There are different claims about the origin of the Nine Palace Hot Pot.
It can be roughly categorized into the following statements: the dock said Legend has it that Chongqing hot pot was first eaten by the porters of the dock. At the end of the Qing Dynasty and the beginning of the Civil War, the then Chaotianmen Wharf was a centralized place for livestock slaughtering.
The riverside vendors accidentally put the butchers do not want the underwater ingredients into the spicy pot shabu-shabu, and found that it was very tasty, and the surrounding boatmen were attracted by the aroma. Later on, a clever vendor improved on this by dividing a pot into nine pieces so that different diners could eat it.
An eight-imperial table with strangers sitting on all four sides, two compartments in front of each person, and ordering food to be shabu-shabu in the compartment in front of them. Diners are free to choose what they want to eat and how much they want to eat, and when they are finished eating, they are paid according to the number of grids, which is not only healthy and hygienic, but also cheap and affordable, and it has gradually spread.
Chongqing nine-grid hot pot essay
Speaking of the old hot pot, many people's first reaction is charcoal and copper pot, but in Chongqing, the old hot pot has another meaning - nine-grid hot pot.
As the name suggests, the nine palace grid, that is, the hot pot is separated into nine compartments. What separates the yin and yang pots is the bottom of the pot, while what separates the nine compartments is the fire. The fire and temperature of each compartment is different, making it suitable for shabu-shabuing different kinds of food. Therefore, it is more important to eat the hot pot in a nine-room grid: the center of the grid has a strong fire, which is not suitable for a long time, and it is suitable for putting some duck intestines, tripe and other dishes that are hot and cooked; the fire next to the grid is a little bit weaker, but it is even, and it is suitable for putting fresh meat and bullfrogs, etc., which need to be cooked to be able to eat the dishes; the corner of the grid has the smallest fire, which is suitable for the stewing of the dishes for a long time, for example, the yellow spicy ding, bones, duck blood, squids, and other dishes. ......
Speaking of which, the Nine Palace Grid should be the earliest Chongqing hotpot. It is rumored that the earliest reason why our ancestors divided the hot pot into nine compartments was for good accounting. At that time in the two rivers will flow Chaotianmen, vendors put a pot divided into nine grid in order to different diners to eat, customers want to eat as much as how much, want to eat which grid on which grid, finished in accordance with the number of grids counting money, cheap and affordable. Later, with the change of time, the nine-palette hot pot was gradually replaced by today's cauldron.
Today, this old hot pot has been re-discovered and is rapidly becoming popular across the country.
In Jinan, Foshan Street, a nine-gallon special hot pot restaurant called Qiaotou Laozao opened just a few months ago, half of the street's business is driven by it, and every day consumers continue to come and go.
Although the hot pot is "old", but the person who opened the hot pot store is very young. Store manager Zhou Wei is only 25 years old this year, is a fresh graduate college students. "I'm a college student entrepreneur." Zhou Wei introduced, the reason why he chose to open this hot pot restaurant, completely "eat" out. Two years ago, he ate for the first time in Chengdu, nine palace hot pot, was fascinated. "If you want to eat, open a store." After graduating from college and returning to Jinan, I want to eat nine palace grid but nowhere to eat, so and his family discussed the opening of this hot pot store, "such a good thing, we all eat convenient."
What is the origin and development of hot pot
Hot pot is a traditional Chinese cooking with a long history.
In general, hotpot is a cooking method that uses a pot as the utensil, burns the pot with a heat source, conducts the heat with water or soup, and shabu-shabu the food, which is characterized by cooking and eating at the same time. It is characterized by cooking and eating at the same time. Because the pot itself has a heat preservation effect, the food is still steaming hot when you eat it, and the soup is all in one.
The name "hot pot" means "hot pot," and what does that mean? In fact, as long as there is a fire at the bottom, on the pot, is the hot pot. As for what kind of pot to use? What kind of fuel? The evolution since ancient times, can be described as food fun.
After the fire at the bottom to cook the food. It became a pot of stew, which was called "soup" and was the earliest form of hot pot.
But then there is no so-called salt, seasoning, not to mention the sauce, just a bunch of meat cooked. The huge size of the tripod, can not be moved, can only be fixed in one place, not convenient to enjoy at any time.
So the Western Zhou Dynasty, not only invented copper and iron, and a variety of ceramic products have been improved into smaller vessels, suitable for general use, so that the hot pot has been popularized by the direct conditions.
