Chinatodo
Discover China’s most iconic hot pot styles by region – spicy Sichuan broth, Beijing’s lamb hot pot, Cantonese seafood pots, and more. Learn what makes each unique!
1. Sichuan Hot Pot (Chongqing/Sichuan)
- Signature Feature: Fiery red broth with Sichuan peppercorns and chili oil.
- Key Ingredients: Beef tripe, duck blood, brain tofu, and spicy beef slices.
- Cultural Hook: Born from Yangtze River laborers, now a global sensation.
- Must-Try: "Nine-grid" copper pot to separate ingredients.
2. Mongolian Lamb Hot Pot (Beijing/Shuan Yang Rou)
- Signature Feature: Clear broth (water + ginger/scallions) for tender lamb.
- Key Ingredients: Paper-thin lamb slices, Chinese cabbage, and handmade noodles.
- Cultural Hook: Originated from Mongolian warriors; uses traditional copper pots.
- Pro Tip: Dip meat in sesame sauce with fermented tofu.
3. Cantonese Hot Pot (Guangdong/Da Bian Lu)
- Signature Feature: Light broths like coconut chicken or porridge-based soup.
- Key Ingredients: Fresh seafood (abalone, prawns), sliced beef, and fish balls.
- Cultural Hook: Eaten year-round; emphasizes ingredient freshness.
- Must-Try: "Drunken" hot pot with rice wine-infused broth.
4. Yunnan Wild Mushroom Hot Pot (Yunnan)
- Signature Feature: Earthy chicken broth simmered with 10+ wild fungi.
- Key Ingredients: Matsutake, morel, and Termitomyces albuminosus.
- Cultural Hook: Summer delicacy; locals follow strict cooking times to avoid toxins.
5. Guizhou Sour Soup Hot Pot (Guizhou)
- Signature Feature: Fermented tomato/rice broth (red or white sour soup).
- Key Ingredients: River fish (yellow chili fish), tofu, and pickled vegetables.
- Cultural Hook: Miao ethnic minority tradition; pairs with spicy dipping sauce.
6. Chaoshan Beef Hot Pot (Chaoshan/Guangdong)
- Signature Feature: Clear beef bone broth highlighting fresh-cut meat.
- Key Ingredients: Marbled beef cuts (diaolong, wuhua), beef balls, and satay sauce(沙茶酱 ).
- Cultural Hook: Butchers slice meat tableside; each part has a precise cooking time.
