There are many types of hot pot. For example, people in Chongqing are used to calling it "hot pot", in Guangdong it's called "Dabianlu", in Ningxia it's called "guozi", in Jiangsu and Zhejiang it's called "hot pot", and in Beijing it's called "shabu-shabu"

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Different styles are different in thousands of miles, and customs are different in hundreds of miles. my country's hot pots come in various colors and flavors. I will list some of them below to see if you have tried them all.

The northern styles include: Old Beijing Hot Pot, Inner Mongolia Sheep Hot Pot, Northeastern White Meat Hot Pot, Shandong Beef Hot Pot, Sheep and Scorpion Hot Pot, Sheep Soup Hot Pot, etc.; Old Beijing Hot Pot, Copper Pot Shabu-shabu Mutton is an authentic way of eating hot pot in Old Beijing, and it is very important to the utensils.

They are very particular about the selection of ingredients, including copper pots, water, and fresh sheep.

It tastes like just one word: "pure"!

The soup base is made of water, with at most onion and ginger; the mutton has a pure umami flavor, which is not like eating mutton jelly rolls. It is fresh mutton sliced ??by hand, lifted with chopsticks, and taken out after it changes color.

Sichuan hot pot, Sichuan hot pot, fish head hot pot, Chuan Chuan Xiang hot pot, Chongqing hot pot, etc.; Chongqing hot pot. When mentioning Chongqing, the first thing that comes to mind is hot pot. Chongqing is the birthplace of hot pot. The biggest feature of Chongqing hot pot is spicy, numb and spicy. It is said that

Five out of every six restaurants in Chongqing are hot pot restaurants. The most important meaning of a thing to people is to become their daily life. Hot pot has obviously become the daily life of Chongqing people.

Cantonese hot pot: seafood hot pot, porridge hot pot, doulao hot pot, Chaoshan beef hot pot, pork belly and chicken hot pot, calcium bone hot pot, etc.; Chaoshan area is the collective name of Shantou City, Chaozhou City, and Jieyang City in Guangdong Province.

The area is not vast.

Take the small town of Shantou as an example. The ocean area here is five times that of the land.

However, beef hotpot defeated seafood and took the leading position in Chaoshan cuisine in one fell swoop.

Yun style hot pot: mushroom hot pot, cured pork ribs hot pot, black goat hot pot, Yunnan flavor hot pot, sour fish hot pot, etc.; Guizhou’s sour soup is fermented with clear rice soup or bad pepper, with a rich natural sour aroma.

The unique soup base is sour and sour, spicy and spicy. The freshly slaughtered fish is boiled in the sour soup. It tastes really delicious!

Coupled with the flavored dipping sauce that combines Xiangxi "dipping water" and Sichuan and Chongqing oil dishes, it feels like a bowl of soup can finish a pot of rice!

Jiangsu and Zhejiang cuisines include: chrysanthemum hot pot, Yipin hot pot, local chicken coop, assorted hot pot, eight raw hot pot, three delicacies hot pot, etc.

The chrysanthemum hot pot in Suzhou and Hangzhou uses chicken soup or broth, supplemented with thin slices of meat, fish, chicken, etc. and is eaten with chrysanthemums. It has a refreshing fragrance and a unique flavor.

The method is to soak and wash the fresh chrysanthemum petals, then rinse them in water with alum added, pick them up and drain them for later use.

Add chicken soup or broth to the hot pot. After boiling, add chicken slices, meat slices, fish fillets and other raw ingredients. After about 1 minute, add chrysanthemum petals, cook for a while and then you can dip it in the sauce.

The fragrant and unique flavor of Ou Ke is regarded as the top product in hot pot families.