四川火锅 (sì chuān huǒ guō)
Sichuan hotpot dates back to the Qing Dynasty (1644-1911) when it was created in a small town on the upper reaches of the Yangtze River. Local boatmen cooked a kind of spicy soup with vegetables, meat and hot peppers to help them in the humid, cold weather. Over hundreds of years, hotpot evolved to become a major Sichuan cuisine.
The dipping sauces are usually made of sesame oil with garlic and green onion. People can put any meat and vegetables including potato, lotus root and tofu into the pot.
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