The original hot pot stall consisted of a coal stove, a pot and several wooden stools, which was similar to the stall stall at the fair, hence the name. At first glance, the name of the stall seems to be a bit out of place, but in fact, there is no distinction between high and low eating, and spending a high price on a five-star hotel may not satisfy your appetite. A string of mala Tang at fifty cents on the roadside may not be inspiring.

When eating hot pot, diners can choose to bring their own meat and vegetables, or ask directly from the boss. The way of bringing your own ingredients is very avant-garde and environmentally friendly in today's severe food safety situation. The boss provides place tools, rice and pot bottom, and only charges a small amount of pot bottom fee. Today, except for the oldest hot pot stalls in Longchang, others don't have to bring their own ingredients.

During the most popular period in Zhenfeng, some people said that when you smell smelly socks, you enter Zhenfeng. This is closely related to the practice of spreading hot pot. I think that the soul of hot pot lies in the bottom material, which is not good, and the soup, main course and side dishes served afterwards are all in vain. Stir-fry the base material of hot pot with fermented soya beans and chili paste noodles, add a little water, stir-fry until fermented soya beans and chili are mixed to give a fragrance, and then add a little water. When eating, put meat first, then vegetables. Meat includes fresh meat, crisp whistle, etc. Side dishes include tofu, bean sprouts, artificial bacteria, potatoes, vegetables and so on.

When eating a stall hot pot, it is essential to have a main course, that is "crispy whistle". The so-called crispy whistle is to fry fresh pork belly until it is half dry, and add seasonings such as soy sauce, vinegar and salt when taking out the pot. Crispy whistle is fat but not greasy, red in color, fragrant in mouth and chewy.

The side dishes are also very particular, mostly Chinese cabbage, and sometimes fresh wild vegetables. The dishes are fresh and watery. Some store side dishes are planted in their own fields. This side dish alone is enough to throw away the side dishes of some hot pot restaurants in Guiyang.

after the spread of stall hot pot to Zhenfeng, folk cooking masters improved the bottom of the pot in order to adapt to the market, creating fresh styles such as clear soup hot pot and bean rice hot pot, which greatly enriched the connotation of stall hot pot and provided more choices for diners.

At the peak of eating, we often see a row of diners waiting outside the store, and only when we are waiting for a hot pot stall, Zhenfeng people who love the economy for half an hour before meals will not feel dissatisfied and complain because there is no mahjong in the store.