Discover all the hot pot varieties outside the Sichuan-Chongqing region
Mention Chinese hot pot, and most people think of the deep red soups and spicy flavors of Chongqing and Sichuan. But hot pot is far more than just a fiery dish of China’s southwest. From coconut-based soups in the south to feasts of lamb inspired by Genghis Khan up north, here are some of China’s best regional hot pot dishes.
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Wang Lin is a contributing writer at The World of Chinese who aspires to tell fresh stories about life, arts and culture in China—no prejudice, no clichés. Her writing has appeared on Nikkei Asia, the South China Morning Post, RADII, and elsewhere. She was born in Ningbo, a bustling port known for its dumplings and seafood.
