History of Hotpot

At present, there are two theories about the origin of Hotpot: one is that it was in the Three Kingdoms period or the era of Emperor Yangdi, when the "bronze tripod" was the predecessor of Hotpot; The other is 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 more than 1,911 years in China. Chongqing hot pot was recorded in Zuo Si's Sandu Fu. It can be seen that its history is at least over 1711 years.

Wei Shu records that in the Three Kingdoms period, when Cao Pi became emperor on behalf of Han Dynasty, hot pot made of copper appeared, but it was not popular at that time. In the Northern and Southern Dynasties, people used hot pot to cook more and more. Originally popular in the cold northern region of China, people used it to rinse pigs, cows, sheep, chickens, fish and other meats. Later, with the increasingly developed economy and culture in China and the further development of cooking technology, various hot pots also appeared one after another. By the time of the Northern Song Dynasty, the pubs in Kaifeng, Bianjing, had hot pot in winter. By the time of the Qing dynasty, hot pot hotpot 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 with their own characteristics. During the Muromachi era in Japan, hot pot was introduced to Japan from China in 1338. Japan calls hot pot "Sigai Agai", also known as "hoeing". Nowadays, hot pot has spread to the United States, France, Britain and other countries.

Hot pot, called "antique soup" in ancient times, is named after the "splash" sound when boiling water is put into it. It is an original food in China with a long history. According to textual research, the Eastern Han Dynasty cultural relic "wok bucket" unearthed after liberation is a hot pot. In the Tang Dynasty, Bai Juyi's poem "Asked about the Nineteen Lies" reads: "there's a gleam of green in an old bottle, there's a stir of red in the quiet stove. There's a feeling of snow in the dusk outside, what about a cup of wine inside?? " It vividly described the scene of eating hot pot at that time. By the Song Dynasty, the eating method of hot pot had become common among the people. In Lin Hong's cookbook "Shan Jia Qing Gong" in the Southern Song Dynasty, there was an introduction to eating hot pot with his friends. In the Yuan Dynasty, hot pot spread to Mongolia and was used to cook beef and mutton. By the Qing dynasty, hot pot was not only popular among the people, but also became a famous "palace dish". There was "game hot pot" in the recipes of the imperial palace in Qing dynasty, and the materials were pheasants and other game. Emperor Qianlong became addicted to eating hot pot. He visited Jiangnan many times, and everywhere he went, he had hot pot. According to legend, in the first month of the first year of Jiaqing, he held a "thousand feasts" in the palace. More than 1,551 hot pots were served at the banquet, and more than 5,111 people were invited to taste them, making it the biggest hot pot feast in history.

China's hot pot is colorful, with hundreds of pots and thousands of flavors. Famous seafood hotpot in Guangdong, which is delicious but not greasy; The chrysanthemum hot pot in Suzhou and Hangzhou is fragrant and refreshing, with unique flavor; Yunnan's Yunnan-flavored hot pot is tender, spicy and full of flavor; The dog meat hot pot in Xiangxi enjoys the reputation of "the dog meat rolls three times, and the fairy stands unsteadily"; Chongqing's beef omasum hotpot is spicy and mellow, and is famous all over the world. The mutton shabu-shabu in Beijing is unique and appetizing. In addition, the "Sanxian Hotpot" in Hangzhou, the "Game Hotpot" in Hubei, the "White Meat Hotpot" in Northeast China, the "Beef Hotpot" in Hong Kong and the "Assorted Hotpot" in Shanghai also have unique flavors, which are tempting and mouth-watering, and can be called the "spring breeze on the table" in the cold winter, which is relished by diners.

Hot pot is not only delicious food, but also contains many connotations of food culture, which adds elegance to people's taste. For example, when Northeasters entertain distinguished guests, the dishes in the hot pot are arranged in a regular way: fly forward and then go, fish left and shrimp right, and cauliflower scattered around. That is, the meat of flying birds is placed in front of the hot pot to the mouth of the stove, and the meat of walking animals is placed behind the hot pot, with fish on the left and shrimp on the right, and a little shredded vegetables. If you treat uninvited guests, put two extra-large meatballs in front of the hot pot, followed by animal meat, to signal your departure. Hakkas in Taiwan Province usually eat hot pot on the seventh day of the Lunar New Year's Eve. Seven dishes are indispensable for hot pot, namely celery, garlic, onion, coriander, leek, fish and meat, which respectively mean: "Diligence, numeracy, intelligence, popularity, long-term happiness, surplus and abundance."

