Chinese cuisine is one of the most popular and trendy, especially in large cities. Hot Pot is a dish that has reached us thanks to the spread of restaurants that faithfully follow the Chinese tradition. It is a broth-based pot where various ingredients are cooked; sharing with other diners is the secret ingredient of this specialty.
Hot Pot is placed in the center of the table and kept hot with a small stove. It contains broth, which can be made with vegetables, meat, or fish. Very often, the pot is divided into two, to separate broths of animal origin or very spicy. Along with the broth, the cooking of different ingredients is prepared: the most common are seafood, slices of meat, mushrooms, dumplings, and noodles. Each diner has their own chopsticks and a small spoon to dip into the broth. Small bowls containing different types of sauces are also useful; the most common are soy sauce, sesame oil, and spicy sauce.
Hot Pot originated in Mongolia, where the main ingredient was meat, usually beef, lamb, or horse. It then spread to China, changing some of its components depending on the region and incorporating increasingly diverse ingredients. During the Qing Dynasty (1644-1912), Hot Pot emerged as one of the most popular dishes in the country. This is the history of Hot Pot.
Since then, Hot Pot has spread throughout Asia as a communal meal. Based on available ingredients, families from different regions have modified the recipe. A Chinese variant is called Chongqing Ma La and involves the addition of Sichuan pepper; it is particularly spicy and includes lamb.
