The Reunion King of China: Why Does It Always Reign Supreme?

What is the most suitable food for Chinese people to eat during Mid-Autumn Festival?

The lively hot pot is the top choice for Chinese gatherings.

Hot pot seems to be made for reunions. A bubbling pot keeps steaming, accompanying those who don’t want to part. It’s also the most inclusive food—whether you prefer crispy, chewy, sticky, spicy, sour, or fresh flavors, everyone’s taste can be satisfied in one pot. Hot pot is not just a way of eating but a vivid embodiment of Chinese culture—

Eating hot pot requires little etiquette. It’s flexible, lets you control the pace, allows everyone to eat as they please, encourages loud chatter, and even permits stripping down to bare shoulders if you’re enjoying it too much. Of course, it also fosters close camaraderie. When people disagree on what to eat for dinner, hot pot almost always pleases everyone.

Late at night, people eat hot pot by the street.

For those who can’t return home for Mid-Autumn Festival, eating hot pot carries another meaning: soothing homesickness. Varieties like Yunnan-Guizhou mushroom pot and Cantonese pork belly chicken pot gather the essence of local ingredients, while fiery bases like Chongqing old hot pot and Sichuan peppercorn hot pot best represent regional memories.

Chongqing old hot pot, pickled fish hot pot, Sichuan peppercorn hot pot...

Sichuan-Chongqing hot pot: reunions must be flavorful!

Sichuan-Chongqing hot pot is the undisputed "top trend" in Chinese hot pot.

When people hear "hot pot," the image that likely comes to mind is the fiery version from Sichuan and Chongqing. It’s fair to say Sichuan-Chongqing hot pot is the undisputed "top trend" and even a signature of Chinese hot pot.

Sichuan-Chongqing hot pot captivates Chinese taste buds with its numbing-spicy aroma.

Today, Sichuan-Chongqing hot pot has spread across China and even to Europe and America. During the recent Chengdu Universiade, many foreign college athletes chose to gather at hot pot restaurants late at night just to experience its lively atmosphere.

What’s the magic of Sichuan-Chongqing hot pot?

The nine-grid pot is a symbol of Chongqing hot pot.

Some say the core of Sichuan-Chongqing hot pot lies in its fragrant, spicy broth. Take Chongqing old hot pot as an example: a block of beef tallen-based broth contains multiple chili varieties like erjingtiao, shizhu red, honglong, and bullet chili, along with Jiangjin green peppercorns for numbing spice, Gansu’s Wudu peppercorns and Sichuan’s Maowen peppercorns for aroma, and Dazhou fermented rice to mellow the heat. This layered flavor profile is a masterpiece developed over generations by locals, combining regional ingredients with Sichuan cuisine’s spicy complexity.

The secret to Sichuan-Chongqing hot pot’s deliciousness: the broth.

Others argue its charm lies in the rhythmic dipping of meats and vegetables. The hallmark of Chongqing hot pot is the nine-grid pot, where each compartment has a different temperature for different ingredients. The center, the hottest, is perfect for quick dips like tripe and goose intestine ("seven up, eight down"), while the cooler edges suit slow-cooked dishes like brain and duck blood. Everyone gathers around the table, dipping with their own chopsticks in a warm, bustling scene.

There are many theories about Chongqing hot pot’s origins, but most trace back to dockworkers. After long days on the docks, they needed cheap, spicy food to satisfy hunger and lift spirits. With Sichuan-Chongqing’s thriving livestock industry, offal was plentiful and affordable, and the bold flavors masked any unpleasant odors while highlighting the ingredients’ crisp textures. The region’s damp climate also made the heat and spice ideal for dispelling "dampness." Hot pot and Sichuan-Chongqing are a match made in heaven. Though dock culture has faded, sitting by the river on a personal night, watching the water churn while eating spicy hot pot remains life’s best comfort.

