Hot pot smells everywhere in China. There are two theories about the origin of copper pot with carbon fire. An unearthed cultural relic originated in the Eastern Han Dynasty? ? Fight. "Another view is that it originated in the Southern and Northern Dynasties. In the Tang Dynasty, hot pot was made of ceramics, also called "warm pot". Bai Juyi, a poet in the Tang Dynasty, said in a poem: "There is a line of green and red clay hot pot in the old bottle. It feels like snow outside at dusk. How about a glass of wine inside? ？” The "red mud" in the poem refers to ceramics. 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 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 Lin Hong's "Shanjia Qing Palace". Lin Hong once ate rabbit meat in Wuyishan and Lin 'an, Fujian, and he named it "Breaking Shrimp". According to Kao Chi, there are two kinds of hot pot: raw hot pot and wild hot pot. "Notes on the Qing Dynasty": "In winter in Beijing, wine was sold in restaurants, and there was a small kettle in the case. Inside, the fire is blazing, and the pieces of chicken, fish and sheep are placed on the plate. Let the guests invest themselves and eat when they are cooked, so they are born with hot pot. " Today's instant-boiled mutton in the north, formerly known as "Wild Italian Hot Pot", was introduced into the Central Plains with the entry of Qing soldiers. According to the old records of "Fengtian Tongzhi", the way to eat "wild hot pot" is: the hot pot is made of tin, which is divided into two layers, which are not as high as feet, and copper is used as charcoal in the middle. When the soup is boiling, the pickled meat, chicken and fish are all cooked and delicious. " It is said that Emperor Qianlong of the Qing Dynasty liked to eat "wild hot pot" best. Ganlong went to the south of the Yangtze River six times, and everywhere he went, people prepared hot pot for him. The above is completely copied, haha, this is one statement, and the following is the second statement. Of course, copying hot pot originated from the banks of the Yangtze River and was originally used by boatmen and trackers. From Yibin in the Three Gorges to Wushan, thousands of boatmen and trackers are active on board. They often pick up a few stones by the river, set up a crock, scoop a few spoonfuls of river water, make a fire with dry wood, put some cheap vegetables and even wild vegetables in the pot, and add some sea pepper and pepper. After eating, the boatman tastes good. After that, this convenient cooking custom, which can not only fill the stomach, but also drive away cold and dampness, was inherited by Chuanjiang. Seeing that this ironing method was profitable, the hawkers on the dock moved it to the shore, modified dishes and stoves, and put them at both ends of the pole, shouting as they walked, so that ordinary laborers on the riverside bridge could enjoy it around the burden. It was not until twenty-three years of the Republic of China that some people made it into shops and nobles, set up a more formal hot pot, and then took root and spread it. The following is the third statement, which was also argued with the second one face to face. Your origin is too late. Hot pot is a traditional way of eating in China, which originated from the people and has a long history. Generally, people who use fire to burn a pot, use water (soup) to conduct heat, and cook (rinse) food can all be called hot pot. According to historical records, the embryonic form of hot pot first appeared in the Shang and Zhou Dynasties, and the Biography of Chinese Poetry records that ancient people had to "ring the bell and set the tripod" for sacrifices or celebrations. That is, people gather around the tripod and put meat and other food into the tripod for cooking. After the evolution of Qin, Han and Tang Dynasties, the records of hot pot in Song Dynasty became clearer. Lin Hong described eating hot pot in detail in his "Shanjia Qing Palace", calling it "Xiagong". It was not until the Ming and Qing Dynasties that hot pot really flourished. Our friend downstairs's view from Mongolia is probably the fourth kind. Is there another way to say it? I'm too lazy to look for it. Anyway, I do remember seeing the saying that it originated in the Song Dynasty.

When it comes to the origin of hot pot, it is complicated and there is no conclusion at present. Anyway, about 3,000 years ago, our ancestors invented a container "Ding", which was made of pig iron at that time, so it can be said to be a fairly large three-legged pot. At that time, if a "sacrifice" or "celebration" was to be held, it was necessary to "ring the bell to set up a tripod", put all the beef and mutton (edible food is mainly meat anyway) into the tripod, then cook the food at the bottom and share it. This is the earliest hot pot (that is, the shadow bud of hot pot). But when you think about it, there was only so-called salt, and there was no seasoning. We just cooked a pile of meat. Will it be delicious? In addition, the tripod is too big to move, so it can only be displayed in one place, which is inconvenient to enjoy at any time. So our clever ancestors, in the Western Zhou Dynasty, invented a kind of "bucket" made of ceramics and put it in a brazier to heat food with charcoal fire, which is somewhat similar to our current casserole. Later, due to the slow heat transfer of this "barrel", in the Northern Qi Dynasty, the ancestors invented the "bronze tripod" (thin and light, easy to cook), which was much more convenient.

The development of hot pot, like the development of catering, is gradual, and it is completely changed according to the introduction of utensils, social needs and the discovery of raw materials at that time. Just like using "pepper" and "pepper" before, how to reconcile the spicy taste? During the Three Kingdoms period, the "Wang Cooked Pot" means that the pot is divided into five styles and five different flavors, and all kinds of food can be cooked at the same time (similar to the current "multi-flavor pot"), similar to the current "Yuanyang pot". In the Southern and Northern Dynasties, pots made of bronze in various shapes became the most common utensils. Hot pot was also called "warm pot" when it evolved into the Tang Dynasty.

In the evolution of the whole history of hot pot, the most vivid description of hot pot is the Southern Song Dynasty, which is the rabbit-washing slice mentioned in Lin Hong's "Shanjia Qing Palace". The poet Lin Hong and several friends went to Wuyishan to visit Master Zhi Zhi in Jiu Feng, Jiu Feng, Wuyishan. When Lin Hong was near the peak, it was snowing heavily and a rabbit was flying in the rocks. Because the rock was slippery after the snow, the rabbit rolled off the rock and hit the tip of the rock, and was caught by Lin Hong. Lin Hong wanted to roast rabbit meat, but he asked Master Zhi Zhi if he could roast rabbit meat. Master Zhi Zhi replied, "When I eat rabbits in the mountains, I put a small charcoal stove on the table, put a soup pot on the stove, slice the rabbit meat, make seasoning with soup, sauce, pepper and cinnamon, add a ladle of water to the pot, boil it, rinse the rabbit slices in the soup and eat it with seasoning. With this way of eating, Lin Hong thinks this way of eating is really beautiful, and he is also very happy to get together with three or five friends and grab something to eat in snowy winter. Therefore, this way of eating was given the good name of "Summer Festival", which was actually taken from the beautiful scene of "Surging sunshine in Jiang Xue, the wind turning over the dusk" in the poem at that time.

Hot pot really flourished in the Qing Dynasty. At that time, in addition to folk eating hot pot, the royal court hot pot was the most magnificent in terms of scale, equipment and scene. According to the records in the historical archives of the Qing Dynasty, on the 10th day of the first month in the forty-eighth year of Qianlong's reign, he hosted 530 tables of hot pot, which can be said to be the best hot pot in China! 1796, when Emperor Jiaqing of the Qing Dynasty ascended the throne, a thousand tables of banquets were set (1550 tables), and its scale was amazing!

With the changes of society and the progress of the times, the pots we use now are mostly made of brass, copper, stainless steel and other materials, with different shapes and countless seasonings.

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