Raw ingredients are pre-sliced into thin sections that will cook quickly and consistently in the simmering broth, which is kept at a gentle boiling temperature.

At the conclusion of the meal, the broth would have acquired many flavors from the added ingredients and may be served to the diners after turning off the heat source.

[7] According to research, 67 different spices and condiments are commonly used in traditional Chinese hotpot, involving 82 plant species of 50 genera in 26 families.

More traditional or older establishments often serve a fragrant, mild broth in a large brass vessel heated by burning coals in a central chimney.

Instant-boiled mutton (Chinese: 涮羊肉; pinyin: Shuàn Yángròu) could be viewed as representative of "northern style hot pot", which focus on the main ingredients rather than the soup base.

Items supplied to be cooked in this broth include mushrooms, thinly shaved beef or lamb, lettuce, and various other green vegetables.

The typical dipping sauce contains sesame oil and is mixed with crushed fresh garlic and chopped spring onions.

[9] In neighbouring Yunnan, although spicy broths are equally popular, there is another predominant type of hot pot that is made with various wild or farmed mushrooms.

Due to the vast forests and abundant natural resources in Yunnan, people can find a wide variety of edible mushrooms.

In Hainan cuisine, hot pot is generally served in small woks with a prepared broth containing pieces of meat.

Items supplied to be cooked in this type of hot pot include mushrooms, thinly shaved beef or goat meat, lettuce, and other green vegetables.

Just like the Chinese version, Cambodian hot pot consists of similar ingredients although the dish differs in that coconut milk is used as the base of the soup.

[14] In Lao cuisine, hot pot is called sin joom or seen joom/joum (ຊີ້ນຈຸ່ມ) which means meat dipped, although seafood is also a popular option.

Sin joom is generally a leisurely meal enjoyed among family members at home, or among colleagues and friends in restaurants in cities across Laos.

The broth is prepared from beef ribs, pork bones, or chicken combined with galangal, lemongrass, white onions, and coriander roots, and sometimes with coconut water.

Ingredients include a variety of fresh vegetables, such as water spinach, watercress, bukchoy, napa cabbage, mushrooms, glass vermicelli noodles.

Thinly sliced marinated pork, beef, or chicken meat, seafood or eggs are protein source options.

The condiments for a Lao hot pot normally include crushed chilies and minced raw garlic, lime wedges, coriander leaves, fish sauce.

In the capital Vientiane, there are also numerous restaurants serving the Japanese Shabu-shabu, and the Korean and regional Chinese hot pots.

[17] In Cebu City, a specialty restaurant offers a "hot pot" that is literally a huge ceramic pot filled with cooked rice, choice of beef, pork, or chicken slices, special sauce, and choice vegetables such as broccoli, carrot, shallot, ginger, pechay, kangkong leaves, spices, and some slices of hard-boiled eggs on top; it is more similar to kamameshi than the namesake.