Nasty vinegar has a history of 500 years and originated from Wenchang, Hainan. Nasty vinegar hot pot is famous for its hot and sour taste. It does not have the extremely heavy sourness and hotness of Thai cuisine, but a light soup. The base is particularly fresh and suitable for soup. Dregs and vinegar-flavored hot pot have also become delicacies in the streets and alleys of Hainan. They are also a business card for outsiders when traveling. They are a local dish that they will definitely visit whenever they visit Hainan.

In front of the shop, the snacks of glutinous rice and vinegar are very famous. In the old days, people discovered that the remaining lees from brewing would become sour if they continued to ferment, hence the name lees vinegar. Boil it into soup and pour it on the seafood, beef offal and vegetables to create a daily delicacy.

People are increasingly fond of hot and sour dishes. Among the top ten most popular national snacks in China, hot and sour noodles now rank first.

Including many new retail products in new consumption areas, hot and sour flavors are selling particularly well, such as hot and sour chicken feet. And more and more catering companies are beginning to target this flavor type

The dregs and vinegar hot pot brand mainly focuses on fresh seafood made on the same day, and they are all more expensive seafood categories sold in the market, such as Fresh shrimps, oysters, eels, and abalone, including the vinegar hotpot launched by Hema, also focus on freshness. It proposes the concept of "eating hotpot in an aquarium". The seafood products are freshly killed and cooked to ensure the taste, which will be very attractive. Diners