China loves hotpot, of that there is no doubt: friends and family get together around the steaming soup in winter and kill the chill by eating, drinking and laughing. It's a freewheeling pot party of meat, vegetables, seafood and bean products.

But with so many di. erent types of broth bases, ranging from spicy, yuan yang (half and half) and pure fresh (no spices), and as well as regions (Guangdong seafood, Beijing mutton, Zhejiang chrysanthemum and Sichuan spice) not to mention the varieties of dipping sauce, choosing is not always easy. Lifestyle presents a few of the more exciting ones you might not have tried, and where to find them.

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