Development history
Chongqing hot pot
Due to the influence of Chongqing hot pot, hot pots in all parts of Sichuan gradually flourished, making the origin of Sichuan hot pot more and more abundant. Sichuan hot pot is dominated by Chongqing hot pot, and local hot pots are tributaries, which merge into a river of food. With the passage of time, Chongqing hot pot gradually swept the country. Large hot pot brands such as Dezhuang, Little Swan, Qin Ma, Kong Liang, Sister Su and Strange Hot Pot have emerged. There are 10 hot pot enterprises with well-known trademarks and famous trademarks in China, and 17 hot pot enterprises with annual turnover exceeding 100 million yuan, of which 14 has successively entered the top 100 catering enterprises in China. Among the top 20 hot pot enterprises in 2005, Chongqing accounted for 1 1. The "Hot Pot Banquet for 10,000 People" held in Chongqing exceeded 1 0,000 hot pot tables, stretching for 1.3 km. More than 300,000 citizens gathered at the scene, and more than 654.38+10,000 people dined. It can be said that the scene is grand and rare in the world. In Beijing, hot pot restaurants of all sizes have mushroomed; In Shanghai, Chongqing hot pot violently went to the beach; In Nanjing, Chongqing hot pot is rooted in hotels and people's homes. In Shenzhen, "mountain city hot pot" can be seen everywhere; In Tianjin, Kunming, Guiyang, Lhasa, Xi 'an ... Chongqing hot pot has spread all over the country, and its fragrance is overflowing. Cross the ocean and settle overseas.
Historical origin
Chongqing hot pot
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.
2. Please introduce the composition of Sichuan hot pot, about 450 words ~ My grandmother is from Sichuan, so she likes Sichuan food and can eat spicy food. Among many Sichuan dishes, I like hotpot best. The foggy atmosphere and spicy taste are really …
First of all, the stove of Sichuan hot pot is very different from other places. It is a table like a cooktop, made of bricks. The desktop is paved with tiles or marble. There is a big round hole in the middle and a Huang Chengcheng hotpot. The pot is full of red hot pot bottom materials, with peppers, peppers and so on floating inside, and there are many exclusive seasonings I don't know. Because there is a lot of butter in the pot, the surface of the pot looks calm no matter how hot the bottom is, but in fact, the bottom of the butter is boiling violently like the sea. That taste is really fragrant and hemp, which makes people drool.
Secondly, the hotpot in Sichuan is different from that in other places. Generally, mutton is not used, but goose intestines are used. A good goose intestine must be very fresh. The store cleaned it very clean, crystal clear, slightly pink and neatly lying on the plate. It's a little difficult to pick it up, because it's not only slippery, but also long, and I want to stand on the bench every time I clip it. As soon as the goose intestine was put into the hot pot, I began to count down, "four, three, two, one", and so on for three times, and a goose intestine was burned. Take a careful bite. Smooth, tender, fragrant and chewy. With a gentle breath, the whole goose intestine quickly got into my mouth. After a few bites, your tongue became numb, and the spicy taste kept drilling into your mouth, making you cough a few times.
Writing here, my mouth is watering. When will you go to Sichuan again? I really miss Sichuan hot pot!
Write a good composition about hot pot, preferably by yourself, and don't be tempted by hot pot when you turn online.
My hometown is in Chongqing, and I have witnessed people coming to Chongqing. It's really a pity that I didn't eat the authentic Chongqing hot pot. Chongqing hot pot restaurants are dotted with different flavors. It can satisfy both eyes and food!
As a hot girl in Chongqing, I can't help but be tempted when I see the boiling of hot pot and smell the rich fragrance. My mouth is watering "Three thousands of feet"!
Look! The whole country is still braving bright red soup, like a red ocean, and peppers and peppers are like rolling waves, which looks daunting. When the waves roll, they are fragrant and unstoppable!