Sichuan-Chongqing hot pot excels in seasoning, with varieties beyond Chengdu’s clear oil pot and Chongqing’s tallen pot, such as Sichuan peppercorn hot pot, pickled fish hot pot, and chicken with pork intestine hot pot. For example, Sichuan peppercorn hot pot—green peppercorns have been grown in Sichuan for over 200 years, as recorded in the Qing dynasty’s Hongya County Annals. The fresh peppercorns add a bright, numbing-spicy kick to the broth, making it uniquely refreshing.

Sichuan-Chongqing hot pot’s popularity stems from its numbing-spicy flavor, a continuation of dock culture and a testament to locals’ love for and mastery of food. As the Sui Dynasty’s "Geographical Records" noted, Sichuan people are "passionate about food." Locals refined dockworkers’ meals into today’s hot pot, reflecting the leisurely, pleasure-seeking Bashu culture and the culinary spirit of "no detail too small."

When gathering with friends, Sichuan-Chongqing hot pot has always been the top choice in people's hearts.

Congee hot pot, Chaoshan beef ball hot pot, pork stomach and chicken hot pot...

Cantonese prefer their hot pot mild and light.

Unlike the bold and spicy style of Sichuan-Chongqing hot pot, Cantonese hot pot, much like Cantonese cuisine, emphasizes the original flavors, highlighting the natural freshness of ingredients without excessive seasoning.

This unwavering pursuit of freshness is perfectly embodied in the clear-water "da bin lou." "Da bin lou" is the Cantonese term for hot pot, where "bin lou" refers to "yan" and "lu." "Yan" in ancient Chinese was a wide-mouthed, flat earthenware vessel. Due to the homophony of "yan" and "bian," people began calling it "bian lu." This not only exemplifies the preservation of ancient Chinese vocabulary in Cantonese but also reflects a small glimpse of Lingnan culture's retention of ancient Chinese civilization.

Cantonese "da bin lou" is light and restores the original flavors.

The term "bian lu" appeared as early as the Qing Dynasty in "Guangdong Tongzhi": "Eating around the stove during the winter solstice is called 'da bin lou'." As the name suggests, the broth for clear-water "da bin lou" is simply water, occasionally with added scallions, ginger, dried tangerine peel, or corn. When eating "da bin lou," meats like fish and chicken are first boiled in the clear water. Once the tender and springy meats are cooked and removed, diners eat until about 70-80% full. By then, the broth has absorbed the umami, making it perfect for cooking vegetables and noodles to finish the meal with the last hint of freshness.

Similarly light and delicious is the neighboring Shunde's congee hot pot. Soaked rice is simmered for four hours until it dissolves completely, turning the congee into the hot pot base. The thick and smooth congee instantly coats the ingredients, giving them a silky texture. Congee hot pot is especially suited for seafood. As each ingredient is cooked, their flavors meld into the congee, making the broth the essence of the meal. Ending the night with a bowl of congee brings warmth and satisfaction.

The "wu mi zhou" (no-rice congee) hot pot, where you can drink the congee after eating.

In recent years, Chaoshan beef hot pot has gained immense popularity. With a simple beef bone broth as the base, cuts like "diao long," "bo ren," "shi ren," "shi bing," "san hua zhi," "wu hua zhi," and "xiong kou lao" ensure every part of the cow is utilized thoroughly.

The highlight of beef hot pot isn't just the meat but the springy, juice-bursting beef balls. Made by repeatedly pounding beef hind leg meat without cutting the fibers, the texture becomes exceptionally firm. At the end of the meal, a serving of "guo tiao" (rice noodles) with a few beef balls, sprinkled with celery and fried garlic, and a dash of Puning soybean paste, makes one exclaim: "Eating 300 beef balls a day, I’d gladly stay in Chaoshan forever."

Chaoshan beef ball hot pot, now a major trend in the hot pot scene.

In the past, most beef balls in Chaoshan were hand-pounded by masters. Today, as Chaoshan beef balls reach nationwide and even global markets, industrial production has become essential to meet the massive demand. With technological advancements, machine-made beef balls now achieve the same springy texture.

