Pot of Fire is not only about the popularity of hotpot but also its connection with residents from north to south across China. CHINA DAILY
With two new episodes released each Friday, the documentary allows the audience to relish different flavors of hotpot from south to north across China－the first six episodes have been viewed more than 40 million times.
From Beijing-style lamb hotpot to Chaoshan-style beef hotpot, the 10-episode documentary introduces 10 different flavors of hotpot－even some niche flavors such as a sour-and-spicy flavor from Hainan province.
Each flavor also represents a city and the characteristics of its residents.
According to general director Qu Nan, the crew took one year to prepare, shoot and produce the documentary.
"We hope to use modern expressions to present a warm hotpot documentary for the audience," she says.
