Generally, the most common hot pot can be divided into: 1. Instant-boiled mutton: As the name implies, mutton is the main ingredient. Generally speaking, the traditional copper pot with charcoal fire is the most delicious. The dipping sauce formula of instant-boiled mutton is special, and it pays more attention to the kung fu of cutting meat. This kind of hot pot is eaten more by northerners. Second, sauerkraut white meat pot: usually pork belly and pickled cabbage are the main ingredients, and the dipping material is the same as mutton hot pot. The real northeast sauerkraut white meat pot should also add blood sausage. No one can be short of winter in the northeast. 3. Beef meatball pot: the traditional charcoal copper pot is the main one, with red bull mutton and beef meatballs as the main ones, and pork is not used. Because Muslims believe in religion, there is absolutely no pork and no dip in the beef ball pot, so Muslims in the north eat more. Four, incense pot, Yuanyang pot: Sichuanese invented incense pot, originally hairy belly hot pot, mainly rinse hairy belly, extremely spicy, and later spread to other regions, not mainly hairy belly, all kinds of materials can be put into the pot, called incense pot. The appearance of "Yuanyang pot" is a multiple choice for many people who don't eat spicy food. In Sichuan, the traditional wok is a raw wok. No matter how many people have eaten it, the soup is not changed (this is already "once"), only the soup is added, and the dipping material is simple sesame oil, because the bottom of the pot tastes really heavy. Rinse your mouth with cold water and wipe your sweat with a handkerchief! The characteristics of incense pot are: spicy to your mouth numb, spicy to your sweat, so that you can enjoy it directly. 5. Guangdong-style edge sealing furnace: Cantonese people attach importance to soup heads, so Guangdong-style edge sealing furnace is naturally based on good soup, and all kinds of seafood are delicious, and the dipping material is mainly sand tea sauce. All kinds of casseroles and earthenware pots are made of bean curd and soy sauce. Cantonese proverb: soy sauce? Dip in and eat. In Shantou, Chaozhou, all kinds of meatballs are used to make hot pot, especially beef meatballs, which are very biting and have a special flavor. 6. Gangshan Mutton Furnace: Mainly mutton with skin, with Chinese herbal medicine, spicy bean paste or tofu as the main dip, authentic Taiwan Province flavor. The same method can also be used for the fragrant meat stove. 7. Desktop seafood stove, ginger duck and roast chicken: authentic Taiwan Province flavor, with seafood, duck, chicken and various seasoning methods, with obvious themes and different flavors. Eight, casserole: casserole fish head is the most representative, as well as assorted casserole, casserole tofu and so on are very flavor. Nine, medicinal hot pot: Chinese herbal medicine as a supplement, ribs and chicken as the main body, simple dipping, more emphasis on the nourishing role of Chinese herbal medicine. Ten, stinky tofu pot: with the theme of stinky tofu, it is the favorite of stinky people. 1 1. Vegetarian pot: It is mainly composed of various vegetables, mushrooms and bean products. Bean sprouts and bamboo shoots are usually used as the soup base, which is exclusive to vegetarianism. In addition to the popularity of Chinese hot pot, Korean, Japanese and European hot pot flavors in other countries are most well known. Among them, the most popular western-style hot pot includes: 1. Korean hot pot: there are mainly two people roasting with fire, three people roasting with fire, stone hot pot, kimchi hot pot and so on. It is very popular when baked. Second, Japanese hot pot: exquisite and beautiful, with special attention to materials and dishes. The dip is special and there is no finished product. The popular shabu-shabu is also Japanese, and miso hotpot is the most special taste of Japanese hotpot, which is very delicious. Third, Vietnam Dongjia mutton and Vietnamese hot pot: seafood is the main ingredient, and it is very distinctive when dipped in fish sauce. Swiss hot pot: There are Burgundy, cheese and chocolate hot pot, each with its own flavor, which is rare in China and the taste is hard to accept. They are usually aimed at foreigners and are not very popular.