Add a piece of hairy belly, put it in the oil pan, and after ten or twenty seconds of silence, take it out. This big hairy belly has shrunk, and the oily hairy belly is still dripping with red soup. In the light, it still radiates a little light. Stir in the oil pan. It's really fragrant, crisp, hemp and spicy.
Don't underestimate this little hairy belly, it will make you fall in love with Chongqing hot pot and the city of Chongqing!
Chongqing hot pot combines hemp, spicy, fresh, fragrant and hot. Maybe you are still hot now, and you will have an unprecedented * * *, and you will feel the generosity of Chongqing people. Feel the refreshment of Chongqing people; Feel the enthusiasm and "hegemony" of Chongqing people.
After eating Chongqing hot pot once, you will want to eat it for the second time, then for the third time and the fourth time.
The food on the table is gone; After a hearty meal, I paid the bill, walked out of the hot pot restaurant and returned to the cool air.
A few miles away from the hot pot restaurant, I can still smell the fragrance of hot pot. It seems that I am getting hungry and want to go back and order a table! People say that before the hot pot was eaten, the stomach became its captive. It seems that after eating hot pot, the whole person has become a prisoner of hot pot!
At this point, you might say; "It's best to eat hot pot in winter, warm!"
This sentence is not completely correct, and there is nothing wrong with it, because hot pot is as attractive as spring, summer, autumn and winter. Hot pot restaurants are full of people all year round, so is every family.
In spring, people eat hot pot in wet and cold places.
In summer, people eat hot pot for spicy comfort.
In autumn, the autumn wind sweeps away the leaves, and eating hot pot in autumn is quite emotional.
In winter, hot pot can be described as a "confidant" of Chongqing people. When it was just cold, the spicy taste was just right.
Satisfy our idea of heating in winter.
Hot pot is the soul of Chongqing people and a postcard of Chongqing people!
I wrote it myself. See if it helps you ~ ~
4. 200-word description of Sichuan spicy hot pot. Jiqing Sichuan spicy hotpot
It was Saturday and our family went to eat hot pot. In order to satisfy my huge appetite, my parents ordered mutton, pork and beef for me. In order to meet Momo's slimming plan, my father and I ordered tofu, yam and goose for her. In order to meet dad's plan of "balanced nutrition", my mother and I ordered vegetables, fish and mushrooms for him.
"Eat hot pot!" I picked up a handful of beef and sent it to the hot pot. Mother is not willing to lag behind, so she pours a lot of frozen tofu. Seeing this scene, dad quickly said, "slow down, slow down!" " "Say that finish, he carefully put two small yellow croaker in the hot pot, and the hot pot boiled.
In the steaming fog, a battle for food began: "Tintin" is the sound of spoons colliding, "Clap" is the sound of chopsticks clamped together, and "Clap" is the sound of picking up food. "This is mine, don't grab it!" This is my voice of protest.
Eating hot pot is really lively. I think this is the fun of hot pot.
5. Write an essay about hot pot 600 words The weather in junior high school is getting colder, and you can finally eat hot pot! You can eat it in summer, but it's too hot. Now is the perfect weather to eat hot pot!
I said I wanted to eat hot pot a few days ago, and even the materials were ready, but it was because of a small matter that the plan fell through. Finally, this morning, my mother said she wanted to eat hot pot, and the insect-eating insects in my stomach began to play tricks on my appetite. Alas, on second thought, my mouth will "fly down thousands of feet". I really can't eat this hot pot that my mother appointed as a buyer and spent the whole morning outside. With my efforts, I returned home with a full load, but my feet hurt terribly and my hands were sore. I thought I could eat it as soon as I got back, but I didn't expect it. Not yet. We also need to make soup base and slice those dishes. I'm already hungry. It's at least comforting to think that you can eat it as long as you finish eating it! With the support of hot pot, I patiently prepared all those materials and sorted out all the items.
