Complete Guide to Chinese Hotpot: A Boiling Journey Through Millennia of Culinary Culture

What is Chinese Hotpot?

Chinese hotpot is a traditional way of eating, a distinctive cuisine where fresh ingredients (such as meat, seafood, vegetables, soy products, etc.) are simmered in a boiling soup base over a heat source and then eaten immediately. It boasts a long history and diverse varieties. Originating in the Shang and Zhou dynasties, it was historically known as "Gudong Geng" (antique soup), initially using clay pots for sacrificial ceremonies or communal gatherings, and later evolved into a popular dish.‌

On a cold winter night, nothing warms the heart more than gathering around a steaming hotpot, with bubbling soup, fresh ingredients dancing on chopsticks, and the joyful laughter of family and friends – this is Chinese hotpot.

Hotpot is not just a cooking method; it's a vivid embodiment of the Chinese philosophy of "gathering around the stove, sharing in harmony." From the bronze cauldrons of the Shang and Zhou dynasties to modern urban chain restaurants, hotpot has witnessed the historical evolution of Chinese civilization. Today, it has spread from the streets and alleys of Sichuan and Chongqing to the global stage, becoming one of the most beloved Chinese delicacies.

This article will take you on a deep dive into the past and present of Chinese hotpot – from its historical origins to regional styles, from proper eating methods to brand recommendations, opening a door to the rich culinary culture of Chinese hotpot. Whether you are a foreign friend trying it for the first time or an overseas Chinese living far from home, this complete guide will help you enjoy the charm of hotpot like a local.

The Origins of Hotpot

Ancient Beginnings: Bronze Tripods and Warming Tripods (Shang and Zhou Dynasties)

The story of hotpot begins over three millennia ago. In 1989, archaeologists unearthed a late Shang Dynasty "Beast-Face Bronze Warming Tripod" in Nanchang, Jiangxi. This bronze vessel featured a double-layered belly, with the lower layer for charcoal fire and the upper layer for holding food – this "pot-on-stove" design is entirely consistent with the principles of modern hotpot.

In that era, it was fashionable for nobles to "strike bells and arrange tripods" for dining. People would gather around the tripod, sharing hot meat. This method of heating and eating simultaneously is considered the germ of hotpot culinary culture.

Innovation and Evolution: From Wushu Fu to Gudong Geng (Han to Song Dynasties)

By the Three Kingdoms period, hotpot saw a significant innovation. Emperor Wen of Wei, Cao Pi, once mentioned the "Wushu Fu" – a pot divided into five sections, capable of cooking five different flavors simultaneously. This is considered the earliest prototype of modern "Yuan Yang Pot" (Divided Pot) or "Nine-Grid Pot."

During the Tang Dynasty, hotpot was called "Nuanguo" (warming pot). The poet Bai Juyi wrote the famous lines "Green ants' new brewed wine, a small red clay stove," depicting a warm scene of gathering around a stove, cooking and eating.

By the Song Dynasty, hotpot officially earned the name "Gudong Geng" (antique soup). This interesting name comes from an onomatopoeia – the "gudong, gudong" sound made when ingredients are dropped into boiling water. The Song Dynasty poet Lin Hong recorded a dish called "Boxiagong" (Moving Sunset Offering) in his "Shanjia Qinggong": on a snowy day, rabbit meat was sliced thinly, blanched in hot soup, and eaten with dipping sauce. Because the meat slices in the steam resembled the colors of a sunset, it earned this elegant name. This is widely recognized as the textual ancestor of modern "Shuan Yang Rou" (Instant-boiled Mutton).

The Golden Age: Hotpot Frenzy in the Qing Dynasty

The Qing Dynasty was the golden age of hotpot. Emperor Qianlong was a seasoned "hotpot enthusiast," having hosted the grand "Thousand Elders Banquet," where over 1,550 hotpots were arranged throughout the feast, a spectacle truly breathtaking. Subsequently, hotpot moved from the imperial palace to the common people, becoming a beloved dish across all social strata.

