Mainly meat is thrown into the cauldron, and then a fire is lit at the bottom to cook the food into a large pot of food. It was called "soup" at that time, and this was the earliest hot pot. But the tripod is too big to be moved, so it can only be fixed in a certain place, which is not convenient to enjoy at any time.
During the Western Zhou Dynasty, there appeared a small copper tripod called "Five Cooked Cauldron", with a height of no more than 20 cm and a diameter of about 15 cm. Some tripods and furnaces are combined into one, that is, a compartment is cast in the tripod, the belly of the tripod is divided into upper and lower parts, and the lower layer has an opening, which can be fed into the charcoal fire. It is small and convenient, and can be said to be a better the hot pot. But still a little bulky. As a result, the clever ancestors perfected the forging technology of copper and iron, and the well-known old Beijing copper hot pot appeared. After that, there are hundreds of flowers blooming again, such as stove hot pot, Jiugongge hot pot, Yuanyang hot pot, as well as the southern one-pin hot pot and assorted hot pot, which are becoming more and more portable.
With the advent of the takeaway era, more and more people hope to eat faster and portable hot pot. So there is a self-heating hot pot, but to be honest, the self-heating pot has lost some of the soul of the hot pot. Therefore, we designed a product that is portable, fast, low-cost, and full of hot pot soul