Although hot pot is delicious, we should pay attention to hygiene and science when eating hot pot. First, we should pay attention to fresh ingredients to avoid food poisoning. Second, we must master the heat, if the food is cooked in the pot for too long, it will lead to the destruction of nutrients and the loss of umami flavor; If you eat before the heat is boiled, it will easily cause digestive tract diseases. In addition, care should be taken not to eat it hot, otherwise it will easily burn the mucosa of the mouth and esophagus.

aspects of hot pot

China's hot pot has a long history. Zhejiang and other places have unearthed a small pottery stove that was used with a pottery kettle more than 5,111 years ago. It can be easily moved and can be regarded as the primary form of hot pot. The bronze chafing dish of the Spring and Autumn Period unearthed from the Shanrong cultural site in Longqingxia, Yanqing, Beijing, has traces of heating. In the late slave society, a small bronze tripod appeared, with a height of no more than 21 cm and a diameter 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. The lower part has an opening for feeding charcoal fire, and the surrounding is hollowed out for ventilation smoke holes. Some ding's belly is shallow, and there is a charcoal plate in the middle. People call this type of ding "Wen Ding", which is small and convenient and can be said to be a better hot pot. In the Han Dynasty, a kind of small bronze ware called "dyeing furnace" and "dyeing cup" appeared, and its structure was divided into three parts: the main body was charcoal furnace; There is a cup with food on it, and the volume is generally 251 to 311 ml; There is a tray for charcoal fire 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 and prepared more hot pots. In the Five Dynasties, there were five grids of hot pot, which were 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 for cooking meat. By the Qing Dynasty, all kinds of hotpot with hotpot had become a winter delicacy of the court. When Emperor Jiaqing ascended the throne, in the grand palace banquet, in addition to delicacies, land and water, 1651 hot pots were specially used to entertain guests, making it the biggest hot pot banquet in Chinese history.

hot pot types

are distinguished by fuel; According to the structure of hot pot; Distinguish by raw materials; Differentiate according to taste

In addition, there are some special chafing dishes which are divided into copper chafing dish, stainless steel chafing dish and ceramic chafing dish according to the material of the pot body. Wang Kezhong of Shandong Province invented a hot pot dining table, which consists of 9 hot pot seats, 1 big, 8 small, and each hot pot seat is made up of an electric heating plate, a hot pot soup basin, a metal dish plate and a pot cover. When you need to taste a hot pot banquet, the table can be used as a special hot pot for all guests, and various dishes matching the hot pot can also be placed in the middle. If nine round hole covers are covered, it becomes an ordinary dining table and has the function of keeping dishes warm. Just put water in the hot pot soup basin, put the dishes on it, and then turn on the switch of the electric heating plate, so that the dishes can be kept warm and delicious.

There are also many countries abroad that eat hot pot. Here are some examples:

Japan hoes hot pot: the main ingredients are beef slices, shrimp, chicken slices, fish slices, pork loin slices, etc., and the ingredients are vermicelli, spinach, Beijing cuisine, onions, etc. The way to eat is usually to heat the pan, pour in the Beijing cuisine and onion slices after the oil is heated, stir-fry until it is 81% cooked, and then put all kinds of favorite main ingredients into the pan and eat while frying. Eat halfway, then add fresh soup and seasoning to boil, rinse the main ingredients in the fresh soup to eat.

Korean hot pot with pickled cabbage and white fat meat: It is heated by charcoal fire. The broth is seafood soup, and its pickled cabbage is famous. White fat meat is pork belly, and it is served with blood sausage, clams, etc. The eating method is primitive, but it is very satisfying.

Korea Stone Hot Pot: The bottom of the pot is Chili oil and Chili powder, covered with sliced meat and fat chicken, which is extremely spicy.

Indonesian curry chafing dish: The ingredients are curry, scallops, coconut powder and spices produced in Indonesia, and it is rinsed with fish head, prawns, chicken and beef, and the bottom of the pot is soaked with rice flour, which has the elegant taste of absorbing the original juice.

