HOTPOT JOURNEY

Discover the Spicy Heritage!

Learn about the origins of
Chongqing hotpot!

Around 1640s...

Hotpot originated in Chongqing’s Jiangbei docks during the late Ming and early Qing dynasties, around 300 years ago.

Boat trackers would set up makeshift stoves using large river stones, place an iron pot on top, and cook unwanted beef offal—such as tripe, heart, and liver.

They added chilli, Sichuan pepper, spring onions, ginger, and garlic to ward off the cold and damp.

The meal was simple, hearty, and affordable, keeping them full and warm.

🌶 Spicy Origins:

First created by boatmen and porters along the Jialing and Yangtze Rivers in the Ming and Qing dynasties.

🍲 How it was first cooked:

Originally, they boiled cheap cuts like beef offal in simple iron pots with chilli and Sichuan pepper.

🔥 Become popular:

It later spread among dockworkers and traders, becoming a well-loved dish and evolving into modern Chongqing hotpot.

China has several popular types of hotpot, each with distinct flavours and regional preferences.

Click city’s name to view their hotpot!

Beijing

Chao Shan

Guang Dong

Si Chuan

Yun Nan

Mongolian

In 2022, China’s hotpot industry generated approximately ¥487.6 billion (~£52 billion), accounting for 11.1% of the country’s total food and beverage revenue.