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. Bai Juyi's poem a suggestion to my friend liu in Tang Dynasty: "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, with more than 1,551 hot pots and more than 5,111 people invited to taste them, making it the biggest hot pot feast in history.

Three Kingdoms Five Cooked Kettle, the ancestor of Yuanyang Pot

The development of hot pot, like the development of catering history, was gradual, and it was completely changed according to the utensils, social needs and the discovery of raw materials at that time. Just like "Zanthoxylum bungeanum" before it was introduced to China, how could it be spicy? When "Chili" has not entered China, how can there be spicy seasoning? 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".

It's sunny in Jiang Xue, and the wind turns to shine in the evening.

In the evolution of the whole history of hot pot, the most vivid description of hot pot is the rinse rabbit slices in the Southern Song Dynasty, which was written by Lin Hong. At that time, Lin Hong went to Wuyishan to visit the hermit Zhizhi, who lived in Xianzhang Peak, the sixth of Wuyishan's nine songs. When Lin Hong was approaching the peak, it began to snow heavily, and a rabbit flew in the rock. Because the rock was slippery after the snow, Lin Hong caught it. Lin Hong wanted to roast it and asked him if Zhizhi would burn rabbit meat. Zhizhi replied that I ate rabbits in the mountains like this. Using this method of cooking, 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 way of eating a good name, and took the beautiful scene of "Surging sunny Jiang Xue, the wind turns late and the sky shines" at that time. Later, today, whether it is all kinds of meat or vegetables, it can be rinsed like this.

There are few changes in utensils, and white iron pots are common

From the Yuan, Ming and Qing dynasties to the present, the changes in hot pot utensils are not great. In addition to the high-temperature transparent glass used in the new containers, the food can be seen tumbling when cooking, and there will be no fish escaping from the net when eating. The copper pots, iron pots, casseroles and other pots are only more refined in production, and have been used for more than thousands of years, while the current ones are the most common.

The fuel changes rapidly, such as a thousand miles a day.

Although there is little change in hot pot utensils, the progress in the use of fuel is a thousand miles a day. From firewood to charcoal, from electric stoves and alcohol to gas and induction cookers, charcoal has the longest history and the most flavor, but it is also a way to pollute the air. Although the induction cooker is the cleanest and most convenient, its 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. The dip of instant-boiled mutton remains unchanged for thousands of years. 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 dip ingredients include soy sauce, onion, garlic, eggs, sesame oil, pepper, etc., and there are many styles. How to seek differences from the same depends on the unique deployment of each family.

There are three kinds of hot pots, with original natural flavor.

Generally speaking, there are only three kinds of hot pots. The first kind of soup is mild, while the raw slices are mainly rinsed, and the dip plays an important role. The mutton hotpot and Cantonese-style edge-banding stove are the most representative. The second kind is that the ingredients in the pot are cooked, such as casserole fish head and mutton stove. The fire is only used for heat preservation and scalding vegetables. The third is that the ingredients in the pot are all cooked, and even the vegetables don't need to be scalded. The fire is completely used for heat preservation, just like the cauldron dishes, such as Buddha jumping over the wall and Fuxing pot. It's hot pot season again. About three or five friends or a family get together. Buy whatever you want, eat less meat, prepare more vegetables and fish, and don't make the dip too salty. If you are not careful, you will get too much salt, which is not good for your heart. Eating hot pot is the most primitive way. You can put whatever you want, which is more comfortable and can keep fresh. It is not greasy. How about a pot for a modern healthy way to eat?