Anyone who thinks that Chinese hotpot is a single dish will quickly find out that the opposite is true.
From a mild broth with thinly sliced lamb in Beijing to the fiery chili hotpot of Sichuan and the refined beef hotpot of Chaoshan: every region has its own way of eating hotpot.
That's what makes hotpot so interesting. The basic concept is recognizable everywhere, but the taste, ingredients, and preparation methods can differ enormously.
In this article, we travel through China and discover some of the most famous regional hotpot styles.
Beijing: mild and simple
In northern China, Beijing Hotpot is one of the most famous styles.
Here, the focus is mainly on thinly sliced lamb. The broth is relatively mild and is traditionally kept simple so that the flavor of the meat comes out well.
The classic copper pot with its characteristic chimney in the middle is an important part of the traditional experience.
Typical for Beijing Hotpot
- Thinly sliced lamb
- Mild broth
- Copper hotpot
- Sesame-like dipping sauce
- Simple ingredients
Flavor: mild, pure, and savory.
Sichuan: spicy and pungent
If you go to southwestern China, the character of hotpot changes completely.
Sichuan Hotpot is known for its powerful broth with chili peppers and Sichuan pepper.
Sichuan pepper not only gives the broth a spicy flavor but also the well-known slightly numbing and tingling sensation.
The broth can also contain all kinds of spices, garlic, and aromatic ingredients.
Typical for Sichuan Hotpot
- Chili peppers
- Sichuan pepper
- Spicy broth
- Beef
- Tofu
- Vegetables and mushrooms
Flavor: spicy, pungent, and intense.
Chongqing: taking it one step further
Although Chongqing is now an independent municipality, its hotpot tradition is often mentioned separately.
Chongqing Hotpot is known for its powerful, oily, and very aromatic broth.
A significant difference from many other styles is the use of ingredients such as beef offal.
The hotpot is strongly connected to the local food culture and is often eaten with large groups of friends or family.
Typical for Chongqing Hotpot
- Lots of chili
- Sichuan pepper
- Powerful spices
- Beef offal
- Very aromatic broth
Flavor: spicy, rich, and intense.
Guangdong and Chaoshan: beef takes center stage
In southern China, we find a completely different approach.
The Chaoshan Beef Hotpot mainly revolves around the quality of the beef.
The meat is sliced very thinly, and different cuts of beef are offered separately, allowing you to taste the differences in texture and flavor.
The broth itself is relatively mild.
The idea is simple: good quality beef doesn't need much.
Typical for Chaoshan Beef Hotpot
- Fresh beef
- Different cuts of beef
- Very thinly sliced meat
- Mild broth
- Spicy dipping sauces
Flavor: mild, savory, and pure.
Yunnan: mushrooms and local ingredients
Yunnan is located in southwestern China and is known for its enormous diversity of local products.
Mushrooms, in particular, play an important role in the regional cuisine.
This is also reflected in various Yunnan hotpot styles. Depending on the season, different types of mushrooms and other local ingredients can be used.
The flavors are often aromatic without necessarily being extremely spicy.
Typical for Yunnan Hotpot
- Mushrooms
- Fresh vegetables
- Local herbs
- Seasonal produce
- Aromatic broths
Flavor: fresh, earthy, and aromatic.
Guizhou: sour and spicy
Guizhou is known for a cuisine in which sour and spicy flavors play an important role.
Hotpot also takes on its own character here.
Instead of just using chili and oil, sour ingredients can form an important flavor base.
This gives the broth a fresh sharpness that is quite different from the heavy spiciness of Chongqing Hotpot.
Typical for Guizhou Hotpot
- Sour broth
- Chili
- Local herbs
- Fresh vegetables
- Regional ingredients
Flavor: sour, spicy, and aromatic.
Fujian: light and seafood-focused
Fujian is located on the southeastern coast of China and therefore has a strong tradition with fish and seafood.
This is also reflected in various hotpot styles from the region.
Fish, shrimp, shellfish, and other fresh ingredients are combined with relatively light broths.
This ensures that the natural flavors of the seafood are well preserved.
Typical for Fujian Hotpot
- Fish
- Shrimp
- Shellfish
- Fresh vegetables
- Light broth
Flavor: light, fresh, and refined.
Hainan: tropical influences
In the very south lies Hainan, a tropical island with a strong food culture centered around fresh produce and seafood.
Here too, there are various forms of hotpot where fish, seafood, vegetables, and local ingredients play an important role.
Due to the warm climate and coastal location, the style is often lighter than the heavy hotpots from the interior.
Typical for Hainan Hotpot
- Fish and seafood
- Fresh vegetables
- Local products
- Light broths
Flavor: light, fresh, and natural.
One country, so many different hotpots
When you put these styles next to each other, you see how big the differences can be.
| Region | Main Ingredient | Broth | Flavor |
|---|---|---|---|
| Beijing | Lamb | Mild | Pure & savory |
| Sichuan | Beef & various ingredients | Spicy | Pungent & intense |
| Chongqing | Beef offal & meat | Very powerful | Spicy & rich |
| Chaoshan | Beef | Mild | Pure & savory |
| Yunnan | Mushrooms | Light/aromatic | Earthy & fresh |
| Guizhou | Various ingredients | Sour & spicy | Fresh & powerful |
| Fujian | Seafood | Light | Fresh & refined |
| Hainan | Fish & seafood | Light | Natural & fresh |
Why does hotpot vary so much by region?
The differences have a lot to do with the environment.
In the north, lamb and other meats were historically important ingredients. On the coast, fish and seafood were more readily available.
The climate also plays a role.
In addition, regional cuisines have developed their own preferences. Sichuan, for example, is known for chili and Sichuan pepper, while Guangdong has a strong tradition of subtle flavors and fresh ingredients.
Hotpot has thus constantly adapted to the place where people ate it.
Which Chinese hotpot suits you?
Do you like spicy?
Try Sichuan or Chongqing.
Prefer mild and pure?
Beijing or Chaoshan is probably for you.
Love beef?
Then Chaoshan Beef Hotpot is highly recommended.
Prefer fish and seafood?
Then look at hotpot styles from the southeastern coastal areas.
Fan of vegetables and mushrooms?
Then Yunnan is interesting to explore.
So there is a hotpot style to be found for almost every taste.
And at home?
Of course, you don't have to travel all over China to try different styles.
With a hotpot with two compartments, you can combine different broths at home.
For example, try a spicy Sichuan broth on one side and a mild Beijing broth on the other.
Or make a light broth for fish and seafood and combine it with a spicy broth for meat.
This way, one evening becomes a small culinary journey through China.