Dish · chinese
Hot Pot
A simmering pot of broth at the table into which diners cook thin sliced meat, tofu, and vegetables themselves.
Where it comes from
Hot pot developed across several Chinese regions independently, with Mongolian herders' communal simmering pots and Chongqing's spicy broths both often cited as origins that predate any one restaurant.
What cooks argue about
Cooks argue over cooking order: thin sliced meat first while the broth runs hot and clean, or last after vegetables have flavored it, since order changes texture and taste.
Nobody has published a hot pot recipe yet. The page stays out of search until one exists, which is the rule for every thin page here.