More importantly, with the introduction of chili peppers to China in the late Ming and early Qing dynasties, hotpot began to develop a "spicy" flavor. This new taste took root in regions like Sichuan and Chongqing, eventually evolving into the unique Mala hotpot, which is now one of the most popular hotpot styles.

Modern Transformation: Regionalization and Diversification

Since the 20th century, hotpot has experienced explosive growth. Different regions have developed unique styles based on local climate, ingredients, and taste preferences: Northern Style (e.g., Beijing Copper Pot Shuan Yang Rou), Sichuan-Chongqing Style (Mala hotpot), Cantonese Style (Da Bin Lo), Yunnan-Guizhou Style (Sour Soup hotpot, Mushroom Soup hotpot), and more.

Today, China's hotpot market has surpassed 600 billion RMB, becoming a vital pillar of the Chinese catering industry. From street stalls to international chains, hotpot has transcended its original culinary role, gradually becoming a social means for young people to connect emotionally.

Types of Hotpot

China is vast and rich, and its hotpot culture displays astonishing diversity. From the clear broths of the north to the sour and spicy flavors of the south, each type of hotpot carries local cultural genes and life wisdom.

How Hotpot is Called in Different Regions

• Northern China: Called "Hotpot" or "Shuanguo" (blanching pot), with Beijing specifically emphasizing "Shuan Yang Rou" (Instant-boiled Mutton).
• Sichuan/Chongqing: Directly called "Hotpot," or more specifically "Mala Hotpot" or "Butter Hotpot."
• Guangdong: Called "Da Bin Lo" (打边炉), derived from its Cantonese pronunciation, meaning to gather around the stove.
• Yunnan/Guizhou: Named based on their characteristics, such as "Sour Soup Hotpot" or "Mushroom Soup Hotpot."
• Hainan: Sometimes called "Da Lu Bian" (打炉边), similar to Guangdong.

Detailed Explanation of Major Hotpot Styles

1. Sichuan/Chongqing Mala Hotpot

This is China's most representative hotpot type, known for its "numb, spicy, fresh, and fragrant" flavors.

Style Characteristics:

• Chongqing Hotpot: Emphasizes "rich flavor and heavy oil," primarily using pure beef tallow as the base, offering a rich and fiery taste. The classic "Nine-Grid" design helps control the cooking time for different ingredients.
• Sichuan Hotpot: Relatively more refined, often uses vegetable oil (clear oil), with a more pronounced numbing flavor and a richer variety of spices.

Core Ingredients: Tripe, duck intestines, aorta (commonly known as the "Old Three"), fresh blood curd, brain, and other beef offal and internal organs.

Dipping Sauce: The classic oil dip (sesame oil + minced garlic), primarily serving to cool down, lubricate the throat, and mitigate spiciness.

2. Beijing Copper Pot Shuan Yang Rou

Beijing hotpot is a representative of Halal flavors, emphasizing "strong fire, clean pot, tender meat, and exquisite ingredients."

Style Characteristics: A minimalist clear broth pot, with only a few slices of scallion, ginger, goji berries, and shiitake mushrooms, aiming not to mask the freshness of the lamb. Traditionally uses a copper pot and charcoal fire for even heating.

Core Ingredients: Hand-sliced lamb (such as sirloin, cucumber strip, thigh, etc.), prized for its tender texture, able to stand upright on the plate. Side dishes usually include Chinese cabbage, frozen tofu, and vermicelli.

Dipping Sauce: The soul is the sesame paste (sesame paste + fermented bean curd + chive flower sauce), sometimes supplemented with sesame oil and sweetened garlic.

3. Chaoshan Beef Hotpot

Chaoshan hotpot's pursuit of beef perfection is extreme, emphasizing "slaughtered and sliced on the spot" to showcase the freshness of the ingredients.

