We recommend storing the hot pot bases in a cool, dry place, away from direct sunlight. After opening, please seal the packaging tightly to maintain the freshness and flavor of the product

Our hot pot bases are compatible with various types of cookware, including induction cookers, gas stoves, and stainless steel hot pots. Please ensure that your cookware meets the cooking requirements of our products.

Vegetable Oil Base soup: Primarily made with pure vegetable oil, typically using oils like rapeseed oil. Seasonings include Sichuan peppercorns, cooking wine, and bean paste, most of which are natural ingredients. Suitable for vegetarians.

Beef Tallow Base soup: Mainly composed of beef fats or other animal fats. During the preparation, various spices and seasonings such as lovage, fennel, bean paste, Sichuan peppercorns, chili, and fermented black beans are added.

Some friends believe that during the hot pot cooking process, some nutrients from the ingredients dissolve into the broth, and drinking the hot pot broth might be a way to supplement nutrition. However, this is a misconception. Regardless of the type of broth, it is not recommended to drink it directly. Prolonged boiling and continuous boiling can lead to the formation of substances that are not conducive to human absorption, so direct consumption is not advised.

In the ranking of hot pot soup base flavors, spicy soup base, sour broth, and tomato soup bases take the top three spots. Besides sour broth and tomato,Beef Tallow Base soup remains a focal point for new developments in hotpot brands, especially in the past two years, as a new wave of Sichuan-Chongqing hotpot trend has swept across major cities, aiming to recreate the authentic flavors of old-style hotpot, becoming a focal point for many hotpot brands.

When it comes to hotpot flavors,Beef Tallow Base soup, sour broth, and tomato bases undoubtedly represent the current mainstream trend. However, in the world of hotpot flavors, there are still many distinctive tastes worth exploring and discovering, each attracting different preferences and enriching the variety of hotpot choices.

Firstly, it's worth mentioning the spicy hotpot. As a classic representation of Chinese hotpot culture, spicy hotpot is deeply loved by consumers for its strong spicy flavor and unique combination of spiciness and numbness. Its popularity rivals that of any other flavor, and its spiciness can stimulate people's appetite and challenge their taste buds.

Secondly, the light and hotpot clear broth is also highly sought after. Compared to the rich Beef Tallow Base soup and tomato soup bases, the light and clear broth hotpot attracts consumers who prefer healthy and light dining options with its refreshing taste and pure flavor. The ingredients cooked in clear broth retain their original freshness and flavors, allowing diners to savor the natural taste.

Additionally, some region-specific hotpot flavors are gradually gaining popularity. For example, the spicy and fragrant hotpot from Sichuan, with its unique spices and cooking methods, has become a favorite among many. Chongqing's hot and sour hotpot, known for its tangy broth and abundant ingredients, is also highly acclaimed.

In summary, the diversity of hotpot flavors is the charm of hotpot culture. Whether it's the classic Beef Tallow Base soup, sour broth, and tomato soup bases, or other unique flavors, they all provide consumers with a rich and colorful hotpot experience. In the future, with the evolving preferences of consumers and the continuous innovation of hotpot techniques, the world of hotpot flavors is expected to become even more diverse, offering consumers more opportunities to enjoy delicious cuisine.