In winter, hot pot becomes popular and everyone loves it. Different tastes and different ingredients include meat, vegetables and seafood. Due to the vast territory of our country, the tastes in the north and south of the country are different, and the long-standing types of hot pot are even more varied. Why not capture the strengths of the north and south of the country, taste the tastes of the east, west, and south, and create new styles of hot pot. Common hot pot categories include:

Mutton-shabu-shabu: As the name suggests, it is mainly made of mutton. Generally speaking, the traditional charcoal-fired copper pot has the most flavor. The dipping formula of mutton-shabu-shabu is more special, and northerners eat it more.

Sauerkraut and white meat pot: usually based on pork belly and pickled cabbage, with the same dipping sauce as mutton-shabu-shabu. The real Northeastern sauerkraut and white meat pot should also be added with blood sausage. In the winter in the Northeast, no one can live without it.

Beef meatball pot: It is based on a traditional charcoal copper pot, with braised beef, mutton and beef meatballs as the main content. It is mostly eaten by Hui people in the north. Due to the Muslim religious beliefs, there is absolutely no pork in the beef meatball pot, and there is no dipping sauce.

Spicy hot pot and mandarin duck hot pot: The spicy hot pot invented by Sichuan people was originally called tripe hot pot, which mainly boiled tripe. It is extremely spicy and numb. Later, it was spread to other areas and was not based on tripe. The main dish is tripe, and all kinds of ingredients can be put into the pot, which is called spicy pot. The emergence of "Yuanyang Hotpot" gives many people who don't like spicy food multiple choices. In Sichuan, the traditional pot is a cast iron pot. It is placed in the middle of the table. No matter how many people eat it, the soup is not changed, only soup is added, and the dipping sauce is simple sesame oil, because the taste of the bottom of the pot is too strong.

Cantonese-style stir-fried stove: Cantonese people value soup, so the Cantonese-style stir-fried stove naturally uses a good stock as the base, plus a variety of seafood and delicacies, and the dipping sauce is sand tea. Mainly sauce. All kinds of casseroles and clay pots use bean curd and light soy sauce (in Cantonese terms: soy sauce) as dipping sauces. In Chaozhou and Shantou areas, various kinds of meatballs are used as hot pot, especially beef meatballs, which are extremely chewy and have a special flavor.

Gang Goat Meat Stove: Mainly made of skinned mutton, with Chinese medicinal materials. The dipping sauce is mainly spicy bean paste or fermented bean curd. It has an authentic Taiwanese flavor and is fragrant. The same method can be used for meat stoves.

Vegetarian hot pot: It is mainly based on various vegetables, mushrooms, and soy products. It usually uses soybean sprouts and bamboo shoots as the soup base. It is exclusive to vegetarians.

Casserole: Fish head casserole is the most representative, as well as assorted casserole, tofu casserole, etc., all of which have good flavors.

Medicinal hot pot: It uses Chinese medicinal materials as its tonic. Pork ribs and chicken can be used as the main body. The dipping sauce is simple and emphasizes the nourishing effect of Chinese medicinal materials.

Stinky tofu pot: With the theme of stinky tofu, it is the favorite category of the stinky people.

Taiwanese seafood stove, ginger duck, shochu chicken: Authentic Taiwanese style, using seafood, duck, chicken and various seasonings, the theme is obvious and each has its own flavor.

It can be seen that hot pot has a variety of raw materials, including delicacies, seafood, and vegetables. The seasonings are also sour, sweet, and spicy. After work, the family gathers around the hot pot, which is really fun; friends get together, couples get together, a hot pot, a bottle of old wine, the cold weather outside the window, and the warmth like spring indoors, it is really a unique experience. Editor: admin

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