First of all, let me say: There are too many hotpot 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-boiled. The authentic one must be the copper stove charcoal hot pot.

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

Shanghai people eat assorted pot. The way of eating is a bit like Sukiyaki. They 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", and the bottom of the pot alone contains civet, snake meat, and turtle meat with red dates, Codonopsis pilosula, Huaishan, and wolfberry. (Of course, the Hainan hot pot we can eat now is all chicken soup or pork rib soup)