Tibet also has hot pot. According to legend, it was introduced by officials in the Qing Dynasty. It first became popular in the homes of Tibetan nobles at that time, and then gradually became the dining table of ordinary people. No matter from the soup base to the ingredients, or from the presentation to the way of eating, it can be said that every detail of Tibetan hot pot embodies delicacy and elegance. The soul of Tibetan hot pot lies in the soup base, and Tibetans prefer clear soup made from yak bones. Unlike mainland hot pot, which is eaten while boiling, Tibetan hot pot needs to spread all the ingredients in the pot in advance, and then serve it on the table after cooking. This is the unique way of eating.
The pot used in Tibetan hot pot is very similar to the copper pot in Beijing. The way to eat Tibetan hot pot is not to eat like other hot pots, but to pile up various dishes in the pot and cook together, like a small hill. The soup base of Tibetan hot pot is made from yak bones, which is relatively light. The soup made from yak bones is rich in nutrition and won't make you fat after drinking it.
