Hey everyone, your favorite American in China is back again, diving deep into the ever-fascinating currents of Chinese social life. Today, let’s talk about something near and dear to many hearts, especially during those chilly Beijing winters: hot pot (火锅, huǒguō)!
For those of you who are still hot pot virgins, imagine a bubbling cauldron of flavorful broth placed right in the center of your table, surrounded by a dazzling array of raw ingredients – thinly sliced meats, vibrant veggies, bouncy seafood, and all sorts of delightful morsels just waiting to be cooked. It’s communal, it’s interactive, and it’s undeniably delicious. Hot pot has long been a culinary cornerstone here in China, a go-to for everything from boisterous friend gatherings to corporate team-building dinners. In fact, there’s even a popular saying that goes, “Nothing a hot pot can’t solve; if it can, then two hot pots will.” Sounds foolproof, right?
Well, buckle up, folks, because things on the Chinese food scene are always evolving faster than you can say “麻辣 (málà – spicy and numbing).” Lately, I’ve been sensing a subtle shift in the hot pot universe. The once-ubiquitous queues outside popular hot pot chains seem a tad shorter. Whispers about hot pot joints closing down have started circulating. And I can’t help but notice a growing buzz around “平替 (píngtì – budget-friendly alternatives)” and “贵替 (guìtì – upscale alternatives)” that are supposedly giving hot pot a run for its money.
Naturally, your inquisitive blogger had to investigate. Is hot pot losing its mojo with the younger generation in China? Is the glorious reign of the bubbling broth pot starting to simmer down?
To get to the bottom of this, I dug into a fascinating report titled “2025 Young People & Hot Pot Report (2025 年轻人<火锅>报告)“ by Later Institute (后浪研究所), a youth-focused research arm of 36Kr, a prominent Chinese tech and business media platform. Think of Later Institute as the pulse-taker of young China, constantly probing the trends, anxieties, and passions of the Gen Z and millennial crowd. They surveyed 604 young Chinese individuals to unpack their “hot pot psychology,” and the findings are quite revealing.
Let’s dive into what the report uncovered about the 2025 hot pot landscape.
The Undisputed King of Broth: Spicy and Numbing Still Reigns Supreme
First things first, when you sit down at a hot pot restaurant, the primordial question arises: “锅底 (guōdǐ) – What broth base are we going with?” This is where the culinary battle lines are drawn.
According to the survey, the “麻辣火锅 (málà huǒguō) – Spicy and Numbing Hot Pot” is still the undisputed champion, capturing the taste buds of over 70% of young people. No surprise there! That fiery, tongue-tingling sensation is practically addictive. It’s the bold, adventurous choice, the one that screams, “I’m here for a good time, and I’m not afraid of a little spice!”
But hot on its heels, we have the “潮汕牛肉火锅 (Cháoshàn niúròu huǒguō) – Chaoshan Beef Hot Pot,” snagging the second spot with almost 60% popularity. This style is a testament to fresh, high-quality ingredients. The broth is light and clear, designed to enhance, not mask, the delicate flavors of the premium, freshly butchered beef that’s the star of the show. It’s all about savoring the natural sweetness and tenderness of the meat. Chaoshan beef hot pot has definitely carved out a niche for itself, particularly among those who appreciate a more refined and health-conscious hot pot experience.
Rounding out the top three is the “番茄锅 (fānqié guō) – Tomato Hot Pot,” favored by over 40% of young diners. This broth is sweet, tangy, and comforting, a perfect gateway for those who are spice-averse. It’s often seen as the “safe” option, the crowd-pleaser that ensures everyone, even the “不能吃辣星人 (bù néng chī là xīngrén) – spice-intolerant folks,” can join in the hot pot fun. Tomato broth is also incredibly versatile, pairing well with a wide range of ingredients.
Other popular broth contenders include “酸汤火锅 (suāntāng huǒguō) – Sour Soup Hot Pot,” “涮肉锅 (shuànròu guō) – Mutton Hot Pot,” each with its own devoted following. It’s fascinating how diverse hot pot broths can be, reflecting the vast regional culinary traditions across China.
Interestingly, the report also highlighted age-based preferences. Gen Z (00后), while still loving spicy hot pot, showed a stronger inclination towards tomato broth, with over 50% expressing their fondness. Perhaps this signals a trend towards milder, sweeter flavors among the youngest generation. Millennials (95后) are the die-hard spicy broth enthusiasts, with a whopping 77.6% declaring their allegiance to the 麻辣 kingdom. And for the 85后 (post-85s generation), it seems like variety is the spice of life. They showed a broader appreciation for sour soup, Chaoshan beef, and mutton hot pots, suggesting that as people mature, their palates become more adventurous and diverse. Forty – it appears – is indeed the age of “eat-it-all” culinary exploration!
