1. Source: Shabu-shabu began in the Yuan Dynasty and flourished in the Qing Dynasty, referring to the copper pot shabu-shabu of old Beijing. Hotpot is a collective term for "hotpot" food from various places, such as Sichuan hotpot and Guangdong hotpot.

2. Base: Shabu-shabu is generally made in Beijing and Inner Mongolia, and its base is usually just water with a little onion, ginger and garlic added for flavor, whereas hot pot has many base ingredients, such as spicy soup, bone broth, tomato soup, etc. The base of shabu-shabu is also called "hot pot".

3. Shabu-shabu: The main shabu-shabu dish, as the name suggests, is lamb, but the shabu-shabu dish in hotpot is much richer than shabu-shabu, and is characterized by a variety of animal dishes, such as pig's brain, yellow throat, tripe, and lily pads.