1. the history and origin of hot pot: China's hot pot has a long history. Zhejiang and other places have unearthed a small pottery stove that was used with a pottery kettle more than 5,111 years ago. It can be easily moved and can be regarded as the primary form of hot pot. The bronze chafing dish of the Spring and Autumn Period unearthed from the site of Shanrong Culture in Longqingxia, Yanqing County, Beijing, has traces of heating. In the late slave society, a small bronze tripod appeared, with a height of no more than 21 cm and a diameter of about 15 cm. Some ding and furnace are combined into one, that is, an interlayer is cast in the ding, which divides the belly of the ding into upper and lower parts. The lower part has an opening for feeding charcoal fire, and the surrounding is hollowed out for ventilation smoke holes. Some ding's belly is shallow, and there is a charcoal plate in the middle. People call this type of ding "Wen Ding", which is small and convenient and can be said to be a better hot pot. In the Han Dynasty, a kind of small bronze ware called "dyeing furnace" and "dyeing cup" appeared, and its structure was divided into three parts: the main body was charcoal furnace; There is a cup with food on it, and the volume is generally 251 to 311 ml; There is a tray for charcoal fire below. It can be inferred that this is a small hot pot used by single people in ancient times. During the Tang and Song Dynasties, hot pot became popular, and officials and celebrities held banquets and prepared more hot pots. In the Five Dynasties, there were five grids of hot pot, which were divided into five grids for guests to rinse. At that time, hot pot was also called warm pot, one was made of copper and the other was made of pottery, which was mainly used for cooking meat. By the Qing Dynasty, all kinds of hotpot with hotpot had become a winter delicacy of the court. When Emperor Jiaqing ascended the throne, in the grand palace banquet, in addition to delicacies, land and water, 1651 hot pots were specially used to entertain guests, making it the biggest hot pot banquet in Chinese history. Two: hot pot types: by fuel; According to the structure of hot pot; Distinguish by raw materials; In addition, according to the taste, there are copper chafing dish, stainless steel chafing dish, ceramic chafing dish and some unique chafing dishes. Wang Kezhong of Shandong Province invented a hot pot dining table, which consists of 9 hot pot seats, 1 big, 8 small, and each hot pot seat is made up of an electric heating plate, a hot pot soup basin, a metal dish plate and a pot cover. When you need to taste a hot pot banquet, the table can be used as a special hot pot for all guests, and various dishes matching the hot pot can also be placed in the middle. If nine round hole covers are covered, it becomes an ordinary dining table and has the function of keeping dishes warm. Just put water in the hot pot soup basin, put the dishes on it, and then turn on the switch of the electric heating plate, so that the dishes can be kept warm and delicious. Three: Many countries abroad eat hot pot. Here are some examples: Japan hoes hot pot: the main ingredients are beef slices, shrimp, chicken slices, fish slices, pork loin slices, etc., and the ingredients are vermicelli, spinach, Beijing cuisine, onions, etc. The way to eat is usually to heat the pan, pour in the Beijing cuisine and onion slices after the oil is heated, stir-fry until it is 81% cooked, and then put all kinds of favorite main ingredients into the pan and eat while frying. Eat halfway, then add fresh soup and seasoning to boil, rinse the main ingredients in the fresh soup to eat. Korean hot pot with pickled cabbage and white fat meat: heated by charcoal fire, the broth is seafood soup, and its pickled cabbage is famous. White fat meat is pork belly, and it is served with blood sausage and clams. It is primitive to eat, but it is very satisfying. Korea Stone Hot Pot: The bottom of the pot is Chili oil and Chili powder, and it is covered with sliced meat and fat chicken, which is extremely spicy. Indonesian curry hot pot: The ingredients are curry, vermicelli, coconut powder and spices produced in Indonesia, and the fish head, prawns, chicken and beef are rinsed, and the bottom of the pot is soaked with rice flour, which has the elegant taste of absorbing the original juice. Swiss cheese hot pot: put the cheese in a pot, boil it into a liquid state, then add the white wine and fruit wine. When eating, put the French bread into the cheese liquid in the pot with a long fork, and eat it immediately after the cheese penetrates into the bread. Hot pot materials The materials mentioned here mainly refer to the main ingredients of hot pot, soup materials and saucers. As for the heating materials and some small tableware and utensils, I will not repeat them here. The main ingredient of hot pot is the raw material boiled in the pot, and its application range is extremely wide, including flying in the sky, running on the ground and swimming (crawling) in the water. According to the nature of raw materials, it can be divided into seafood raw materials, seafood raw materials, poultry raw materials, livestock raw materials, fruits and vegetables raw materials, raw products and so on. Almost all raw materials that can be used to make dishes can be used as hot pot ingredients. Hot pot soup is the bottom soup in the pot. The most used soup is red soup, followed by white soup (including sauerkraut soup). Red soup is spicy soup, which is made of thick soup, pepper, watercress, fermented soybean, fermented glutinous rice juice, crystal sugar, refined salt, yellow wine and various spices. White soup is the soup made of old hen, fat duck, pig bone, ham elbow, lean pork, onion, ginger, wine, etc., which is usually used in conjunction with red soup and rarely used alone, even if used, it is often eaten with some seasonings. Dip saucers are an indispensable part of hot pot, and the common saucers are sesame oil saucers, garlic saucers, pepper oil saucers, red oil saucers, spicy sauce saucers, Chuanqi dip saucers, sauce saucers and leeks. The main ingredient scalded in the hot pot is hot when it is just taken out of the pot. If the main ingredient just fished out of the pot is dipped in the flavor dish, the temperature of the scalding raw material can be reduced, and the mouth will not be burned.