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Diners among the nobility each had a personal pot made of bronze, and called ran lu ( 燃炉/燃爐). The tripods of Zhou dynasty may be the earliest prototypes of the hot pot.

Most raw foods can be cooked in a hot pot, although they may have different cooking times, and must be immersed in the soup and then removed accordingly.Īt the conclusion of the meal, the broth would have acquired many flavors from the added ingredients and may be served to the diners after turning off the heat source. Raw ingredients are pre-sliced into thin sections that will cook quickly and consistently in the simmering broth, which is kept at a gentle boiling temperature. Typical hot pot ingredients include thinly sliced meat, leaf vegetables, mushrooms, vermicelli, sliced potatoes, bean products, egg dumplings, tofu, and seafood. Hot pots can be prepared and eaten at home or in a restaurant.

Hot pot is considered a main course and is usually served without rice or noodles on the side. The cooked pieces are dipped into dipping sauces for additional flavor. Raw ingredients, such as meat and vegetables, are placed into the simmering broth and thus cooked. The broth is brought to a boil and left simmering for the duration of the meal. Hot pot is a flavorful broth traditionally served inside a large metal pot.