杭州的“三鲜火锅”、湖北的“野味火锅”、东北的“白肉火锅”、香港的“牛肉火锅”、重庆的“鸳鸯火锅”、上海的“什锦火锅”，川味火锅、海鲜火锅、羊肉火锅、菌类火锅(七大菇八大叶虾兵蟹将锅)等。

Outside of China, spicy Sichuan hot pot and nourishing Cantonese hot pot are well known. But in China, heavy and hearty lamb hot pot is hugely popular. Likely originating during the Yuan Dynasty and made popular by Qing Dynasty emperors, lamb hot pot is dramatic to look at - - the copper container has a tall chimney in the middle to release steam from burning coal below, while the broth cooks in the outskirts of the pot.

清汤底：排骨或鸡骨高汤先去油，里面加一点葱、姜、干虾米。
・鲜锅：鲜蒜仔八粒，香叶几片，沙姜、姜片，枸杞、葱段，孜然各少许，另加了一个蹄胖汤、盐即成
・辣汤：在①基础上再加了花椒、干辣椒即成。
・药膳食补汤：当归，甘草，黄芪、党参、红枣、枸杞、龙眼、莲子十数颗、生姜，葱白、加上汤底就开煮吧，煮到汤汁浓香四溢，约么30分钟。熬好了放几根葱段就可以端上桌架在火锅炉上涮了。
・清鸡汤：老鸡一只，煲4个小时，取汤，入西红柿3片，枸杞20粒，小枣6枚，葱一根，姜数片，

养生菌菇汤、萝卜猪骨汤、浓香沙茶汤、酸菜豆腐汤、香菜皮蛋汤、辣肥羊汤、四川麻辣汤。