Shuicheng hot pot began in the Qing Dynasty and has a history of more than 300 years.

Legend has it that Wu Sangui, King of Pingxi, dispatched troops to suppress the Yi chieftains in Shuixi. After arriving in Shuixi, there was insufficient food and grass. The officers and soldiers had to take roof tiles and porcelain earthen altars for pickling food and put them on the fire to put the hunted game and picked food.

Put wild vegetables on top and cook them to satisfy your hunger.

It was this helpless move back then that created the delicious dish today.

Around the end of the Qing Dynasty, the concave tiles or porcelain pottery pieces that were initially used without edges were gradually transformed into black clay pots with a convex middle. This kind of pot with a high middle and low edge could make the redundant

The fat automatically flows to the edge of the pot and can be poured over the ingredients at any time.

During this period, the raw materials of baked food were based on wild game and wild vegetables, with the addition of local specialties tofu and stinky tofu, and a dish with spiced chili noodles was dipped in it when eating.

After the reform and opening up, hotpot appeared on the streets of Shuicheng in the form of street stalls.

Later, people changed the convex black casserole into a flat-bottomed cast iron pot with a rim, and placed it on a gas stove for heating.

After 1992, Shuicheng Laoguo moved into the store for the first time, and soon formed the Laoguo Food Street.

At this time, everything was cooked - seafood, poultry, chickens, ducks, cattle, sheep, wild vegetables and other meat and vegetable ingredients were all put into the pot, and the number of dipping dishes was increased compared to the original single five-spice chili noodles.

There are many, such as spicy Pleurotus leucophylla roots dipped in water, roasted green peppers dipped in water, etc.

In 2001, Shuicheng Quanyoufu Hot Pot Restaurant was selected and awarded by CCTV as "One of the Best in Western China" for its specialty cuisine in western China.

In 2003, at the first China West China Food Festival of Folk Ethnic Dishes, it stood out among 114 teams including Taiwan with a greater overall score of fourth and won the special gold medal.