Style Characteristics: A simple beef bone clear broth, usually with a little ginger to remove fishiness, supplemented with radish or corn for sweetness.

Core Ingredients: Beef is meticulously portioned, including over a dozen cuts like snowflake, sirloin, five-flower brisket, spoon-handle, and brisket fat, with precise cooking times down to the second for each part. Also features chewy Chaoshan hand-beaten beef balls.

Dipping Sauce: The classic Shacha sauce or Puning bean paste, savory, sweet, and fragrant, capable of enhancing the beef's natural sweetness.

4. Yunnan Mushroom Soup Hotpot

Centered on forest wildness and umami, it is extremely nourishing.

Style Characteristics: Uses a rich broth simmered from old hens and Xuanwei ham, with a generous addition of wild mushrooms.

Core Ingredients: Various rare wild mushrooms, such as matsutake, porcini, Termitomyces, 'Jianshouqing' (a type of bolete), bamboo pith, etc. Strict cooking times (usually 15-20 minutes) are required to ensure complete detoxification.

Dipping Sauce: A dry dip of chili powder, hu-chili (local chili), Sichuan peppercorn, minced garlic, and soy sauce.

5. Cantonese Da Bin Lo

"Da Bin Lo" is the general term for Cantonese hotpot, emphasizing fresh ingredients, clear and fresh soup bases, diverse dipping sauces, casual eating, and a focus on seasonal nourishment.

Style Characteristics: Traditionally uses clay pots and charcoal fire. Soup bases are versatile, ranging from clear water to fish bone broth, free-range chicken soup, or pork tripe and chicken soup.

Core Ingredients: Seafood (shrimp, crab, geoduck), fish fillets, chicken, pork offal, hand-beaten meat balls. Emphasizes "meat first, then vegetables," and drinking the soup last.

Dipping Sauce: Ginger, scallions, garlic, light soy sauce, peanut oil, sometimes with chili rings or fermented bean curd.

6. Guizhou Sour Soup Fish Hotpot

With "sourness and spiciness" as its soul, the sourness comes from fermentation rather than vinegar, using rice-field carp, catfish, or grass carp as main ingredients, paired with a red sour soup base made from fermented wild tomatoes (Maola Fruit) and fermented chili.

Style Characteristics:

• Red Sour Soup: Fermented from tomatoes and chili peppers, it has a bright red color and a rich, mellow flavor.
• White Sour Soup: Naturally fermented from clear rice soup, offering a refreshing taste.
• Key Spice: Litsea Cubeba oil, which imparts a unique lemon-like aroma to the pot base.

Core Ingredients: Fresh river fish (such as catfish, yellow catfish), and various vegetables (such as bean sprouts, Houttuynia cordata).

Dipping Sauce: Hu-Chili Paste (hu-chili powder, fermented bean curd, chopped Houttuynia cordata, cilantro, original soup broth).

Hotpot Type Comparison Table

These diverse hotpot styles collectively form the rich tapestry of Chinese hotpot culture. Whether you prefer the excitement of bold flavors or the gentle nourishment of light ones, there's always a hotpot that suits you.

Proper Way to Eat Hotpot and Precautions

Eating hotpot is also a health discipline; mastering the correct way to eat it ensures both deliciousness and safety.

Pot Base Selection

• Yuan Yang Pot (Divided Pot) is the first choice: If you want to try spicy flavors but are worried about it being too hot, it's recommended to order a Yuan Yang Pot. Use the clear broth for cooking vegetables and the spicy broth for blanching meat, reducing oil absorption.
• Choose according to body constitution: For those with a "deficient-cold" constitution, choose lamb hotpot; for people with "three highs" (high blood pressure, high blood sugar, high blood lipids), mushroom or clear broth hotpot is preferred.

