Chinese hot pot is indeed a warm, comforting, and social meal that brings family and friends together. The rich diversity of spices and condiments used in traditional Chinese hot pot reflects the culinary heritage of the country. Research indicates that there are approximately 67 different spices and condiments commonly used, sourced from 82 plant species belonging to 50 genera in 26 families.

There are two main styles of Chinese hot pot: “Southern style” and “Northern style,” which align with the cultural regions of China. While there are variations within each style, Southern styles generally feature spicy broths, complex dipping sauces, and a focus on seafood, vegetables, and mushrooms. On the other hand, Northern styles tend to be simpler and highlight meat, particularly mutton.

One well-known example of a Southern-style hot pot is the Chongqing/Sichuan hot pot (重庆/四川火锅), which is renowned for its mala seasoning. Mala seasoning incorporates chili peppers and Sichuan pepper, creating a spicy and numbing flavor profile

In contrast, a representative dish of the Northern-style hot pot is the Instant-boiled mutton of Beijing (北京涮羊肉). This style emphasizes the main ingredients rather than the soup base. Instead of using a flavored broth, water is commonly used as the main ingredient in the hot pot.

To learn more about hot pots in China, click the following links and enjoy the video:

https://www.youtube.com/watch?v=_-N1a7ou0KU

https://www.youtube.com/watch?v=Zw_tJOwZmac

https://www.youtube.com/watch?v=NGmBL0uhuso

These videos will provide you with a visual and informative experience to further explore the distinct characteristics and cultural significance of these popular Chinese hot pot styles. Enjoy your journey into the world of Chinese cuisine!