Hot pot
Presentation of uncooked hot pot ingredients | |
| Course | Main dishes |
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| Place of origin | China, Mongolia |
| Region or state | East Asia |
| Main ingredients | Meat, vegetables, mushrooms, dumplings, seafood, broth |
| Hot pot | |||||||||||||||||||
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| Traditional Chinese | 火鍋 | ||||||||||||||||||
| Simplified Chinese | 火锅 | ||||||||||||||||||
| Literal meaning | "fire pot" | ||||||||||||||||||
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| Cantonese name | |||||||||||||||||||
| Traditional Chinese | 打邊爐 or 打甂爐 | ||||||||||||||||||
| Simplified Chinese | 打边炉 or 打甂炉 | ||||||||||||||||||
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Hot pot (traditional Chinese: 火鍋; simplified Chinese: 火锅; pinyin: huǒguō; lit. 'fire pot') or hotpot, also known as steamboat, is a dish of soup/stock kept simmering in a pot by a heat source on the table, accompanied by an array of raw meats, vegetables and soy-based foods which diners quickly cook by dipping in broth.