The largest hot pot feast in history was in the Qing Dynasty.

On the origin of Chinese hot pot, there are actually two ways of saying it: According to the Book of Wei, during the Three Kingdoms era, when Cao Pi became the emperor of the Han Dynasty, there were hot pots made of copper, but they were not popular at that time. To the North and South Dynasties period, people use hot pot cooking gradually more and more. Later, as the economy and culture became more and more developed, cooking technology was further developed, and various kinds of hot pots also made their debut one after another.

Another said that the hot pot began in the Eastern Han Dynasty, unearthed artifacts in the "bucket" is the hot pot. By analogy, it can be seen that the hot pot has existed in China for more than 1900 years. And the hot pot in the "shoulder" Chongqing hot pot as early as Zuo Si's "San Du Fu" has been recorded, so its history is at least more than 1700 years.

North Song Dynasty, Bianjing Kaifeng tavern, winter hot pot should be marketed. By the time of the Qing Dynasty, hot pots began to flourish, and hot pot shabu-shabu had become a winter delicacy at the palace. The Qing dynasty's imperial recipes included "wild game hot pot," which was made from wild game such as pheasant.

The Qianlong Emperor loved hot pots so much that when he traveled south of the Yangtze River, he would prepare hot pots in every place he visited. According to legend, he was in the first month of the first year of Jiaqing in the palace, "a thousand old man feast", the whole seat *** on the hot pot more than 1550, invited to taste more than 5,000 people, into the history of the largest hot pot feast.

Nationally famous hot pots

1, Beijing: copper pot shabu-shabu, sheep scorpion hot pot.

When it comes to the history of shabu-shabu in the north, the copper pots of old Beijing are considered to be the granddaddy of the hotpot world. In copper pot shabu-shabu, a clear broth is boiled in the copper pot, and the meat is put into the pot and shabu-shabu, which is cooked and eaten immediately, dipped in authentic sesame sauce and spices. The copper body of the pot conducts heat quickly and heats up quickly, so the soup base won't change flavor even after a long time of simmering.

Sheep scorpion hot pot uses the nutritious and tasty sheep keel from the sheep, which can be used to make clear soup hot pot, or spicy hot pot. Beijing also has a marinated hotpot with ingredients such as intestines, liver, lungs, pancetta, fire-roasted pork, tofu, pig's heart and pig's ears.

2. Northeast: sauerkraut hotpot.

The main ingredients of Northeast Sauerkraut Hot Pot are sauerkraut, white meat and blood sausage, and the soup base is bone broth and seafood. Sauerkraut is fermented with Chinese cabbage in the winter by Northeasterners. White meat refers to sliced pork, both fat and lean.

3. Inner Mongolia: ice-cooked sheep hot pot.

Ice-cooked sheep in Inner Mongolia, with ice cubes on the bottom, plus fresh lamb cubes, and then pour water, ice and fresh lamb cubes together in the pot, ice water can slow down the heat of the lamb, reduce the loss of water in the cooking process, so that the boiled lamb tastes very tender.