1. Different types of hot pot. There are many varieties of hot pot in the north, such as old Beijing copper hot pot, northeastern white meat hot pot, Inner Mongolia fat sheep hot pot, sheep scorpion hot pot, etc.; there are also many factions of hot pot in the south, including heavy hemp and spicy food.

Sichuan hot pot, delicious Cantonese hot pot, etc., but Sichuan hot pot is relatively more popular.

2. Different soup bases. In northern hotpots, the soup base is usually clear soup or bone broth. Such a pot base can retain the original flavor of the ingredients to the greatest extent, and the cooked meat slices will be more delicious.

The soup base of hot pot in the South is completely different. The soup base of Sichuan hot pot is filled with a layer of red chili peppers and spicy oil. The soup base has a spicy and mellow taste. The ingredients can quickly absorb the flavor of the soup base after they are put into the pot, even if they are not touched.

The dipping sauce is also very tasty; it's a light Cantonese hot pot, not spicy or spicy, and the soup base is extremely fresh and mellow.

3. Differences in dipping sauces When eating hot pot in the south and hot pot in the north, dipping sauces are a more controversial topic.

Because of the different soup bases, most northerners eat hot pot with a plate of sesame sauce. The sesame sauce is also mixed with a little chive flowers, fermented bean curd juice, chopped green onions, and coriander. The ingredients are dipped in the rich sesame sauce, which is very enjoyable to eat.

The hot pot soup base in the South has a thicker flavor, so sesame sauce is particularly rare on the hot pot tables in the South. Most of the dipping sauces are oil dishes. A small dish of sesame oil plus minced garlic, chopped green onion, oyster sauce and other seasonings will basically not change the pot.

The problem with the ingredients in it is just to enhance the flavor.

4. Differences in Ingredients There are also big differences in ingredients when eating hot pot between the north and the south. Hot pot ingredients in the northern inland areas generally use fattened beef, fat sheep, soy products, hot pot balls, fungi and various vegetables.

Master, cook the meat first, and then the vegetables. The cooked ingredients are coated in a thick sesame sauce, and you will have a delicious bite.

The ingredients of southern hot pot are relatively rich, including seafood, river fresh food, tripe, duck intestines, yellow throat, brains, various vegetables, etc. There are many varieties.

As a native northerner, I still prefer northern hot pot, with its large slices of fat sheep and beef and thick sesame sauce, which makes it more satisfying to eat.