Chinese hot pot has a long history regarding to the cooking and eating. The most original style of Chinese hot pot can be traced back as early as the age of Shang-Zhou Periods which was called “Ding” about thirty six hundred years ago. During the Qing dynasty, the simple elegance of hot pot not only prevails among the populace, but also charms the emperor Qianlong, appeared on the palace menu. Its popularity spreads throughout northern China. Later on, it develops into different styles, spreading beyond China to Japan and Southeast Asian countries, in Japan, we usually call it “Shapu,Shapu”.
Chinese hot pot falls into southern flavor and northern flavor distinguished by geography. The noted one is Instant-boiled lamb of Beijing hot pot with a long history as northern style. It was said that people of the Mongolian grasslands mainly ate lamb which were characterized by boiling in a large pan in six hundred years ago. Once in the case of emergency, fighters needed to dispatch their meals and fell on immediately. With great presence of mind a fighter carved partial freezing of the lamb into several pieces cooked briefly in gently boiling water and ate with sauce. It was supposed to appease their hungers, yet eventually it is made to be a great delicacy. So this cooking method is kept alive and becoming widely popular in Beijing. With continuous improvement in sauces which is changed to the property in middle plain---sesame sauce, Chinese chive flower sauce and fermented bean curd sauce and hot pot containers which is changed to elaborate copper, Beijing hot pot is extremely pleasing to the taste. With the development of the living standard of the people and different areas of people varying in flavor, ingredients are no longer chiefly on meat, but also on seafood, vegetables and fungus which are rich in high nutrition and healthy food.