1. Vegetables: Common vegetables include broccoli, coriander, wax gourd, Chinese yam, Chinese cabbage, lettuce, oily cabbage, baby cabbage, mugwort, potato, sweet potato, lotus root, bamboo shoots and kelp.
2. Bean products: Common products include dried bean curd, bean skin, oily bean curd, bean sprouts, mung bean sprouts, fresh bean curd, yuba, frozen bean curd, etc.
3. Mushrooms: Common mushrooms, Pleurotus ostreatus, auricularia auricula, Flammulina velutipes, Agrocybe aegerita and so on.
4, staple food category: common hot pot powder, instant noodles, vermicelli, handmade noodles and so on.
The origin of hot pot
There are also different opinions about the origin of hot pot, just like Arabic numerals, which originated in India, but spread to all directions through Arabs, which is why people later mistakenly thought that Arabic numerals were invented by Arabs.
There are two theories about the origin of hot pot: one is in the period of China Three Kingdoms or Wei Wendi, when the "bronze tripod" was the predecessor of hot pot; 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 1900 years in China. Chengdu hot pot is recorded in Zuo Si's Sandu Fu and Shudu Fu. It can be seen that its history is more than 1700 years.
Development trend:
The popular characteristics of hot pot catering are accepted and loved by consumers, especially the cold and dry weather in the northern region makes the hot pot market have great potential, and the management methods of hot pot types are constantly innovating. Chongqing hot pot, which is famous for its "spicy, spicy and hot", is a southern hot pot, a northern hot pot and a new hot pot represented by instant-boiled mutton.