Hot pot is not only a delicacy, but also contains the connotation of food culture, which adds elegance to people's taste. When eating hot pot, men, women, young and old, relatives and friends surround the steaming hot pot, talk with each other, lift up the chopsticks, rippling warmth, permeating a warm and harmonious atmosphere, suitable for the traditional Chinese culture of family reunion.

In the Northeast, when people entertain guests, the dishes in the hot pot are quite rules: fly forward and walk backward, left fish and right shrimp, lightly sprinkle cauliflower around, that is, put the poultry meat in front of the hot pot in front of the burner, and put the beast meat. Behind the hot pot, fish is on the left, shrimps on the right, and a little bit of shredded vegetables, just like "all stars holding the moon" to show respect. To treat uninvited guests, put two extra-large meatballs at the front of the hot pot, and beast meat at the back to signal you to leave.

In Sichuan, hot pot is also exquisite. The most basic seasonings are usually green onion, ginger, garlic and sesame oil, so that you can taste the original flavor of hot pot. There are rules for blanching vegetables. First, eat ingredients such as hairy belly duck intestines. The method of blanching is: blanching, so that the blanched dishes are the most tender. Entertaining guests or having a meal with friends, a hot pot with beer and liquor can best meet the warm and hospitable character of Sichuan people.

Taiwan eats hot pot on the seventh day of the Lunar New Year. Seven hot pot ingredients are indispensable, namely celery, garlic, green onions, coriander, leeks, fish, and meat. Good popularity, long-term happiness, surplus, and abundance."