What is hot pot?
Hot pot (火鍋 or huǒguō in Chinese Mandarin, literally meaning "fire pot") is thought to have originated in Mongolia over a thousand years ago. It quickly spread to Southern China during the Tang Dynasty (618 AD) and by the end of the Qing Dynasty (1912 AD), it had become very well-known throughout Asia. Variations in recipe are dependent on regional and cultural differences, as this ever-growing cuisine becomes more and more popular around the world.
The concept of hot pot starts with a large pot coupled with a heat source right at the table. A flavored broth in the pot is heated to a boil, and people place raw meats, vegetables, or seafood inside to cook. After 5-10 minutes, the meats, vegetables, and broth are ready to be enjoyed with rice, sauces, and drinks. The beauty of the hot pot cuisine is in its flexibility; almost anything can be cooked in the delicious broths, from rice noodles or napa cabbage to lamb shoulder or oyster.
About The Red Pot
The Red Pot introduces hot pot cuisine in an all-you-can-eat format with induction burners (as opposed to traditional gas ones) at the center of every table. We offer customers almost six dozen seafood, vegetable, and meat choices ranging from sea cucumber to razor clams and shiitake mushrooms to wood ear. Our dining experience also includes an extensive dipping sauce bar featuring over two dozen fragrant sauces to combine for a customized taste to the hot pot experience.