The history of hotpot: where does hotpot come from?

A steaming pot in the middle of the table, fresh ingredients you cook yourself, and hours of communal eating. For us, hotpot might feel like a modern dining experience, but the idea behind this way of eating goes back centuries in China.

However, the question of where hotpot precisely originated is not as easy to answer as you might think. There isn't one single moment when someone invented hotpot. Various forms of cooking in a hot pot have evolved throughout Chinese history.

Where does hotpot come from?

The Chinese word for hotpot is 火锅 (huǒguō), literally "fire pot." It refers to the way ingredients are prepared in a pot placed over a heat source.

The basic idea is simple: place a pot of hot liquid on the table and cook various ingredients in it.

That's precisely why it's difficult to pinpoint one place or person as the inventor of hotpot. Cooking in a pot over a fire is a very old technique, and various forms of communal eating from a cooking pot have emerged throughout Chinese history.

Archaeological finds and historical sources show that metal cooking vessels and portable cooking pots were used centuries ago. Some of these forms are considered early precursors to hotpot, but it's too simplistic to directly equate any single one with modern hotpot.

From cooking pot to communal meal

An important part of hotpot's development is not only what was cooked, but also how people ate together.

Instead of preparing food entirely in the kitchen and then bringing it to the table, the pot itself became part of the meal. Ingredients could be cooked directly in the hot liquid and then eaten.

Over the centuries, various ways of applying this idea emerged. Depending on the region, different types of meat, vegetables, broths, and spices were used.

Hotpot through Chinese history

It is tempting to narrate the history of hotpot as a straight line through the Chinese dynasties. In reality, different culinary traditions developed alongside each other.

Even in antiquity, there were cooking vessels in which food was prepared over a fire. During later dynasties, various forms of communal cooking and dining were further developed.

An important example is the Mongolian and North Chinese tradition of lamb in a hot pot. This form later became strongly associated with North Chinese cuisine and eventually evolved into the well-known Beijing Hotpot.

At the same time, completely different styles emerged in other parts of China.

That is one of the reasons why there isn't just one Chinese hotpot today.

From Beijing to Sichuan

China has enormous regional differences in climate, ingredients, and food culture. This is also reflected in hotpot.

In the north, for example, hotpot was strongly associated with thinly sliced lamb and a relatively light broth.

In the southwest, a very different style developed. Especially Chongqing Hotpot and the spicy hotpot traditions of Sichuan became known for their chili peppers, Sichuan pepper, and potent broths.

Modern Chongqing hotpot emerged much later than the earliest forms of pot cooking. According to Chinese historical sources, this style developed in Chongqing during the Qing Dynasty and became popular among laborers and merchants, among others. Inexpensive ingredients like beef offal were combined with heavily spiced broths.

Thus, one of the most recognizable forms of hotpot in the world eventually came into being.

Hotpot becomes a social tradition

As hotpot continued to evolve, it became more than just a practical way to prepare food.

The pot was placed in the center of the table and became a central part of togetherness. Family and friends could cook ingredients together, eat, and continue to chat while the broth simmered.

That social aspect is still an important part of hotpot today.

You don't simply order a dish that is then placed in front of you. The meal is created at the table.

From China to the rest of the world

In the twentieth and twenty-first centuries, hotpot grew into an international phenomenon.

Chinese migration and the global popularity of Chinese cuisine led to hotpot spreading to more and more countries. At the same time, unique variations emerged outside of China.

Japan, for example, developed shabu-shabu, while other Asian countries developed their own interpretations of cooking in a shared pot.

In Europe and the Netherlands too, hotpot's popularity is growing. Not only because of the flavors, but precisely because of the experience: cooking and eating together at the table.

One dish, hundreds of variants

Perhaps that is ultimately the most beautiful thing about the history of hotpot.

There is no single "original" hotpot recipe that has remained the same everywhere. Hotpot has continually adapted to the people and places where it was eaten.

From a simple cooking pot over a fire to modern electric hotpot pots with various broths: the basic idea has remained remarkably consistent.

A hot pot in the middle of the table, ingredients to share, and taking the time to eat together.

And that's precisely why hotpot is still so popular after all these centuries.

Frequently asked questions about the history of hotpot

How old is hotpot?

There are ancient Chinese cooking traditions where food was prepared in a pot over a heat source. However, it is difficult to link an exact "invention" of modern hotpot to one specific instance.

Where did hotpot originate?

There is no universally accepted place that can be designated as the sole birthplace of hotpot. Various forms of cooking and communal eating from a pot developed in different parts of China.

Does hotpot come from Sichuan?

Not all hotpot comes from Sichuan. Sichuan and Chongqing have mainly become known for their spicy hotpot traditions. These are only one part of the much longer history of hotpot in China.

What is the difference between Chinese hotpot and shabu-shabu?

Shabu-shabu is a Japanese hotpot variant where thinly sliced ingredients are briefly cooked in a light, hot broth. Chinese hotpot has many different regional styles, from light broths to very spicy Sichuan and Chongqing hotpot.

The history continues

The history of hotpot is therefore not the story of one dish invented in one place. It is a story of various culinary traditions that developed over the centuries and eventually converged into the many hotpot styles we know today.