Hotpot (huǒ guō) is a popular Chinese cooking and dining method where a simmering metal pot of broth is placed at the center of the table, and diners cook raw ingredients—such as thinly sliced meats, vegetables, tofu, and noodles—directly in the boiling liquid. The word literally combines 火 (huǒ), meaning 'fire' or 'heat', and 鍋 (guō), meaning 'cooking pot' or 'wok', reflecting its essential components: a heated pot used for communal cooking.

This dish is deeply embedded in daily life across China, especially during cold weather or family gatherings. Regional variations abound—Sichuan hotpot is famously spicy with Sichuan peppercorns and chili oil, while Beijing-style uses mild mutton broth. Hotpot emphasizes interaction, shared experience, and customization: each person selects their own ingredients and dips them into individual bowls of sauce. It’s more than food—it’s a social ritual that fosters conversation and connection.