With the progress of science and technology and the development of cooking skills, the varieties of hot pot are also colorful and have their own characteristics. According to the fuel, there are charcoal chafing dish, gas chafing dish, electric chafing dish and alcohol chafing dish.

As far as texture is concerned, there are tin chafing dish, aluminum chafing dish, stainless steel chafing dish and enamel chafing dish. According to the structure, there are conjoined hot pot, split hot pot and Yuanyang hot pot. According to the cooking style, there are soup braised hot pot, stewed hot pot and boiled hot pot. The variety of hot pot adds a bit of lively atmosphere to the dining table.

A thousand miles is different, and a hundred miles is different. The hot pot in China is colorful and full of flavor. Well-known ones, such as Guangdong seafood hot pot, rinse seafood and so on, are all very particular about ingredients, paying the most attention to delicious taste and taste, not greasy and delicious. Suzhou and Hangzhou's chrysanthemum hot pot, the hot pot soup is chicken soup or broth, supplemented by sliced meat, fish, chicken and chrysanthemum, which is fragrant and refreshing and has a unique flavor.

The Yunnan-style hot pot in Yunnan is characterized by the fact that it must be filled with cloud legs and served with raw materials such as mushrooms and fish. It is tender, spicy and full of flavor. Chongqing's beef omasum hotpot has the characteristics of diverse raw materials, thick and fresh brine soup, spicy and mellow.

Mutton hotpot in Beijing, Klang hotpot in Zhejiang, Sanxian hotpot in Hangzhou, game hotpot in Hubei, white meat hotpot in Northeast China, beef hotpot in Hong Kong, assorted hotpot in Shanghai, mutton soup hotpot in Shandong, etc. , also has a unique flavor. From the origin and history, Chongqing hot pot is divided into two factions, one is the water-based hot pot pulled by Qian Fu, and the other is the local hot pot pulled by Ma Bang.