The hot pot is kept simmering, ingredients are placed into the pot and are cooked at the table. There cannot be any peculiar smell or degradation because these hot pot dishes are particular about fresh, tender food, and heating time is short. The cooked food is usually eaten with a dipping sauce. In many areas, hot pot meals are often eaten in the winter. History The Chinese hot pot boasts a history of more than 1,000 years. Hot pot cooking seems to have spread to northern China during the Tang Dynasty (AD 618-906). In time, regional variations developed with different ingredients such as seafood. By the Qing Dynasty, the hot pot became popular throughout most of China. Today in many modern homes, particularly in the big cities, the traditional coal-heated steamboat or hot pot has been replaced by electric, gas or induction cooker versions. Because hot pot styles change so much from region to region, many different ingredients are used.
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