What's the difference between southern hot pot and northern hot pot?

Now the difference between hot pots is getting smaller and smaller. I think it's because of the large population flow, which meets the needs of diners from all sides.

But some details will not be assimilated.

For example, Beijing instant-boiled mutton definitely needs sesame sauce, not pure sesame sauce. It should be made of fermented bean curd, leek and mashed garlic. Generally, beef and mutton are cooked in copper pots, and vegetarian vermicelli is very common.

Chaoshan hot pot in southern hot pot is different from Sichuan-Chongqing hot pot. The beef balls and all kinds of seafood dipped in soy sauce in Chaoshan hot pot are delicious.

Sichuan-Chongqing spicy hot pot is delicious rape, or dried vegetables are also good. Sichuan-Chongqing hot pot is full of viscera, hairy belly, and Sichuan-Chongqing people's favorite brain flower, yellow throat, spicy diced meat, small county liver and so on. This is rare in the north. Liver skewers and beef omasum hot pot in small counties have been accepted by northerners, and there are more and more stores.

Although there are many similarities, but the details of the dishes are different, the spicy hot pot eaten in the north is different from that eaten in Sichuan and Chongqing.

By the way, there are Tibetan hot pots, and yak meat is also delicious, but it is not popular all over the country, so there seems to be nothing to say.