Hotpot, a beloved dish in China, has become synonymous with comfort and community dining. From the snowy north to the bustling south, wherever there’s a Chinese community, you’ll find hotpot bubbling away. But what is the history behind this culinary tradition? Let’s dive into the spicy, meaty, and steamy journey of the hotpot.

The Ancient Origins of Hotpot

If you think of hotpot as just “dipping food into boiling water,” you’d be right – but the history is much older and more flavorful than that. The earliest mention of hotpot dates back to the pre-Qin period (before 221 BCE), although back then, it wasn’t quite the “hotpot” we know today. Instead, they used a “ding” (a type of tripod cauldron), which we can refer to as a “fire ding” when used for cooking. These cauldrons were used not for quick dipping but for long cooking, similar to the large stews of the northeastern Chinese hotpot.

The Tang Dynasty: Hotpot with a Twist

By the time of the Song Dynasty (960-1279 CE), hotpot took on a more recognizable form. People would gather around a “wind stove,” a type of cooking device with a pot on top. They’d drop in marinated rabbit meat, which would cook quickly in the boiling water, and then enjoy it with flavorful dipping sauces. The hotpot in the Song era was not only a way to eat but also a delightful culinary experience. Lin Hong, in his book Shanjia Qinggong, even compared the boiling pot of soup to “white snow in the river” and the rabbit meat to “the evening glow.” They named this style of hotpot “Bo Xia Gong,” which was both poetic and delicious.

The Mongol Influence: The Birth of Modern Hotpot

However, it wasn’t until the Mongols came along in the 13th century that we saw the hotpot as we know it today. The Mongols, who loved lamb, found that boiling chunks of meat took too long while on the move. So, they began slicing the meat thinly and dipping it into boiling water to cook quickly. This method was highly practical for the Mongol warriors, and it quickly spread across China as they conquered the mainland. Northern regions, in particular, embraced this quick-cooking style, making hotpot a staple of winter meals, not just for the taste but for the warmth it provided.

Qing Dynasty: Royalty’s Favorite Dish

When the Qing Dynasty took over, the ruling Manchu people from the northeast had already developed a deep love for hotpot. In fact, hotpot became so popular that the emperor held grand banquets, called the “Thousand Elders Banquet,” where hotpot was the star dish. In one particularly lavish banquet held in the 50th year of Emperor Qianlong’s reign, two hotpots graced each royal table. These feasts were a mix of luxury and simplicity, featuring dishes like lamb, deer meat, and even dishes cooked in a “hotpot” style, demonstrating just how integrated the dish was in Chinese culture by this time.

The Rise of Sichuan and Chongqing Hotpot

As hotpot spread across China, regional variations emerged. Among the most famous today is the Sichuan and Chongqing hotpot, known for its intense spiciness and numbing sensation from Sichuan peppercorns. The spicy hotpot’s history is much more recent – it’s believed to have developed in the late Qing Dynasty or early Republic era in the river ports of Chongqing and Luzhou. One popular story suggests that dock workers, often poor, would pick up discarded animal entrails (often from cattle slaughtered by Muslims) and cook them in a spicy broth to make a meal. Initially a cheap and hearty dish for the underprivileged, this hotpot eventually gained popularity across all levels of society, much like how crab, once considered peasant food, is now a delicacy.

Hotpot Today: From Street Food to a Global Phenomenon

Today, hotpot is more than just a meal; it’s a cultural event. Whether it’s the spicy delights of Sichuan or the comforting warmth of a Northern hotpot, the dish has found its place in the hearts and bellies of people around the world. What started as a simple method of cooking meat has evolved into a communal, customizable dining experience loved by millions.

Whether you’re gathered with friends for a festive meal or simply enjoying a quiet evening, hotpot continues to bring people together over good food and good company. In modern times, it’s not only a symbol of Chinese culinary tradition but also a part of global food culture, with hotpot restaurants popping up in cities across the world.

Conclusion: Hotpot’s Cultural Impact and Modern-Day Popularity

Hotpot has not only shaped Chinese dining culture but also influenced how people eat together. The concept of communal eating, sharing from a common pot, transcends generations and regions. With its rise in global popularity, hotpot stands as a culinary bridge between ancient traditions and modern tastes. Its rich history and adaptability show how food can connect us to our roots while evolving with the times.