Vegetables used for hotpot rinse include rape, spinach, chrysanthemum morifolium, Zizania latifolia, potato, mushroom, bamboo shoot, sweet potato, baby cabbage, Chinese cabbage, Flammulina velutipes, mushroom, lotus root, wax gourd, bean sprouts, Chinese cabbage and coriander. Typical hot pot ingredients include all kinds of meat, seafood, vegetables, bean products, mushrooms, egg products, staple foods and so on. They are cooked in boiling water or at the bottom of special soup pots. Some ways of eating will be dipped in seasoning and eaten together.

Most people are used to putting meat in the pot first, and then putting vegetables after eating almost, which is actually unreasonable. Drink some fresh juice before eating hot pot, then eat vegetables, and finally eat meat dishes. This order, on the one hand, is conducive to the digestion and absorption of nutrients in the gastrointestinal tract, on the other hand, it can also ensure that low-calorie vegetables make us feel full and avoid excessive calories caused by eating too much meat and vegetables.

Hot pot dishes should follow the principle of less meat and more dishes. The ratio of meat to vegetables is 1: 3.

Hot pot meat:

Tripe, beef, yellow throat, chicken, duck and goose, chicken wings, chicken blood, duck blood, sausage, chicken gizzard, liver, chicken feet, beef slices, pork, mutton and various meatballs.

Hot pot aquatic products:

Crucian carp, grass carp, carp, eel, loach, river crab, river shrimp, sea crab, sea shrimp, cuttlefish, squid, fish belly, fish lips, shark fin, fresh shellfish, hairtail, etc.