The bottom of the pot is to go to the hot pot restaurant to eat hot pot, the restaurant served up the pot, including the soup, vegetables and so on. There are clear soup pots, spicy pots, mandarin duck pots, and seafood pots.

Yuanyang hot pot is the traditional tripe hot pot of red soup brine and banquet chrysanthemum hot pot of clear soup brine, the two merged and reformed Chongqing innovative hot pot. The original name of this product is "double flavor hot pot".

Yuanyang hot pot for the 1983 Chongqing team to participate in the first national culinary competition dishes, designed by Yan Wenjun name, special chef Chen Zhigang production. This hot pot is separated into two halves by a copper sheet, creating a Taiji figure, with clear broth brine on one side and red broth brine on the other, so that the raw materials can be scalded in the pot as desired.

Expanded Information

Hotpot Development: The development of the hotpot, like the history of food and beverage, was gradual, based on the utensils of the time, the needs of the community and the discovery of the introduction of raw materials, and to change.

The Three Kingdoms era, Emperor Wei mentioned the "five cooked kettle", is divided into several compartments of the pot, you can cook a variety of different foods at the same time, and nowadays, "mandarin ducks pot", can be said to have the same flavor. In the North and South Dynasties, "copper pots" were the most common utensils, which are nowadays known as hot pots. Evolution to the Tang Dynasty, the hot pot is also known as "warm pot".