Sichuan hot pot is made of vegetable oil, and its oil quality is clear, so it is called clear oil hot pot. Add some spices, the taste will be fresher, less spicy and choking. Sichuan hot pot can cater to the tastes of diners, and all kinds of meat and vegetables can be matched. Diversified ingredients, eat whatever you want, not too particular, more casual.

2. Chongqing hotpot

The bottom of Chongqing hot pot pays attention to "six points of butter and four points of water", and then it will be mixed with a lot of spices and dried peppers, which is particularly mellow and can be said to be a spicy, simple and rude form; The ingredients of Chongqing hot pot are generally fleshy, such as yellow throat, hairy belly, duck intestines, etc., while vegetables such as potatoes, yams and lotus root slices will not appear in Chongqing hot pot, because these ingredients have more starch, which will affect the taste of the bottom of the spicy butter pot.

3. Beijing hotpot

Beijing hotpot is generally made of copper, aluminum or sand. Usually including eating instant-boiled mutton, beef, fish, shrimp slices, bean products, vermicelli, fresh vegetables, jiaozi and so on. Some foreigners call it Mongolian pot, which is probably related to Mongolian instant-boiled mutton.

4. Northeast Hotpot

The hot pot people eat is very simple and rude, and it also has the characteristics of Northeast China. It is the hot pot with sauerkraut and white meat, which is filled with pork and special sauerkraut, blood sausage, pig liver and pig heart. Sitting on the hot kang in Northeast China makes everyone warm.

5. Fujian hotpot

People in Fujian have a characteristic of eating hot pot, which is light and does not add any pepper, so they should pursue health preservation. Food such as medlar, longan and jujube should be added to the hot pot, or bone soup hot pot. After eating the ingredients inside, you can drink soup.