Hotpot

Hotpot, or huǒguō, began among nomadic communities and soldiers on China's cold northern frontiers, who cooked meat quickly in a shared pot of simmering broth set over a fire. Sichuan cooks later transformed it into the fiery, numbing version most associated with the dish today, adding doubanjiang, dried chilies, and Sichuan peppercorns until the broth turned a deep, glowing red. Eating hotpot has always been as much a social act as a meal, since everyone gathers around the same pot and cooks their own ingredients to taste. A proper spread includes thinly sliced meats, tofu in several textures, leafy greens, mushrooms, and noodles, each dipped in for just as long as it needs. The communal dipping sauce, usually built from sesame paste and garlic, cools each bite and lets diners control the heat of the broth itself. Today hotpot restaurants split their pots into a mild and a spicy side, a compromise that keeps the tradition welcoming to everyone at the table.