Hot pot is a Chinese cooking method, prepared with a simmering pot of soup stock at the
dining table. One of the most famous variations is the Sichuan hot pot má là (Chinese: 麻辣 – "numb and spicy") hot pot, to which Sichuan pepper
(Chinese: 花椒 huā jiāo "flower pepper") is added. It is usual to use a variety of different meats as well as sliced mutton fillet.
Chaoshan is a city in Guangdong province, China. Beef hot pot focuses on the ingredients themselves: the beef is fresh and high quality.
The pot broth is beef bone combined with just a few slices of radish, celery and water. The sauce is simple but memorable, like a combination
of shacha and chili sauces.
Peking mutton hotpot is regarded as the representative of the northern China hotpots. The main ingredient is mutton, and often comes with clear soup base,
which is made of nutritious sheep-bone stock, with shallots, ginger, mushrooms, Chinese dates, wolfberries, longans, and dried seafood.
This type of hotpot is cooked in pots made of copper, aluminium or clay.
In neighbouring Yunnan, although spicy broths are equally popular, there is another predominant type of hot pot that is made
with various wild or planted mushrooms. The big difference between the mushroom hot pot and the spicy
hot pot is that the former rarely uses spice and chili in order to keep the original flavor of the mushrooms. The mushroom hot
pot is also seasonal, depending on the availability of local mushrooms.