Jixi Yipin Hotpot

Jixi Yipin Pot, also known as Hu Shi Yipin Pot, is a traditional Anhui Province dish belonging to the Hui cuisine tradition, originating in Shangzhuang, Jixi County, Anhui Province. Its flavor is savory, slightly spicy, and tender. Jixi Yipin Pot has become a representative dish of Hui cuisine. After tasting Yipin Pot, the scholar Liang Shiqiu raved about it and wrote a detailed description: "A large iron pot, nearly two feet in diameter, was served piping hot, still bubbling. Layers of chicken, duck, meat, and fried tofu were placed, garnished with egg dumplings, and radish and greens were placed at the bottom. The taste was divine."

Guangdong hot pot

Guangzhou residents call hot pot "da jian lu" (often misspelled as "bian," but according to ancient Chinese dictionaries, "jian" is pronounced "bian"). While not as fond of hot pot as Chongqing residents, Hong Kong residents, known for their eclectic cuisine, are also quite fond of it. Japanese, Taiwanese , and Sichuan styles all have their place here, but they consider their Hong Kong-style hot pot to be the most enduring. Hong Kong-style hot pot is somewhat similar to our local clay pot, emphasizing the savory flavor of the broth and offering a variety of toppings. The menu is incredibly colorful. The hot pot dishes are similar to those at Dou Lao, meticulously prepared and featuring a rich variety of seafood, beef, mutton, and various meatballs.

Guizhou Sour Soup Fish Hotpot

There are many varieties of Guizhou sour soup. Based on the quality and clarity of the soup, there are high sour soup, top sour soup, second sour soup, clear sour soup, and thick sour soup. Based on the flavor, there are salty sour soup, spicy sour soup, numbing sour soup, fresh sour soup, and astringent sour soup.  Based on the ingredients, there are chicken sour soup, fish sour soup, shrimp sour soup, meat sour soup, egg sour soup, tofu sour soup, mao la guo sour soup, and vegetable sour soup. Based on ethnicity, there are Miao sour soup, Dong sour soup, Shui sour soup, and Buyi sour soup. Among them, the Miao fish sour soup, mao la guo sour soup, vegetable sour soup, and spicy sour soup are the most common.

bacon hotpot

Bacon hotpot is a unique gem of Xichong's culinary culture. It's considered one of Xichong's most delicious dishes. In 1862, the first year of the Tongzhi reign of the Qing Dynasty, Liu Hongdian, a Xichong instructor, composed a poem in praise of Xichong hotpot: "I'm delighted to see distinguished guests enjoying the hotpot, and I also appreciate the rich flavors of chicken and pork." Xichong hotpot has a long history, said to have originated during the Yellow Emperor period, developed during the Han and Tang dynasties, and reached its peak during the Song Dynasty and the Qing Dynasty. Xichong bacon hotpot is particularly renowned for its bacon. Xichong bacon is meticulously crafted, boasting a golden color, dry and firm texture, rich aroma, and a flavorful, non-greasy texture that endures for a long time, making it a unique dish. Around the Lunar Winter Solstice, every household joyfully slaughters pigs and salts the meat, a custom that dates back to the Han Dynasty at the latest.

Chrysanthemum Hotpot

Chrysanthemum hotpot is a dish made with shrimp, beef fillet, pork tenderloin, chicken, white chrysanthemum and other ingredients. It belongs to the Henan cuisine. It was popular in the court of the late Qing Dynasty and has a history of nearly a hundred years since it was introduced to Kaifeng. Chrysanthemum hotpot is a unique source of raw materials because the city flower of Kaifeng is chrysanthemum[1]. It is mainly made with fresh fish (differentiated into "four raw" and "eight raw"). Add chicken soup to the hotpot and boil it. Take the white chrysanthemum petals, wash them, tear them into strips and sprinkle them into the soup. After the fragrance of chrysanthemum permeates the soup, add raw meat slices, raw chicken slices, etc. into the pot and cook them. Dip them in the sauce and eat. It has a fragrant and unique flavor and is regarded as the best hotpot in the family.

Sichuan hotpot

Sichuan hotpot embodies the inclusiveness of cooking. The word "hotpot" not only refers to the cooking utensils and serving vessels, but also represents the technique, the way of eating, and the utensils themselves. It embodies the harmony inherent in culinary traditions. From the ingredients and broth to the cooking techniques, Sichuan hotpot seeks diversity within similarities and harmony within differences, beautifully combining meat and vegetables, raw and cooked, spicy and sweet, tender and tender, fragrant and rich. The local customs, in particular, present a scene and psychological experience of harmony and exhilaration, creating a cultural atmosphere of unity, gathering, sharing, and joy. It is a highly popular dish. In Sichuan, from officials to ordinary people, Sichuan hotpot is universally loved, and every household can make it.