Nine Palace Hot Pot is why the invention of
Nine Palace Hot Pot is the origin of the earliest Chongqing hot pot, according to legend, the two rivers will flow Chaotianmen at that time is the concentration of livestock slaughtering, a large number of livestock in the slaughter of this place.
The butchers discarded the useless offal of the livestock into the river, and the lower class people in the area fished out the offal, washed it, and put it into a pot to boil it, and at the same time, added peppercorns, chili peppers, salt, and other seasonings to the pot, which tasted very good, and also filled their stomachs, which allowed it to be spread among the lower class people. Later, after the improvement of some vendors, a pot divided into nine so that different diners to eat, customers want to eat how much on how much, want to eat which grid on which grid, finished in accordance with the number of grids counting money, cheap, affordable, healthy and hygienic.
This is the source of the earliest nine-gallon hot pot. This is the earlier record of Chongqing hot pot, is a generation of old Chongqing hot pot people's most unforgettable memories.
Just now the development is changing too fast, nine palace grid hot pot has long retreated from the mainstream market .......
Nine Palace Hot Pot is how to make
Raw materials: beef, beef liver, tripe, yellow throat, fat intestines, goose intestines, eel, broth in moderation.
Seasonings: soybean paste ... 150 grams, pepper ... 20 grams , dried chili pepper ... 20 grams , chili noodles ... 100 grams, ginger, small onions, cinnamon, star anise moderate amount, mash, salt, cooking oil moderate amount. Practice: 1, pour the dried chili into the hot frying pan and stir-fry, standby.
Fish 2, another pot of oil heating, into the ginger, green onions, peppercorns, cinnamon, star anise fried to golden brown, add chili pepper, stir fry until the oil is bright red. 3, add the bean paste and mix well, pour into the prepared stock, mash, mix well, simmer for about 40 minutes, add salt to taste, filter out the residue, put the dried chili, pour into the nine Palace hot pot, that is, into the bottom of the pot.
4, the beef, beef liver clean, cut into slices, salt marinade rout a few moments; tripe, yellow throat are dealt with, clean, cut into pieces. 5, the fat intestines clean, cut into sections; goose intestines clean, cut into strips; eel clean, remove the bone, cut into strips of meat, spare.
6, the prepared ingredients can be shabu-shabu in order.
Chongqing Hot Pot
Chongqing Hot Pot is about meat and vegetables, and there are two meat dishes that are essential for Chongqing Hot Pot: fresh tripe and fresh duck intestines. Tripe and duck intestines hot method of know-how is "seven on eight down" that is, the pot about 15 seconds or so. If you leave it too long, it will not be chewy and will lose its crispiness. In addition, it is a high starch dish, after the pot, otherwise it is easy to muddy soup.
Many people in Chongqing know this way of eating.
In Chongqing, there is a hot pot store called "Wei Ding" in four kilometers, which is also specifically labeled as a method of shabu-shabu, and the name of the dish is also more like a giant elephant, for example: the tripe is called "bubble bag tripe". This is because authentic fresh tripe will blister on the skin after it is scalded, just as our skin blisters after being scalded with boiling water. Duck intestines are called "Tangled Duck Intestines" because they will be curled up together after being scalded, just like the tangled heart.
The origin of Chongqing hot pot and the origin of the argument, it is worth exploring its origins and origins. According to the old neighborhood: maw hot pot originated in the late Qing Dynasty, Chongqing wharf and the street under the power of the people to eat cheap and affordable street food stalls on the popular food "water eight blocks". Water eight pieces of all cattle under the miscellaneous (tripe, liver and waist and ox blood Wang), raw cut into thin slices in a few dishes in different dishes, food stalls on the clay stove in a casserole pot to cook up the spicy butter marinade, the eater to prepare their own wine, choose a grid, standing in front of the stall, flicked up the plate of the raw slice, and hot and eat. Eat according to the empty plate price. Low price, affordable, easy to eat hot branding, so by the dock Li Fu, peddlers and the urban poor welcome. As for the pure authentic tripe hot pot, according to the old Chongqing recalls, appeared in the Republic of China around 15 years, the birthplace is not Jiangbei but the lower half of the city's South Jimen Zai Fang Street (now the Yangtze River Bridge under the bridge). Back then, cattle traders from Sichuan-Guizhou road to transport cattle to Chongqing, in the South Bank overnight, the next morning across the river, the cattle will be driven to slaughter Zai Fang Street. Ma's brothers cheap acquisition of not easy to sell the tripe and blood, in the lower Zaifang Street opened a tripe as the main dish imitation of the city "water eight pieces of" the production and eating method of red soup tripe hot pot restaurant. The tripe will be bleached and washed, de-stemmed, plus a dish of just sesame sauce and garlic sauce. This is said to be the origin and name of Chongqing maw hot pot. Until the war period, there is still an old woman with the surname of Ma to open a special supply of maw's authentic maw hot pot, dish of beef maw by the price of the horse (two cents per horse). Authentic spicy tripe hot pot, tripe tender and crispy, flavor than other cattle and pigs under the miscellaneous far superior, won the praise of diners. Later passed into the ordinary residents of people's homes, over time, evolved into the current "Chongqing hot pot", forming a food culture, carried forward.
