There are two ways to say where hot pot originated:

1, the "copper tripod" of the Three Kingdoms period of China or the era of Emperor Wei Wen Di, which is called the predecessor of hot pot in modern times.

2, hot pot began in the Eastern Han Dynasty, according to archaeological excavations in the "bucket" means hot pot.

Because many places around the country have the habit of eating hot pot, so the modern origin of the hot pot for many different opinions, in fact, no matter which statement hot pot is a very precious part of Chinese food culture.

Characteristics of hot pot:

Chongqing hot pot is more oil-heavy and spicy, so it focuses on chili peppers, butter, and peppercorns, and rarely uses spices. Its flavor is aromatic, fresh and mellow, oily but not greasy, spicy and addictive, and really brings back memories.

Northern hot pot flavor is basically in the bowl, hot pot is good to eat a lot depends on the bowl of sauce has not been adjusted, the bottom of the pot is clear soup, want to have the flavor to be in the dipping sauce above the tune, there is also the north of the hot pot to be more common than the south of the ordinary some, not so spicy so salty.