The Chinese hot pot has a history of more than 1,000 years.Hot pot seems to have originated in Mongolia where the main ingredient was meat, usually beef, mutton or horse. It then spread to southern China during the Tang Dynasty and was further established during the Mongolian Yuan Dynasty.In time, regional variations developed with different ingredients such as seafood. By the Qing Dynasty (AD 1644 to 1912), the hot pot became popular throughout most of China. Today in many modern homes, particularly in the big cities, the traditional coal-heated steamboat or hot pot has been replaced by electric, propane or butane gas, or induction cooker versions.
In Japan, hot pot dishes are called Nabemono. There are several varieties of hot pots, and each hot pot has a distinguished flavor and style.
Sukiyaki is one of the most popular hot pot dishes among the Japanese, and undoubtedly the most well-known hot pot overseas, particularly in English-speaking parts of the world. Sukiyaki hot pot is served with sliced beef, vegetables and tofu in a sweet sauce based on soy sauce, which is only used small amounts, enough for the ingredients to merge in a shallow iron pot. Before being eaten, the ingredients are usually dipped in a small bowl of raw, beaten eggs.
Shabu shabu is another popular hot pot in Japan. Shabu shabu hot pot is prepared by submerging a very thin slice of meat or a piece of vegetable in a pot of broth made with kelp (kombu) and swishing it back and forth several times. The familiar swishing sound is where the dish gets its name. Shabu shabu directly translates to "swish swish." Cooked meat and vegetables are usually dipped in ponzu or "goma" (sesame seed) sauce before eating. Once the meat and vegetables have been eaten, leftover broth from the pot is customarily combined with the remaining rice, and the resulting soup is usually eaten last.
Because shabu shabu hot pot cooks beef blue rare to rare, it's preferred to use high-grade Japanese beef. Typically, shabu shabu is considered a fine dining dish, due to the quality of the meat used, and the price charged for it at restaurants in Japan.
Both Sukiyaki and shabu shabu, rice or noodle is cooked with remained broth along with additional ingredients at the very end of the meal. This menu is called "shime", ending the meal. Traditionally, hot pots are considered fall and winter dishes.
In the Taiwanese hot pot, also called shabu shabu due to Japanese influence, people eat the food with a dipping sauce consisting of shacha sauce and raw egg yolk.
In Thailand, hotpot is called Thai suki, although it is quite different from a Japanese shabu-shabu variation called sukiyaki. Originally a Chinese-style hot pot, the number of ingredients to choose from was greatly increased and a Thai-style dipping sauce with chili sauce, chilli, lime and coriander leaves was added.
In Vietnam, a hot pot is called lẩu or cù lao, and the sour soup called canh chua is often cooked

Hot Pot

(Chinese Broth Fondue)

We are currently NOT servicingHot Pot menu.

It's simple.  Just pick your choice of soup flavor, then pick your proteins, vegetables, and noodles then have fun cooking your food.


Most broths can be made with vegetarian soup stock.

Hot Pot Flavors

Beef Hot Pot

Chicken Hot Pot
Szechuan Hot Pot( spicy)
Fish Hot Pot
Herbal Hot Pot
Miso Hot Pot
Thai Hot Pot


Solf Tofu

Fried Tofu

Beef Flavored Tofu

Beef Ball
Beef Ball with Tendons
Fish Ball
Stuffed Fish Ball
Meat Dumpling
Shrimp and Pork Wonton
Fish Cake
Imitation Crab Meat
Chicken Egg


Bell Peppers
Bok Choy
Choy Sum
Snow Pea Shoot
Bean Sprout
String Beans
Snow Peas
Corn / Baby Corn
Bamboo Shoot
Winter Melon
Lotus Root
Taro Root
King Oyster Mushroom
Wood Ear Mushrooms
Shitaki Mushrooms
Straw Mushrooms
Enokitake Mushrooms
Button Mushrooms


Udon Noodles

Rice Noodles (Gluten Free)
Lomein Noodles

Tofu Noodles
Soba Noodles
Fresh Ramen Noodles
Clear Noodles (Gluten Free)

Yam Noodles (Gluten Free)

Hong Kong Noodles