who invented the hot pot? There are two theories about the invention of hot pot-first, Genghis Khan invented that the origin of hot pot was not in Sichuan, but it was invented by Genghis Khan. He fought all over the world for many years, and it took a long time to see the soldiers eating traditional barbecue mutton. In order to make the troops not delay the fighters, he cut the mutton into small pieces and threw it into a boiling pot, and from then on there was a hot pot in the world. From a certain point of view, it was the hot pot that made the Mongolian cavalry fill their stomachs, captured the Central Plains in high spirits, and went all the way west to Central Asia. Second, the invention of the Three Gorges Tracker said that more than 1111 years ago, in the Three Gorges of the Yangtze River, a group of trackers, with heavy steps and dragging their tired bodies, built earth as a stove by the river. They took out the peppers, peppers and spices they carried with them, took the water from the Yangtze River, boiled it into soup, supplemented with spirits, and scalded fresh fish, live shrimps and various vegetables. After some heroic, passionate, and exhausted, the trackers roared their passionate songs and set off with their ropes on their backs. Leaving behind a dirt stove and plumes of smoke. The origin of hot pot "hot pot", what is hot pot? In fact, as long as there is a fire at the bottom and a pot on the top, it is a hot pot. As for what kind of pot to use? What kind of fuel? Evolution since ancient times, but colorful and colorful. The earliest hot pot was cooked in a tripod. About 11,111 years ago, our ancestors invented the earliest container-a ceramic tripod, which was a very large pot. At that time, all edible food, such as meat, was thrown into the tripod, and then a fire was made at the bottom to make the food cooked, which was called "soup" at that time. 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 hot pot, like the development of catering history, is gradual, and it is completely changed according to the utensils, social needs and the discovery and introduction 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". Just like the development of catering history, the development of the ancestor hot pot of the five-cooked kettle in the Three Kingdoms is gradual, which is completely changed according to the introduction of utensils, social needs and the discovery of raw materials at that time. Just like "Zanthoxylum bungeanum" before it was introduced to China, how could there be a spicy pot? 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". Surge is sunny in Jiang Xue, and the wind turns late to shine in the summer, which is the reputation of hot pot in the Southern Song Dynasty. In the evolution of the whole history of hot pot, the most vivid description of hot pot is the 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. White iron pots have generally changed from the Yuan, Ming and Qing dynasties to the present, and the changes in hot pot utensils have not been great. In addition to the high-temperature transparent glass used for pot treasures, the new containers can see the churning of food 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 exquisite in production and have been used for more than thousands of years. The most common and widely used pots are "stainless steel pot". The change of fuel is a thousand miles a day. The secret recipe of seasoning is kept secret. Although the change of hot pot utensils is not great, the progress in fuel use is a thousand miles a day. From firewood to charcoal, from electric stove and alcohol to gas and induction cooker, 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 ingredients are 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. Generally speaking, there are only three kinds of hot pot. The first kind of soup is light, while the raw slices are mainly rinsed, and the dipping materials play an important role. The mutton hotpot and the Cantonese-style edge-banding stove are the most representative. The second kind is that the materials in the pot are cooked, such as casserole fish head and mutton stove. The fire is only used for heat preservation and for 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 the season when hot pot is on the market. About three or five friends or a family get together. They can buy whatever they want, eat less meat, prepare more vegetables and fish, and don't mix the ingredients 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 practice. You can put whatever you want to eat, which is more comfortable and can keep fresh, and it is not greasy. It is a modern healthy way to eat.