Old Beijing Hotpot: The feature of old Beijing Hotpot is instant-boiled mutton, which uses a copper pot and charcoal fire. Fresh mutton is tender and incomparable, and its meat quality is not only delicate but also tasteless. This is the authentic flavor of old Beijing hot pot, and it also inherits the characteristics of old Beijing instant-boiled mutton.

Inner Mongolia Fat Sheep Hot Pot: The essence of Inner Mongolia Fat Sheep Hot Pot lies in the soup brine of the hot pot, plus local fresh beef and mutton. Its soup has a variety of materials, unique taste, rich and spicy.

Northeast White Meat Hot Pot: The highlight of Northeast White Meat Hot Pot is that seafood soup is clear soup, with half-cooked pork, vermicelli and sauerkraut as the main condiments. When eating, it has crab meat, blood sausage and rich flavor. Pork is stewed in hot pot, but it is not greasy. The soup is white and salty, and the seafood is moderately fragrant.

Sheep scorpion hot pot: I believe this hot pot is familiar to everyone. Walking in the bustling commercial street, you can often see many people who have never eaten mistakenly think that there are scorpions in the hot pot. Actually, it is not. Scorpion is a sheep beam, which looks like a scorpion, hence the name sheep scorpion hot pot. Scorpion is often used to make clear soup hot pot, which is not only delicious, but also low in fat, cholesterol, protein and calcium, easy to be absorbed by human body and has nourishing effect.

Mutton soup hot pot: the taste of mutton soup hot pot belongs to salty type. The soup cooked for the first time is milky white, the mutton is tender and smooth, and the soup is delicious. Winter can be used to keep out the cold, and it is a hot pot suitable for all ages. Moreover, mutton has a good nourishing effect on human body. Sichuan hot pot: Sichuan hot pot is the most common hot pot in our daily life. The main feature of Sichuan hot pot is the word "spicy", and the essence lies in the bottom of the hot pot. Among Sichuan hotpot, Chongqing hotpot is the most famous. The authentic frying method of Chongqing spicy hot pot runs through spicy.

Cantonese hot pot: Cantonese hot pot can actually be understood as seafood hot pot, doulao hot pot and Chaoshan hot pot. Its taste is bland, and its main markets are distributed in Guangzhou, Fujian, Jiangsu, Zhejiang and other places. It is mainly based on clear soup, with light taste and mainly seafood. In terms of taste, there is no pursuit of taste bud stimulation!

Yungui Hotpot: Yungui Hotpot is mainly distributed in Yunnan and Guizhou, with steep terrain and rich resources. It is mainly divided into sour soup fish hot pot, black goat hot pot, preserved ribs hot pot and wild mushroom hot pot, and the eating method is also very unique!