There are two theories about the origin of hot pot: one is in the period of China Three Kingdoms or Wei Wendi, when the "bronze tripod" was the predecessor of hot pot; The other is that hot pot began in the Eastern Han Dynasty, and the "dou" in unearthed cultural relics refers to hot pot. It can be seen that hot pot has a history of 1900 years in China.
According to Shu Wei, copper hot pot appeared in the Three Kingdoms Period and the reign of Cao Pi in Han Dynasty, but it was not popular at that time. In the Northern and Southern Dynasties, people used hot pot to rinse pork, cattle, sheep, chicken, fish and other meat. Later, with the increasingly developed economy and culture and the further development of cooking technology in China, various hot pots appeared one after another. In the Northern Song Dynasty, there were hot pots in the pubs in Kaifeng, Bianjing, in winter. By the time of the Qing Dynasty, hot pot had become a winter delicacy of the court. By the end of the Qing Dynasty and the beginning of the Republic of China, dozens of different hot pots had been formed all over the country, each with its own characteristics. During the Muromachi period in Japan, hot pot was introduced to Japan from China on 1338. Japan calls hot pot "すきやき", also called "hoe burning". Today, hot pot has spread to the United States, France, Britain and other countries.
small hot pot