1, spicy hot pot, originated in Chongqing. At that time, the workers who were carrying loads along the Jialing River bought the internal organs of buffalo, washed them, cut the liver and stomach into small pieces, put a stove on the head of the load, and put a tin basin on it, which became a multi-grid, filled with a spicy and salty marinade and sold it to dock workers. When guests visit, everyone will recognize one and eat it while it is hot.

2. Yuanyang hot pot is a delicious and famous food, belonging to Chongqing School of Sichuan cuisine. The finished dishes are unique in flavor, spicy and delicious, delicious and mellow, with their own characteristics. Yuanyang hot pot is an innovative hot pot in Chongqing, which is made up of red soup brine from traditional hairy belly hot pot and clear soup brine from banquet chrysanthemum hot pot.

3. Beef chafing dish is a dish, the main raw materials are beef, mushrooms and Flammulina velutipes. You can fish out the leg bones of the pig and put them in the pot to make soup with the white radish. Beef hot pot, commonly known as beef tendon-headed beef brain hot pot, is usually in the form of 2-4 people. At present, the popular beef hotpot with tendon and brain is Defeng and Yingtianfu. Wash vegetables and meat. After cooking, take out the dipping sauce and serve.

Assorted hot pot is a famous dish with all colors and flavors, which belongs to Tianjin cuisine in winter. Hot pot ingredients include all kinds of meat, seafood, vegetables, bean products, mushrooms, eggs and other products, cooked with boiling water or the bottom of a special soup pot.

5, Sanxian hot pot is a common dish in the menu, the taste of Sanxian hot pot belongs to, and the practice belongs to hot pot cooking, but how to make Sanxian hot pot best depends mainly on your own taste habits to adjust the details. 2065438+September 2008, it was rated as one of the top ten classic dishes in Liaoning.