Hot pot joins the top ten

The top ten hotpot are Dezhuang Hotpot, Sichuan Haidilao Hotpot, Chongqing Little Swan Hotpot, Chaotianmen Hotpot, Chongqing Shancheng Xiaolongnv Hotpot, Inner Mongolia Little Sheep Hotpot, Qinma Hotpot, Chengdu Huangcheng Mom Hotpot, Ba Jiangjun Hotpot and Liu Yishou Hotpot.

HotPot (English name: hot pot), called "antique soup" in ancient times, was named after the food made a "splash" sound when put into boiling water. It is a kind of China original food with a long history, which is suitable for all ages. It is characterized by cooking while eating. Because the pot itself has the function of heat preservation, the food is still steaming when eating.

The popular characteristics of hot pot catering are accepted and loved by consumers, especially the cold and dry weather in the northern region makes the hot pot market have great potential. Chongqing hot pot, which is famous for its "spicy, spicy and hot", is the southern hot pot, the northern hot pot with instant-boiled mutton as the main representative and the new hot pot.

Generally speaking, there are basically only three kinds of hot pot. The first kind of soup is light, and the raw slices are mainly rinsed, so it is very important to dip them in. The second is that the materials in the pot are cooked, and the fire is only used for heat preservation and for scalding vegetables. The third is that the ingredients in the pot are cooked and completely insulated by fire.