History of Shabu Shabu
Shabu Shabu dates back to the 13th century in the days of Genghis Khan. As a solution to efficiently feed his soldiers, he developed the Shabu Shabu (Hot Pot) from of cooking. The Hungry Mongol soldiers would gather around a large pot and cook their thinly sliced meat by dipping them in the boling hot water. Not only did the "Hot Pot" feed the troops nutriously and effciently, but it also helped conserve the army's limited fuel resources. The thinly sliced meat was used primarily because of its short cooking time and its effectiveness in absorbing all of the nutrition in the meat.
The delicacy spread to the south during the Tang dynasty (A.D. 618 - 906). In the Ching Dynasty, the hot pot was very popular throughout the country, and soon the popularity of hot pot spread all over Asia. As a direct result of this, many Asian ethnic groups have their own version of shabu shabu (hot pot).