From numbing Sichuan mala to delicate Chaoshan beef — every region has its own tradition.
📍 Chengdu
The king of hot pot styles. Built on a rich tallow-based broth loaded with dried chilies and Sichuan peppercorns that…
📍 Chongqing
The original and most intense. Even spicier than Sichuan. Dark, oily broth with a fierce heat that loyal fans describe…
📍 Shantou
Precision fresh beef hot pot. Clear broth, top-quality freshly slaughtered beef, and lightning-fast cooking times. A…
📍 Beijing
Lamb slices in a clear broth cooked in a traditional charcoal-heated copper pot. The original northern hot pot…
📍 Kunming
A celebration of Yunnan's extraordinary wild mushrooms. No chilies, no tallow — just the pure flavor of the forest…
📍 Guangzhou
A lighter, Cantonese-style hot pot with clear broth. Focuses on fresh seafood, quality meats and vegetables. No heavy…
📍 Haikou
Whole coconut water as the broth with free-range chicken. Naturally sweet and fragrant. One of China's most beautiful…
📍 Shanghai/Modern
A modern crowd-pleaser built on fresh tomatoes. Slightly tangy, naturally sweet, and very approachable for…
China's regional hot pot traditions also include sour broths, layered copper pots, seafood-and-sauerkraut combinations, and local lamb, chicken, and mushroom specialties. Start with the nationwide guide to see how climate, local ingredients, cookware, and table customs shape each style.
Chinese hot pot and Japanese shabu shabu share the same one-pot idea but differ in broth, ingredients, sauce, and eating style. Our full comparison guide breaks down the difference between hot pot and shabu shabu side by side — including which style to pick for your next meal.
Not sure where to start? Here is a quick guide by spice tolerance.
A broth is the liquid in the pot; a regional style is the complete eating system around it. Style determines the featured ingredients, slicing method, dipping sauce, cooking rhythm, and even the equipment on the table. Sichuan and Chongqing both use red mala broth, for example, but they differ in intensity, seasoning, and local dining customs.
| Choose this style | When you care most about | Signature order |
|---|---|---|
| Sichuan | Aromatic, layered mala flavor | Maodu, duck intestine, tofu skin |
| Chongqing | Maximum tallow-rich heat | Offal, beef, potato, sesame-oil dip |
| Chaoshan Beef | Fresh beef cuts and precision timing | Several beef cuts, beef balls, sha cha |
| Beijing Copper Pot | Lamb, clear broth, and sesame sauce | Lamb slices, napa cabbage, noodles |
| Yunnan Mushroom | Earthy umami without chili heat | Mixed mushrooms, tofu, greens |
| Coconut Chicken | A light, naturally sweet meal | Chicken, shrimp, winter melon |
Order the broth or house pot first, then two signature proteins, two vegetables, one tofu item, and one starch. This gives four people enough variety to understand the style before adding more. Ask which item the restaurant considers essential; regional specialists often prepare one ingredient better than general hot pot chains.
For a first visit, avoid mixing every regional sauce and ingredient into the same meal. Try the house dipping sauce and cooking sequence once before customizing. That makes the differences between styles easier to taste—and gives you a useful baseline for your next hot pot.