Swiss cheese chafing dish: put the cheese in a pot, boil it into a liquid state, then add the white wine and fruit wine. When eating, put the French bread into the cheese liquid in the pot with a long fork, and serve immediately after the cheese penetrates into the bread.

Hot pot materials

The materials mentioned here mainly refer to the main ingredients of hot pot, soup materials and saucers for dipping. As for the heating materials and some small tableware and utensils, I will not repeat them here.

the main ingredient of hot pot is the raw material boiled in a pot, and its application range is extremely wide, including flying in the sky, running on the ground and swimming (crawling) in the water. According to the nature of raw materials, it can be divided into seafood raw materials, seafood raw materials, poultry raw materials, livestock raw materials, fruits and vegetables raw materials, raw products and so on. Almost all raw materials that can be used to make dishes can be used as hot pot ingredients.

Hot pot soup is the bottom soup in the pot. The most used soup is red soup, followed by white soup (including sauerkraut soup). Red soup is spicy soup, which is made of thick soup, pepper, watercress, fermented soybean, fermented glutinous rice juice, crystal sugar, refined salt, yellow wine and various spices. White soup is the soup made of old hen, fat duck, pig bone, ham elbow, lean pork, onion, ginger, wine, etc., which is usually used in conjunction with red soup and rarely used alone, even if used, it is often eaten with some seasonings.

Dipping saucers are an indispensable part of hotpot. Common saucers include sesame oil saucers, garlic saucers, pepper oil saucers, red oil saucers, hot sauce saucers, Chuanqi dipping saucers, sauce saucers, leek flower saucers and so on. The main ingredient scalded in the hot pot is hot when it is just taken out of the pot. If the main ingredient just fished out of the pot is dipped in the flavor dish, the temperature of the scalding raw material can be reduced, and the mouth will not be burned.

hot pot place name

hot pot is called "edge furnace" in Guangdong, "pot" in Ningxia, "warm pot" in Jiangsu and Zhejiang, and "hot pot" in Sichuan.

the origin of hot pot

the earliest hot pot was cooked with a tripod.

About 11,111 years ago, our ancestors invented the earliest container-a pot made of pottery, which can be said to be a very large pot. At that time, all edible food, such as meat, was thrown into the pot, and then a fire was made at the bottom to cook the food, which became a large pot of food. At that time, it was called "soup", which was the earliest hot pot. By 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 a revolution in utensils, but also was very similar to modern pots. Copper pots and pottery casserole are still the most practical and common hot pot utensils, and the big tripod finally extended to a symbol of power.

The development of chafing dish, like the development of catering history, is gradual, and it is completely changed according to the introduction of utensils, social needs and the discovery of 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 different foods at the same time, which is similar to the "Yuanyang pot" today. In the Northern and Southern Dynasties, the "bronze tripod" was the most common vessel, which is the hot pot today. Evolved to the Tang Dynasty, hot pot was also called "warm pot".

Poxia Gong is the laudatory name of hot pot in Southern Song Dynasty.

in the evolution of the whole history of hot pot, the most vivid description of hot pot is the rinse rabbit slices mentioned in Lin Hong's "Shan Jia Qing Gong" in the Southern Song Dynasty. At that time, Lin Hong went to Wuyishan to visit the hermit stop teacher. As he approached the peak, it began to snow heavily. A galloping rabbit rolled down the stone and was caught by Lin Hong. Lin Hong wanted to roast it and asked if the stop teacher would burn rabbit meat. The stop teacher replied, "I eat rabbits in the mountains like this. I put a small charcoal stove on the table, put a soup pot on the stove, and cut the rabbit meat into thin slices."

With this cooked eating method, Lin Hong thought it was delicious, and he was very happy to get together with friends of three or five in the snowy winter and eat casually. Therefore, he gave such a eating method a good name, and took the beautiful scene of "Surging sunny Jiang Xue, the wind turning over and the evening shining" at that time. Later, today, whether it is all kinds of meat or vegetables, it can be rinsed like this.

The origin of hot pot

It's winter time. The origin of hot pot

Cao Qidong

There are two versions so far. One is that it originated in the Eastern Han Dynasty, that is, the unearthed cultural relic "Dou". Another view is that it originated in the Southern and Northern Dynasties.

