History of shabu-shabu: Shabu-shabu first originated as a "heavenly ritual" on the ancient Mongolian plateau.

According to historical records, in 1219 A.D., Genghis Khan led a Mongol army on an expedition to Central and West Asia, and in order to replenish his troops and supplies, slaughtered large numbers of cows and sheep as munitions when passing through Xinjiang and other places. Since there was no preservation technology at that time, in order to preserve the meat, people cut the mutton into thin slices and put it into a pot to cook in order to preserve it for a long time. As this cooking method was simple and quick, it soon became one of the main foodstuffs for the Mongolian army.

With the establishment and growth of the Mongol Empire, shabu-shabu was gradually introduced to the Central Plains. During the Ming Dynasty, shabu-shabu began to become one of the royal court dishes in the winter, and gradually became popular among the people. By the Qing Dynasty, shabu-shabu had become one of the signature dishes of major wine shops and restaurants in the capital, and had developed a unique flavor and style.

While shabu-shabu originated in northern China, it gradually became a specialty of the southern region as times changed and cultural exchanges took place. Some cities in the south, such as Guangzhou and Hangzhou, have also begun to see the emergence of shabu-shabu-focused restaurants and hot pot stores. This is mainly due to China's economic development and rising living standards, which have led to an increasing demand for good food.

Hotpot ingredients:

The ingredients mentioned here mainly refer to the main hotpot ingredients, soup ingredients, dipping saucers, as for the heating ingredients and some small tableware and utensils, they will not be repeated here. The main ingredient of hotpot, i.e. the raw material to be cooked in the pot, has an extremely wide range of applications, such as flying in the sky, growing on the ground (running), swimming in the water (crawling), and everything is included. According to the nature of the raw materials can be divided into seafood raw materials, river raw materials, poultry raw materials, livestock raw materials, fruits and vegetables raw materials, raw materials products, etc., wherever the raw materials can be used to make dishes almost all can be used as hot pot main ingredients.

The hot pot soup is the pot of soup, the most used is red soup, followed by white soup (including pickle soup). Red soup juice that is spicy soup, with thick soup and chili, bean curd, edamame, mash juice, rock sugar, refined salt, yellow wine, a variety of spices and other simmering. White broth that is made with old hen, fat duck, pork bones, ham elbow, lean pork, green onions, ginger, wine and other boiled broth, generally used in conjunction with red broth, seldom used alone, that is, the use of often dip some seasonings to eat.

Dipping sauces are an indispensable part of hotpot cooking, and are commonly found in sesame oil saucers, garlic saucers, chili oil saucers, red oil saucers, spicy sauce saucers, Szechuan qi dipping saucers, miso saucers, and chive blossom saucers. The main ingredients in the hot pot are hotter when they are just taken out of the pot, so if you dip the main ingredients just taken out of the pot into the saucer, you can reduce the temperature of the hot ingredients, and then you won't burn your mouth.