There are two theories about the birthplace of hot pot:

1. The "bronze tripod" from the Three Kingdoms period in China or the era of Emperor Wei Wen is called the predecessor of hot pot in modern times.

2. Hot pot began in the Eastern Han Dynasty. According to the "dou" in the cultural relics unearthed in archaeology, it refers to hot pot.

Since the habit of eating hot pot is common in many places across the country, there are different opinions on the origin of hot pot. In fact, no matter which theory is used, hot pot is a very precious part of Chinese food culture.

Characteristics of hot pot:

Chongqing hot pot is relatively oily and spicy, so its hot pot ingredients focus on chili, butter and pepper, and rarely use spices. Its taste is fragrant, fresh and mellow, oily but not greasy, spicy and enjoyable, which is really unforgettable.

The taste of hot pot in the north is basically in the bowl. Whether the hot pot is delicious or not largely depends on whether the sauce in the bowl is well mixed. The bottom of the pot is clear soup. If you want to have the flavor, you have to put the dipping sauce on it. In addition, the hot pot in the north is more ordinary than the one in the south, not as spicy or salty.