Taiwanese Shacha Hotpot

Shacha hotpot is a specialty of Taiwan and Fujian, embodying the distinct flavors of southern Fujian. In Taiwan, it's a must-have for every holiday. Its refreshing, sweet broth is unforgettable, and it's undoubtedly the most popular Taiwanese hotpot. Thank you for reading! Please follow us on WeChat: Chuying Meishi! For more exciting content, please follow our WeChat official account: "Chuying Meishi." Shacha sauce is typically prepared according to a secret ancestral recipe. It's salty, fresh, slightly sweet, and richly flavored. It easily infuses hotpot dishes with flavor, and its unique sweetness elevates even ordinary ingredients to something truly special, creating a truly unique flavor.

Yunnan hotpot

Dian-style hotpot has a typical Yunnan flavor, featuring fresh vegetables as the main ingredients. Slices of ham are always included, along with thin slices of beef, pork, chicken, fish, mushrooms, wood ear mushrooms, day lilies, and other ingredients, giving the hotpot a vibrant color, aroma, and flavor. Dipping it in a sauce made with chili powder and sesame oil creates a fresh, spicy, and delicious dish with a long aftertaste.

Basheng Hotpot

Basheng hotpot is a Fujian cuisine dish, known for its vibrant and vibrant flavors. It includes 150g each of chicken gizzards, beef tripe, fresh oysters, fresh eyefish, raw fish, pork kidneys, fresh shrimp, and lean meat. Also includes greens, tofu, cooked winter bamboo shoots, soaked shiitake mushrooms, some vermicelli noodles, salt, and 2/3 of the broth.

Chongqing Nine-Grid Hotpot

The origins of the "Nine-grid Hotpot" can be traced back to the earliest Chongqing hotpot. Legend has it that Chaotianmen, where the two rivers meet, was once a centralized livestock slaughterhouse, where large numbers of animals were slaughtered. Butchers discarded the animals' unwanted offal into the river. The lower-class people of the area collected the organs, cleaned them, and boiled them in a pot, adding seasonings like Sichuan peppercorns, chili peppers, and salt. The result was a delicious and filling meal, and the dish spread among the lower classes. Later, vendors refined the dish by dividing the pot into nine sections to accommodate different diners. Customers could eat as much as they wanted, and the price was calculated based on the number of sections. This was the origin of the "Nine-grid Hotpot," a relatively affordable, healthy, and hygienic dish. This is an early record of Chongqing hotpot and a cherished memory for a generation of veteran Chongqing hotpot lovers. However, due to rapid development and change, the "Nine-grid Hotpot" has long since faded from the mainstream market.

Porridge hotpot

Shunde cuisine has always been famous all over the world, and most of Guangdong's famous dishes and chefs come from here. Only after tasting it yourself can you understand the reasons - as long as you put your heart into it, even the simplest food can be cooked with unique flavor.

Walking through the streets of Guangzhou, you'll see signs advertising porridge everywhere, big and small: fruit juice porridge, vegetable juice porridge, chicken porridge, mixed porridge... the list is endless. Yet, amidst this sea of ​​strong competitors, Shunde porridge still manages to stand out with its distinct personality, stunning diners. "Xiangyue Xiangban," a newly opened restaurant near the Quzhuang Interchange, serves its signature Xiangban porridge as a hot pot base, offering a unique aroma.

Korean sauerkraut and pork belly hotpot

The Korean hot pot is based on "sauerkraut and pork belly," cooked over charcoal and using a sea cucumber soup as the base. The sauerkraut is soaked in salt water during the winter, drained, and marinated. The pork belly is either cooked and sliced, or steamed to remove the fat. It's served with accompaniments like blood sausage and clams. While this Korean hot pot style is relatively primitive, it's incredibly refreshing.

Korean Army Stew

Army stew (Hangul: 부대찌개) is a Korean hot pot that originated during the Korean War. Due to food shortages, residents near the Uijeongbu US military base in Gyeonggi Province used sausages, luncheon meat, and other ingredients collected from nearby US military bases in South Korea, adding spicy gochujang (now Korean sweet chili sauce) as the broth to make up for the long meat shortage. Modern army stews often include Shin Ramyun noodles and cheese.

American Ice Cream Hot Pot

Ice cream hot pot is essentially a set meal consisting of several different flavors of ice cream, fruit, chocolate sauce, snacks, and a small alcohol hot pot. When ordering ice cream hot pot, the waitress first brings a small alcohol pot with a thick, brown chocolate sauce as the base. Then, the waitress brings three small plates: one with chocolate, cream, and strawberry ice cream; one with banana, strawberry, apple, and other sliced ​​fruits; and a third platter with a small dessert.

Japanese Chanko Nabe

Chankonabe, a dish of chicken, fish, soy products, vegetables, and rice simmered in a large pot, is a highly nutritious and generously portioned meal often enjoyed by sumo wrestlers. Chankonabe is characterized by its generous portions and rich ingredients, with sumo wrestlers often finishing an entire pot or more. Chankonabe has become a popular culinary tradition.