"Oh!" A big yawn is over, the preparations are over, and finally we can eat! The spicy and delicious soup base came up, ah! It's so tempting. Wipe it quickly, or saliva will flow in. I thought it would start soon, but I forgot the most important point. This is hot pot, it needs to be cooked!
I can't help it. What if I don't cook? Don't eat raw! I held my temper and waited for almost ten minutes. It's really edible this time. I have forgotten the image of a lady and started fighting. I am like a soldier fighting bloody battles on the battlefield, fighting all the time. While fighting, I was sweating like rain. That's so cool! I wiped out the enemy with one knife and one knife, and that kind of * * * can't be described in words. But the other side should not be underestimated. My mouth is red and swollen. After a while, many enemies were wiped out by me, including Niu, General Yang, President of Winter Melon, kelp girl and bean curd soldiers.
I am as proud as a victorious general. But I also sacrificed a lot, and I may have gained weight. It is really rewarding and paying! However, eating hot pot is really cool! Sweating, just can detoxify, finally my work was not in vain!
6. Chengdu hot pot Sichuan propaganda sketch hot pot has been further enriched and developed since it was spread from Chongqing to Chengdu.
Chengdu hot pot, with clean fire source and diverse bottom materials, has developed from a single spicy taste to Yuanyang hot pot, Sanwei hot pot and Siwei hot pot, as well as medicated hot pot and fish head hot pot with nourishing function. In recent years, hot pot has derived "chuanchuanxiang".
"Chuanchuanxiang" is economical and convenient, and it is also welcomed by Chengdu people. Chengdu people have a long history of eating hot pot.
Zuo Si, a writer in the Western Jin Dynasty, described in Shu Du Fu that "sitting on the golden base, four dishes are delicious, washed with clear water, with little purple scales" is actually a small hot pot. Chengdu hot pot used to be used by families, but it developed into society after the 1980s.
Chengdu hot pot has developed from a simple variety of hemp soup called "hot pot bonsai" to a variety of mutton hot pot, beer duck, fish soaked in water, chrysanthemum and so on 10. Its momentum is no less than that of Sichuan cuisine restaurant, which can be said to be all over the street, everywhere, and the luxury decoration can completely rival other high-end restaurants. Hotpot restaurant recipes have developed from dozens to hundreds in the past. It can be said that almost all the raw materials of Sichuan cuisine have become the soup of hot pot restaurants, and diners with different eating habits and partial eclipse can find their favorite food in hot pot restaurants.
Sichuan hotpot can be roughly divided into Chongqing hotpot and Chengdu hotpot. According to the bottom of the pot, it can be divided into red oil, mandarin duck, pickled fish, nourishing, roast chicken and other hot pots.
The soup of Chengdu hot pot is mainly made of chicken, fish and beef bones, as well as spices, which have five flavors and bean paste flavor. It tastes very spicy, but not as spicy as Chongqing hotpot. Chongqing hot pot originated earlier and has a strong taste. It is famous for its spicy taste. Do you eat spicy food without hemp? It's maotai.
Whether it is red soup or clear soup, the main raw materials are chicken, fish and pig bones. Although it has been developed for many years, there are also great soups made of beef bones, live chickens, crucian carp, ducks and snakes, but the difference from Chengdu hot pot is mainly in the soup materials, and other rinsed foods, such as beef, duck blood, eel and beef, have little difference.
On the seasoning, the real Sichuan-style hot pot has no sesame sauce, only sesame oil and garlic paste. Eating Chongqing hot pot is generally accompanied by authentic old eagle tea, which can reduce greasy and * * *.
Hot pot is the favorite of Chengdu people. Hot pot is the most popular restaurant in this street. When you come to the local people's home, it is still hot pot that entertains you. Spicy or hemp? It is a major feature of Chongqing hot pot.
