A particular variety of the hot pot a Chinese dish in which vegetable, meets, seafood and other item are boiled in a large pot in the table, has became very popular in Taipei recently: spicy pepper pot. Restaurants have responded by introducing many special new flavors and other variation to the traditional hot pot format.
Just seeing the words “spicy” and “peppery” we know that his kind of hot pot must come from the Chinese province of Sichuan. According to historical materials, as early as Emperor Tao Kuan of the Ching Dynasty, people in the province of Sichuan were already avidly consuming spicy pepper hot pot, particularly in the areas around the Yangtze River and the city of Chungching. The earliest versions of hot pot were available on the city from roaming vendors. For the hot pot , beef organs were washed and clean and cut into small pieces. A pot full of hot pepper soup boiled on the top of a charcoal fire inside a clay stove. Customers would drop their sliced beef innards into the hot pepper soup and then eat them right there on the road side. Later, a Chungching restaurant moved this street-side affair into a shop and provided each proton with his own copper pot for boiling and dipping sauces. Spicy pepper hot-pot shops caught on quickly and the popularity of this dish has extended down to this day.