There are many kinds of hot pot base, such as Sichuan and Chongqing spicy hot pot, the red base to see people's throats are on fire. The Cantonese, on the other hand, have invented something called "mandarin duck hot pot".

The so-called "mandarin ducks" pot is actually a pot separated by an iron plate, half of which is a spicy soup base and half of which is a light soup base. The spicy soup base is actually very simple, just some broth boiled with chili peppers with a thick layer of red oil floating on top. And the light soup base is usually a tonic soup base, mostly with half a chicken to simmer, in the chicken broth with some Codonopsis, Astragalus, Angelica and cooked or raw ground and so on.

Besides the hot pot base of mandarin duck pot, there are actually many kinds of hot pot base. For example, I prefer to use corn, carrots and pig bones to simmer the soup to make hot pot base, very very fragrant ah my God, suddenly want to go home.

There is also a super amazing hot pot that I have eaten before - the congee hot pot. That's right, it's using porridge to make the hot pot base. It's not really congee, but it's rice syrup, boiled to make the hot pot base. Usually this kind of congee hot pot is used to shabu-shabu seafood, very light, but better than fresh sweet.