https://www.chinesefoodwiki.org/index.php?action=history&feed=atom&title=Hot_Pot 2026-10-23T10:55:47Z Revision history for this page on the wiki MediaWiki 1.37.1 https://www.chinesefoodwiki.org/index.php?title=Hot_Pot&diff=2393&oldid=prev 2026-09-24T15:43:30Z

<p>[CFWK] Create dish page (Infobox + Commons)</p> <p><b>New page</b></p><div>{{#seo:<br /> |title=Hot Pot (火锅) - Chinese Food Wiki<br /> |keywords=Hot Pot,火锅,火鍋,Huoguo,Chinese hotpot,Sichuan Hot Pot,Chongqing Hot Pot<br /> |description=Hot Pot (火锅) is the Chinese communal meal of simmering broth in which diners cook meats, vegetables, and other ingredients at the table.<br /> }}<br /> <br /> {{Infobox chinese food<br /> | image = Hot Pot.jpg<br /> | caption = Hot Pot<br /> | alternate_name = Huoguo; Chinese hotpot; steamboat; Chinese fondue-style hot pot<br /> | pinyin = Huǒ guō<br /> | type = Communal simmering broth meal with dip-cooked ingredients<br /> | course = Communal main meal<br /> | country = China<br /> | region = Nationwide China with major regional schools (Sichuan/Chongqing mala; Beijing/mutton; Chaoshan beef; and others); Chinese diaspora restaurants worldwide<br /> | other = Umbrella category for Chinese communal broth cooking — see regional specialty pages<br /> }}<br /> <br /> '''Hot Pot''' (Simplified Chinese: 火锅; Traditional Chinese: 火鍋; Pinyin: ''Huǒ guō''; also huoguo; Chinese hotpot) is a Chinese communal dining style built around a simmering pot of broth at the table: diners add thinly sliced meats, offal, seafood, tofu, vegetables, and noodles, then dip cooked pieces into sauces. Regional schools differ sharply—spicy mala broths of [[Sichuan Hot Pot]] and [[Chong Qing Hot Pot]], clear-broth mutton of [[Instant-boiled Mutton]], Teochew beef focus of [[Chaoshan Beef Hot Pot]], and many local variants. Soft claims that one city invented all Chinese hot pot are folk. This page is an '''overview hub'''; detailed regional styles have their own articles.&lt;ref name=&quot;wp&quot;&gt;[https://en.wikipedia.org/wiki/Hot_pot Source]&lt;/ref&gt;<br /> <br /> == Characteristics ==<br /> <br /> Shared bubbling pot; DIY cooking pace; strong regional broth personalities; sauce plates (sesame, shacha, fermented bean, etc.).<br /> <br /> == Ingredients (overview) ==<br /> <br /> Broth base (mala, clear, tomato, herbal, and others); meats and vegetables; dipping sauces; optional divided yin-yang pot. Overview only.<br /> <br /> == History and culture ==<br /> <br /> Long Chinese tradition of communal boiling pots with many regional evolutions; modern restaurant hot-pot chains popularized specialized broths nationwide. English says &quot;hot pot&quot; or &quot;Chinese hotpot.&quot; See regional pages below.<br /> <br /> == Serving and variations ==<br /> <br /> Evening communal meal. See [[Sichuan Hot Pot]], [[Chong Qing Hot Pot]], [[Instant-boiled Mutton]], and [[Chaoshan Beef Hot Pot]].<br /> <br /> == See also ==<br /> <br /> * [[Sichuan Hot Pot]]<br /> * [[Chong Qing Hot Pot]]<br /> * [[Instant-boiled Mutton]]<br /> * [[Chaoshan Beef Hot Pot]]<br /> * [[List of dishes (A-Z)]]<br /> <br /> == References ==<br /> {{Reflist}}</div>

Admin