At present, there are two theories about the origin of hot pot: one is that it was in the Three Kingdoms period or Yang Di era, when the "bronze tripod" was the predecessor of hot pot; There is also a saying that hot pot began in the Eastern Han Dynasty, and the "dou" in unearthed cultural relics refers to hot pot. It can be seen that hot pot has a history of 1900 years in China. Zuo Si recorded the hot pot in Sichuan in Sandu Fu. It can be seen that its history is at least 1700 years.

According to Shu Wei, copper hot pot appeared in the Three Kingdoms Period and the reign of Cao Pi in Han Dynasty, but it was not popular at that time. During the Northern and Southern Dynasties, people used hot pot for cooking more and more. Originally popular in the cold north of China, people used it to wash pigs, cattle, sheep, chickens, fish and other meat. Later, with the increasingly developed economy and culture and the further development of cooking technology in China, various hot pots appeared one after another. In the Northern Song Dynasty, there were hot pots in the pubs in Kaifeng, Bianjing, in winter. By the time of the Qing Dynasty, hot pot had become a winter delicacy of the court. By the end of the Qing Dynasty and the beginning of the Republic of China, dozens of different hot pots had been formed all over the country, each with its own characteristics. During the Muromachi period in Japan, hot pot was introduced to Japan from China on 1338. Japan calls hot pot "four-cover Agai", also known as "hoe". Today, hot pot has spread to the United States, France, Britain and other countries.

Hot pot, called "ancient style soup" in ancient times, got its name because it made a "splash" sound when it was put into boiling water. It is an original food in China with a long history. According to research, the Eastern Han Dynasty cultural relic "Iron Pot Dou" unearthed after liberation is a hot pot. Bai Juyi wrote in the poem Wen Lie Nineteen in the Tang Dynasty: "There is a ray of green in the old bottle and a touch of red in the static furnace. It feels like snow outside at dusk. How about a glass of wine inside? ? "Vividly described the scene of eating hot pot at that time. By the Song Dynasty, the way of eating hot pot was very common among the people. In Lin Hong's cookbook Shanjia Qinggong in the Southern Song Dynasty, there is an introduction about eating hot pot with friends. In the Yuan Dynasty, hot pot spread to Mongolia and was used to cook beef and mutton. In the Qing Dynasty, hot pot was not only very popular among the people, but also became a famous "palace dish". There are "game hot pot" in the recipes of the imperial palace in the Qing Dynasty, and the materials are game such as pheasant. Emperor Qianlong was addicted to hot pot. He has been to Jiangnan many times, and there are hot pots everywhere he goes. According to legend, in the first month of the first year of Jiaqing, he held a grand banquet in the palace, with more than 550 hot pots/kloc-0, and invited more than 5,000 people to taste it, making it the largest hot pot feast in history.

Hot pot in China has a long history. Small pottery stoves used with pottery pots more than 5,000 years ago were unearthed in Zhejiang and other places. It can be easily moved, which can be regarded as the primary form of hot pot. Bronze chafing dish in the Spring and Autumn Period unearthed from the Shanrong Cultural Site in Longqingxia, Yanqing County, Beijing, has traces of heating. In the late slave society, a small bronze tripod appeared, with a height of less than 20 cm and a caliber of about 15 cm. Some ding and furnace are combined into one, that is, an interlayer is cast in the ding, which divides the belly of the ding into upper and lower parts. There is an opening for feeding charcoal fire at the lower part, and holes are hollowed out around it to make ventilation holes. Some ding bellies are shallow and there is a charcoal plate in the middle. People call this tripod "Wen Ding", which is small and convenient and can be said to be a better hot pot. A small bronze ware named "Dyeing Furnace" and "Dyeing Cup" appeared in Han Dynasty. Its structure is divided into three parts: the main body is charcoal furnace; There is a cup with food on it, the volume is generally 250 to 300 ml; There is a charcoal fire tray below. It can be inferred that this is a small hot pot used by single people in ancient times. During the Tang and Song Dynasties, hot pot became popular, and officials and celebrities held banquets to prepare more hot pots. There are five grids of hot pot in the Five Dynasties, which are divided into five grids for guests to rinse. At that time, hot pot was also called warm pot, one was made of copper and the other was made of pottery, which was mainly used in cook the meat. By the Qing Dynasty, all kinds of hot pots with hot pots had become the winter delicacies of the court. When Emperor Jiaqing ascended the throne, in the grand palace banquet, in addition to delicacies, land and water, 1650 chafing dishes were specially used to entertain guests, making it the largest chafing dish banquet in China history.

