You can order two broths, served in one pot with a divider in the middle. Travis Mullis/UP

The restaurant: Since quietly opening its doors in 2016, Boiling Pot has been serving up the best huǒ guō, or hot pot, in the Charlotte region. In the middle of a nondescript jumble of hotels and big-box stores off Exit 18 on I-77, Boiling Pot offers a unique dining experience in a part of Charlotte not well-known for its restaurants. A three-sided bar in the center of the restaurant is surrounded by large tables and separate, more intimate dining rooms that encourage communal meals. Your visit should include as many friends and family as you can muster. Bringing people together for good food, good talks, and good laughs is what hot pot does best, especially if there’s a chill in the air. 

The cuisine: Although it is now one of the most beloved dishes in China, hot pot actually has its origins in the Mongol invasions that devastated the country in the 13th century. The expert horsemen of the Mongol armies would be in their saddles for days as they fanned out during their conquests across the large expanse of the Chinese mainland. They traveled light, and when it came time to eat, or so the legend goes, their helmets would become cooking pots. One can imagine a freshly-killed goat or deer, cleaned, cut into bite size pieces, and then thrown into a bone broth in the helmet over some hot coals. . It’s a simple and filling meal born out of necessity, that through much time and experimentation became modern-day hot pot. Now with a nearly endless plethora of fresh proteins and vegetables to submerge in its tasty bath, hot pot is one of the most versatile cuisines in the world. 

Hot pot is an interactive meal. Travis Mullis/UP

Our must-order: With several broths to choose from, the fullest hot pot experience comes when you order two different broths for your table. With a metal divider splitting your hot pot in two, you get twice the flavor for the same price. To get the greatest contrast of flavors, order the Szechwan and House broths. The spice and heat of Szechwan broth is simultaneously tempered and heightened by the traditional poultry and vegetable notes of the House broth. As far as what to put in your hot pot, it all comes down to personal taste. With a wide selection of fresh vegetables, meats, and seafood to choose from, order a little bit of everything. The pork dumplings are our must-order and are as flavorful as their equivalents in big city Chinatowns. If you’re looking to eat as much as possible, skip the noodles and rice and just stick to proteins and veggies. 

Why we go: Like many traditional Chinese cuisines, hot pot is harder to find than it should be in a metropolitan area as large as Charlotte’s. Combine that with how well Boiling Pot is doing the hot pot tradition, and you have one of the most memorable dining experiences in the city. Some may incorrectly think the $27.50 price tag is too steep for Chinese food. Considering that price tag includes unlimited small bites like spicy shrimp or edamame to start your meal, unlimited quantities of broth accompaniments — including pricey proteins like octopus and scallops — and a complimentary dessert for each person, that higher price per person starts to look a lot smaller. The fresh ingredients and respect for ancient Chinese foodways make Boiling Pot a must try for any food nerd or adventurous eater in Charlotte. —Travis Mullis