Ingredient Pairing Strategy

• "Half-portion" principle: Many hotpot restaurants (such as Haidilao) support ordering half portions of dishes. This allows you to try more types of ingredients for the same price, ensuring more balanced nutrition and avoiding waste.
• Ingredient structure: Follow the golden ratio of "one portion of meat, two portions of vegetables, one portion of soy products/mushrooms."
• Staple food substitution: It's recommended to order starchy vegetables like potatoes, yams, and sweet potatoes instead of refined noodles.

Ingredient Order: Scientific Eating for Stomach Protection and Calorie Control

The correct order not only affects taste but also relates to digestion, absorption, and health.

1. Step One: Drink Soup (first 15 minutes). If you want to drink soup, make sure to do so before blanching any meat, as the soup base's fat and purine content are lowest at this point (Note: exercise caution with Sichuan-Chongqing hotpot).
2. Step Two: Lay the Base (starchy vegetables). First add potatoes, yams, sweet potatoes, etc. They form a protective layer for the stomach lining and provide a sense of fullness, preventing excessive meat intake later.
3. Step Three: Absorb Fat (hardy vegetables/mushrooms). First cook white radish, Chinese cabbage, shiitake mushrooms, etc., to enhance the soup's fresh and sweet flavor.
4. Step Four: Main Course (meat/seafood). With a base already in your stomach, you can now start blanching meat.
5. Finally: Leafy Greens/Noodles. Leafy greens absorb oil easily, and noodles can thicken the soup base, so they should be eaten last (and it's not advisable to drink soup at this point).

Cooking Time Chart: Safety First

To ensure food safety and optimal taste, please refer to the following blanching times:

Poultry/Livestock Meat:

• Tripe/Duck Intestines: Follow the "seven-up, eight-down" rule, about 10-15 seconds, for crispiness without overcooking.
• Fat Beef/Lamb Slices: Cook until color changes, about 30-45 seconds.
• Pork/Chicken Slices: Must be thoroughly cooked, about 2-3 minutes.

Seafood:

• Fish Fillets/Shrimp: Fish fillets about 30 seconds; shrimp cooked until the body forms a "U" shape (about 1.5-2 minutes).
• Shellfish: Must be cooked until they open, then simmer for another 1-2 minutes.

Vegetables/Soy Products:

• Leafy Greens: Blanch until softened, about 15-30 seconds.
• Mushrooms/Meatballs: Usually require 3-5 minutes; for meatballs, after they float, it's recommended to cook for another minute to ensure they are cooked through to the center.

Health and Safety Precautions

1. Separate Raw and Cooked Food

• Chopstick division: Prepare two pairs of chopsticks: one specifically for placing raw meat into the pot, and another for picking up cooked food to eat. Strictly forbid using chopsticks that have touched raw meat juice to pick up cooked food.
• Separate utensils: Do not place cooked food on plates that have held raw meat.

2. Temperature Control

• "Cool before eating": Ingredients just removed from the pot can reach temperatures of over 100℃; long-term consumption of overly hot food can induce esophageal cancer. It's recommended to roll ingredients in dipping sauce to cool them down, or let them sit on your plate for 20 seconds.
• Avoid "ice and fire": Drinking hot soup immediately followed by iced beverages can severely irritate gastrointestinal blood vessels, causing stomach pain or diarrhea.

3. Special Population Reminders

• Gout/high uric acid: Do not drink old hotpot broth (extremely high in purines), eat less offal and seafood.
• High blood pressure: Try to order clear broth hotpot, use less salt and oyster sauce in dipping sauces, and add more vinegar.
• Diabetes: Eat fewer meatballs (high in starch and fat), eat more leafy greens.

4. Environmental Safety

• Ventilation: Whether at home or in a restaurant, always ensure good air circulation when using charcoal or gas stoves to prevent carbon monoxide poisoning.

Hotpot Rhyme/Slogan

Drink soup first, then lay the base;

Meat in moderation, plenty of vegetables;

Separate raw and cooked, eat after cooling;

Old broth left, no lingering.