Ten years ago, most of the Chongqing hot pot is still on the side of the road, when eating hot pot, there is no exquisite dining environment, there is no chain store, the mountain city people love to throw up hot hot pot, "three drag a", "five drag two" such sellers marketplace and cordial!
Chongqing's hot pot is the most popular hot pot in China.
Chongqing hot pot as the people of the land of Bayu-Chongqing *** with the creation of an important hot pot category with the flavor characteristics of Sichuan cuisine, originated in the late Qing Dynasty during the Daoguang period of Chongqing wharf, initially only sporadic development, but, after the reform and opening up has been developed into an industry, has made unprecedented achievements, showing significant features. In the 2008 National Catering Top 100, there are 23 hot pot enterprises, retail sales of 33.829 billion yuan, accounting for 33.88% of the total retail sales of the top 100 catering enterprises. And according to the Chongqing Business Council information, the number of hot pot restaurants in Chongqing, retail sales in the number of its food and beverage outlets and retail sales accounted for a larger proportion of more than this level, amounting to 62.2% and 40.2%, respectively.
What is the origin of "hot pot"
Hot pot The most popular cuisine in Chongqing folk.
The history of hot pot About the origin of the hot pot, there are two ways of saying: one is said to be in the Three Kingdoms period or Emperor Yang's era, when the "copper tripod", is the predecessor of the hot pot; the other is said to be the hot pot began in the Eastern Han Dynasty, unearthed artifacts in the "bucket" refers to the hot pot. It can be seen that the hot pot in China has a history of more than 1900 years.
Chongqing hot pot as early as Zuo Si's "San Du Fu" in the record. It can be seen that its history is at least more than 1700 years The Book of Wei recorded that in the Three Kingdoms era, Cao Pi, the emperor of the Han Dynasty, there has been the emergence of hot pot made of copper, but it was not popular at that time.
By the time of the North and South Dynasties, people used the hot pot to cook food gradually more and more. Initially, it was popular in the cold northern regions of China, and was used to cook all kinds of meat such as pigs, cows, sheep, chickens and fish. Later, as the economy and culture of China became more and more developed, the cooking technology was further developed, and various kinds of hot pots also made their debut one after another.
To the Northern Song Dynasty, Bianjing Kaifeng tavern, winter has hot pot should be marketed. During the Qing Dynasty, hotpot shabu-shabu became a winter delicacy at the court.
By the end of the Qing Dynasty and the beginning of the Republic of China, there were dozens of different hot pots in the country, each with their own specialties.
Japan called hot pot "Sigai Agai", also known as "hoe burn". Today, hot pot has also spread to the United States, France, and the United Kingdom.
Hot pot, the ancient name of "antique soup", is named after the "thud" sound made when the ingredients are thrown into the boiling water. It is an original Chinese cuisine with a long history.
According to evidence, after the liberation of the Eastern Han Dynasty unearthed cultural relics "wok bucket", that is, hot pot. In the Tang Dynasty, Bai Juyi's poem "Ask Lie XIX" reads: "New grains of wine with green ants, and a small fireplace with red clay.
The evening sky wants to snow, can drink a cup of no?" It describes the scene of eating hot pot perfectly. To the Song Dynasty, the hot pot food in the folk has been common, the Southern Song Dynasty Lin Hong's "mountain home Qingsui" recipes, there are its friends with the introduction of eating hot pot.
Yuan Dynasty, hot pot spread to Mongolia, used to cook beef and mutton. To the Qing Dynasty, hot pot is not only prevalent in the folk, but also became a famous "palace dishes", the Qing Palace Imperial recipes on the "game hot pot", the ingredients are pheasant and other game.
The Qianlong Emperor ate hot pot into a fetish, he had many trips to Jiangnan, each to a place, are equipped with hot pot. Legend has it that he was in the first month of the first year of Jiaqing in the palace, "Thousands of old men feast", the whole seat *** on the hot pot more than 1,550, invited to taste up to more than 5,000 people, into the history of the largest hot pot feast.
