First of all, let me say this: There are so many hot pot restaurants in Shenzhen. You can’t tell which one is the best based on your personal experience.

First of all: 1. You have to decide which flavor you like.

People in different regions and places have different tastes, so there is no single best hotpot.

The hot pot that Beijingers eat is mutton shabu-shabu.

The authentic one must be the copper stove charcoal hot pot.

Sichuan hot pot mainly relies on butter to enhance the flavor, almost no spices are added, and it is cooked with duck intestines, tripe, and crispy meat brains.

Chongqing hot pot is stronger, more numb and spicy than Sichuan hot pot.

Although the taste may not be much different to outsiders, in the eyes of Sichuan and Chongqing people, the difference is big.

The respondent is operating an authentic Sichuan butter old hotpot in Ganglong City.

Yunnan people like mushroom pot and flower pot, while Shanghainese eat assorted pot. The way of eating is a bit like Sukiyaki pot. You put all the raw materials in and cook them and then take them out one by one to eat.

Hainan hot pot is called "Da Bian Lu". The bottom of the pot alone contains civet, snake and turtle meat with red dates, Codonopsis pilosula, Huaishan and wolfberry.