Typical hot pot ingredients include all kinds of meat, seafood, vegetables, bean products, mushrooms, egg products, staple foods and so on. They are cooked in boiling water or at the bottom of special soup pots. Some ways of eating will be dipped in seasoning and eaten together.
Origin:
There are two theories about the origin of hot pot: one is that there was hot pot in the Warring States period, and historians used clay pots as pots. The other is that hot pot began in the Han Dynasty, and "Dou" refers to hot pot. Hot pot was unearthed from the tomb of Hunhou in the Western Han Dynasty. Visible hot pot in China has a history of more than two thousand years.
"Shu Wei" also recorded that the copper chafing dish in the Three Kingdoms period was used to rinse pork, cattle, sheep, chicken, fish and other meats, but it was not popular at that time. Later, with the further development of cooking technology, various hot pots appeared one after another. In the Northern Song Dynasty, eating hot pot was very common among the people. In the bar in Kaifeng, Bianjing, you can eat hot pot in winter.
In Lin Hong's cookbook Shanjia Qinggong in the Southern Song Dynasty, there is an introduction about eating hot pot with friends. In the Yuan Dynasty, hot pot spread to Mongolia. In the Ming and Qing dynasties, hot pot was not only popular among the people, but also became a famous "palace dish" made of wild game such as pheasant. By the end of the Qing Dynasty and the beginning of the Republic of China, dozens of different hot pots had been formed all over the country, each with its own characteristics.
During the Muromachi period in Japan, hot pot was introduced to Japan from China on 1338. Japanese call hot pot "Xi Shou Shao", also known as "Hoe Shao". Today, hot pot has spread to the United States, France, Britain and other countries.