China's hot pot colorful, a hundred pots a thousand flavors. Famous seafood hot pots such as those in Guangdong, where the food is not greasy and the taste is endless; chrysanthemum hot pots around Suzhou and Hangzhou, where the aroma is refreshing and the flavor is unique; Yunnan's Yunnanese hot pots, which are tender and spicy and have a lot of flavor; western Hunan's dog meat hot pots, which are famous for their "dog meat rolled three times, and the gods can't stand still"; and Chongqing's maw hot pots, which are hot, spicy and mellow, and are famous all over the world; The Beijing Mutton Hot Pot has a unique flavor and is very appetizing.
In addition, Hangzhou's "Three Fresh Food Hot Pot", Hubei's "Game Hot Pot", Northeast China's "White Meat Hot Pot", Hong Kong's "Beef Hot Pot", and Shanghai's "Beef Hot Pot" are also popular. Hot pot", Shanghai's "assorted hot pot", etc., also has a unique flavor, tantalizing mouth-watering, can be called the cold winter "seat on the spring breeze", for diners to enjoy. Hot pot is not only food, but also contains a lot of food culture connotations, for people to savor doubly interesting.
Such as Northeastern people entertaining guests, hot pot dishes in the arrangement of the rules: before the fly after walking, left fish right shrimp, surrounded by lightly sprinkled cauliflower. That is, the meat of the flying birds on the front of the hot pot on the stove mouth, the meat of the walking animals on the back of the hot pot, the left side of the fish, the right side of the shrimp, a variety of shredded vegetables a little put some.
If the treatment of uninvited guests, the two oversized meatballs placed in front of the hot pot, followed by animal meat, signaling you to leave. Taiwanese Hakka people mostly eat hot pot on the seventh day of the Lunar New Year, hot pot ingredients have seven dishes are indispensable, namely, celery, garlic, green onions, coriander, leeks, fish, meat, which respectively implies: "hardworking, can count, smart, good people, long-lasting happiness, surplus, rich."
Although the hot pot is delicious, but when eating hot pot to pay attention to health, science, one should pay attention to the selection of fresh ingredients to avoid food poisoning. Secondly, to master the fire, food in the pot if the burn time is too long, will lead to the destruction of nutrients, and loss of fresh flavor; if you do not wait for the fire to eat, and easy to cause gastrointestinal diseases.
In addition, it should be noted that do not eat hot, or easy to burn the mucous membrane of the mouth and esophagus. Hot pot face to face China's hot pot, a long history, a long history.
Zhejiang and other places have been unearthed more than 5000 years ago with the pottery kettle supporting the use of small ceramic stove, can be easily moved, can be considered the primary form of hot pot. Beijing Yanqing County Longqingxia Shanrong culture site unearthed in the Spring and Autumn period bronze hot pot, there are traces of heating.
In the late slave society, a small bronze tripod appeared, no more than 20 centimeters high, with a caliber of about 15 centimeters. Some tripod and furnace into one, that is, in the tripod cast a compartment, the tripod belly is divided into the upper and lower parts, the lower layer has an opening, can be fed into the charcoal fire, surrounded by hollowed out for ventilation of the smoke hole.
Some tripod belly is shallow, tripod in the middle of a charcoal plate, people call this type of tripod for "warm tripod", it is small and convenient, can be said to be a better hot pot. In the Han Dynasty, there was a kind of small copper ware called "dyeing furnace" and "dyeing cup", and the structure was divided into three parts: the main body was a charcoal stove; above the cups with food, the volume was generally 250 to 300 milliliters; below the plate to take the charcoal fire.
It can be deduced that this is the small hot pot used by a single person in ancient times. During the Tang and Song dynasties, hot pots became popular, and government officials and celebrities held banquets in their homes, often with hot pots.
During the Five Dynasties, there were five hot pots, which were divided into five compartments for guests to use. At that time, the hot pot was also known as the warming pot, which was made of copper and pottery, and its main function was to cook meat for consumption.
During the Qing Dynasty, shabu-shabu hot pots became a winter favorite at court. When Emperor Jiaqing ascended to the throne, he used 1,650 hot pots to entertain guests at a grand palace banquet, making it the grandest hot pot banquet in the history of China, in addition to the delicacies of the sea and water.
