1, Haidilao hotpot

Haidilao is the chain brand with the highest sales volume in the hot pot market. At first, the service nature broke the traditional service attitude of the hot pot industry, which indirectly promoted the whole hot pot industry to pay attention to customer service. For friends who can't eat spicy food, there are many choices for the bottom of the pot in Haidilao.

2. Chongqing hotpot

Also known as tripe hot pot or spicy hot pot, it is one of the traditional eating methods in China. It originated from Jialing River in Chongqing in the late Ming and early Qing Dynasties. This dish is also a wide range of catering methods for dock boatmen such as Chaotianmen. Its main raw materials are tripe, yellow throat of pig, duck intestine and strong blood of cow.

3. Chaoshan beef hotpot

Became famous in the 1940s, the traditional practice was to add sand tea sauce to the pot and use thick soup as the bottom of the pot. Then it was gradually simplified. Only beef bone broth and white radish are left at the bottom of the pot, which is more conducive to tasting the original flavor of beef. Beef has now been slaughtered and sold, and the word "fresh" has been brought to the extreme.

Hot pot raiders

Hot pot, named after the "splash" sound when food is put into boiling water, is one of China's original cuisines, and it is also a kind of delicious food suitable for all ages. Hot pot generally refers to a cooking method in which a pot is used as a vessel, a pot is cooked with a heat source, and various foods are cooked with water or soup. At the same time, you can also refer to the pot used in this cooking method.

It is characterized by cooking while eating, or the pot itself has the function of heat preservation. When eating, the food is still steaming and the soup is integrated. There are similar dishes all over the world, but they are especially popular mainly in East Asia. Hot pot is hot now, spicy and salty, oily but not greasy, suitable for mountain and river climate, and has now developed into a mandarin duck pot, spicy and light, with different needs.