It's soup used to rinse hot pot. If you eat hot pot yourself, you can use sparerib soup, which is the bottom of the pot. There are several kinds of pot bottoms in hot pot restaurants. You can choose one or two according to your preference. Soup pot: Soup is made of sheep, cattle and other raw materials and boiled with Chinese herbal medicines for 2-3 hours, and then mixed with various vegetables, preserved eggs (to remove the fishy smell of soup) and seasonings to make it thicker and fresher. The soup is thick, red, white and green in color, and the old soup tastes outstanding. Seafood soup pot: A kind of seafood soup made from China seafood, with dried red shrimp and imported kelp, which makes the soup more "fresh" and fragrant, fresh, thick, light and pure. Mushroom soup pot: a kind of soup boiled with dried bacteria in northeast China, and then added with chicken soup for comparison. With seasoning, the soup is more fragrant and the smell of bacteria is outstanding. The soup is thick, fragrant and black. Choose spicy pot, Sichuan pickled pepper, watercress, spices, a kind of spicy soup, add appropriate amount of oil and various Chinese herbal medicines, and boil it for 3-4 hours, and then boil the soup stock and seasonings. The spicy taste is outstanding, and the old soup stock is rich in flavor and bright in color. The soup is fresh and thick, not dry or spicy, and it tastes very spicy. Cumin pot: made of Xinjiang specialty cumin with appropriate amount of oil and Chinese herbal medicine, highlighting the fragrance of cumin.

Hot pot, called "ancient style soup" in ancient times, was named after the food was put into boiling water and made a "splash" sound. It is a kind of China original food with a long history, and it is suitable for all ages. Ding ware in Zhou dynasty should be the earliest prototype of hot pot. According to research, there were hot pots in the Warring States period, when people used clay pots as pots. In the Song Dynasty, eating hot pot was very common among the people. In Lin Hong's cookbook "Shanjia Qing Palace" in the Southern Song Dynasty, eating hot pot with friends was introduced. In the Yuan Dynasty, hot pot spread to Mongolia and was used to cook beef and mutton. In the Qing dynasty, hot pot was not only popular among the people, but also became a famous "palace dish" made of game such as pheasant. Extended data:

Precautions for eating hot pot 1. Avoid overeating. Many people have this idea. Since they spent so much money on hot pot, they must eat all the money they spent, especially the self-help hot pot. This problem is the most prominent. The result is that the more you eat, the more serious the consequences of overeating, which must be taken seriously. 2. Avoid eating too fast. The tolerance of oral cavity and digestive tract to temperature is limited. The temperature of tea and food should be kept at 35-40℃, preferably not more than 45℃, but the temperature of boiling hot pot soup can reach above 1 10℃, so the ingredients just fished out of the hot pot are very hot. If you eat too fast, it will inevitably damage the digestive tract mucosa and oral cavity, and it is so easy to cause ulcers and inflammation frequently.