Hot pot

thumb|Sukiyaki beef in raw egg thumb|Sliced cuts of beef in soy sauce-based hotpot thumb|Ingredients of sukiyaki thumb|Japanese Shabu-shabu restaurant is a Japanese dish that is prepared and served in the nabemono (Japanese hot pot) style.

Shabu-shabu () is a Japanese nabemono hotpot dish of thinly sliced meat and vegetables boiled in water and served with dipping sauces. The term is onomatopoeic, derived from the sound – "swish swish" – emitted when the ingredients are stirred in the cooking pot. The food is cooked piece by piece by the diner at the table. Shabu-shabu is generally more savory and less sweet than sukiyaki, another hot pot dish.

Chinese and Southeast Asian dish

thumb|Udon suki

thumb|right|Chanko set right|thumb|One example of chankonabe

thumb|A Haidilao restaurant in Suzhou, China thumb|271x271px|Haidilao self service sauce bar. thumb|Food layout at Haidilao

() is a Korean-style hot pot made by putting meat, mushroom, seafood, seasoning, etc., in a stew pot, adding broth, and boiling it. It is similar to the category of Korean stews called , with the main difference being that are generally made with only a single main ingredient, and named after that ingredient (such as or ), while usually contain a variety of main ingredients. An additional difference is that (like ) was originally a dish for upper-class Koreans and members of the royal court, while was a simpler dish for commoners.

Sinseollo () or royal hot pot is an elaborate dish consisting of meatballs, small and round jeonyueo (), mushrooms, and vegetables cooked in a rich broth in Korean royal court cuisine. The dish is a form of jeongol (elaborate chowder-like stew). It is served in a large bundt pan-shaped vessel with a hole in the center, in which hot embers are placed to keep the dish hot throughout the meal.

Thai Table-cooked dish

Malatang () is a Sichuan street food in which skewered or self-selected meats, vegetables, and noodles simmer briefly in a numbing broth seasoned with Sichuan pepper and dried chili. The dish developed among boat trackers along the Yangtze River near Sichuan, where workers cooked herbs with peppercorns and ginger to counter the damp climate.

Thai hot pot

Chinese dish

hot pot restaurant

hot pot originated from Beijing

Gopchang-jeongol () or beef tripe hot pot is a spicy Korean stew or casserole made by boiling beef tripe, vegetables, and seasonings in beef broth. Gopchang refers to beef small intestines, while jeongol refers to a category of stew or casserole in Korean cuisine. Although the dish is mainly based on beef gopchang, other parts of beef innards are also used to give the dish a richer flavor and chewy texture.