Hot pot catering market there are many, and each hot pot bottom material is also strange. In China, north of lamb and beef hot pot, seafood hot pot south east, Sam Sun pot Hangzhou and Shanghai cooking with pot, west of Chongqing and Sichuan spicy hot pot, and now the Macau beans fishing pot. Overseas, Japan hoe burn pot, Korean pickled cabbage white fat meat fondue, hot stone Korea, Indonesia curry fondue, Swiss cheese fondue.

Beijing lamb pot, relatively simple - just add a little water pot Jingou, scallops, wolfberry, jujube, ginger and scallion, but also pay attention to a little more to the pot put a carp. Lamb election sheep meat, frozen after pressing, planing into thin slices.

Beijing to eat lamb, which is still the most critical dip dish that is sesame paste, peanut sauce, oyster sauce, soy sauce, MSG, chives, fermented bean curd, pepper, fish sauce, sugar, Shi Sanxiang, chili oil, pepper oil and so out of tune. The mutton hot pot color, remove and dip in sauce and eaten directly, but also the more cooked soup more fresh.