what is popular in the catering industry? Hot pot?

as long as there is a fire at the bottom and a pot on the top, it is actually a hot pot. As for what kind of pots and fuels are used, the evolution since ancient times can be described as full of food interest. The earliest hot pot: Ding About 11,111 years ago, the earliest container in China, the pot made of pottery, was used as a pot. Throw all the meat-based food into the tripod, and then make a fire at the bottom to cook the food. It became a pot of stew, which was called "soup" at that time. This was the earliest hot pot. It's just that at that time, there was no salt, seasoning or sauce, just a pile of meat cooked. The huge tripod can't be moved, it can only be fixed in one place, so it is not convenient to enjoy it at any time. In the Western Zhou Dynasty, not only copper and iron were invented, but also various pottery products were improved and made into smaller vessels, which were suitable for ordinary people. The emergence of copper and iron not only formed the revolution of utensils, but also was very similar to modern pots. Copper pots and pottery casseroles are still the most practical and common hot pot utensils. In the past, the tripod was extended to a symbol of power. The development of Yuanyang's ancestor hot pot, like catering, is a gradual development. According to the discovery of utensils, social needs and raw materials at that time, in the Three Kingdoms period, the "five-cooked kettle" mentioned by Wei Wendi was a pot with several compartments, which could cook all kinds of foods at the same time (healthier), which was similar to the "Yuanyang pot" today. In the Northern and Southern Dynasties, the "bronze tripod" became the most common vessel, which is today's hot pot. Evolved to the Tang Dynasty, hot pot was also called "warm pot". The evolution of utensils from Yuan, Ming and Qing dynasties to the present, the changes in hot pot utensils are not great. The new container pot is made of high-temperature resistant transparent glass, which can see the churning of food when cooking, and there will be no fish escaping from the net when eating. Pots such as copper pots, iron pots and casseroles are also more exquisite in production. At present, the most common and extensive pot is "stainless steel pot", which is also commonly known as "white iron pot". The evolution of fuels and seasonings The use of fuels can be described as diverse, from firewood to charcoal, from electric stoves and alcohol to gas and induction cookers. Charcoal has the longest history, the most flavor and the most polluted air. The induction cooker is the cleanest and most convenient, but the flavor is poor. It is better to control the temperature of 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. Shantou Shatou Sauce is proud of its unique formula, and other bean curd and bean paste are also called by old brands. In addition, some basic ingredients are soy sauce, onion, garlic, eggs, vinegar, sesame oil, pepper, etc., and there are many styles. How to seek differences from the same depends on the unique deployment of each family. As long as there is a fire at the bottom and a pot on the top, it is actually a hot pot. As for what kind of pots and fuels are used, the evolution since ancient times can be described as full of food interest. The earliest hot pot: Ding About 11,111 years ago, the earliest container in China, the pot made of pottery, was used as a pot. Throw all the meat-based food into the tripod, and then make a fire at the bottom to cook the food. It became a pot of stew, which was called "soup" at that time. It was the earliest hot pot. It's just that there was no salt, seasoning or sauce at that time, just a pile of meat cooked. The huge tripod can't be moved, it can only be fixed in one place, so it is not convenient to enjoy it at any time. In the Western Zhou Dynasty, not only copper and iron were invented, but also various pottery products were improved and made into smaller vessels, which were suitable for ordinary people. The emergence of copper and iron not only formed the revolution of utensils, but also was very similar to modern pots. Copper pots and pottery casseroles are still the most practical and common hot pot utensils. In the past, the tripod was extended to a symbol of power. The development of Yuanyang's ancestor hot pot, like catering, is a gradual development. According to the discovery of utensils, social needs and raw materials at that time, in the Three Kingdoms period, the "five-cooked kettle" mentioned by Wei Wendi was a pot with several compartments, which could cook all kinds of foods at the same time (healthier), which was similar to the "Yuanyang pot" today. In the Northern and Southern Dynasties, the "bronze tripod" became the most common vessel, which is today's hot pot. Evolved to the Tang Dynasty, hot pot was also called "warm pot". The evolution of utensils from Yuan, Ming and Qing dynasties to the present, the changes in hot pot utensils are not great. The new container pot is made of high-temperature resistant transparent glass, which can see the churning of food when cooking, and there will be no fish escaping from the net when eating. Pots such as copper pots, iron pots and casseroles are also more exquisite in production. At present, the most common and extensive pot is "stainless steel pot", which is also commonly known as "white iron pot". The evolution of fuels and seasonings The use of fuels can be described as diverse, from firewood to charcoal, from electric stoves and alcohol to gas and induction cookers. Charcoal has the longest history, the most flavor and the most polluted air. The induction cooker is the cleanest and most convenient, but the flavor is poor. It is better to control the temperature of 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. Shantou Shatou Sauce is proud of its unique formula, and other bean curd and bean paste are also called by old brands. In addition, some basic ingredients are soy sauce, onion, garlic, eggs, vinegar, sesame oil, pepper, etc., and there are many styles. How to seek differences from the same depends on the unique deployment of each family.