Among many dietary words, "hot pot" is less than some and has multiple meanings. It is both food. It is also the name of cookware or traditional diet, which can be described as wearing several hats. As the name of food, the ancient "Summer Palace", "Warm Pot" and "Servant Monk" all refer to it. Now there are beef omasum hotpot, clear soup hotpot, red soup hotpot, Yuanyang hotpot, Four Seasons hotpot, scallion hotpot, mutton hotpot, Italian game hotpot, white meat hotpot and assorted hotpot. For reference.
As a cooker, hot pot has two functions: cooking and eating. Food raw materials are cooked in hot pot, which is a cooker; Hot pot can be served directly, and breakfast utensils are also available. Usually hot pot can be made of iron, copper, pottery, aluminum and other materials. Both sizes are available. Some have ears, some have pots and furnaces, and there are many styles.
About 10,000 years ago, the earliest container in China, a pot made of pottery, was used as a pot. Throw all meat-based food into the tripod, and then make a fire at the bottom to cook the food. It became a pot of stew, which was then called "soup". This is the earliest hot pot. Only then there was no salt, no seasoning, no sauce, only a pile of cooked meat. The huge tripod can't be moved, it can only be fixed in one place, which is not convenient to enjoy at any time.
The Western Zhou Dynasty not only invented copper and iron, but also improved various pottery products to make smaller vessels suitable for ordinary people. The appearance of copper and iron not only formed the revolution of utensils, but also was very similar to modern pots. Copper pot and pottery casserole are still the most practical and common hot pot utensils. In the past, the tripod was a symbol of power.
The development of hot pot, like catering, is a gradual development process. According to the discovery of utensils, social demand and raw materials at that time, the "five-boiling pot" mentioned by Wei Wendi in the Three Kingdoms period was a pot with several compartments, which could cook all kinds of food at the same time (healthier), similar to today's "Yuanyang pot". During the Northern and Southern Dynasties, the "bronze tripod" became the most common vessel, which is today's hot pot. In the Tang Dynasty, hot pot was also called "warm pot".
Although the container, making method and seasoning of hot pot today have undergone thousands of years of evolution, what remains unchanged is that the pot is burned and the food is boiled (rinsed) with water (soup). This cooking method appeared as early as the Shang and Zhou Dynasties, which can be said to be the embryonic form of hot pot. It is recorded in Han Shi Zhuan that in ancient times, people ate "ringing bells to set up a tripod", that is, people gathered around the tripod, cooked beef and mutton in the tripod and shared them. This is the bud of hot pot. After the evolution of Qin, Han and Tang dynasties, there was no real record of hot pot until the Song Dynasty.
Lin Hong, a Song Dynasty poet, mentioned eating hot pot in his "Mountain House for Clear Offering", which is called "offering by a woman". He said that when he was playing in Wuyishan and Shidao, he got a rabbit in the snow, and no chef made it. "Shi Yun, the mountains only use thin batch, cooking wine sauce pepper flow. Put a stove on the table, use half a glass of water, and when the soup rings, divide it into chopsticks so that it can be cooked in the soup. If you throw up, just eat it. " From the way of eating, it is similar to the current "rabbit hot pot".
Pot is one of people's favorite foods in winter, but eating hot pot also has many dietary taboos. If it is slightly improper, it is likely to cause gastrointestinal discomfort and even poisoning. First, eating instant-boiled mutton cannot simply pay attention to the "tenderness" of the meat. Many people think that the mutton slices cooked in seven or eight degrees are delicious when they eat hot pot, but they are easily infected with trichinosis.
Second, you can't eat charcoal hot pot for too long. Because, when eating a pot, there are often many people in the small room, the indoor temperature is high, the air is not circulating, and the charcoal can't burn completely, which will produce a lot of carbon monoxide, which is easy to poison people.
The ingredients of hot pot are mostly meat, seafood and vegetables. These materials are mixed together and boiled to form a thick soup, which contains a substance called porphyrin with a very high concentration. Uric acid is produced by liver metabolism, which can reduce renal function and hinder excretion, leading to excessive uric acid deposition in blood and tissues, thus leading to gout.
Conclusion Eating hot pot in winter has become a fashion. When family conditions are available, every household usually eats hot pot at home. The popularity of hot pot is not long, but it has a long history and culture from the beginning.