Hot Pot Geography: Regional Roots and Delicious “Betrayals”
When you map broth preferences across different cities, some predictable patterns emerge, confirming certain “stereotypes,” as the report playfully puts it. Chengdu, the undisputed capital of spicy food in China, is unsurprisingly a 麻辣 hot pot stronghold. Shenzhen, a southern metropolis known for its Cantonese cuisine, leans towards the light and comforting congee hot pot (粥底火锅, zhōu dǐ huǒguō).
But here’s where things get interesting. Hot pot, it turns out, is a culinary chameleon, capable of transcending geographical boundaries. Guizhou’s sour soup hot pot, for example, is making waves in Guangzhou, a city known for its discerning palates. And the relatively niche Hainan’s糟粕醋火锅 (zāopòcù huǒguō – lees vinegar hot pot), a tangy and unique broth made with fermented rice lees vinegar, is surprisingly popular in Beijing and Suzhou. Talk about culinary “geographic rebellion!”
The report also pinpointed cities that are hot pot “love triangles,” showing a multi-broth affinity. Guangzhou folks are fans of sour soup, bean paste (豆米, dòumǐ) hot pot, and coconut chicken (椰子鸡, yēzi jī) hot pot. Suzhou is enamored with tomato, mushroom (菌汤, jūntāng), and lees vinegar hot pots. And Foshan has a soft spot for Chaoshan beef,打边炉 (dǎbiānlú – Cantonese-style hot pot), and Tom Yum (冬阴功, dōngyīngōng) hot pots. These cities are clearly hot pot havens, supporting a thriving and diverse hot pot scene.
Beyond Broth: The Must-Have Hot Pot Ingredients
Once the broth is bubbling, the real fun begins: choosing your 配菜 (pèicài – side dishes/ingredients). This is where personal preferences truly shine.
Beef reigns supreme, landing on the must-order list of over 86% of young hot pot enthusiasts. China is a nation of meat lovers, and beef is a hot pot staple. Following closely are shrimp paste (虾滑, xiāhuá) and lamb (羊肉, yángròu), solidifying the meat-centric nature of the hot pot experience. Interestingly, potato (土豆, tǔdòu) emerges as the only vegetable to crack the top 5, a testament to its versatility and comforting starchiness in a hot pot setting.
The top 10 ingredient list also features 千层肚 (qiāncéngdù – beef tripe) and 毛肚 (máodù – ox tripe), beloved for their chewy texture and ability to soak up the flavorful broth. 娃娃菜 (wáwacài – baby bok choy), 金针菇 (jīnzhēnggū – enoki mushrooms), 豆皮 (dòupí – tofu skin), 牛肉丸 (niúròu wán – beef balls), and 贡菜 (gòngcài – dried emperor vegetable) round out the list, showcasing a mix of textures, flavors, and nutritional variety.
The Dipping Sauce Dilemma: Sesame Oil Still Wins
Ah, the 蘸料 (zhànliào – dipping sauce)! This is where hot pot artistry truly blossoms. Everyone has their own secret concoction, their perfect blend of flavors to elevate each bite.
The survey reveals that sesame oil (香油, xiāngyóu) is still the undisputed champion, chosen by nearly 63% of young people. This is a classic Cantonese-style dipping sauce, simple yet incredibly effective. It cools down the hot ingredients, adds a nutty aroma, and creates a smooth, velvety texture.
Trailing closely behind are garlic paste (蒜蓉, suànróng) and cilantro (香菜, xiāngcài), both hovering around the 60% mark. Garlic adds a pungent kick, while cilantro brings a fresh, herbaceous note. Sesame paste (麻酱, májiàng), a Beijing-style staple, is also highly popular, favored by over 56%. It’s rich, nutty, and creamy, adding a decadent layer to the hot pot experience.
Other dipping sauce essentials include scallions (葱花, cōnghuā), chopped millet chili (小米辣, xiǎomǐ là), oyster sauce (蚝油, háoyóu), vinegar (醋, cù), soy sauce (酱油, jiàngyóu), and chili powder (辣椒面, làjiāo miàn). The beauty of hot pot dipping sauce lies in its customizability. You can mix and match to your heart’s content, creating a flavor profile that perfectly suits your palate.
The report even offers a suggested “classic, never-out-of-style” dipping sauce recipe: sesame oil + garlic paste + scallions + millet chili + oyster sauce + soy sauce. They claim it’s so fragrant it can “make you swoon!” I’m definitely going to try this next time! And the report cheekily invites readers to share their own secret dipping sauce recipes in the comments section – a testament to the passionate and personal nature of hot pot dipping sauce culture.
The Fading Fever? Young People’s Hot Pot “Addiction” Cools Down
Despite all the love and enthusiasm for hot pot flavors, the survey reveals a potentially concerning trend: young people’s “火锅瘾 (huǒguō yǐn) – hot pot addiction” seems to be waning. While people still enjoy talking about hot pot, their actual consumption frequency appears to be decreasing. The “hot pot fever” might be cooling down.
