Boiling and broiling represents two time-honored culinary arts that have continued in China over thousands of years. And hot pot, the epitome of "boiling arts", has experienced thousands of years of evolution and enjoyed huge popularity around this country. Besides, hot pot in different regions develops distinguishing features in terms of utensils and ingredients. With a similarly steaming pot, it can be spicy and flavorful, or delicate and nutritious, depending on people's various use of local products. Behind these tastes hides Chinese people's ancient wisdom of "following the law of nature". Nowadays, hot pot has become a symbol of China like panda and Peking Opera, and a window of taste into which people worldwide can see a clearer image of China.烤和煮，作为最古老的两种烹饪方式，在中国已经延续发展了几千年。火锅，作为"煮文化"的集大成者，经过几千年的演变，早已风靡中国的大江南北，从烹饪器具到所用食材，不同地区又各有讲究。同样热气腾腾的火锅，或麻辣鲜香，或清淡滋补，人们充分利用所在地域的物产优势，开发了不同种类的火锅。不同吃法的背后，是人们"道法自然"的古朴智慧。如今，火锅已经成为中国的美食符号，像熊猫和京剧一样，为世界认识中国，打开了一扇香气四溢的窗。