Chongqing. Hot pot originated from the trackers pulling boats along the river in Chongqing and Luzhou. At that time, wandering trackers were soaked in water all the year round, and the humidity was heavy, so they developed the habit of eating spicy food. In order to save time, they put all kinds of vegetables and spices into a big pot and cook them together. When the trackers by the river found some water thrown away after slaughtering cattle and sheep, they picked it up and cut it into pieces. They set up a firewood stove by the river and cooked it with materials such as peppers, which became the original hot pot.

Even in the later War of Resistance against Japanese Aggression period, Sichuan hot pot became more and more popular and prosperous. Officials and businessmen are proud of eating hot pot, which has expanded its popularity. In the early days, people from Taiwan Province Province went back to Taiwan Province Province to open hot pot restaurants there, but the transportation was inconvenient, the raw materials were different, and the taste was different from that of Sichuan.

Hot pot features:

Hot pot in China is colorful, with hundreds of pots and various tastes. Guangdong famous seafood hot pot, delicious but not greasy; The chrysanthemum hot pot in Suzhou and Hangzhou is fragrant and refreshing, with unique flavor; Yunnan-style hot pot in Yunnan is tender, spicy and full of flavor; The dog meat hot pot in Xiangxi enjoys the reputation of "the dog meat rolls three times, and the fairy can't stand steadily"; Chongqing's beef omasum hotpot is spicy and mellow, and it is famous all over the world. The instant-boiled mutton in Beijing is unique and appetizing.

In addition, Sanxian Hotpot in Hangzhou, Game Hotpot in Hubei, White Meat Hotpot in Northeast, Beef Hotpot in Hong Kong and Assorted Hotpot in Shanghai are all unique and attractive, and they are called "Spring Breeze on the Table" in the cold winter, which is talked about by diners.