Factors like strong smells, noisy environments, high prices, and long queues are cited as potential deterrents. And the rise of “hot pot substitutes” is also playing a role. Is hot pot facing an “abandonment” by the younger generation?
The data suggests it might be heading in that direction. The report measured “hot pot addiction” on a scale, and found that it decreases with younger age groups. The post-80s generation (80后) has the highest “hot pot addiction” score, averaging 6.26 out of 10. Gen Z (00后), on the other hand, has the lowest score, below 6. A generational “hot pot gap” is emerging.
Further analysis reveals that most young people eat hot pot less than twice a month on average. And this frequency also decreases with younger age groups. Gen Z eats hot pot on average 1.62 times per month, while the post-80s generation indulges 2.1 times per month. It’s a subtle but statistically significant decline.
Haidilao Still Reigns Supreme, But Service Isn’t Everything
So, if young people are eating hot pot less frequently, where are they going when they do decide to indulge? The survey asked about preferred hot pot brands, and the results are dominated by one name: Haidilao (海底捞).
This hot pot behemoth is the top choice for over 65% of young people. Haidilao’s success is legendary in China. It’s not just about the food; it’s about the experience. They are famous for their over-the-top, almost theatrical service. Free manicures while you wait, noodle-dancing performances, birthday discounts, and even “comfort fruit platters” for those going through breakups – Haidilao goes above and beyond to create a memorable dining experience. In the fiercely competitive hot pot market, Haidilao has “卷 (juǎn – gone all-out/competed fiercely)” not just on taste, but on service.
Other popular hot pot brands include Xiao Long Kan (小龙坎), Xiabu Xiabu (呷哺呷哺), Baheli (八合里海记), Coucou Hotpot & Brew Tea (凑凑), Ba奴 Hotpot (巴奴), Malu Bianbian (马路边边), Dong Lai Shun (东来顺), and Little Sheep (小肥羊). But none come close to Haidilao’s overwhelming dominance.
Interestingly, while 90% of respondents believe “taste” is the most important factor when choosing a hot pot restaurant, the report points out that hot pot broth bases, in general, are quite standardized. It’s hard to achieve a significant competitive edge on taste alone. Therefore, hot pot brands are increasingly focusing on other factors.
Price, ingredient freshness, and hygiene are also top concerns for young consumers. “Waiting time” unexpectedly ranks in the top five most important factors. The days of young people willingly queuing for hours for “网红 (wǎnglóng – internet-famous)” hot pot joints seem to be fading. Patience, it appears, is wearing thin.
Other factors influencing hot pot choices include location, service, ingredient variety, restaurant reputation, online reviews, brand recognition, and portion sizes. Hot pot brands are pulling out all the stops to attract and retain customers.
“Specialty ingredients, desserts, and promotional activities” are becoming key “weapons” in the hot pot marketing arsenal. The trendy “Mountain-Style Hot Pot (山系火锅, shān xì huǒguō)” concept, for example, is gaining traction by featuring fresh, high-end wild vegetables. Think rare greens, bitter melon slices, Chinese kale, and lily bulbs, even using premium kale for meat and vegetable platters.
Some restaurants are transforming their dessert menus, offering elaborate giant bowls of shaved ice, ice sweet dumplings, and Cantonese-style sweet soups. And the classic tactic of discount coupons, special offers, and freebies is still a reliable way to lure in price-sensitive young diners.
The hot pot business, it seems, is no longer just about the hot pot itself. It’s a holistic battle for customer attention, encompassing taste, service, price, ambiance, and a whole lot more.
Price Sensitivity Bites: The Rise of Affordable Alternatives
Ultimately, the report suggests that price sensitivity is a major driving force behind the shifting hot pot landscape. Young people are increasingly mindful of value for money, wanting to make every penny count. High-end, expensive hot pot restaurants are feeling the pressure to adapt their narrative.
The survey explored young people’s price tolerance for hot pot. Over half are comfortable with a per-person price range of 100-200 RMB (approximately $14-$28 USD). Nearly 40% prefer to keep it under 100 RMB per person. And only a mere 5% are willing to spend over 200 RMB per person on hot pot. The appetite for pricey hot pot experiences is definitely limited.
This price sensitivity is likely fueling the rise of more affordable hot pot alternatives. If all you crave is that spicy, numbing kick to unwind after a long day, there are plenty of cheaper options available.
The report highlights several emerging culinary trends that are eating into traditional hot pot’s market share:
- Mini Hot Pot (小火锅, xiǎohuǒguō): These individual hot pots are booming. In 2024 alone, the number of mini hot pot businesses increased by over 33%, far outpacing the overall hot pot market growth. Many are adopting a buffet-style format, offering all-you-can-eat hot pot at budget-friendly prices.