Mastering these points will allow you to enjoy the pleasure of hotpot like a local, while also safeguarding your health.

Top Hotpot Brands Sweeping the Nation

China's hotpot market is dazzling with stars; from national chains to regional specialties, each brand possesses its unique charm. Below are several top brands worth trying.

Nationally Renowned Chain Brands

1. Haidilao Hot Pot

Founding Year: 1994

Number of Stores: Approximately 1,500 stores worldwide (2025 data), covering mainland China, Hong Kong, Macau, Taiwan, and 14 countries.

Brand Introduction: Haidilao was founded by Zhang Yong in Jianyang City, Sichuan Province in 1994, initially with only four tables. After over thirty years of development, it has become the undisputed leader in China's hotpot industry, listed in Hong Kong in 2018. In 2024, it launched its franchising model, and in 2025, it continues to implement the "Red Stone Elm Project" (红石榆计划), incubating multiple sub-catering brands.

Brand Characteristics:

• Service Culture: Renowned for its extreme service, offering free manicures, shoe shining, waiting snacks, and other services, known as the representative of "Serviceism."
• Intelligent Management: Utilizes high-tech equipment such as robotic food delivery and intelligent distribution systems.
• Transparent Kitchens: Many stores feature transparent kitchen designs, allowing customers to directly observe the ingredient preparation process.
• Half-Portion Dishes: Supports ordering half portions, convenient for sampling.

2. Xiabuxiabu

Founding Year: November 1998

Number of Stores: Approximately 763 stores under the single brand, with a group total of about 937 stores (2025 data).

Brand Introduction: Xiabuxiabu is the pioneer of "bar-style mini hotpot" in China, with its first store opening in Xidan, Beijing. It has now evolved into a comprehensive catering group that includes brands like Coucou and Chensao.

Brand Characteristics:

• Individual Pots: Features a cost-effective, "one person, one pot" self-service/bar model, suitable for solo dining or quick gatherings.
• Affordable Prices: Average customer spending is typically around 50-70 RMB.
• IP Collaboration Culture: In 2025, deeply implements an IP collaboration strategy (e.g., "Doraemon" themed stores and merchandise) to strengthen brand rejuvenation.
• Self-owned Supply Chain: Owns an organic pasture in Xilingol League, ensuring ingredient quality.

3. Banu Tripe Hotpot

Founding Year: 2001

Number of Stores: 162 directly-operated stores (December 2025 data), covering 46 cities nationwide.

Brand Introduction: Banu was founded by Du Zhongbing in Anyang, Henan, in 2001. The brand is known for its "Productism" philosophy and has recently been in the final stages of its Hong Kong IPO.

Brand Characteristics:

• Product Philosophy: Advocates "service is not Banu's specialty; tripe and mushroom soup are," distinguishing itself from Haidilao's service-oriented approach.
• Signature Dishes: Classic tripe (using a national patented "papain tenderization" technique) and wild mushroom soup (carefully selected wild mushrooms from the Yunnan-Guizhou Plateau, insisted on being freshly brewed daily in stores).
• Third-Generation Supply Chain: Adheres to the principle of "fresh over frozen, natural over added, same-day over overnight," with non-frozen products accounting for 95%.
• Higher Average Spend: Approximately 140-160 RMB, positioned as a mid-to-high-end quality hotpot.

Regional Specialty Brands

4. Xiaolongkan Hotpot – Sichuan Representative

Founding Year: 2014

Number of Stores: 800+ globally (2024-2025 data), with the full acquisition of Shudaxia, the group's total number of stores once exceeded 1300.

Brand Introduction: Xiaolongkan is one of the leading brands of Sichuan hotpot, with Chengdu hotpot culture at its core. In recent years, it has actively expanded into overseas markets. In 2025, it launched its sub-brand "Xiaolongkan Minihoogo Hotpot Dishes," entering the solo dining segment.

