Types of Chinese Hot Pot
From numbing Sichuan mala to delicate Chaoshan beef — each region of China has its own hot pot tradition.
Sichuan Hot Pot
📍 Chengdu
The king of hot pot styles. Built on a rich tallow-based broth loaded with dried chilies and Sichuan pepperco…
Chongqing Hot Pot
📍 Chongqing
The original and most intense. Even spicier than Sichuan. Dark, oily broth with a fierce heat that loyal fans…
Chaoshan Beef Hot Pot
📍 Shantou
Precision fresh beef hot pot. Clear broth, top-quality freshly slaughtered beef, and lightning-fast cooking t…
Beijing Copper Pot
📍 Beijing
Lamb slices in a clear broth cooked in a traditional charcoal-heated copper pot. The original northern hot po…
Yunnan Mushroom Hot Pot
📍 Kunming
A celebration of Yunnan's extraordinary wild mushrooms. No chilies, no tallow — just the pure flavor of the f…
Cantonese Hot Pot
📍 Guangzhou
A lighter, Cantonese-style hot pot with clear broth. Focuses on fresh seafood, quality meats and vegetables. …
Coconut Chicken Hot Pot
📍 Haikou
Whole coconut water as the broth with free-range chicken. Naturally sweet and fragrant. One of China's most b…
Tomato Hot Pot
📍 Shanghai/Modern
A modern crowd-pleaser built on fresh tomatoes. Slightly tangy, naturally sweet, and very approachable for fi…