Executive Summary Hotpot refers to a meal whose origin is in China, East Asia. This paper will introduce the food by providing its definition and later discussing its history. The historical perspective covers the changes that occurred in the industry making hotpot reach the European markets in the past few years. Its role and value follows the discussion by mentioning the significance of the food in brand positioning various East Asian countries in the world. Another area of focus is the importance of hotpot supply chains in the world with a particular focus on legal, environmental, and physical issues. In addition, the technological improvement over the years seems to have a direct impact on the food and the subsequent section provides an in-depth discussion of the same. Finally, the submission discusses gastronomic elements revolving around the issues. This explains the biological influences on the marketing strategy for hotpot across the world. Introduction Hotpot is a delicacy mostly enjoyed in parts of East Asia; the Thai people refer to it as Suki. Most Asian States known to enjoy the hotpot include the Chinese, Singapore residents, the Malaise, the residents of Brunei, and Philippines (Tan 1989). Besides the Thai, other communities equally refer to the hotpot as the steamboat. This food consists of different types of stew options prepared in tradition metal pots explaining the different names it has across the Asian countries. The Vietnamese also prepare the hotpot from a variety of different ingredients used in making stew. At the centre of a nearly ready meal is the hotpot that keeps simmering while waiting for the cook to add different meat, vegetable, or other food pieces to the arrangement in the dining table (Ehrlich 1997). Depending on the culture involved, the outcome of the entire set-up differs. However, cross cultural integration in the 21 st century leads to idea sharing enabling different communities to come up with an almost similar hotpot stew dish (Triggs 1986). This explains the rationale of this submission because it intends to provide socio-economic, political, environmental, technological, and gastronomic elements surrounding the culture of hotpot preparation. Historical and Current Developments The hotpot culture shows significant improvement since its inception creating a balance between its history, the present, and the future. Its role keeps changing through history making it possible for people to name food storage equipment after the delicacy and even eateries. The intention is to create a correlation between the stew mixture and the equipment or food outlet (Goodman 2008). Hospitality industries across the world are the greatest embracers of the eatery art helping it improve tourism, retail, and event sectors in East Asia and across the world in general. Currently, East Asia enjoys an undisputable global presence because of such culinary habits and appreciation of unique eating cultures. This makes it possible for people from different countries to relate with East Asia by adapting the cooking styles embraced by the communities. Hotpot preparation cuts across cultures enabling people from Japan, China, Vietnam, and Thailand to engage in the culinary habit in attracting tourists from different countries (Tannahill 1973). The preparation style is almost the same, but the outcome slightly differs because