文化 | 英文版《你好中国》100集选（63-64)

63 Hotpot

Hot pot (火锅/火鍋; huǒ guō), less commonly Chinese fondue or steamboat, refers to several East Asian varieties of stew, consisting of a simmering metal pot of stock at the center of the dining table.

While the hot pot is kept simmering, ingredients are placed into the pot and are cooked at the table. Typical hot pot dishes include thinly sliced meat, leafy vegetables, mushrooms, wontons, egg dumplings, and seafood. Vegetables, fish and meat should be fresh. The cooked food is usually eaten with a dipping sauce. In many areas, hot pot meals are often eaten in the winter.

Origin and Evolution of Hot Pot
The Chinese hot pot has a history of more than 1,000 years. Hot pot seems to have originated in Mongolia where the main ingredient was meat, usually beef, mutton or horse. It then spread to southern China during the Tang Dynasty and was further established during the Mongolian Yuan Dynasty. In time, regional variations developed with different ingredients such as seafood. By the Qing Dynasty (AD 1644 to 1912), 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 Today in many modern homes, particularly in the big cities, the traditional coal-heated steamboat or hot pot has been replaced by electric, gas or induction cooker versions.Because hot pot styles change so much from region to region, many different ingredients are used.

The hot pot developed gradually, adapting to historical introduction of vessels, social demands and ingredients, just like China’s dietary development. For instance, it was impossible to have spicy hot pot before huajiao (pricklyash peel) and chili peppers were introduced to China. During the Three Kingdoms period, Emperor Wendi of Wei noted the “Five-Section Vessel” which could be used to cook different foods at the same time. This vessel is similar to today’s “2 in 1 Hot Pot.” In the Southern and Northern Dynasties, bronze was the most common vessel, which gradually evolved into today’s hot pot.

64 Tofu: Vegetarian meat

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