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Hot Pot is thought to have originated in Mongolia 800-900 years ago. It subsequently spreads throughout China, where distinct regional variations developed and persist to this day.
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Sichuan Hot Pot

四川火锅

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.

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Chaoshan Beef Hot Pot

潮汕牛肉火锅

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.

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Peking Mutton Hot Pot

北京铜炉火锅

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.

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Yunnan Mushroom Hot Pot

云南菌子火锅

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.