Chongqing is a stove city, and the highest temperature in summer can reach 4 12 degrees Celsius, which makes strangers from south to north feel incredible. Even in the midsummer when it is as hot as a barn, hot pot is still popular. It is said that hot pot originated from boatmen on the Chuanjiang River. At that time, there was a slaughterhouse under the stone slope of the ancient city near the Yangtze River, which slaughtered a large number of fat cows and pigs every day. The rest of the tripe and pig offal are basically not needed. In the cold weather of freezing rain, snow and ice in winter, the boatmen on the riverside went ashore to pick the tripe and pig viscera back to the boat, washed them and sliced them, made a fishy smell all over the place in a quiet stove, cooked a pot of spicy red oil soup, and greeted the neighbors who had been busy for a day to keep warm.
From then on, word of mouth, gradually, hot pot, an elegant restaurant diet that boatmen and peddlers can't go to, began to enter the house. Every family can smell the fragrance of hot pot in cold and humid winter. Nowadays, hot pot has become synonymous with Chengdu, and it is often eaten all year round. If you don't eat hot pot every once in a while, the birds in Chengdu's mouth will fade out.
Compared with the hot pot in Chengdu, Chongqing hot pot is more masculine. If Chengdu hot pot is a "small bridge with flowing water", then Chongqing hot pot is a "point of no return".
Chengdu people eat hot pot, and the raw materials are very fine. Chongqing people are not so particular about it. Pig and beef are big slices. The cabbage was torn into pieces by hand. Eels don't need washing at all. They were poured into the pot with blood.
Recently, Chongqing old stove hot pot reappears, and the earthen stove is bold and unconstrained, even more bold! There are many famous hot pot restaurants in Chongqing, such as Qiaotou, Little Swan, Luningxiang and Sister Su. I like the bridge. In Nanping's head office, the place is large, the atmosphere is good, the order is priced, you can eat high-end dishes such as Jiangtuan, and there is a song and dance fashion show during the dinner.
However, Chongqing hot pot is more hemp and spicy than Chengdu hot pot, so we must be mentally prepared.
7. I have been to Chongqing twice about writing about hot pot, and I feel the charming style of the mountain city and the bold personality of Chongqing people. However, what impressed me the most was the hot pot in Chongqing.
Chongqing hot pot is famous for its spicy taste, and it is always replaced by a cauldron. The pot is full of rolling red soup, and there are peppers, peppers and some unknown condiments floating on the noodles. The bottom of this red pot looks hemp and spicy, which often scares us foreign tourists. But after experiencing Chongqing hot pot several times, I gradually like it and feel that there are many benefits. First, hygiene. The hot food in soup has been sterilized at high temperature, and so far no one has heard of food poisoning in hot pot. Second, it can save food. When eating hot pot, you should be frugal and casual, and you will not waste as much as you eat. Third, we can reduce the procedures and make the diet simple. If you get together with friends and relatives at home, you will be very busy outside and exhausted under the stove. Chongqing hot pot simplifies the complicated kitchen operation. Just clean up all kinds of food, and friends and relatives can sit around a table and taste delicious food. In today's increasingly accelerated pace of life, hot pot is a convenient and fast food enjoyment. Fourth, Chongqing hot pot has the effect of fitness and beauty. Even in hot summer, many people eat hot pot. Around the hot pot, sweating shirtless, diners abound, becoming a scene in Chongqing. It is said that eating hot pot makes you sweat, which is more refreshing than sauna and has health care function. Chongqing people think that eating hot pot is cheaper than washing sauna. Most men and women in Chongqing are thin, which is not only related to the physical exercise of Chongqing people going up and down the hill every day, but also an important reason for eating hot pot.
There are many stresses about eating hot pot in Chongqing. Nowadays, most of the pots are replaced by stainless steel washbasins, which are divided into two compartments, called "Yuanyang Hot Pot". One compartment is filled with red soup, and the other compartment is filled with clear soup for those who eat spicy food and those who don't. You can't eat hot pot without an oil dish, that is, put sesame oil in a small dish, add seasonings such as garlic paste, and dip all kinds of scalded dishes in the oil dish to eat, which can not only improve the taste, but also is said to have the effect of cooling and reducing fire.
