Hot pot (Chinese: ; pinyin: huǒ guō), or less commonly Chinese fondue, refers to several Chinese varieties of steamboat stew. It consists of a simmering metal pot of stock at the center of the dining table. While the hot pot is kept simmering, ingredients are placed into the pot and are cooked at the table.

Typical hot pot dishes include thinly sliced meat, leafy vegetables, mushrooms, wontons, egg dumplings, and seafood. The cooked food is usually eaten with a dipping sauce. In many areas, hot pot meals are often eaten in the winter.

Some have claimed that the Asian hot pot tradition had its origins in the region of Mongolia, even before the rise of the Mongols, although there is little historical evidence to support this. Another claim of origin is from Sichuan province of China. The Mongolian hot pot tradition originated from northern nomadic tribes.

The Mongolian version of the steaming feast has been called the father of all Chinese hot pot. The Chinese hot pot boasts a history of more than 1000 years. Both the preparation method and the required equipment are unknown in the cuisine of Mongolia of today.

Due to the complexity and specialization of the utensils and the method of eating it, hot pot cooking is much better suited to a sedentary culture. A nomadic household will avoid such highly specialized tools, to save volume and weight during migration.

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