Beishao hotpot is a traditional cooking method in Jiangsu and a local snack that originated in Suzhou, Jiangsu.

The main ingredients are pork belly, red sausage and chicken wings, and are supplemented with seasonings such as ginger and dark soy sauce.

When cooking, first blanch the pork belly in a pot to remove the fishy smell, then add other ingredients and cook slowly.

The final dish is rich in soup, bright red in color, and has an endless aftertaste.

Bei Shao Guo has a long history of cooking and is a traditional snack in Jiangsu.

In the daily life of local people, Beishao pot has become an indispensable food.

In addition to being often seen in local gourmet restaurants, Bei Shao Guo is now also often seen at food festivals across the country.

Therefore, Beishao Pot has gradually become a representative of Chinese cooking culture.

Beishao hotpot is very difficult to make and requires careful attention to the combination of heat and seasonings.

Moreover, in order to make a good Beishao hotpot, the cooking process needs to reach a state of excellence.

Therefore, chefs who are skilled in making Hokkaido hot pot are also very skilled.

Not only that, during the cooking process of Beishao Pot, it is necessary to constantly stir and adjust the taste of the soup, so it is also called a "culinary art".