- Grilled Fish (烤鱼, kǎoyú): The grilled fish market is steadily growing, projected to reach 142.8 billion RMB in 2025. New grilled fish restaurants are popping up everywhere, offering a flavorful and satisfying alternative to hot pot.
- 串串香 (chuànchuànxiāng – Skewer Hot Pot): This Sichuan specialty, where ingredients are cooked on skewers in a flavorful broth, is particularly popular in smaller cities and towns. It’s more casual, affordable, and often enjoyed as street food.
- 麻辣烫 (málàtàng – Spicy Hot Pot Soup): Similar to hot pot but served in individual bowls as a soup, 麻辣烫 is a ubiquitous and budget-friendly option, especially popular for quick meals and takeaways.
- Hot Pot Delivery (外卖火锅菜, wàimài huǒguō cài): The convenience of ordering hot pot ingredients for home delivery is also gaining traction, particularly among younger consumers who value convenience and affordability. “宅家点火锅外卖 (zháijiā diǎn huǒguō wàimài – ordering hot pot delivery at home)” and “办公室点火锅冒菜 (bàngōngshì diǎn huǒguō màocài – ordering hot pot maocai in the office)” are becoming new consumption scenarios. Maocai (冒菜) is a Sichuan dish similar to 麻辣烫, often described as “one-person hot pot.”
Traditional hot pot restaurants used to thrive on group dining and social gatherings. But with the rise of “一人食 (yīrénshí – dining alone) culture,” and the increasing demand for individual and convenient dining options, hot pot’s dominance is being challenged. Even ordering hot pot ingredients for a solo meal at home is becoming a viable and appealing option.
“Hot Pot Scams” and Consumer Gripes: Value and Quality Concerns
The report also includes anecdotal feedback from young consumers about their recent hot pot experiences, and it’s not all rosy. Complaints about “hot pot scams” are surfacing, highlighting concerns about value and quality.
Consumers shared stories of:
- Overpriced, underwhelming hot pot: One person lamented about a “New Da Xin Bean Paste Hot Pot (新大新豆米火锅)” experience where, even without ordering expensive meats, the bill still came out to 100 RMB per person, with mediocre taste and quality.
- Misleading “all-you-can-eat” deals: Another person complained about a 麻辣 hot pot restaurant advertising “all-you-can-eat desserts,” only to find that the desserts were ordinary, and the hot pot itself was terrible.
- Expensive solo dining at Haidilao: A solo diner at Haidilao spent 300 RMB, feeling the pinch despite the good service.
- Overhyped, disappointing “网红” hot pot: Experiences at popular “网红” hot pot chains like “Nan Hot Pot (楠火锅)” and “Hongjie Old Hot Pot (鸿姐老火锅)” were described as underwhelming and overpriced, with mediocre taste and quality not justifying the high prices.
- Focus on service over substance: Some felt that certain hot pot chains prioritize service and gimmicks over the actual food quality, leading to a decline in taste and value.
- Hygiene and food safety issues: Complaints about unsanitary conditions and food poisoning experiences at certain hot pot restaurants were also mentioned, raising concerns about food safety standards.
- Deceptive marketing and false advertising: Experiences with hot pot restaurants that over-promise and under-deliver on taste, quality, and value are contributing to consumer disillusionment.
These anecdotes paint a picture of a hot pot market where some businesses are cutting corners, inflating prices, and relying on hype rather than substance. Consumers are becoming more discerning and demanding better value for their money.
The Future of Hot Pot: Back to Basics and Value-Driven
The report concludes that while traditional hot pot gatherings might be decreasing, the desire for a lively, communal dining experience hasn’t vanished. Young people are still drawn to the “热闹 (rènao – lively and bustling)” atmosphere of hot pot, but they are becoming more cautious about their spending and more critical of value.
Hot pot brands need to adapt to this changing landscape. They should re-evaluate their pricing strategies, focus on ingredient quality, and prioritize taste and value over gimmicks and hype. Returning to the essence of hot pot – delicious food and a satisfying dining experience – might be the key to staying relevant and competitive in the long run.
In Chinese food culture, hot pot is more than just a meal; it’s a symbol of harmony, togetherness, and celebration. But in a rapidly evolving consumer market, hot pot brands need to work harder to earn their place on young people’s tables. By focusing on quality, value, and genuine deliciousness, hot pot can remain a cherished culinary tradition in China for years to come.
Perhaps the future of hot pot lies in a return to its roots: simple, honest, and delicious. Less about the bells and whistles, and more about the bubbling broth, fresh ingredients, and good company. Only time will tell if hot pot can successfully navigate these shifting culinary tides and reclaim its former glory.
What are your thoughts? Do you love hot pot? What’s your favorite hot pot experience? Share your comments below!
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