Global chain Da Long Yi Hot Pot finally arrived in Boston in May 2022 a few years after its United States debut in New York. (Pete Wells of The New York Times gave the New York location a one-star review — a “good” ranking — and described it as a gateway for newcomers to Sichuan-style hot pot.) But newcomers beware: It might be wise to stick with the non-spicy options, at least for your first visit.

Happy Lamb — which has locations in Allston, Cambridge, and Chinatown — is best at a Northern-style, meat-heavy hot pot with clear broth and less heat. Don’t miss out on the cut beef and lamb, sliced so thinly that it only takes a few seconds to cook the meat to a melt-in-your-mouth tenderness. The restaurant group is also known for running a seasonal “all-you-can-meat” lunch special.

Q is legacy hot pot establishment in Boston, with a style leaning heavily Mongolian, which tends to feature a clear broth and a lot of sliced beef and lamb. But diners can also get Sichuan-style spicy broth, Malaysian satay broth, Korean kimchi broth, and more at the Q — there are over a dozen broth styles available. Whether you’re dining alone or with a small group, the set menu options (under the “combinations” heading) are a solid go-to, coming with various proteins, vegetables, tofu, and rice or noodles for a relatively affordable price. The restaurant, which has impeccable service, also offers sushi, so there’s something for everyone.

Located in Chinatown in a space that was once a McDonald’s, Liuyishou Hotpot opened here in 2019, featuring Chongqing-style hot pot; its opening helped shift Boston’s once-dormant hot pot scene into one that delves deeper into regional hot pot specialties. With over 1,000 locations around the world, Liuyishou prides itself on serving mouth-numbingly spicy, rich, and aromatic broth cooked with tallow.

After three years of anticipation, the Sichuan-style hot pot chain Shu DaXia celebrated its first expansion into the United States in spring 2022. The Kenmore Square restaurant has already received praise from its early diners for its intricate decor and diverse food offerings, such as goose intestines and beef aorta. Sichuan-style hot pot is deeply rooted in making less desirable parts of livestock delicious, so don’t miss this opportunity to try offal in various forms.

A short walk from Six Po, Lamei serves an expansive menu of Sichuan-style hot pot as well as other iconic dishes from the region, such as mapo tofu, crispy pork strips, and cumin lamb sticks. The hot pot selection includes seafood, poultry, beef, and lamb; try Sichuan locals’ favorites such as duck and goose intestines and beef tripe. Broth options range from non-spicy mushroom or tomato bone broths to vegetarian mala to Chongqing-style “crazy” spicy.

For the hot pot-curious crowds on the South Shore, this hidden gem in Quincy won’t disappoint. Nestled on a side street that borders some of the most exciting newly opened Asian establishments, Koi serves Chongqing-style hot pot and is known for serving its broth in a pot divided into nine equal-sized sections of varying temperatures, which allows diners to cook the ingredients based on the recommended heat intensity to prevent over-cooking.