Shu Wei recorded that during the Three Kingdoms period, when Cao Pi was the emperor of the Han Dynasty, there was a hot pot made of copper. People use hot pot to rinse pork, cattle, sheep, chicken, fish and other meat, 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, there were hot pots in the pubs in Kaifeng, Bianjing, in winter. 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.
Hot pot, called archaic soup in ancient times, is named after the plump sound of food put into boiling water. It is an original food in China with a long history and is suitable for all ages. Hot pot generally refers to a cooking method in which a pot is used as a vessel, a pot is cooked with a heat source, and various foods are cooked with water or soup. At the same time, you can also refer to the pot used in this cooking method. It is characterized by cooking while eating, or the pot itself has the function of heat preservation. When eating, the food is still steaming and the soup is integrated. There are similar dishes all over the world, but they are especially popular mainly in East Asia.
The popular characteristics of hot pot catering are accepted and loved by consumers, especially the cold and dry weather in the northern region makes the hot pot market have great potential, and the management methods of hot pot types are constantly innovating. Chongqing chafing dish, which is famous for its mala Tang, is the southern chafing dish, the northern chafing dish represented by instant-boiled mutton and the new chafing dish.