In China, hot pot has a history of over 1,000 years It first （appear） in the Mongolia area and then became popular in the southern pan of China during Tang Dynasty And now it is still a popular dish for Chinese people
Chinese hot pot has different flavors, are determined by different weather conditions The most famous type is knownChongqing hot pot or Sichuan hot pot Its flavour follows Sichuan cuisine, containing many seasonings (佐料).However, it is not the same as common Sichuan dishes It is featured by the herbs and spices (use) in the soup base
In northeastern China, Mongolian hot pot is popular In northern China, Beijing lamb hot pot is well-known In southern China, people are more likely (have) seafood hot pot Hong Kong beef hot pot Besides, new kinds of hoi pot become popular across China, including "three fresh pot" in Hangzhou, "mixed hot pot" in Shanghai. Now, dry pot (consider) as a new type of hot pot in China. For dry pot, no soup base is added at the very (begin) but it can be added after the meat ingredients are eaten up (general) speaking, vegetables, chicken and fish are excellent ingredients for dry pct.
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