Respondent: sweet and lovely-apprentice magician, level 3,11-1418: 25.

Hot pot is a traditional way of eating in China, which originated from the people and has a long history. Although the container, making method and seasoning of hot pot today have undergone thousands of years of evolution, what remains unchanged is that the pot is burned and the food is boiled (rinsed) with water (soup). This cooking method appeared as early as the Shang and Zhou Dynasties, which can be said to be the embryonic form of hot pot. It is recorded in Han Shi Zhuan that in ancient times, people ate "ringing bells to set up a tripod", that is, people gathered around the tripod, cooked beef and mutton in the tripod and shared them. This is the bud of hot pot. After the evolution of Qin, Han and Tang dynasties, there was no real record of hot pot until the Song Dynasty. Song people mentioned eating hot pot in his "Mountain Family Festival", which is called "Summer Festival", saying that he visited Wuyishan and visited the teacher's road, and got a rabbit in the snow, which was not cooked by a chef. "Shi Yun, the mountains only use thin batch, cooking wine sauce pepper flow. Put the stove on the table, use half a glass of water (half a bucket), wait for the soup to ring (after the soup is boiled), and divide the chopsticks so that you can put it in the soup (rinse) and cook (eat), so that you can use the juice for (everyone) to eat at will. " From the way of eating, it is similar to the current "rabbit hot pot".

It was not until the Ming and Qing Dynasties that hot pot really flourished. On the tenth day of the first month of the forty-eighth year of Qing Qianlong, Emperor Qianlong hosted 530 tables of palace hot pot, which was the highest in the country at that time. When Emperor Jiaqing of the Qing Dynasty ascended the throne, there was a "thousand banquets", and the number of hot pots used reached 1550, which was amazing.

Spicy hot pot originated in Chongqing. Probably in the light years of the Qing Dynasty, hairy belly hot pot began to appear at banquets in Chongqing. There are different opinions about the origin and origin of rinse hairy belly, and its origin and origin are worth discussing. According to the introduction of the old liberation, hairy belly hot pot originated from the "eight pieces of water" on Chongqing pier and cheap street food stalls. Eight pieces of water are all beef offal (tripe, liver and kidney, blood of cattle), sliced raw, and put on several plates with different dishes. The gravy of spicy butter is cooked in a casserole on the mud stove in the food stall. Eat with your own wine, choose a grid, stand in front of the stall, pick up the raw slices in the dish and eat them while they are hot. Pricing is based on empty plates after eating. It is cheap, economical and convenient to eat, so it is welcomed by dock dwellers, vendors and urban poor. As for the authentic beef omasum hotpot, according to the memory of the old Chongqing people, it appeared in the Republic of China 15, and its birthplace was not Jiangbei, but Zaifang Street in Jimen, the lower half of the city (now under the Yangtze River Bridge). At that time, cattle dealers rushed the beef from Sichuan-Guizhou Road to Chongqing, spent the night on the south bank, crossed the river early the next morning and drove the cattle to Zhafang Street for slaughter. Brother Ma bought tripe and Xuewang, which were not easy to sell, at a low price, and opened a red soup tripe hot pot shop in Xiazaifang Street. The tripe was the main dish to imitate the production and eating method of "eight pieces of water" on the market. Bleached and washed hairy belly, pedicled, and added with a dish of sesame sauce and garlic paste. It is said that this is the origin and name of Chongqing beef omasum hotpot. Until the Anti-Japanese War, an old woman surnamed Ma opened an authentic tripe hot pot on the street in Jiaochangkou. The tripe in the dish was priced according to the horse (20 cents per horse). Authentic spicy beef omasum hot pot, beef omasum tender, crisp and fragrant, tastes far better than other cattle and pigs, and is well received by diners.

