Old Beijing Hot Pot: The specialty of Old Beijing Hot Pot is mutton shabu-shabu, which uses copper pot charcoal fire. Characteristics of old Beijing hotpot mutton.
Inner Mongolia Fat Sheep Hot Pot: The essence of Inner Mongolia Fat Sheep Hot Pot lies in the hot pot’s soup, which is paired with fresh local beef and mutton. The soup has a variety of ingredients, unique taste, rich and spicy, and unique Flavor.
Northeastern White Meat Hot Pot: The highlight of Northeastern White Meat Hotpot is that the seafood soup is a broth, half-cooked pork is used on top of the shabu-shabu, plus vermicelli and sauerkraut, with soy sauce and minced garlic as the main condiments. It can also be paired with crab meat and blood sausage, which has a rich flavor. The pork is stewed in the hot pot until it becomes fat but not greasy. The soup is white and salty with a bit of sourness. The seafood is also fragrant and moderate.
Sheep and Scorpion Hot Pot: I believe this hot pot is familiar to everyone. You can often see it when walking in the bustling commercial streets. Many people who have never tried it mistakenly think that there are scorpions in the hot pot. In fact, this is not the case. Sheep and Scorpion are The shape of sheep scorpion resembles a scorpion, so it is named sheep scorpion hot pot. Sheep scorpion is often used to make clear soup hot pot. It is not only delicious, but also low in fat, low cholesterol, high in protein, rich in calcium, easy to be absorbed by the body, and has Nourishing effect.
Sheep soup hot pot: The taste of sheep soup hot pot is salty and fresh. The color of the soup is milky white, the mutton is tender and smooth, and the soup is delicious. It can be eaten in winter to keep out the cold. It is suitable for all ages. hotpot. Moreover, mutton has a very good nourishing effect on the human body. Sichuan hot pot: Sichuan hot pot is the most common type of hot pot. The main characteristic of Sichuan hot pot is the word "spicy". The essence lies in the base of the hot pot. The most famous among Sichuan hot pot is It belongs to Chongqing hot pot. The authentic Chongqing spicy old hot pot stir-frying method uses spicy throughout.
Cantonese hot pot: Cantonese hot pot can actually be understood as seafood hot pot, Doulao hot pot, and Chaoshan hot pot. Its taste is bland. The main markets are located in Guangzhou, Fujian, Jiangsu and Zhejiang. It uses clear soup to maintain health and taste. It's on the bland side, mainly based on seafood. In terms of taste, it just doesn't pursue taste bud stimulation!
Yunnan-Guizhou hotpot: Yunnan-Guizhou hotpot is mainly distributed in Yunnan and Guizhou, with steep terrain and rich resources. It is mainly divided into sour soup fish hotpot, black goat hotpot, cured pork ribs hotpot, and wild mushroom hotpot. Based on the resources of the terrain, the way of eating is also very unique!