Do you know that there are "five cauldrons" in China Hotpot? They are Chongqing Spicy Hotpot, Guangdong Seafood Edge Stove, Shandong Fat Beef Hotpot, Beijing Mutton Hotpot and Jiangsu and Zhejiang Chrysanthemum Warm Pot. Everyone knows that eating hot pot in winter is a delicious enjoyment, and many people eat hot pot in hot summer to pursue the feeling of ice and fire.

1. A fire in Chongqing spicy hotpot mountain city

Chongqing spicy hotpot

Chongqing is known as the "hotpot capital". Spicy hot pot originated in Jiangbei on the other side of Chongqing. At that time, the porters bought the entrails of buffalo, cleaned them, cut the liver and belly into small pieces, set a stove on the porters' head, and set an ocean iron basin on it, which became a multi-lattice, containing a hemp, spicy and salty marinade, and sold it to dock workers. When the guests patronize, each person will be recognized as one, and they will be hot and eaten. In the 23 rd year of the Republic of China, a large-scale spicy restaurant appeared in Chongqing, but the iron basin was replaced by a small red copper pot, and the guests made their own marinade and dipped it. Chongqing hot pot is mainly spicy, with many flavors coexisting, paying attention to seasoning and using soup.

recommended tourist destinations: Chongqing

2. Beijing mutton hotpot is open and tasteful.

Beijing mutton hotpot

mutton hotpot, also known as "mutton hotpot", began in the early Qing Dynasty and rose after Manchu entered the customs. As early as the 18th century, Emperor Kangxi and Emperor Qianlong held several grand "thousand banquets". Later, it spread to the shops and was operated by the Muslim Pavilion. Zhengyang Building, outside Qianmen, Beijing, opened, which was the pioneer of selling instant-boiled mutton in Hanmin Pavilion. Its cut meat is "as thin as paper, without exception", which makes this delicious food more famous. In Beijing, the mention of "instant-boiled mutton" is almost well known. This dish is very popular because it is easy to eat and delicious.

recommended tourist destination: Beijing

3. Guangdong seafood hot pot has taken pains to be a Lingnan person

Guangdong seafood hot pot

"Eating in Guangzhou" is not an empty word. Guangzhou's catering industry has always been second to none in the country, with a large number of old brands and emerging famous shops. Traditional and innovative famous dishes, famous snacks and famous flavor foods are numerous. Guangdong people are very particular about the ingredients of seafood hot pot. The hot pot is served with raw materials such as squid, conch meat, chicken, beef, cuttlefish, tripe and sea cucumber, plus vegetables and seasonings. When eating, first pour all kinds of seafood into the clear soup without oil, cook it, then fish it into everyone's bowl, and then pour chicken, beef and so on. After eating the meat, pour in mushrooms, vegetables and other clear mouths, which are fresh but not greasy and delicious.

Recommended tourist destination: Guangzhou

4. Shandong Fat Beef Hotpot is both wild and delicate

Shandong Fat Beef Hotpot

friendly shandong is wild and unrestrained. Fat beef hot pot is made of beef from Inner Mongolia prairie, which is fed with natural special feed, with delicate meat quality and tender entrance. There are essential differences between the seasoning of fat beef chafing dish and the general chafing dish. It is made of more than 3 kinds of high-grade seasonings, and its taste is sweet and long, which is the root of the public's admiration for fat beef chafing dish.

Recommended tourist destination: Jinan

5. Jiangsu and Zhejiang Chrysanthemum Warmer, the exquisite life of Jiangsu and Zhejiang people

Jiangsu and Zhejiang Chrysanthemum Warmer

A famous food in Suzhou and Hangzhou, it rinses fresh chrysanthemum petals in wet water, picks them up and filters them in a bamboo basket. The warm pot contains raw chicken soup or broth, and the table is served with sashimi or sliced chicken. When you put fish slices or meat slices into the pot, you must grab some chrysanthemum petals and put them into the soup. The fish fillet chicken soup and chrysanthemum "three in one" produce a delicate fragrance and delicious taste, which is particularly strange and appetizing. Chrysanthemum is not suitable for eating because it only smells its fragrance and appreciates its shape. All raw slices are fresh, delicate and delicious. When you taste chrysanthemum hot pot, you should always add fire, add soup frequently, pour it carefully and drink it slowly. You can't cook it in one pot. It is delicious and warm.

recommended tourist destination: Hangzhou.