Hot pot types Distinguish by fuel; distinguish by hot pot structure; distinguish by raw materials; distinguish by taste In addition, there are pots and pans system is divided into copper hot pots, stainless steel hot pots, ceramic hot pots, as well as some of the more unique hot pots. Shandong Wang Kezhong invented a hot pot table, the center of a large 8 small 9 hot pot seat composition, each hot pot seat and by the hot plate, hot pot soup pot, metal dish, pot cover and so on with and become.
When it is necessary to taste the hot pot feast, the table can be used as both specialized.
The history of the Nine Palace Grid
The Nine Palace Grid is said to have been created by Ouyang Xun, a calligrapher of the Tang Dynasty.
Ouyang Xun book "Nine Cheng Palace sweet spring inscription", rigorous craggy, complete law, is the masterpiece of its later years, has always been praised by scholars as "the first book", many imitators. In order to facilitate the practice of calligraphy, Ouyang Xun, based on the characteristics of the Chinese character shape, created the "nine-gallery grid" form of the boundary grid.
Nine Palace Grid, the center of a small grid called "Palace", the upper three grid is called "on the three Palace", the following three grid is called "the lower three Palace", the left and right grids are called "left Palace". The left and right compartments are called "left palace" and "right palace", which are used to arrange the appropriate parts of the characters and dots against the shape of the tablet when practicing calligraphy, or used as a way to reduce and enlarge the size of the font. In the Yuan Dynasty, the calligrapher Chen Jie had further developed the nine-gong structure.
He said in "Hanlin tips", in order to adapt to the requirements of the pro-word dots and paintings sparse and dense, each stopping points, boundary paintings evenly distributed, change the horizontal and vertical three palaces for the vertical and horizontal nine palaces, into nine hundred and ninety-eight palaces, which is more convenient to copy accurately. To the Qing Dynasty, the calligrapher Jiang Ji in his book "reading method theory", and according to the characteristics of the font structure of Chinese characters and the different forms, simplify and simplify, and change the nine palace for four forms: First, the original nine hundred and eighty-one palaces, horizontal and vertical each removed three palaces, into six hundred and sixty-six 36 palaces.
Second, the thirty-six palaces of the left and right lines of the twelve palaces removed, into twenty-four palaces, suitable for writing rectangular characters; or the upper and lower lines of the twelve palaces removed, also into twenty-four palaces, suitable for practicing flat characters. Third, the thirty-six palace shape into a double back shape, used to write square characters.
Fourth, the thirty-six palace shape into a field shape, and in the upper two palaces from the same apex each draw a diagonal line, forming a human character, used to write the cover like a human character-shaped words. This does not seem to be easy, through long-term practice, the descendants have improved the two simple and practical practice grid: one for the Tianzigang, one for the Mizigang.
TianZiGe is in the box draw a "ten" word, divided into four frames, according to this grid to study the word, easy to arrange the word frame structure, center of gravity and strokes of the diagonal and dense. Mi Zigzag is based on the Tian Zigzag and then draw two diagonal lines, shaped like the word Mi, this square grid is similar to a spider web, it is easy to judge the whole word and the position of each single stroke.
The above nine-gang grid and variable nine-gang grid are still used by beginners today. They are not only suitable for learning brushstrokes, but also for learning hardcopy calligraphy.
When you basically mastered the word point, structure, momentum, etc., you can get out of the "nine square grid" and other boundaries, the pen free roam.
The upper and lower two lines of the poem are never similar, and the words are closely matched, the content and form of mixed interaction, like the ancient Ming Tang nine palace, so the name. Qing Mo You Tang "Ping Long Cao Tang Poetry," Volume 4, cited the Qing Sun Li, "Yu Mo occasional talk sequel": "sub-lifting the two things that are not classified, written into two words, the name of the nine palace grid.
Such as the walking lantern on the crab chrysanthemum cloud: 'cast feet in the fire is good to go, the fence is also horizontal line'; 'Sunset outside the door to explore the news, cold food between the aoon Le advocate with.' This is the first time that I have seen this.
The name of the nine palace, cover the meaning of its mixed interaction." The "predecessor" of Sudoku, the Nine Palace Grid, originated in China.
Thousands of years ago, our ancestors invented Luoshu, which is characterized by more complexity than the current Sudoku, requiring that the sum of the three vertical, horizontal, and diagonal upward digits is equal to 15, rather than a simple nine digits that cannot be repeated. The "Nine Palace Diagram" in the Confucian book I Ching is also derived from this, so it is called "Luoshu Nine Palace Diagram".
The name "Nine Palaces" is also due to the important position of the I Ching in the history of the development of Chinese culture and preservation, and is used to this day.