Huoguo (adult)

„It is a cooking method where raw ingredients are cooked Huo guo boils thin slices of meat, seafood and vegetables in a communal pot of seasoned broth. Morsels are then plucked out as they cook. There are numerous regional variations of hotpot. One of the most popular is Sichuan hotpot, which serves a numbingly spicy soup base. Beijing is also known for its own version of instant-boiled mutton – a flash-cooking of paper-thin lamb then dipped into a sesame sauce.

Some historians say hotpot originated as early as the Three Kingdoms (220-280) when people used bronze cauldrons to cook. Other historians claim that hotpot was already popular in the Han Dynasty (206 BC-220), when it was common to cook food in ‘dou,’ another type of bronze vessel. But what’s certain is that by the Northern Song Dynasty(960-1127), here were restaurants selling hotpot.

While hotpot can be enjoyed year-round, it is especially popular in the winter.”

According to Weekinchina.com

Huoguo (adult)

49,00

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• 100% combed and ring-spun cotton (Heather colors contain polyester)
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• Fabric weight: 4.2 oz (142 g/m2)
• Pre-shrunk fabric
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• Shoulder-to-shoulder taping

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