1. Just add water and monosodium glutamate to chives. It is best to dip shallot mutton in chives. Suitable for eating spring pots.

2. Garlic paste: sesame oil, garlic paste, coriander and onion. The meat fished out from the spicy hot pot is soaked in spicy oil, and it is accompanied by the unique fragrance of garlic. Eat it with endless aftertaste.

3. Xiaomi pepper dip: Xiaomi pepper, soy sauce of seafood, vinegar, onion and coriander. Xiaomi pepper is the soul of this bowl of dip. It is fragrant and spicy, neither heavy nor greasy, and you are willing to be spicy. Suitable for eating clear soup pot.

4. Classic dip: sesame oil+mashed garlic+coriander+celery powder. Recommended rinse products: beef and mutton, duck blood, goose intestines and fresh meat. Clear oil hot pot likes chives with peanuts, plus a little coriander and millet spicy, which can best eat the fresh fragrance of clear oil hot pot with the original soup. The dip of broth hot pot pays attention to salty flavor, highlighting the original flavor of food.

5. Classic dip (clear oil version): chives+peanuts+coriander+mustard tuber+millet spicy. Recommended rinse products: beef, pork belly, duck intestines and goose intestines. The simpler the dip in seafood hot pot, the better. The key point is to highlight the freshness of ingredients. A dish of seafood soy sauce is all. Slightly salty, it blends with the original flavor of fish and shrimp on the tip of the tongue and feels the sweetness from the sea.

6. Classic dip: soy sauce+seafood sauce. Recommended rinse products: fish fillets, seafood, all kinds of meatballs, vegetables, mushrooms and so on. The spicy pot removes dampness, the clear soup pot nourishes, and the seafood pot is delicious. To maximize the delicacy of the soup base and ingredients, it depends on a small dish of dipping materials.