It is said that it originated in Jiangbei, Chongqing. At that time, the porters bought the internal organs of buffalo, cleaned them, cut the liver and stomach into small pieces, put a stove on the porters' heads, put a tin basin on it, and became a multi-cell, which contained a hemp, spicy and salty marinade and sold it to the dockers.

When guests visit, everyone will recognize one and eat it while it is hot. In 23 years of the Republic of China, a large-scale spicy restaurant appeared in Chongqing, but the iron basin was replaced by a small red copper pot, and the guests made their own gravy and dipped it in it.

Some people say that spicy food originated in Daoguang period of Qing Dynasty, when there was hairy belly hot pot at the banquet in Chongqing. Before that, there was a snack called Shuibakuai at Chongqing Wharf, which was all beef offal (tripe, liver tenderloin and blood). It was sliced raw, put in a casserole on the earthen stove and cooked with marinade and spicy butter. People who eat bring their own wine, and after eating, they are priced according to the empty plate.

Some hot pot restaurants claim that their recipes can be traced back to the Yuan and Song Dynasties, which is a false history, because peppers originated in Mexico and were introduced to Bashu from coastal areas after the Ming Dynasty. Today, pepper is still called "sea pepper" in the local dialect.

Extended data:

Old-fashioned Chongqing chafing dish is usually called old chafing dish, because the boatmen and dockers gathered at Chongqing wharf were very mobile at first. Put a herringbone or cross-shaped iron frame in the hot pot and divide it into small compartments. Guests choose each private room and leave after eating. Hot pot bottom material is not often changed and reused. Later guests often find their own dishes in the pot, so it is called old hotpot.

Nowadays, Chongqing hot pot has already got rid of the cheap image of roadside stalls and developed into a landmark industry with considerable scale and reputation. Hot pot enterprises in Chongqing have all passed the unified standards of the Association, and now they all require the use of disposable pot bottom system for hygiene habits. In addition, there are even hot pot restaurants, where everyone has a small pot to take care of the habits of foreign friends.

In terms of the taste of hot pot, Chongqing spicy hot pot gradually tries to standardize and subdivide the spicy degree of Chongqing hot pot in an innovative way similar to alcohol degree from the taste standards of slightly spicy, medium spicy and extra spicy that diners can choose at present. In addition, Chongqing hot pot dishes tend to be standardized and selected in the industry to meet the various needs of diners and ensure the quality of food.

Baidu encyclopedia-Chongqing hotpot