Hot Pot A metal plate or pot installed above a heating device, used for cooking food or keeping warm on a dining table. In old China, restaurants usually liked to use copper chafing dish. Because copper transfers heat quickly, cuprous chafing dish will get hot quickly. Lotus root squid set fish duck tongue frozen tofu fat beef slices instant-boiled mutton instant-boiled mutton rice soup vermicelli meatballs cucumber slices duck feet duck feet crucian carp golden carp bamboo shoots melon slices auricularia auricula bean sprouts frog legs. Frog leg spiral slices kelp mushrooms commonly known as mushroom fish balls cauliflower fillets zits crab sticks chop crab fish balls and fish bellies. Tripe: beef stomach wall duck intestine: duck intestine with blood: blood flourishing yellow throat: red waist: pig kidney blood intestine: blood intestine vermicelli: crispy sausage with flour noodles: sausage tenderloin. Originated from hot pot, it is a traditional food fashion in China, which comes from the folk and is lovely. Liao dynasty experienced Qin, Han and Tang dynasties, and there was no official record of hot pot until Song Dynasty. Chongqing hotpot is an ancient form of China hotpot. It was first eaten by poor Yangtze River boatmen in Chongqing, and then spread westward to other parts of Sichuan. Now is a very popular local flavor and can be found in every corner of the city. There are all kinds of hot pots here, including Yueyang hot pot, Siwei hot pot, Yashan hot pot and fish head hot pot. If you are adventurous enough, you can basically make anything with hot pot, such as pig brain and duck kidney.