Hot pot in China has a long history. Zhejiang and other places have unearthed a small pottery stove that was used with a pottery kettle more than 5,111 years ago. It can be easily moved and can be regarded as the primary form of hot pot. The bronze chafing dish of the Spring and Autumn Period unearthed from the site of Shanrong Culture in Longqingxia, Yanqing County, Beijing, has traces of heating. In the late slave society, a small bronze tripod appeared, with a height of no more than 21 cm and a diameter 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. The lower part has an opening for feeding charcoal fire, and the surrounding is hollowed out for ventilation smoke holes. Some ding's belly is shallow, and there is a charcoal plate in the middle. People call this type of ding "Wen Ding", which is small and convenient and can be said to be a better hot pot. In the Han dynasty, a kind of small bronze ware called "dyeing furnace" and "dyeing cup" appeared, which was probably a small hot pot used by a single person in ancient times.

in the Tang dynasty, hot pot was made of ceramics, also called "warm pot". There are also simple hot pots. According to legend, Emperor Kangxi of the Qing Dynasty visited Jilin incognito, and a farmer invited him to dinner. He only put a charcoal fire basin and a copper spoon on it, which contained meat, mushrooms and cabbage. Kangxi ate very well and asked the name of the dish. The host casually replied, "Charcoal hot pot."

Hot pot is needed to rinse meat, chicken, duck, fish and other foods. In China, the earliest written record of eating rinse meat is said to be Lin Hong's "Shan Jia Qing Gong". Lin Hong has eaten rabbit meat in Wuyishan and Lin 'an in Fujian, and he named it "Poxia Gong". According to Kao Chi, there are two kinds of hot pots: raw hot pot and wild hot pot. "Qing barnyard grass banknotes" records: "In the winter in the capital, the restaurant sells drinks, and there is a small kettle in the case. In it, the fire is blazing, and the pieces of chicken, fish and sheep are placed on the plate. Give guests their own investment and eat when they are cooked, so they call it' raw hot pot'. "

Today's instant-boiled mutton in the north, formerly known as "Wild Italian Hot Pot", was introduced to the Central Plains with the entry of Qing soldiers. According to the old "Fengtian Tongzhi", the eating method of Yeyi hot pot is: the hot pot "is made of tin, which is divided into upper and lower layers, and the height is less than a foot. In the middle, the copper is used as a fire tube to burn charcoal. When the soup is boiling, all the meat, chicken and fish are cooked, and their taste is delicious." It is said that Emperor Qianlong of the Qing Dynasty liked to eat "wild hot pot" best. When Qianlong visited Jiangnan six times, people prepared hot pot for him wherever he went. In the sixty-first year of Qianlong, Emperor Qianlong held a banquet for 1,111 people in Ningshou Palace. * * * set 811 tables, and 5,111 people were seated. Each table had two hot pots, and * * * used 1,611 hot pots, making it the biggest hot pot banquet in Chinese history.

Today, due to different regions and different foods, many special hot pots have been formed in China, among which the famous ones are "Yipin Hot Pot", "Assorted Hot Pot", "White Meat Hot Pot", "Chrysanthemum Hot Pot" and "Maodu Hot Pot".

"Yipin Hotpot" is most famous for its time-honored brands such as Tianfu Building and Puyun Building in Beijing. "White meat hotpot" is white meat, mainly pork tenderloin and rear buttock tip. Sichuan "beef tripe hotpot" mainly eats beef tripe and internal organs. Chongqing's authentic "hairy belly" is full of blood, and its flavor is spicy. The "Chrysanthemum Hotpot" in Jiangsu and Zhejiang is said to have been initiated by Empress Dowager Cixi. It is not only delicious, but also refreshing and unique in flavor. "Chrysanthemum Hotpot" uses alcohol instead of charcoal. Chicken and duck are used as soup in the copper pot, and the raw materials are fish fillets, chicken slices, magnolia slices, tenderloin slices, vermicelli and so on. After adding the ingredients, sprinkle with fresh chrysanthemum petals, and the fragrance is overflowing. The soup tastes more delicious than instant-boiled mutton. The "dog hot pot" in Xiangxi is also a famous dish in Hunan cuisine. Dog meat hot pot is delicious, and has the effects of invigorating spleen, appetizing, dispelling cold and increasing heat. wide