There are two theories about the origin of hot pot. One is that it originated in the Eastern Han Dynasty, i.e., the unearthed artifact of the Eastern Han Dynasty, "Doo". Another theory is that it originated in the North and South Dynasties.

Zhejiang and other places have unearthed more than 5,000 years ago with the kettle supporting the use of small ceramic stove, can be easily moved, can be considered the primary form of hot pot. Bronze hot pots from the Spring and Autumn period unearthed at the Longqingxia Shanrong cultural site in Beijing's Yanqing County show traces of having been heated.

Late in the slave society, a small bronze tripod appeared, no more than 20 centimeters high, with a caliber of about 15 centimeters. Some tripod and furnace into one, that is, in the tripod cast a compartment, the tripod belly is divided into upper and lower parts, the lower layer has an opening, can be fed into the charcoal fire, surrounded by hollowed out for ventilation of the smoke hole. Some tripod belly is shallow, tripod in the middle of a charcoal tray, people call this type of tripod for "warm tripod", it is small and convenient, can be said to be a better hot pot.

Features

China's hot pot colorful, a hundred pots a thousand flavors. Famous seafood hot pots in Guangdong, for example, are unctuous and delicious; chrysanthemum hot pots in Suzhou and Hangzhou are fragrant and refreshing, with a unique flavor; Yunnan's Yunnan hot pots are tender and spicy, with a lot of flavor; dog meat hot pots in western Hunan enjoy the reputation of "dog meat rolled three times, and the gods can't stand still"; and Chongqing's maw hot pots are hot, spicy and mellow, and are famous all over the world; Beijing's mutton hot pot has a unique flavor and is very appetizing.

In addition, Hangzhou's "Three Fresh Food Hot Pot", Hubei's "Wild Game Hot Pot", Northeast China's "White Meat Hot Pot", Hong Kong's "Beef Hot Pot", and Shanghai's "Beef Hot Pot" are also popular. Hot pot", Shanghai's "assorted hot pot", etc., also has a unique flavor, tantalizing mouth-watering, can be called the cold winter "seat on the spring breeze", for diners to enjoy.