(2) Textual research of the famous writer Li Dui.

Li (Ji Jiali), a famous Sichuan writer, published an article in the magazine 1947 published in Chengdu, and made a credible textual research on Chongqing hot pot. The article said: "Eating rinse tripe originated in Jiangbei, on the other side of Chongqing. At first, the general retailer bought buffalo viscera, washed and cooked it, then cut the liver and stomach into small pieces, put a mud stove on the shoulder, put a dry pot and iron basin on the stove, and rolled a spicy and salty marinade in the basin. Therefore, the vast number of workers on the riverside and at the bridgehead will benefit from the burden. It is not only economical, but also can increase calories ... Until 23 years of the Republic of China, a small restaurant in Chongqing upgraded it, and the earthen stove was still there. It just changed the iron pan of the dry pot into a small copper pot, and the diners cooperated to make it clean and suitable for everyone's taste. " It can be seen that Chongqing hot pot originated from the bank of the Yangtze River, which was first used by boatmen and then developed without doubt.

Responder: Silkworm Rain —— New to Jianghu Level 211-1418: 32.

Where is the source of hot pot?

"Hot pot", what is hot pot? In fact, as long as there is a fire below and a pot above, it is a hot pot. As for what kind of pot to use? What kind of fuel? Evolution since ancient times, but colorful.

The earliest hot pot was cooked with a tripod. About 10 thousand years ago, our ancestors invented the earliest container-ceramic tripod, which can be said to be a very big pot. At that time, all edible food, such as meat, was thrown into the tripod, and then a fire was made at the bottom to cook the food, making it a big pot of food. At that time, it was called "soup", which was the earliest hot pot. But when you think about it carefully, there is no so-called salt, no seasoning and no sauce. Just cooked a pile of meat. Will it be delicious? In addition, the tripod is too big to move, so it can only be displayed in a certain place, which is inconvenient to enjoy at any time. Thus, in the Western Zhou Dynasty, wise ancestors not only invented copper and iron, but also improved various pottery products into smaller vessels suitable for ordinary people. The appearance of copper and iron not only formed the revolution of utensils, but also was very similar to modern pots. Copper pots and casseroles are still the most practical and common hot pot utensils, and the cauldron is finally extended as a symbol of power.

Yuanyang pot, the ancestor of Three Kingdoms and Five Boiling Pots

The development of hot pot, like the development of catering history, is gradual, which is completely changed according to the utensils, social needs and the discovery and introduction of raw materials at that time. Just like before "Zanthoxylum bungeanum" was introduced to China, how could there be a fragrant pot? When "Chili" has not yet entered China, how can there be spicy spices? During the Three Kingdoms period, Wei Wendi's "five-cooked pot" was a pot with several compartments, which could cook different foods at the same time, similar to today's "Yuanyang pot". In the Northern and Southern Dynasties, the "bronze tripod" was the most common vessel, which is today's hot pot. In the Tang Dynasty, hot pot was also called "warm pot".

Jiang Xue, where the sun is surging, is full of clouds and dusk. It is the reputation of hot pot in the Southern Song Dynasty.

In the evolution of the whole history of hot pot, the most vivid description of hot pot is the rabbit-washing slice in Shanjia Qinggong by Lin Hong in the Southern Song Dynasty. At that time, Lin Hong went to Wuyishan to visit the hermit teacher Zhi who lived in the sixth first peak of Wuyishan Jiuge. When Lin Hong was near the top of the mountain, it began to snow heavily and a rabbit flew into the rock. Because it had just snowed and the rock was slippery, Lin Hong caught it. Lin Hong wanted to roast it and asked him if he would like to roast rabbit meat. Stop, stop, stop. The teacher replied that I was eating rabbits in the mountains, that's all. Using this cooking method, Lin Hong thinks it is delicious. He is very happy to get together with his friends and grab something to eat in the snowy winter. Therefore, he gave a good name to this way of eating, and photographed the beautiful scenery of "the wind is surging and the clouds are shining in Jiang Xue, and the wind turns late, and the sky appears at first sight". Today, all kinds of meat and vegetables can be rinsed like this.