Brand Characteristics:

• Authentic Chengdu Flavor: Classic beef tallow hotpot base, numbing, spicy, fresh, and fragrant, embodying authentic Sichuan hotpot characteristics.
• National Hotpot Positioning: Affordable prices, good service, suitable for mass consumption.
• Cultural Marketing: Proficient in social media marketing, once gained popularity as a "viral hotpot."
• Overseas Expansion: Has a significant presence in the United States, Japan, Southeast Asia, and other regions.

5. Donglaishun – Beijing Representative

Founding Year: 1903 (29th year of Guangxu reign, Qing Dynasty)

Number of Stores: Over 150 stores, including more than 20 directly-operated stores and over 130 franchised stores (2024-2025 data).

Brand Introduction: Donglaishun is one of Beijing's most representative Halal time-honored brands, established in 1903. Founder Ding Deshan initially sold lamb offal at Dong'an Market, later naming it "Donglaishun Porridge Shop," and officially transitioned to operating Shuan Yang Rou in 1914.

Brand Characteristics:

• Centuries-Old Brand: With over 120 years of history, it is a living fossil of Beijing's hotpot culture.
• Copper Pot Shuan Yang Rou: Uses traditional copper pots and charcoal fire, with hand-sliced lamb that is fresh and tender, paired with classic sesame paste dipping sauce.
• Halal Certified: Officially certified Halal restaurant, suitable for Hui people and diners requiring Halal food.
• National Chain: Covers 24 provinces nationwide, with a high degree of standardization.

6. Baheli Haiji – Chaoshan Representative

Founding Year: 2008

Number of Stores: 200+ directly-operated stores (2024-2025 data), widely distributed in cities such as Shenzhen, Guangzhou, Beijing, Tianjin, Shantou, and entered the Hong Kong market in December 2024.

Brand Introduction: Baheli is a leading brand in the Chaoshan beef hotpot segment, headquartered in Guangdong. The brand's core competitiveness lies in its self-owned supply chain and "three deliveries a day" for fresh meat, having been repeatedly selected for Dazhong Dianping's Must-Eat list.

Brand Characteristics:

• Fresh Meat Guarantee: Beef from slaughter to table in no more than 6 hours, with three deliveries daily.
• Fine Beef Butchery: Beef is divided into over a dozen parts, each with a different texture and cooking time.
• Largest National Scale: Baheli is the first Chaoshan beef hotpot brand to successfully achieve large-scale national chain operation.
• Clear Broth Base: Preserves the original flavor of the beef, highlighting ingredient freshness.

Brand Comparison Overview

These brands represent different development paths and business philosophies within China's hotpot industry. Whatever style you prefer, you're sure to find one that suits you.

Frequently Asked Questions

For foreign friends trying Chinese hotpot for the first time or overseas Chinese who have lived abroad for a long time, here are answers to some of the most common questions.

Q1: I've never had hotpot before. Which type should I choose for my first time?

A: It's recommended to start with a clear broth or tomato soup base. If you're in Beijing, you can try Beijing copper pot Shuan Yang Rou, which has a refreshing, non-spicy taste; if you're in Guangdong, try Da Bin Lo, which is light and nourishing. If you want to challenge your spice tolerance, you can order a Yuan Yang Pot (Divided Pot), with one half clear broth and one half mildly spicy, to gradually adapt.

Q2: Is hotpot really spicy? What if I can't eat spicy food?

A: Not all hotpots are spicy. Sichuan/Chongqing Mala Hotpot is indeed very spicy, but there are many non-spicy hotpots in China:

• Beijing Copper Pot Shuan Yang Rou: Clear broth base, completely non-spicy.
• Chaoshan Beef Hotpot: Clear broth base, highlighting the freshness of the beef.
• Yunnan Mushroom Soup Hotpot: Light, fresh, and very nourishing.
• Tomato Soup Base: Sweet and sour taste, suitable for those who cannot eat spicy food.