Take the ingredient-focused F&B retail brand "Guo Quan" as an example. To supply its tens of thousands of stores nationwide, Guo Quan's beef balls are made using 360° automated temperature-controlled pounding machines. Each ball undergoes about 17,000 controlled, even strokes to standardize and replicate the authentic Chaoshan flavor.

Chaoshan beef balls and satay sauce are a perfect match.

Besides Cantonese "da bin lou" and Chaoshan beef ball hot pot, Hakka cuisine, another of Guangdong's three major culinary traditions, has its own signature hot pot: pork stomach and chicken hot pot. A chicken is stuffed into a pork stomach and stewed with copious white pepper. Originally a postpartum tonic for Hakka women, it gradually evolved into a renowned dish. As the weather cools after the autumn equinox, a steaming pot of pork stomach and chicken is ideal.

Guangdong's light and flavor-focused hot pots are a time capsule of ancient Chinese culinary culture. Rooted in the region's abundant fresh produce, they have been preserved by generations of Lingnan people who value seasonal and fresh eating. Cantonese hot pot proves that mildness can also be delicious.

A steaming pot of pork stomach and chicken hot pot.

Photo/📕: Louie's Food Moments

Old Beijing copper pot hot pot, Yunnan-Guizhou mushroom hot pot...

How many more surprises does Chinese hot pot have in store?

Sichuan and Chongqing hot pots are spicy, Cantonese hot pots are mild, but Chinese hot pot goes far beyond just spicy and mild. From south to north, due to differences in geography, culture, and local produce, each region boasts its own unique and exciting hot pot variations.

In northern China, backed by the vast grasslands of Inner Mongolia, the stars of the hot pot are fresh and non-gamey beef and lamb. The nomadic tradition of eating hot pot dates back to ancient times. Today, murals from Liao Dynasty tombs unearthed in Chifang depict Khitan people feasting and gathering around a pot to cook meat. Over time, through cultural exchange, this hearty and bold way of eating—quick and satisfying with big bites of meat—spread throughout the entire north.

Copper pot boiled meat, a must-eat delicacy for Beijingers in autumn.

Especially in Beijing, this pure joy of eating meat has been preserved. When autumn arrives, gatherings almost invariably feature copper pot boiled meat. The broth for this dish is simple—just a few slices of ginger, scallions, and some goji berries and red dates. The secret to its deliciousness lies in the meat and the dipping sauce. Even with plain water as the broth, old Beijing-style copper pot boiled meat demands high-quality meat. The lamb must be hand-sliced and arranged on a plate so that it stands upright without falling. After boiling, the lamb should be tender and nearly free of gaminess, with each cut offering a distinct texture—fattier upper blade, lean and tender cucumber strips, and stronger-flavored flank.

The soul of copper pot boiled meat is the sesame sauce dipping sauce. Each restaurant has its own secret recipe, with varying ratios of fermented tofu, leek flower paste, and soy sauce. The finishing touch? A spoonful of freshly fried chili oil, which adds an irresistible aroma.

Sesame sauce dipping sauce, the soul of copper pot boiled meat.

In the southern mountains, countless mushrooms grow. During midsummer, various fungi emerge, and people head up the hills at dawn to forage, returning by noon to cook. Each type of mushroom has its own unique flavor, offering endless nuances to savor. Since mushrooms grow abundantly in summer, enjoying them fresh is often limited to specific seasons and regions. Fortunately, excess mushrooms can be dried and stored, allowing people to enjoy their rich, time-infused aroma year-round.

When mushrooms are dried, the evaporation of water concentrates free amino acids and flavor nucleotides, making their taste even more intense and umami-rich. Though their texture loses the crisp tenderness of fresh mushrooms, they are perfect for hot pot broth. A mix of various dried mushrooms simmered together creates a broth with complex layers of flavor, making it exceptionally delicious whether used for dipping meat or sipping as soup.

Mushroom hot pot has a uniquely rich and fragrant taste,

and pairs well with other broths in a "yin-yang" hot pot.