The history of Chongqing hot pot can be traced back to the ancient Bashu period, and the local special geographical climate and natural conditions have formed unique eating habits. Chongqing, commonly known as the foggy city, has a humid climate. In order to drive away the cold and dampness, manual workers such as trackers and farmers use local materials, build a fire on a stove made of several stones, set up a crock, boil boiling water, put a lot of peppers and peppers into the boiling water, and cook the food before eating. This is the embryonic form of hot pot. Eating habits formed over thousands of years, following the historical development trend, gradually evolved into today's Chongqing hot pot.
Nowadays, with the development of food culture, Chongqing hot pot business is booming. Chongqing hot pot, with a long history of Bashu culture, is spread all over the country and even out of national boundaries. It is no exaggeration to say that Chongqing people's obsession with hot pot ranks among the best in the country. With the development of Chongqing's economy and culture, the influence of Chongqing hot pot will become more and more important. Do you dare to taste Chongqing hot pot, which is "hot as hell and numb as hell"?
I will never forget the hot pot in Chongqing!
8. Chengdu Hot Pot Sichuan propaganda sketch Hot Pot has been further enriched and developed since it was spread from Chongqing to Chengdu. Chengdu hot pot, with clean fire source and diverse bottom materials, has developed from a single spicy taste to Yuanyang hot pot, Sanwei hot pot and Siwei hot pot, as well as medicated hot pot and fish head hot pot with nourishing function. In recent years, hot pot has derived "chuanchuanxiang". "Chuanchuanxiang" is economical and convenient, and it is also welcomed by Chengdu people.
Chengdu people have a long history of eating hot pot. Zuo Si, a writer in the Western Jin Dynasty, described in Shu Du Fu that "sitting on the golden base, four dishes are delicious, washed with clear water, with little purple scales" is actually a small hot pot.
Chengdu hot pot used to be used by families, but it developed into society after the 1980s. Chengdu hot pot has developed from a simple variety of hemp soup called "hot pot bonsai" to a variety of mutton hot pot, beer duck, fish soaked in water, chrysanthemum and so on 10. Its momentum is no less than that of Sichuan cuisine restaurant, which can be said to be all over the street, everywhere, and the luxury decoration can completely rival other high-end restaurants. Hotpot restaurant recipes have developed from dozens to hundreds in the past. It can be said that almost all the raw materials of Sichuan cuisine have become the soup of hot pot restaurants, and diners with different eating habits and partial eclipse can find their favorite food in hot pot restaurants.
Sichuan hotpot can be roughly divided into Chongqing hotpot and Chengdu hotpot. According to the bottom of the pot, it can be divided into red oil, mandarin duck, pickled fish, nourishing, roast chicken and other hot pots. The soup of Chengdu hot pot is mainly made of chicken, fish and beef bones, as well as spices, which have five flavors and bean paste flavor. It tastes very spicy, but not as spicy as Chongqing hotpot. Chongqing hot pot originated earlier and has a strong taste. It is famous for its spicy taste. Do you eat spicy food without hemp? It's maotai. Whether it is red soup or clear soup, the main raw materials are chicken, fish and pig bones. Although it has been developed for many years, there are also great soups made of beef bones, live chickens, crucian carp, ducks and snakes, but the difference from Chengdu hot pot is mainly in the soup materials, and other rinsed foods, such as beef, duck blood, eel and beef, have little difference. On the seasoning, the real Sichuan-style hot pot has no sesame sauce, only sesame oil and garlic paste. Eating Chongqing hot pot is generally accompanied by authentic old eagle tea, which can reduce greasy and * * *.
Hot pot is the favorite of Chengdu people. Hot pot is the most popular restaurant in this street. When you come to the local people's home, it is still hot pot that entertains you.
