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As the name suggests, Sichuan Hot Pot was born in Sichuan Province, 【小题1】 is known for its 【小题2】(prefer) for spicy food. This mouth-burning and tongue-numbing hot pot has been gaining a large amount of attention in recent years in foreign countries.

The 【小题3】(common) accepted theory traces the Sichuan Hot Pot back to early 20 century when the port workers and fishermen who worked and lived along the Yangtze River could not afford 【小题4】(eat) the regular cuts of meat so they figured out a way to cook cheap meats and offal(内脏) 【小题5】 boiling them in a pot of extremely spicy soup. The use of spicy soup was first 【小题6】(intend) to cover the taste from the offal. However, after some 【小题7】(adjust) of fragrant spices, this one pot meal became a popular dish in Sichuan region.

After years of continuous development, eating Sichuan Hot Pot today is no longer 【小题8】 the poor like. Offal still remains as classic hot pot ingredients, but high quality meats and seafood ingredients are also common on the menu. Over the past years, the modern hot pot 【小题9】(shape) into a complex meal that starts with sliced meat, offal, and seafood, 【小题10】(follow) by vegetables and ends with noodles.