There are few changes in utensils, and white iron pots are common.

From the Yuan, Ming and Qing Dynasties to the present, the hot pot utensils have not changed much. In addition to using high-temperature resistant transparent glass, the new container can also stir food when cooking, and there will be no fish escaping from the net when eating. And copper pots, iron pots, casseroles and other pots are just more exquisite and have been used for more than thousands of years. The most common and widely used pot is "stainless steel pot", also known as "stainless steel pot".

The fuel is changed every day, and the secret recipe of seasoning is kept secret.

Although the hot pot utensils have not changed much, they have made rapid progress in the use of fuel. From firewood to charcoal, from electric stove and alcohol to gas and induction cooker, charcoal has the longest history and the most flavor, but it is also a way to pollute the air. Although the induction cooker is the cleanest and most convenient, it tastes bad. It is best to control the temperature of the gas, which is convenient and easy to use, but it is also dangerous. Compared with many changes in fuel, the evolution of seasoning materials tends to be conservative and confidential. The dip of instant-boiled mutton has remained unchanged for thousands of years. Shantou Shatou sauce is proud of its unique formula, and other bean curd and bean paste are also old names. In addition, some basic ingredients include soy sauce, onion, garlic, eggs, sesame oil, pepper and so on. And there are many styles. How to seek common ground while reserving differences depends on the unique deployment of each family.

These three kinds of hot pots are primitive and natural.

Generally speaking, there are basically only three kinds of hot pot. The first soup is mild, the raw slices are mainly rinsed, and dipping plays an important role. Mutton hot pot and Guangdong-style edge sealing furnace are the most representative. The second is that the materials in the pot are cooked, such as casserole fish head, mutton stove, and fire is only used for heat preservation and cooking. The third is that the ingredients in the pot are cooked, and even the dishes don't need to be scalded. Fire is completely used for heat preservation, just like cauldrons, such as Buddha jumping over the wall and Fuxing pot. It's the season of hot pot listing again. About three or five friends or a family get together. They can buy whatever they want, eat less meat, prepare more vegetables and fish, and don't mix the ingredients too salty. If you are not careful, you will eat too much salt, which is not good for your heart. Eating hot pot is the most primitive way. You can put whatever you want, which is more comfortable and can keep fresh. Not greasy. How about the pot of modern healthy eating?

Respondent: wenny 802 16- tongshengji11-kloc-0/418: 39.

Hot pot is a traditional way of eating in China, which originated from the people and has a long history. Although the container, making method and seasoning of hot pot today have undergone thousands of years of evolution, the same thing has not changed, that is, boiling pot with water (soup) to conduct heat and cooking (rinsing) food. This cooking method appeared as early as the Shang and Zhou Dynasties, which may be the embryonic form of hot pot. It is recorded in the Biography of Han Poetry that in ancient times, people ate "ringing bells to set up a tripod", that is, people sat around the tripod and put beef and mutton in the tripod to cook and share. This is the sprout of hot pot. The "firewood bucket" introduced in "History of Chinese Ceramics" is put in a brazier to heat food with charcoal fire, which may be the embryonic form of a warm pot and has been unearthed in tombs of the Eastern Han Dynasty. Shu Wei in the Northern Qi Dynasty said that "copper is cast as a utensil with a big mouth and a wide belly, and it is called copper paste, which is thin, light and easy to cook". It may be a cooker similar to a hot pot at that time. During the Three Kingdoms period, a kind of "five-kettle" similar to hot pot appeared. The pot is divided into five compartments, which can adjust five flavors, similar to the current "multi-flavor hot pot". 1984, a tomb mural was unearthed in Aohan Banner, Zhaowudameng, Inner Mongolia. In the painting, three Khitans sit on the floor, surrounded by a hot pot, and one is cooking mutton. There are two plates on the table, as well as wine glasses, wine bottles and mutton slices. , depicting the scene of China Liao Dynasty instant-boiled mutton hotpot.

