Hot Pot

A pot of bubbling broth — often a fiery Chongqing chilli-and-Sichuan-pepper base — sits at the centre of the table, where diners cook thin meat, vegetables and noodles to order. It is as much a social event as a meal.

Hot pot's origins are debated, with some tracing it to northern China and Mongol horsemen who cooked meat in boiling water, while other accounts point to ancient Chinese communal cooking traditions. What is clear is that hot pot has deep roots across China, evolving into distinct regional styles over centuries.

Regional variations are dramatic: Chongqing and Sichuan hot pot is famously fiery with chili and Sichuan peppercorn, Beijing's version uses a milder, clear broth with paper-thin lamb, and Cantonese hot pot favours lighter seafood-based broths. Beyond its flavours, hot pot is a profound social ritual — a shared pot around which families and friends gather, cook together, and bond, especially during winter and festive gatherings like Chinese New Year.