6 different kinds of hot pot in China

You may only know Sichuan hot pot

Beijing Hot-Pot

Beijing hot pot originated in the Qing Dynasty. It mainly uses mutton as an ingredient, so it is also known as instant-boiled mutton. It uses hot pot made of copper and uses charcoal as fuel. In fact, the “hot pot” icon used in many visual designs is Beijing hot pot rather than Chongqing hot pot.


Chongqing \ Sichuan hot pot

This is the most famous hot pot, which is almost the representative of Chinese hot pot. Although both hotpots are famous for their spicy flavor, in fact, the biggest difference between them is the almost completely different base soup. Chongqing hot pot will be filled with a large amount of beaf tallow that has been pre-fried with chili peppers.


Chaoshan beef hot-pot

Compared with other hot pot, Chaoshan beef hot pot was born later. According to the data, it did not appear until the beginning of the 20th century and became popular in different parts of China after 2015. As its name suggests, the main ingredient of this hot pot is beef, which originated in Shantou, a small city in Chaoshan region.


Cantonese hot pot

In Cantonese areas, “打边炉” is a general term for all kinds of hot pot. But in other areas, the word refers specifically to Cantonese-style hot pot. Cantonese hot pot is a kind of hot pot based on seafood, most use Cantonese-style soup made from fish bones, shrimp heads and fish swim bladders.


Chinese sauerkraut white meat hot pot

Chinese sauerkraut white meat hot pot is a kind of hot pot originated from northeast China. Chinese sauerkraut is not an official translation of this pickle, just because it really tastes like German sauerkraut. I call it that. It is called “酸菜” in Chinese and translated directly into English as “Sour Vegetable”.


Guizhou sour soup hot pot

The base soup of Guizhou sour soup hot pot is a liquid fermented by the water left over from cooking glutinous rice. When fish, shrimp and other ingredients are added to such sour soup, organic acids can react with these fresh meats, making their meat more fresh and tender.