Hot pot is a traditional Chinese food with a long history. It is said that it took shape in the Warring States Period, and reached its peak in the Qing Dynasty. It was not only popular among the people, but also became a court food. Hot pot is a kind of delicious food, in which the ingredients with changed knives are cooked in boiling soup and dipped in seasoning. Now it's the cold winter, and eating hot pot is the best dish in winter. As the saying goes, "One heat is three fresh", which is not only delicious, but also warm and warm, and it is indeed a good choice for winter diet. Since the spread of hot pot, it has formed different styles and types. There are different forms of hot pot in different regions of China, so what are the types of hot pot? Below, I will talk to you about these things about the classification of hot pot. According to the different regions, tastes and eating methods, hot pot can be simply divided into: "Clear soup rinse pot"

Clear soup hot pot is a kind of hot pot in which clear soup is added to the hot pot, the main ingredients are added after the pot is boiled, and the seasoning is dipped after the pot is cooked. When you rinse the main ingredients, cut them into thin slices. After the water in the hot pot reaches the boiling point, rinse the main ingredients with chopsticks in the boiling soup. Generally speaking, mutton slices or seafood are rinsed for about 1 second, and raw materials such as tofu and mushrooms are rinsed until the chopsticks can float above the water. The typical representative of broth hotpot is the copper hotpot of Beijing instant-boiled mutton. "spicy hotpot"

a spicy hotpot is a hotpot that uses butter to stir-fry spices such as pepper and sesame pepper to the bottom of the pot, and then adds soup stock to boil it, which is characterized by rinsing scraps such as beef tripe, duck intestines and yellow throat. The typical representative of spicy hot pot is Chongqing hot pot, which is famous for its thick heavy oil and has now become one of the most popular hot pots. "Yipin Hotpot"

Yipin Hotpot is a way to eat hot pot by changing the main ingredients and auxiliary materials into knives, then adding broth and boiling it. Generally, it takes about 5-1 minutes to boil the pot. When eating, turn down the fire and keep the soup in the pot slightly boiling, so that the temperature can be maintained without boiling the main ingredients or boiling the soup. Fuck. Yipin hot pot mainly eats the ingredients in the hot pot, and occasionally eats some other ingredients to add fun. The typical representative is the sauerkraut pot in the northeast. "Chrysanthemum Hotpot"

Chrysanthemum Hotpot is made by boiling the main ingredients until half-cooked, putting them in a pot, adding soup and seasonings to boil, then pouring them into a casserole, then putting chrysanthemums and auxiliary materials into it, and eating them after boiling. Chrysanthemum hot pot is mainly used to rinse raw fish, but also raw meat slices and raw chicken slices. Chrysanthemum hot pot was originally a palace dish in the Qing court, and later spread to Kaifeng and other places to become a kind of Henan cuisine, similar to the edge-beating furnace in Guangdong. "Yuanyang Hotpot"

Yuanyang Hotpot, as its name implies, is a hot pot with two colors, one white and one red, and one spicy and one fresh taste. Yuanyang hot pot is a kind of hot pot with mixed tastes. The bottom of the white pot is delicious soup and the bottom of the red pot is spicy red oil, which meets the needs of different people to eat at the same table and is deeply loved by young people.