Spicy or hemp? It is a major feature of Chongqing hot pot. Chongqing is a stove city, and the highest temperature in summer can reach 4 12 degrees Celsius, which makes strangers from south to north feel incredible. Even in the midsummer when it is as hot as a barn, hot pot is still popular. It is said that hot pot originated from boatmen on the Chuanjiang River. At that time, there was a slaughterhouse under the stone slope of the ancient city near the Yangtze River, which slaughtered a large number of fat cows and pigs every day. The rest of the tripe and pig offal are basically not needed. In the cold weather of freezing rain, snow and ice in winter, the boatmen on the riverside went ashore to pick the tripe and pig viscera back to the boat, washed them and sliced them, made a fishy smell all over the place in a quiet stove, cooked a pot of spicy red oil soup, and greeted the neighbors who had been busy for a day to keep warm. From then on, word of mouth, gradually, hot pot, an elegant restaurant diet that boatmen and peddlers can't go to, began to enter the house. Every family can smell the fragrance of hot pot in cold and humid winter.
Nowadays, hot pot has become synonymous with Chengdu, and it is often eaten all year round. If you don't eat hot pot every once in a while, the birds in Chengdu's mouth will fade out.
Compared with the hot pot in Chengdu, Chongqing hot pot is more masculine. If Chengdu hot pot is a "small bridge with flowing water", then Chongqing hot pot is a "point of no return". Chengdu people eat hot pot, and the raw materials are very fine. Chongqing people are not so particular about it. Pork and beef are big slices. The cabbage was torn into pieces by hand. Eels don't need washing at all. They were poured into the pot with blood. Recently, Chongqing old stove hot pot reappears, and the earthen stove is bold and unconstrained, even more bold!
There are many famous hot pot restaurants in Chongqing, such as Qiaotou, Little Swan, Luningxiang and Sister Su. I like the bridge. In Nanping's head office, the place is large, the atmosphere is good, the order is priced, you can eat high-end dishes such as Jiangtuan, and there is a song and dance fashion show during the dinner.
However, Chongqing hot pot is more hemp and spicy than Chengdu hot pot, so be prepared!
9. eating hot pot composition detailed explanation hot pot is a kind of cooking method with rich nutrition, delicious taste, and being cooked and eaten now, which is deeply loved by the public.
Tonight, we eat hot pot at grandma's house. You can start dinner. At first glance, the table is full of lettuce and raw meat, fresh white shrimp, sliced fresh mushrooms, tender green vegetables, tender tofu blocks, and chubby fish cut into two pieces. It's really mouth watering.
There is an induction cooker in the middle of these dishes, and the pot is as big as a washbasin. Adults say that hot pot is very popular in Chongqing, and authentic hot pot is mainly spicy; But our family doesn't like spicy food very much, so there are only a few longan, a few gardeners, a few green onions, a few pieces of concubines and peppers in the pot, but they still have a strong fragrance.
When the soup in the pot is boiled, adults will release meat, rice cakes, sashimi, live shrimp and so on. Put them into the pot together, Kazuhiro Mori pot, and then cover the pot. After a while, the water boiled at once, making the lid jump straight. I can't help but want to taste the delicious food in the pot. The chopsticks in his hand involuntarily reached into the middle of the pot. The eagle-eyed mother stopped my action in time and explained, "Don't worry, greedy cat, it's not ripe yet. Please wait patiently for a minute or two. "
I don't agree with my mother. I play a childish role: "If you don't eat it, it will be burnt." I just seem to smell the burnt rice cake, which may be stuck to the bottom of the pot. " The whole family laughed at me.
In order to distract me, my mother asked me to pour some spices for everyone, each with a small dish. When all the parts are finished, you can finally eat them.
Eat meat for a while, vegetables for a while, seafood for a while, keep chewing your teeth, and don't forget to put vegetables in the pot with your hands. I can't wait to taste all the food in the pot. Ah, how delicious! My favorite hot pot, I wonder if I can eat hot pot every day if I grow up in Chongqing.