shallots. Friends who like the "exciting" taste can also drop a little mustard, which tastes super good.