Solution: Chengdu hot pot breaks through the traditional one-pot, one-pot and two-flavor, while insisting on hemp, spicy and spicy, bringing richer taste to diners with different tastes and making the characteristics of Chengdu hot pot more connotative. In fact, eating hot pot is not enough. I still feel hungry after a while, hehe, and then I sweat, so I seldom get fat.

In the past, fish heads were only used to cook soup, and few people ate them. But "Tan Fish Head Group" made the fish head fight a "turnaround" in China. Tanyutou hotpot adopts unique formula and secret fish head soup pot. The soup is bright red, spicy and delicious, spicy but not dry, the fish head is fresh but not fishy, and it has a long aftertaste. After eating, you won't get angry or hurt your stomach. Won the reputation of "a pot of red".

Rongjinhua Fish Head Hot Pot, another main force of fish head hot pot, selects pollution-free ecological silver carp from Heilongtan, and is cooked with more than 20 kinds of green spices, seasonings and first-class rapeseed oil after fresh slaughter, paying attention to nutrition and health, forming the characteristics of "unique taste, tender and refreshing, spicy but not dry".

"Left-handed bamboo tube hot pot" has sprung up recently, and consumers are in an endless stream. Facts have proved that it is unique. There is a tender bamboo tube hanging in the hot pot, and the bamboo tube is filled with auxiliary materials, from which delicious food is continuously permeated. Put the hairy belly on the bamboo tube, and you can feel the fragrance of bamboo.

Lahu fish head hotpot is made of Lahu grass in Yunnan Plateau and mountainous areas. The soup is clear and tastes slightly sour. It has the special effects of clearing away heat, reducing dryness, promoting digestion and resolving food stagnation.

Recommend a Harbin hot pot, I hope you like it: Manjianghong, Longquan Town, Longquanyi District, Chengdu; There are many special hot pots of Hanshui fish opposite the North Gate Bridge in jinniu district.