Japanese Paper Hot Pot

The principle behind "paper hot pot" is quite simple. It uses an induction cooker as its heating source. A metal plate is placed inside the oil-wrapped paper. Placing the paper hot pot on the induction cooker brings the water inside to a boil. While the paper used in "paper hot pot" feels like ordinary oil-wrapped paper, it's a product of advanced technology. It's said to be made using a special process that makes it waterproof, heat-resistant, and reusable. It seems scientific advancements can truly put a stop to seemingly eternal truths.

To enjoy paper hot pot, first place the hot pot ingredients in a paper pot, then pour the sauce over it and slowly heat it over a charcoal fire. Because the paper pot is made of a special material, it can be cooked at high temperatures for three hours, as long as the bottom is not punctured during eating. The paper absorbs impurities and grease, making the hot pot dish less greasy than regular hot pot, and it also allows long-cooked food to retain its original flavor.

To enjoy paper hot pot, first place the ingredients in a paper pot, then drizzle with the sauce and slowly heat over a charcoal fire. As the temperature rises, the moisture in the ingredients gradually releases and blends with the sauce, creating a simmered, umami flavor that's incredibly flavorful without the need for a separate dipping sauce. Because paper hot pot has a light, fresh flavor and the ingredients are high in protein and low in fat, it's a dish that can be enjoyed year-round and is also beneficial to your health.

Swiss Beef Bourgogne Fondue

Bourgogne beef hot pot is a local specialty. Actually, its origins are thought to be in France. Bourgogne is a large French province, and Bourgogne hot pot is also known as beef hot pot. Unlike Chinese hot pot, beef hot pot uses oil instead of broth. The beef, cut into chunks with a fork, is fried in hot oil and then dipped in a sauce. While the recipe is simple and requires no skill, precisely because of its simplicity, the ingredients are exceptionally demanding, and careful selection of beef is crucial. Because of the heavy smoke, everyone eats huddled together in the kitchen, and it's quite warm.

Swiss cheese fondue

Cheese fondue is one of the traditional dishes of Switzerland. It is not surprising that Switzerland has many traditional cheese dishes, the most famous of which are cheese fondue and cheese board. Both dishes are made with melted cheese, filled and heated, so they are usually eaten in winter.

Common bases for Swiss cheese fondue include Gruyère, Emmentaler, and Raclette. Emmentaler, a cheese native to the Alps, is almost synonymous with Swiss cheese. One of the largest cheeses in the world, it requires 1,200 liters of milk to produce. Cutting into this beautiful pale yellow cheese reveals holes of varying sizes (due to the addition of propionic acid bacteria during the production process). Emmentaler is best enjoyed thinly sliced ​​and served flat-out, for a delicious flavor. It can also be combined with vegetables in salads. Eating Emmentaler with Australian Shiraz wine offers an equally rich flavor.

Swiss Chocolate Fondue

Those who frequently travel to Europe, study abroad, or live there should know this: While Europeans may not enjoy the same rich and varied hot pot scene as those in China, they do have delicious chocolate fondue. Chocolate fondue is a traditional Swiss dessert, a unique treat that can only be imitated, never surpassed. The Swiss enjoy chocolate so much, demonstrating their extraordinary love for it.

Chocolate hot pot is a type of hot pot. The main ingredients are 250g shredded dark chocolate brick (semi-sweet or bitter are both fine, just don’t use sweet one), 250g animal fresh cream, a bottle cap of fruit brandy, and 20g cream.

Thai Ice Charcoal Hot Pot

A notable feature of Thailand's refreshing ice charcoal hot pot is that it uses charcoal as fuel. The ingredients and cooking methods of the hot pot are very Thai, and include the most prominent characteristics of Thai cuisine, "sour" and "spicy".

The "soup base" of the refreshing ice charcoal hot pot is usually made with clear soup and a little pickled cabbage, without adding red oil or too many seasonings. The soup is clear, the taste is naturally mellow, sour and spicy, and the flavor is heavy.

Indian curry hot pot

Indian curry hotpot is a delicacy. The main ingredients are beef brisket, diced carrots, diced potatoes, shrimp, etc., and the auxiliary ingredients are cucumber, cabbage, beef slices, udon noodles, chili peppers, etc. It tastes delicious.

Old Beijing Lamb Hotpot

Yes, you guessed it right! Our Old Beijing Hot Pot is number one! We offer authentic Old Beijing hot pot flavors and the hallmarks of traditional Beijing hot pot. We cook our mutton in a copper pot over charcoal, ensuring the mutton is tender and free of mutton smell. Our other ingredients are fresh. We're affordable, unique, and offer attentive service, ensuring we serve authentic traditional hot pot to every customer.