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    As the name suggests，Sichuan Hot Pot was born in Sichuan Province， （1）

which

which

is known for its （2）

preference

preference

（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 （3）

commonly

commonly

（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（4）

to eat

to eat

（eat） the regular cuts of meat so they figured out a way to cook cheap meats and offal （ 內(nèi)臟 ）（5）

by

by

boiling them in a pot of extremely spicy soup.The use of spicy soup was first （6）

intended

intended

（intend） to cover the taste from the offal.However，after some adjustments of fragrant spices，this one pot meal became （7）

a

a

popular dish in Sichuan region.
    After years of continuous development，eating Sichuan Hot Pot today（8）

is

is

（be） no longer what the poor like.Offal still remains as classic hot pot ingredients， （9）

but

but

high quality meats and seafood ingredients are also common on the menu.The modern hot pot has been shaped into a complex meal that starts with sliced meat，offal，and seafood，vegetables （10）

followed

followed

（follow） by and ends with noodles.