Shabu-shabu, also known as "mutton hot pot," has a long and storied history, originating in the Yuan Dynasty, and is closely related to the food culture of the Mongolian people.

According to the Book of Wei, during the Three Kingdoms era, when Cao Pi was the emperor of Han, hot pots made of copper appeared and were used to cook various kinds of meat such as pigs, cows, goats, chickens, fish, and so on, but they were not popular at that time. Later, with the further development of cooking technology, various kinds of hot pots also made their debut.

To the Northern Song Dynasty, Bianjing (now Kaifeng) taverns, winter hot pot should be marketed. By the end of the Qing Dynasty, the early Republic of China, in the country has formed several different hot pot and each has its own characteristics. Throughout history, shabu-shabu has become a part of China's food culture and a favorite.

Another theory is that shabu-shabu was popularized by Kublai, the founding emperor of the Yuan Dynasty. When Kublai was on his way to lead an expedition south, he missed the stewed mutton from his hometown, so the chef sliced the mutton into thin slices and dipped it in boiling water, which Kublai ate and praised, thus giving shabu-shabu its name.

Historical development of shabu-shabu

1. Shabu-shabu first developed in the nomadic life of the Mongols, and then gradually entered the Central Plains as it was popularized by the rulers of the Yuan Dynasty, becoming a delicacy on the tables of royalty and nobility.

2. By the Qing Dynasty, shabu-shabu had spread to the people, especially during the cold winter months in the north, when people preferred the steaming hot pot food that drove away the cold and warmed their stomachs.

3. Over time, the practice of shabu-shabu and its seasonings have been enriched and refined, with not only the traditional clear broth shabu-shabu method, but also a wide range of flavors such as spicy and mandarin duck.

4. In modern times, shabu-shabu has become a major feature of winter dining across China, especially in Beijing, where it is regarded as one of the must-have winter dishes.

Reference for the above: Baidu Encyclopedia-Shabu Shabu