The origin of hot pot

The earliest hot pot was cooked with a tripod

About 11,111 years ago, our ancestors invented the earliest container-a ceramic tripod, which can be said to be a very large pot. At that time, no matter whether it was a tripod with three feet or a tripod with four feet, all edible food, such as meat, was thrown into the tripod, and then a fire was made at the bottom to cook the food. By the Western Zhou Dynasty, not only copper and iron were invented, but also various pottery products were improved and made into smaller vessels, which were suitable for ordinary people. The emergence of copper and iron not only formed a revolution in utensils, but also was very similar to modern pots. Copper pots and pottery casserole are still the most practical and common hot pot utensils, and the big tripod finally extended to a symbol of power.

The development of chafing dish, like the development of catering history, is gradual, and it is completely changed according to the introduction of utensils, social needs and the discovery of raw materials at that time. 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".

Poxia Gong is the laudatory name of hot pot in the Southern Song Dynasty

In the evolution of the whole hot pot history, the most vivid description of hot pot is the rabbit slices in the Southern Song Dynasty written by Lin Hong. At that time, Lin Hong went to Wuyishan to visit the hermit stop teacher. As he approached the peak, it began to snow heavily. A galloping rabbit rolled down the stone and was caught by Lin Hong. Lin Hong wanted to roast it and asked if the stop teacher would burn rabbit meat. The stop teacher replied, "I eat rabbits in the mountains like this. I put a small charcoal stove on the table, put a soup pot on the stove, and cut the rabbit meat into thin slices."

With this cooked eating method, 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 eating method a good name, and took the beautiful scene of "Surging sunny Jiang Xue, the wind turning over and the evening shining" at that time. Later, today, whether it is all kinds of meat or vegetables, it can be rinsed like this.