Hot pot is a traditional Chinese cooking method with a long history. It typically involves using a pot as a utensil, heating it with a heat source, and cooking food in hot water or broth. The unique feature of hotpot is that people cook and eat simultaneously. The pot's insulation keeps the food warm, creating a delightful combination of soup and cooked ingredients.

The name "hotpot" originates from the presence of fire at the bottom and a pot on top. As for the type of pot and the fuel used, it has evolved over time, making hotpot diverse and enjoyable.

One theory suggests that the earliest form of hotpot, called "geng," was a simple boiling of meat without salt or seasoning. It was prepared in large bronze "ding" vessels during the Shang and Zhou dynasties but was not convenient for portable consumption.

During the Han dynasty, a method called "zhuo" involved briefly boiling chicken, pork, and other ingredients in boiling water, which is similar to the modern concept of hotpot.

In the Three Kingdoms period, the "wushu fu" emerged, featuring five compartments in a copper pot, each containing different soup bases for cooking various ingredients. This was akin to the current practice of having dual-flavored hotpots.

Hotpot gained popularity during the Tang and Song dynasties. It became a common feature at official banquets and in the homes of the wealthy.

In the Yuan dynasty, hotpot flourished, and the "sheng cuan yang" dish, a precursor to the current hotpot, appeared.

In the Ming dynasty, hotpot recipes became more refined and diverse, as seen in the official cookbook "Songshi Yangsheng Bu."

The Qing emperor Qianlong was particularly fond of hotpot, making it a famous imperial dish. In 1783, he hosted a hotpot banquet with 530 tables for his relatives. During the coronation of Emperor Jiaqing in 1796, a grand "Qiansou Yan" feast featured 1,550 hotpots made of silver, tin, and copper, serving more than 5,000 guests, making it the largest hotpot feast in history.

Overall, hotpot has a history of over 1,900 years, evolving from simple boiling to a beloved communal dining experience, cherished throughout Chinese culture.

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