Guangzhou Hotpot: More Than One Way to Da Bin Lo

Chicken and rice broth

A charcoal-style chicken pot begins with the fragrance of the cooked chicken and sauce, sometimes followed by broth and additional ingredients. Ask the restaurant how its version is meant to be eaten.

Congee hotpot, often associated with Shunde, uses a smooth rice base to cook fish, meat and vegetables. Zizhou Lou appears in the source as an example. The order of ingredients affects the final broth, so follow the server's guidance.

Mutton and pork-stomach chicken

Mutton pots are a cool-weather favourite. The source mentions Baijia, Qingxin and Xinxing as examples of different restaurant settings. Pork-stomach chicken brings a peppery broth and a distinct texture; check ingredients if you are unfamiliar with offal or have dietary restrictions.

Hong Kong-style and beef options

Hong Kong-style da bin lo emphasises a choice of broth, fresh ingredients and dipping sauces. Beef-bone and beef-offal pots, including the Gong Yin Ji example in the source, offer another direction.

Make the meal work for your group

Choose a manageable number of ingredients, let raw food cook fully and use the utensils provided for handling it. Branch menus, fuel type and service style can change. Confirm the restaurant and speciality you want before making a long trip across the city.

From the source gallery