There are actually many kinds of hot pot, in order to meet the majority of people's tastes, now the common hot pot has three fresh pot, spicy pot, spicy pot, seafood pot, lamb pot, etc., and even some areas will be launched according to the taste of the local people special hot pot. In winter, it is appropriate to eat nourishing hot pot, should not eat seafood hot pot, mainly depends on personal taste, you can refer to the following types:

Types of hot pot:

There are several kinds of soup base according to the flavor differentiation, mandarin ducks hot pot, half spicy and half-fresh, all spicy and full of fresh;

By the structure of the one-piece hot pot, split-type pot, mandarin duck hot pot and so on;

By the cooking style, there are Soup hotpot, stewed hotpot, boiled hotpot and so on.

Special hotpot:

Guangdong seafood hotpot, shabu shabu seafood and so on, the ingredients are very elaborate, the most important thing is to pay attention to the taste of fresh and eat the interest, food and not tired, taste endless;

Suzhou and Hangzhou area of the chrysanthemum hotpot, hotpot broth for chicken soup or broth, and supplemented with meat, fish, chicken, such as thin slices of raw meat and chrysanthemum with shabu shabu to eat, fragrance and refreshing, the unique flavor;

Yunnan Yunnan Dianchi hotpot.

Yunnan's Yunnan hot pot, characterized by the hot pot must be put in the cloud leg, eaten with mushrooms, fish and other raw materials, tender and spicy, flavor; Chongqing's tripe hot pot, with a variety of raw materials, brine soup, spicy and mellow characteristics.

In addition, Beijing's lamb hot pot, Zhejiang's eight raw hot pot, Hangzhou's "three fresh hot pot", Hubei's "game hot pot", the Northeast's "white meat hot pot", Hong Kong's "beef hot pot". The "Beef Hot Pot" in Hong Kong and "Assorted Hot Pot" in Shanghai also have unique flavors.

Other hot pot types:

1, "fresh" hot pot: snow from north to south "visited" the country, the temperature plummeted. At this time, three or five friends get together and eat steaming hot pot, it does not mention how cozy. If you are tired of the traditional Beijing hot pot, but also afraid of Sichuan hot pot fire, then follow us to the local search for "fresh" hot pot it.

2, Tibetan hot pot: the original Tibetan hot pot is relatively light, but the soup base must be yak bone simmering. The yak is a unique species of cattle in the alpine grasslands, and the meat is cooked and hot, so you can eat it in winter to fight the cold.

Unlike other hot pots, Tibetan hot pot is not served as it is, but rather slices of yak meat and meatballs, accompanied by carrots, broccoli, and tofu, are served in handmade copper pots and simmered over charcoal. Eaten with traditional Tibetan hot sauce and mellow barley wine, the Tibetan flavor is extremely strong.

3, dim sum hot pot: people who have eaten Cantonese morning tea must have vivid memories of fish skin dumplings, pink fruit and other snacks, and now they have transformed into the main force of Cantonese dim sum hot pot.