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Hot Pot
我们中国的火锅到底有多火，想必大家都了解。但是当我们身边有一些“老外”朋友的时候，我们又要怎么给他们介绍一下呢？是不是到了关键的时刻就“辞穷”了，除了Hot Pot,除了hot,hot,hot之外，就什么都不会说了？没关系，本篇就利用思维导图，给大家一个介绍的思路，再结合一些单词，我们就能把我们的“国粹”向国际友人解释清楚了。
Hot Pot is a kind of cooking style, which originated from China and is very popular in some east Aisan countries, especially in China, including mainland, Taiwan, Hongkong.
先介绍一下火锅的总体概况，先来个帽子。咱们是实话实说的，因为本来这种饮食方式就非常火爆。
The Hot Pot employs a metal pot which is located in the center of dining table. It is simmering all the time, so we can place our favoriate ingredients into the pot and then wait for a little while.
吃火锅的过程，就是往中间的锅里放进去食材，然后等着，大快朵颐。当然了，我们还有小锅的，后边会介绍怎么说。
Typical dishes of Hot Pot include thinly sliced meat, leafy vegetables, mushrooms, seafood and so on. These dishes are usually eaten with dipping sauce, such as sesame and peanut paste.
典型的食材里，书上写着还有馄饨跟蛋饺，说实话，我是没有吃过这几样东西。但是我没吃过，不代表没有，很可能是我见识短浅，所以在思维导图上保留了这两样食材。
The history of Hot Pot is very long in China. It originated from the North, where people have to fend off the chill in winter. The Hot Pot spereaded to the south during the Tang Dynasty. Several enhancements have made Hot Pot developed diversely, for example, the northern nomads added beef and mutton into it while southerners use seafood as an ingredient. It became popular in the whole China during the Qing Dynasty.
简要说明一下火锅的历史，如何发展。书中说明火锅是起源于北方，这个按常理推测是这样的。就像现在，大冬天的吃点儿火锅，喝点儿小酒，那也是感觉非常惬意的。发展过程中，北方的游牧民族向火锅中添加了牛羊肉，而南方人又引入了海鲜。
Hot Pot has many types, for example the modern one with sectioned bowl which has several different favored broths. The tradional one, which uses some brass pot and a chimney in the middle. We also need to mention the famous area, Chongqing, where people like the "mala" Hot Pot, which is spicy and makes the tongue burn and numb a little, some sensation similar with carbonated beverage.
大体再聊一下有哪些种类。其实火锅种类可是挺多的，各地都有各地的习惯吃法。它们有一个共同的特点，就是好吃。无论是哪种类型的火锅，都被广大美食爱好者所喜爱。这些都介绍完了，估计也吃得差不多了。在就餐过程中，如果点了一些对于“老外”算是奇怪的食材，如毛肚，那就更要花费些力气介绍了。
如果还需要介绍别的，也可以说下火锅的品牌，比如海底捞。各个地方都有各个地方特色的火锅店，那介绍起来可就是需要时间精力了，不过按照本篇内容整理，便可以轻松应对“火锅场”。
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