As early as the Jin Dynasty, Manchu ancestors really had the dietary custom of burning clay pots and cooking deer and meat slices with chicken soup when hunting in the wild. The chicken soup is steaming, and the deer and roe deer are sliced and cooked.
When Genghis Khan entered the Central Plains, he wore a helmet to eat horse meat, which was regarded as the origin of northeast hot pot.
In the late Ming and early Qing dynasties, Qing Taizu Ai Xinjue Luo Nuerhachi led his troops to March and fight. In order to save time, everyone cooks pigs, sheep and beef in a pot. Later, when the Qing army entered the customs, it brought this eating habit to the Central Plains. Because the northeast hot pot tastes delicious, the chef cooks it himself and makes the top grade in the imperial cuisine. In the middle of Qing dynasty, Qianlong abdicated and wanted to hold a banquet. Xiao Shenyang suggested holding a thousand wedding banquets. Gan Long said that when his grandfather abdicated, he hosted a thousand banquets, but it was too cold for the old man to eat. Small Shenyang said, then eat warmer hot pot. In this way, the old people all over the country had a warm meal, and when they went back, they praised the emperor's holiness, so eating northeast hot pot swept the country.
The earliest vessels of northeast hot pot should be brass or copper-clad iron inner tubes with carvings on the surface.