Question: Its origins are traced back to the Chinese hot pot known what?
About the article "Shabu-shabu", section "History".

Candidate passages:
"Shabu-shabu" was introduced in Japan in the 20th century with the opening of the restaurant "Suehiro"[http://www.e-suehiro.com/history/] in Osaka, where the name was invented.
Its origins are traced back to the Chinese hot pot known as "shuan yang rou".
"Shabu-shabu" is most similar to the original Chinese version when compared to other Japanese dishes ("nabemono") such as "sukiyaki" .
Suehiro registered the name as a trademark in 1955.
Together with "sukiyaki", "shabu-shabu" is a common dish in tourist hot-spots, especially in Tokyo, but also in local Japanese neighborhoods (colloquially called "Little Tokyos") in countries such as the United States and Canada.
In Japan, hot pot dishes are called Nabemono.
There are several varieties of hot pots, and each hot pot has a distinguished flavor and style.
Sukiyaki is one of the most popular hot pot dishes among the Japanese, and undoubtedly the most well-known hot pot overseas, particularly in English-speaking parts of the world.
Sukiyaki hot pot is served with sliced beef, vegetables and tofu in a sweet sauce based on soy sauce, which is only used in small amounts, enough for the ingredients to merge in a shallow iron pot.
Before being eaten, the ingredients are usually dipped in a small bowl of raw, beaten eggs.
Shabu-shabu is another popular hot pot in Japan.
Shabu-shabu hot pot is prepared by submerging a very thin slice of meat or a piece of vegetable in a pot of broth made with kelp (kombu) and swishing it back and forth several times.
The familiar swishing sound is where the dish gets its name.
Shabu-shabu directly translates to "swish swish."
Cooked meat and vegetables are usually dipped in ponzu or "goma" (sesame seed) sauce before eating.
Once the meat and vegetables have been eaten, leftover broth from the pot is customarily combined with the remaining rice, and the resulting soup is usually eaten last.
Because shabu-shabu hot pot cooks beef blue rare to rare, it's preferred to use high-grade Japanese beef.
Typically, shabu-shabu is considered a fine dining dish, due to the quality of the meat used, and the price charged for it at restaurants in Japan.
Both Sukiyaki and shabu-shabu, rice or noodle is cooked with remained broth along with additional ingredients at the very end of the meal.
This menu is called "shime", ending the meal.
Traditionally, hot pots are considered fall and winter dishes.
In the Taiwanese hot pot, also called "shabu-shabu" due to Japanese influence, people eat the food with a dipping sauce consisting of shacha sauce and raw egg yolk.
In Thailand, hotpot is called Thai suki, although it is quite different from a Japanese shabu-shabu variation called sukiyaki.
Originally a Chinese-style hot pot, the number of ingredients to choose from was greatly increased and a Thai-style dipping sauce with chili sauce, chilli, lime and coriander leaves was added.
In Vietnam, a hot pot is called "lẩu" or "cù lao", and the sour soup called "canh chua" is often cooked in hot pot style (called "lẩu canh chua").
The generic term for a salted fish hot pot is lẩu mắm.
In Singapore, Brunei and Malaysia, hot pot is known as "steamboat". 
Hot pot or huoguo (Simplified Chinese: 火锅) is a traditional Chinese social meal.
The literal Chinese translation is fire pot, as huo means fire, while guo refers to pot.
The Chinese hot pot consists of a simmering metal pot of stock at the center of the dining table.
While the hot pot is kept simmering, thinly sliced ingredients are placed into the pot and are cooked at the table.
This type of cuisine is also referred to as "steamboat".
In Western cooking, the fondue is used in a similar way, although usually with different ingredients. 
Hunan cuisine is well known for its hot spicy flavor, fresh aroma and deep color.
Common cooking techniques include stewing, frying, pot-roasting, braising, and smoking.
Due to the high agricultural output of the region, there are many varied ingredients for Hunan dishes. 
In Wu Chinese, there are colloquialisms that are traced back to ancestral Chinese varieties, such as Middle or Old Chinese.
Many of those colloquialisms are cognates of other words found in other modern southern Chinese dialects, such as Gan, Xiang, or Min.
Mandarin equivalents and their pronunciation on Wu Chinese are in parentheses.
All IPA transcriptions and examples listed below are from Shanghainese.「鑊子」 （鍋子） wok, cooking pot.
The Mandarin equivalent term is also used, but both of them are synonyms and are thus interchangeable.
<br>「衣裳」 (衣服) clothing.
Found in other Chinese dialects.
It is a reference to traditional Han Chinese clothing, where it consists of the upper garments 「衣」 and the lower garments 「裳」.