What is really recorded is the hot pot in the Song Dynasty. Song people mentioned eating hot pot in his "Mountain Family Festival", which is called "Summer Festival", saying that he visited Wuyishan and visited the teacher's road, and got a rabbit in the snow, which was not cooked by a chef. "Shi Yun: Only a few batches are used in the mountains, and the wine, sauce and pepper are alive (soaked in oil). Put the stove on the table, use half a glass of water (half a bucket), wait for the soup to ring (after the soup is boiled), and divide the chopsticks, so that you can put it in the soup (rinse) and cook (eat), but you can provide juice at will (everyone can eat at will). " From the way of eating, it is similar to the current "rabbit hot pot".

It was not until the Ming and Qing Dynasties that hot pot really flourished, which was recorded by Yuan Mei, a culinary theorist in the Qing Dynasty, in the Menu with the Garden. At that time, in addition to folk eating hot pot, from the scale, equipment and scenes, the palace hot pot of the Qing royal family was the most magnificent. The winter food list of Qing emperors includes: game hot pot, mutton hot pot, raw meat hot pot, chrysanthemum hot pot and so on. Pot forms include double-ring square hot pot, egg ball fish round hot pot, split round hot pot and so on. On the tenth day of the first month of the forty-eighth year of Qing Qianlong, Emperor Qianlong hosted 530 tables of palace hot pot, the highest in the country. Details are contained in the Collection of Historical Archives of Qing Dynasty. 1796, when Emperor Jiaqing of the Qing Dynasty ascended the throne, a "Thousand Banquets" was held, and 1550 hot pots were used. The scale was amazing!

Chongqing hot pot appeared late, and there was a water pot at the banquet in Chongqing during the Daoguang period of the Qing Dynasty. Li Jieren, a Sichuan writer, said in his book Local Scenery that Sichuan hot pot originated in Chongqing. He wrote: "The hot pot for eating buffalo belly originated in Jiangbei, on the other side of Chongqing. At first, ordinary retailers bought buffalo viscera, washed and cooked them, then cut the liver and stomach into small pieces, put a mud stove on their shoulders, and put a dry pot and iron basin on the stove, which was filled with spicy and salty gravy. So friends who sell labor by the river and the bridge benefited from the baggage. This is not only economical, but also can increase the heat. It was not until 23 years of the Republic of China that a small restaurant in Chongqing raised it. It moved from the shoulder to the dining table, and the mud stove remained the same, but the pot was replaced by a small copper pot, and the marinade and dipping sauce were also changed by the diners themselves, in order to be clean and suitable for people's tastes. " He described in detail the formation and development of Sichuan hot pot. In addition, there is a saying that Sichuan hot pot originated in Luzhou, southern Sichuan, and there is evidence that Chongqing hot pot is concentrated in Xiaomi Beach. It is said that boatmen on the Yangtze River used to stop and stay in Xiaomi Beach to make a fire and cook to drive away the cold. The cooker is just a crock, which contains soup, various vegetables, sea pepper and pepper to get rid of dampness. After eating, the boatmen are all beautiful. This appetite was inherited, spread to Chongqing to take root and sprout, gradually enriched and became a unique food for Sichuanese.