Once a regional specialty of Yunnan and Guizhou’s mountainous areas, mushroom hot pot is now more accessible thanks to advances in artificial cultivation and technologies like drones for wild mushroom foraging. To enjoy a pot of delicious mushroom hot pot, all you need is a pack of mushroom hot pot base. Take the new retail brand Guoquan, for example, which prioritizes flavor authenticity. At Guoquan’s wild mushroom harvesting base, to ensure freshness, drones airlift baskets of freshly picked mushrooms from the mountains to roadside collection points, where they are swiftly transported to nearby processing plants, preserving this gift of the forest.

Modern lobster hot pot, tomato hot pot...

The history of Chinese hot pot can be traced back thousands of years to the bronze "warming cauldrons" of the Shang and Zhou dynasties. Hot pot is, in a way, a collective unconscious etched into Chinese memory. Over time, with the accumulation and evolution of ingredients and flavors, China has developed at least hundreds of regional hot pot varieties, and with people’s creativity and imagination, it continues to innovate.

Lobster hot pot, a recently invented modern variation.

For example, Hubei people love crayfish, leading to the creation of lobster hot pot. Crayfish are inherently delicious, and the broth, simmered with them, concentrates this umami. Diners can enjoy both the crayfish and the hot pot in one meal, doubling the pleasure.

Then there’s the tomato hot pot, a star among modern hot pots that has taken the country by storm in recent years. The rich tomato broth is sweet with a hint of sourness, sometimes with a touch of spice, making it highly appetizing. Whether dipping vegetables, drinking the broth, or finishing with rice soaked in the thick soup as a tomato rice bowl, it’s all incredibly tasty.

Tomato hot pot, the versatile champion of hot pots.

Guoquan, a brand that has broken through in the hot pot ingredients market, has a slogan about broth: "With good broth, everything tastes great!" Tomato hot pot perfectly embodies this. Its inclusive flavor profile pairs well with almost anything—beef, seafood, tofu, or vegetables—as the sweet-and-sour tomato taste enhances the natural flavors of the ingredients. Its mildness also makes it suitable for all ages, making it an ideal choice for Mid-Autumn family gatherings where diverse taste preferences converge.

Tomato hot pot broth, perfectly balanced in sweetness and sourness, remains flavorful even after prolonged cooking.

Good base ingredients make good broth. The tomatoes in Guoquan Tomato Hot Pot Soup come from Wusu, Xinjiang, located in the golden production belt at 42°N latitude. Each tomato is irrigated by Tianshan snowmelt, basks in over 1,600 hours of sunlight, and develops a rich flavor. During harvesting, only the best fruits are selected and transported to the factory within 2 hours to lock in freshness and taste. The resulting tomato broth strikes a perfect sweet-sour balance and maintains its robust flavor even after prolonged cooking.

The rich tomato broth pairs perfectly with all kinds of ingredients.

China's vast territory and abundant resources make it impossible to count all the delicious hot pot varieties. Experiencing regional hot pots across China is a dream for every food lover—a dream Guoquan can help you fulfill.

Guoquan is a popular new retail dining brand among young people, with thousands of offline stores nationwide and over 300 hot pot-related products. You can buy ingredients to take home or order online with a tap, enjoying convenient delivery of diverse broths and fresh ingredients—delicious, affordable, and ready whenever you crave.

Guoquan Hot Pot: Eat whenever you want—convenient, tasty, and affordable.

Recently, Guoquan launched its grand annual Hot Pot Season, themed "Hot Pot Encyclopedia" this year. With Guoquan, you can enjoy hot pot every week of the year without repetition. Its offerings span regional hot pot styles nationwide, with abundant ingredients and flavors to explore at home—truly, "so many pots to choose from!" Home hot pot dining is just a craving away: easy, delicious, and budget-friendly.

Celebrate this lively Mid-Autumn Festival with a Guoquan hot pot feast for the family.

Today is Mid-Autumn Festival, followed by the upcoming National Day holiday. Amid the leisurely break, visit Guoquan to gather with family and friends over a festive hot pot meal—reunite and "pot together"!