Hot Pot (English name: hot pot), called "antique soup" in ancient times, was named after the food made a "splash" sound when put into boiling water. It is a kind of China original food with a long history, which is suitable for all ages. It is characterized by cooking while eating. Because the pot itself has the function of heat preservation, the food is still steaming when eating.
Typical hot pot ingredients include all kinds of meat, seafood, vegetables and bean products. Put it in the bottom of the pot and cook it before eating.
The earliest hot pot in Han Dynasty in China (unearthed from Hou Haiyin's tomb) has two theories about the origin of hot pot: one is that it was in the period of China Three Kingdoms or Wei Wendi, when the "bronze tripod" was the predecessor of hot pot; The other is 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.
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 hot pot, which is famous for its "spicy, spicy and hot", is a southern hot pot, a northern hot pot and a new hot pot represented by instant-boiled mutton.