According to Li Lao's records, it can be said that Sichuan-style hot pot originated in Chongqing. With the continuous improvement of the catering industry, its color, aroma and taste have their own characteristics, so Chongqing hot pot or Shancheng hot pot is the most famous. During the War of Resistance against Japanese Aggression period, Chongqing's hot pot was particularly prosperous, and many mainlanders fell in love with it, and some even became addicted. Many military and political dignitaries regard hot pot as a delicacy. For example, Dai Li, the leader of the Kuomintang military system, once hosted a hot pot banquet for 500 people to show his generosity. Some financial giants go to hot pot restaurants instead of big hotels, thinking that eating hot pot can not only stimulate appetite, but also blow up strong winds until. At that time, cultural celebrities (writers, actors and painters) also became guests of hot pot restaurants. For example, the famous film director Xie Tian is a glutton who loves hot pot. Due to the changes in the market, hot pot has changed from setting up a stall along the street to opening a shop. At the beginning of the Anti-Japanese War, many hot pot restaurants were opened in Chongqing, and there were hot pot restaurants in the streets and alleys. Not only are there more and more professional hot pot restaurants, but even some cold drinks shops, cafes and big hotels have begun to operate hot pot. At that time, the most famous hotpot restaurants were Yunlong Garden Hotpot Restaurant opened by Yang Hailin at Linjiangmen, Shuyuan Hotpot Restaurant opened by Lan at Baoan Road, Yisiyi Hotpot Restaurant opened at Wusi Road, and Qiaotou Hotpot Restaurant opened by Li Wenjun at the south bank of Haitang River. On the one hand, these hot pot restaurants are famous for their good facilities and comfortable seats. There are porcelain round tables or square tables, low tables with low stools, and high tables with high stools (this is also the trick of hot pot management, because before liberation, women in Chongqing wore long cheongsam and it was convenient to sit on high stools). Only four people sat at each table. A round hole was dug in the center of the table and put in a mud stove. The marinade is served in a copper pot or aluminum pot, and the dishes are served in a porcelain plate in Phnom Penh. Some shops also have freezers. On the other hand, the service is thoughtful, and each table should have a special person to make the marinade (in order to taste right, pay attention to adding the marinade in time when eating, and change the marinade immediately when changing customers). In addition, there is a special person to manage the fire. Charcoal is also very particular. Generally, charcoal is not added to the dining table, but burned red first, and then added to the furnace to avoid smoking and ash. Each table is equipped with a teapot and a teacup, so that customers can drink tea while eating hot pot to relieve greasy. Cooking pays great attention to the choice of ingredients. If the internal organs of cattle are used, it must be the belly, liver and waist of buffalo; Beef should also be the back willow meat, red envelope meat (clean lean meat on the calf) and monk's head meat of yellow cattle; You must use live crucian carp to eat fish; When adding brine, you should also add old silver tea; Sweet materials use mash instead of rock sugar; Use the original flavor instead of monosodium glutamate to adjust intestines and dip vegetables. Vegetarian dishes only use pea seedlings, Chinese cabbage, shallots and garlic seedlings instead of spinach. Tofu is especially forbidden (tofu is considered as bad salt water), but it can be used as a tip for workers. The stem and bottom plate should be removed from the hairy belly, and the special leaf part should be cut into pieces about 10 cm wide.

Some compatriots who moved to Taiwan Province Province after living in Chongqing during the Anti-Japanese War still can't forget Chongqing's hot pot after leaving Chongqing for decades. Many times, they have published special articles in newspapers and magazines in Taiwan Province Province that miss Sichuan-style hot pot. Some people say that Sichuan-style hot pot is a "trilogy" from being used to spicy to liking spicy. Some people also wrote a popular poem at that time: "Chaotianmen, Kaiba Mountain, hot pot restaurant, accompanied me for eight years of suffering, the food was spicy and fragrant, and the fog could not be dispersed!" I still remember the Sichuan-style hot pot in War of Resistance against Japanese Aggression for decades, which shows how attractive the hot pot is.

After liberation, the hot pot industry in Chongqing has been thriving.

"Maodu Hotpot" and "Clear Soup Hotpot", as well as "Yuanyang Hotpot", which combined the two kinds of hot pots, were well received at the 1983 National Cooking Masters Appraisal Conference. The production chef won the title of excellent chef. In recent years, the hot pot in Chongqing has been developing continuously in the competition, and there are innovations in making brine, materials and eating methods.

"Maodu Hotpot" has become one of the most famous snacks in Chongqing.