Hot pot, called "ancient style soup" in ancient times, was named after the food was put into boiling water and made a "splash" sound. It is an original food in China with a long history and is suitable for all ages. According to research, there were hot pots in the Warring States period, when people used clay pots as pots. By the Song Dynasty, eating hot pot was very common among the people. 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 and was used to cook beef and mutton. In the Qing dynasty, hot pot was not only popular among the people, but also became a famous "palace dish" made of game such as pheasant.

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 food is cooked with water or soup. It 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. Hot pot is hot now, spicy and salty, oily but not greasy, sweating like rain, very hearty, relieving depression and dehumidifying, suitable for mountain and river climate. Today, it has developed into a mandarin duck pot, spicy and light, and each has its own needs. Xian Yi, regardless of age, is the best in winter.

Typical hot pot ingredients include all kinds of meat, seafood, vegetables, bean products, mushrooms, eggs and other products, cooked with boiling water or the bottom of a special soup pot. Some ways of eating will be dipped in seasoning? Have dinner together.

There are also different opinions about the origin of hot pot, just like Arabic numerals, which originated in India, but spread to all directions through Arabs, which is why people later mistakenly thought that Arabic numerals were invented by Arabs.

China's earliest hot pot in the Han Dynasty (unearthed from Hou Haiyin's tomb) has two opinions about the origin of hot pot: one is in the period of China Three Kingdoms or Wei Wendi, when the "bronze tripod" was the predecessor of hot pot; There is also a saying that hot pot began in the Eastern Han Dynasty, and the "dou" in unearthed cultural relics refers to hot pot. It can be seen that hot pot has a history of 1900 years in China. Chengdu hot pot is recorded in Zuo Si's Sandu Fu and Shudu Fu. It can be seen that its history is more than 1700 years.

According to Shu Wei, copper hot pot appeared in the Three Kingdoms Period and the reign of Cao Pi in Han Dynasty, but it was not popular at that time. In the Northern and Southern Dynasties, people used hot pot to rinse pork, cattle, sheep, chicken, fish and other meat. Later, with the increasingly developed economy and culture and the further development of cooking technology in China, 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 time of the Qing Dynasty, hot pot had become a winter delicacy of the court. 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. Japan calls hot pot "すきやき", also called "hoeing the ground". Today, hot pot has spread to the United States, France, Britain and other countries.