Chinese hotpot summary,Which one is your favourite?

Hotpot, China’s original cuisine, has a long history and is a suitable food for all ages. According to the professional research, in the spring and autumn period and the warring states period, there was hot pot, and in the song dynasty, hot pot’s eating method is very common in the folk. As one of the most popular foods nowadays, how much do you know about Chinese hotpot? How much do you know about the specific classification of hotpot? Today, I will give you a brief introduction of the types of hotpot you like.
In China, hotpot is mainly divided into six categories: beichuan, sichuan, guangdong, yungui, jiang and zhejiang, etc.

North style hotpot is divided into six categories:

1. Old Beijing hot pot

2. Inner Mongolian sheep hotpot

3. White meat hotpot in the northeast

4. Shandong feiniu hotpot

5. Scorpion hotpot

6. Mutton soup hotpot

Sichuan hotpot is the most common type of hotpot, which is divided into four categories:

1. Chongqing hotpot

2. Sichuan hotpot

3. Fish head hotpot

4. String of incense sticks

The guangdong department is mainly divided into:

1. Seafood hotpot

2. Porridge hot pot

3. Bean scooped hotpot

4. Chaoshan beef hotpot

5. Pork belly chicken hotpot

6. Calcium bone-beating furnace

Yungui refers to the hotpot in yunnan and guizhou, mainly divided into:

1. Sour soup fish hotpot

2. Black goat hotpot

3. Vinegar spareribs

4. Yunnan flavor hotpot

5. Mushroom hotpot

The hotpot in jiangsu and zhejiang is mainly light. Mainly include:

1. Chrysanthemum hot pot

2. Local pot

3. Assorted hot pot

4. Eight raw hotpot

5. Fresh hot pot