The steam pot hotpot, a beloved culinary tradition in several East Asian cultures, has a rich and varied history that’s not easily attributed to a single inventor. The dish, characterized by its unique steaming pot filled with a simmering broth and various ingredients that guests cook themselves, has evolved over centuries.
Ancient Roots
The concept of communal cooking, which is central to the steam pot hotpot, has ancient origins. Similar forms of communal dining were prevalent in ancient China, particularly during the Han and Tang dynasties. The “kuai” or “kuaiwan” in China, which involved cooking food in a communal pot, can be seen as an early precursor to the steam pot hotpot.
Evolution in China
In China, the steam pot hotpot, known as “shou” (火锅), has its roots in the Sichuan province, where spicy versions are particularly popular. It is believed that the modern form of the steam pot hotpot originated in the 19th century during the Qing Dynasty. The use of bamboo steamers, which were commonly used in Sichuanese cooking, likely influenced the design of the hotpot.
While the inventor of the steam pot hotpot is not documented, the dish became widely popular due to several factors. One key factor was the industrial revolution and the availability of coal, which made it easier to keep the hotpot’s broth boiling for extended periods.
Adaptation and Diversity
The steam pot hotpot did not remain confined to China. It spread to other East Asian countries, each adding their own unique twist. For example:
- Korea: In Korea, the dish is called “bibimbap” or “dolsot bibimbap.” It involves a sizzling stone bowl filled with meat, vegetables, and a sauce that is cooked over a hot flame. The concept of communal cooking and the sharing of food are central to Korean versions of the hotpot.
- Vietnam: The Vietnamese steam pot hotpot is known as “lẩu.” It typically features a lighter broth and a variety of fresh herbs and vegetables, reflecting the country’s emphasis on fresh ingredients.
- Japan: In Japan, the dish is called “shabu-shabu,” where thinly sliced meat is dipped into a hot broth and eaten after cooking.
Conclusion
The steam pot hotpot is a dish that embodies the spirit of communal dining and the joy of cooking together. While its invention cannot be attributed to a single individual, its evolution through various cultures and regions has made it a beloved culinary tradition across East Asia.