Hotpot originated from Mongolia more than 1,000 years ago, where Mongol warriors cook in the fields using their helmets over the fire. This culinary practise gradually spread to Southern China during the Tang dynasty (A.D 618 -906). Since then, different versions of the hotpot has evolved regionally, each using unique ingredients and spices to create the perfect taste and dining experience.
List Of Culinary Awards And Features:
2003: Named “Top 30 Sichuan Dishes” by Shanghai’S Dianping.com
2004: Voted “Top 10” snacks in Shanghai
2005: Listed by Hong Kong’s 新假期 Magazine as 100 “must-do-things” when visiting Shanghai
2007: Highly recommended by Hong Kong’s food connoisseur Choi Lan
2008: Featured by MediaCorp TV Channel 8’s “Food Detective” Programme