Q3: Is hotpot expensive?

A: Prices vary by brand and city:

• Economical: Xiabuxiabu and similar, averaging around 50-70 RMB per person.
• Mid-range brands: Haidilao, Xiaolongkan, etc., averaging around 80-120 RMB per person.
• High-end brands: Banu, Baheli, etc., averaging around 120-180 RMB per person.

Tip: Ordering half portions allows you to try more varieties, prevents waste, and saves money.

Q4: Are hotpot restaurants hygienic? Is the food safe?

A: Reputable chain hotpot brands typically have strict food safety management. Recommendations:

• Choose well-known chain brands, such as Haidilao, Banu, Xiaolongkan, etc.
• Observe the kitchen or transparent kitchen to understand the ingredient preparation process.
• Ensure raw and cooked foods are separated, using two pairs of chopsticks.
• Thoroughly cook all meats and seafood, especially pork, chicken, and shellfish.

Q5: Can vegetarians eat hotpot?

A: Absolutely! Hotpot offers a wide range of vegetarian options:

• Pot Base: Choose vegetarian soup bases such as clear broth, tomato, or mushroom soup (avoid beef tallow base).
• Ingredients: Various vegetables (Chinese cabbage, lettuce, spinach, potatoes, etc.), soy products (tofu, tofu skin, bean sprouts), mushrooms (shiitake, enoki, wood ear), staple foods (noodles, vermicelli, rice cakes).
• Note: Inform the server that you are vegetarian when ordering, and they will assist you.

Q6: What to do about the smell on clothes after eating hotpot?

A: This is a common nuisance after eating hotpot, especially Mala hotpot. Some suggestions:

• Many modern hotpot restaurants are equipped with powerful ventilation systems, significantly reducing the smell.
• Try to choose seats with good ventilation.
• Some restaurants offer clothing lockers or free disposable aprons.
• Ventilate immediately upon returning home or use an odor remover spray for clothes.

Q7: Do I need to make a reservation for hotpot?

A: This depends on the time and location:

• Peak hours (7-9 PM, weekends) reservations are recommended, especially for popular brands like Haidilao, Banu, etc.
• Off-peak hours: Usually no reservation is needed; you can go directly.
• Most brands support reservations via WeChat Official Account or APP, which is very convenient.

Q8: Is hotpot suitable for children?

A: Yes, but safety precautions are needed:

• Choose a clear broth or tomato soup base to avoid spicy irritation.
• Choose an induction cooker instead of charcoal fire for greater safety.
• Have children sit in a position away from the hotpot to prevent burns.
• Parents should prepare food for children, ensuring it's thoroughly cooled before consumption.
• Many hotpot restaurants offer high chairs and children's tableware.

Q9: What to do if I feel "heaty" after eating hotpot?

A: It's true that "heaty" symptoms (mouth ulcers, sore throat, acne) may appear after eating Mala hotpot.

Prevention and relief methods:

• Before eating: Drink a glass of milk or yogurt to protect the gastric mucosa.
• While eating: Eat more vegetables, fewer fried foods; drink herbal tea or sour plum juice to relieve spiciness.
• After eating: Drink mung bean soup, chrysanthemum tea, or eat some fruits (pear, watermelon, pomelo) to reduce internal heat.
• If you can't tolerate spice, choose a clear broth pot or a Yuan Yang Pot (Divided Pot).

Q10: Can I eat authentic Chinese hotpot abroad?

A: Yes! With the internationalization of Chinese hotpot, many brands have opened stores overseas:

• Haidilao: Has stores in multiple countries including the United States, Canada, the United Kingdom, Japan, South Korea, Singapore, Australia, etc.
• Xiaolongkan: Has a presence in the United States, Japan, Southeast Asia, and other regions.
• Dalongyi: Has branches in the United States, Japan, and other regions.