Regional Hotpot Styles

Hotpot (火锅, huǒguō) is more than a meal in China—it’s a communal ritual, a celebration of warmth, and a showcase of regional identity. From the numbing spice of Sichuan to the herbal depth of Yunnan, each region has developed its own hotpot style, reflecting local ingredients, climate, and taste preferences. To explore hotpot is to taste the soul of a region—one simmering pot at a time.

🌶 Sichuan Hotpot (川渝火锅)

  • Flavor: Fiery and numbing (málà)
  • Broth: Oil-based with chilies and Sichuan peppercorns
  • Ingredients: Beef tripe, duck blood tofu, lotus root
  • Experience: Bold, intense, and addictive

🐑 Beijing/Mongolian Hotpot (老北京涮羊肉)

  • Flavor: Mild and nourishing
  • Broth: Clear lamb bone broth in copper pots
  • Ingredients: Thinly sliced mutton, tofu, cabbage
  • Sauce: Sesame paste with garlic and scallions

🐟 Cantonese Hotpot (粤式打边炉)

  • Flavor: Light and fresh
  • Broth: Seafood-based, often clear
  • Ingredients: Fish balls, mushrooms, leafy greens
  • Style: Clean flavors, emphasis on quality ingredients

🍄 Yunnan Hotpot (滇味火锅)

  • Flavor: Earthy and herbal
  • Broth: Mushroom-based with sour tomatoes and wild herbs
  • Ingredients: Foraged fungi, local greens, tofu skin
  • Style: Fragrant and medicinal

🥩 Chaoshan Beef Hotpot (潮汕牛肉火锅)

  • Flavor: Pure and beef-forward
  • Broth: Light beef bone broth
  • Ingredients: Rare beef cuts, hand-sliced to order
  • Sauce: Soy-based with garlic and cilantro

🍅 Guizhou Sour Soup Hotpot (酸汤火锅)

  • Flavor: Tangy and spicy
  • Broth: Fermented tomato base
  • Ingredients: Fish, tofu, pickled vegetables
  • Style: Sharp, sour, and deeply regional

Dipping Sauces & Rituals

  • DIY Sauces: Diners mix their own from sesame paste, soy sauce, garlic, chili oil, vinegar, and fermented tofu
  • Etiquette: Share the pot, cook communally, and respect spice levels
  • Occasions: Popular during winter, festivals, and family reunions

Regional hotpot styles are a delicious expression of China’s culinary diversity. Each pot tells a story—of climate, culture, and community. Whether you crave the heat of Sichuan or the purity of Chaoshan beef, there’s a hotpot style for every palate and every moment.