Chongqing hot pot: Chongqing hot pot is mainly spicy and spicy.

Chongqing Hot Pot uses butter as the bottom material of hot pot, and only ginger, garlic, pepper and sea pepper are added for fragrance, which can lock the taste of food well. Chongqing hot pot is mainly made of meat, but there are few kinds of vegetables. Ma! Spicy! It is the soul of Chongqing hot pot! Suitable for people with heavy tastes.

Sichuan hot pot: The taste of Sichuan hot pot is mainly spicy, and the taste is refreshing and spicy.

When Sichuan hot pot makes soup base, rapeseed oil is usually used, and a lot of spices are also used. The flavor of Chengdu hot pot mainly depends on a lot of secret spices. There are many kinds of ingredients in hot pot, which are rich in meat and vegetables. The taste of the entrance is not only spicy, but also spicy and fresh. Compared with Chongqing hot pot, the taste is lighter, and Chengdu hot pot prefers Yuanyang pot.

Chaoshan beef hotpot: The most famous hotpot in Chaoshan is beef hotpot.

There is only beef bone broth and white radish at the bottom of the pot, which is more conducive to tasting the original taste of beef. Chaoshan cuisine pays the most attention to' big taste to light'. In Chaoshan beef hot pot, beef is slaughtered and sold now, and the word "fresh" is brought to the extreme. Beef has different parts, different texture, different rinsing time and different taste.

Chicken coconut: It belongs to Hainan's hometown cuisine.

It is the first of the four famous dishes in Hainan. The fresh flavor of chicken and the fruity flavor of coconut milk are perfectly blended, which looks light, but tastes special. A small amount of oil in chicken is matched with the fragrance of coconut milk, and the soup base is clear but not scarce, which is very delicious. The taste is fresh, salty, fragrant and sweet.

Copper pot in old Beijing: Copper pot is the most authentic hot pot in old Beijing.

In Beijing, hot pot is called instant-boiled mutton. Charcoal fire+copper pot is the most authentic hot pot. Clear soup into the pot, to maximize the preservation of mutton delicious. With sesame sauce as the base, add fermented milk, chives, Chili oil, etc. to prepare dip, and every bite is satisfied.

Mushroom soup hot pot: Mushroom soup hot pot is a unique delicacy in Yunnan.

Mushroom soup hot pot is a kind of hot pot cooked mainly with wild mushroom ingredients. It is delicious and nutritious, and is increasingly loved by consumers all over the country. Even standing in the distance, the finished mushroom soup hot pot can smell a natural fresh fragrance, and boiling soup with fungi can clear away heat and reduce fire.

Huajiao Chicken: It belongs to the traditional local dish of Guangdong Province.

The main raw materials are gelatin and chicken, and gelatin is fish maw, which can exert its nutritional value to the extreme after being stewed with chicken, and is rich in protein. The chicken meat in Huajiao chicken is tender and delicious. Huajiao chicken soup is golden yellow, very thick and has a gelatinous texture.

Sheep scorpion hot pot: Special food in old Beijing.

The scorpion is the sheep beam, and this part of the meat is tender. Sheep scorpion hot pot in old Beijing can be called a must: "Its meat is tender but not greasy, its bones are pulpy but not slippery, and its soup is fragrant but not greasy." Especially after a long period of stewing and cooking, the original soup is called a rich and delicious flavor.

Doulao hot pot: It is a Cantonese hot pot.

The word doulao, which originated in Hong Kong, is an evolution of hot pot in Hong Kong. The homonym of "Doulao" means "Dulao". Many people understand it as making money, blessing, good luck and so on. Everything is caught in the bowl, which is a very beautiful wish. The taste is light, the bottom of the clear soup pot is mostly, and the ingredients are mainly seafood, beef and meatballs.

Sour soup fish hotpot: Sichuan flavor and Guizhou characteristics.

Sour soup fish hot pot is an innovative variety of Sichuan hot pot, inspired by Guizhou famous dish "sour soup fish". That is to say, the soup of sour soup fish is used as the hot pot soup, and then the ingredients such as hairy spicy fruit and bad pepper are added to boil, which has delicious soup, fragrant smell and unique taste.

Chrysanthemum hot pot: it is a traditional famous dish popular in Jiangsu and Zhejiang provinces.

It is mainly made of mutton and fresh fish. It, together with Chongqing Spicy Hotpot, Guangdong Seafood Edge Furnace, Shandong Fat Beef Hotpot, and Beijing Mutton Hotpot, is called the five hot pots in China. Chrysanthemum hot pot began with Tao Yuanming, who wrote a famous sentence: "Picking chrysanthemums under the hedge, leisurely seeing Nanshan", which has become a swan song throughout the ages.

Seafood Hotpot: It is a traditional folk food in China.

Take seafood as the main ingredient and cook it in hot pot. This method can avoid redundant seasonings and additives and maintain the original flavor of seafood. When autumn comes, a pot of light and delicious seafood hotpot is absolutely delicious.

Pork belly chicken: it belongs to Hakka cuisine and is popular in Guangdong.

Eating pork tripe and chicken with the original pork tripe soup makes the pork tripe refreshing, the chicken tender and delicious, and the taste of the soup adds to the umami flavor of the chicken. Pre-meal soup, which is necessary for banquets in Hakka areas of Guangdong Province, is thick and clear, and has a strong medicinal flavor and pepper aroma.

Edge furnace: it belongs to Cantonese hot pot.

In fact, the edge-banding furnace is a beating furnace, and the "beating" of the edge-banding furnace refers to the "rinsing" action. It is a famous dish with good color and flavor. The main ingredients are sashimi, squid slices and raw shrimp slices. The main cooking technique is boiling. "Side-burner" pays attention to the word "fresh" and has extremely high requirements for ingredients.

Sanxian Hot Pot: It is a dish in Sichuan. The main ingredient is cooked chicken.

Three fresh foods are divided into three fresh foods: ground fresh food, tree fresh food and water fresh food. The bottom tastes delicious and pure enough. With the clear oil of Chengdu hot pot, the fragrance is naturally emitted. When eating hot pot in Chengdu, the bottom of Sanxian pot is not chosen much, but it can lead the most delicious taste in Chengdu.

Fish head hot pot: Fish head originated from Sichuan casserole is widely spread in western Sichuan.

In ancient times, people were too poor to eat whole fish and could only eat fish heads that the rich didn't want. Fish head hot pot is made of silver carp head with a variety of accessories, and the meat is smooth and tender. Fish head hot pot tastes spicy, which combines the freshness, aroma, hemp and spicy of fish head with various vegetables, and is delicious but not dry.