in the 1921s, it grew and developed in jiangbei town. Generally, after buying buffalo maw, the hawker who picks the burden and sells it at retail stores washes and cooks it, then cuts the liver and belly into small pieces, and puts a clay stove on the burden, on which a large iron basin with a spicy and salty marinade is rolled upside down, so the workers who generally sell labor at the bridge head by the river will benefit from it around the burden. It was not until the 23rd year of the Republic of China that a small restaurant in Chongqing upgraded it, and moved it from the shoulder to the table, but the clay stove remained, only the iron basin was replaced by a small copper pot, and the marinade and dipping juice were also changed to be coordinated by the diners themselves, so as to be clean and suitable for the tastes of Chongqing people.
It has also been written that Chaotianmen, where the two rivers (Yangtze River and Jialing River) in Chongqing flow, used to be the place where Muslims slaughtered cattle. After slaughtering cattle, Muslims only wanted their meat, bones and skins, but they discarded their internal organs. Sailors and trackers on the shore picked them up, washed them, poured them into a pot, and added spicy things such as pepper, pepper, ginger, garlic and salt to cook them. Therefore, the hot pot in Chongqing originated from Chaotianmen Wharf. However, whether in Jiangbei or Chaotianmen, Chongqing, it is an indisputable fact that Chongqing hot pot originated from the riverside and wharf. Because Pakistan and Shu countries have the eating habits of "respecting taste" and "being spicy and fragrant", they are seasoned with peppers and prickly ash, and later they developed into small traders who peddle along the street. Chongqing hot pot quickly radiated the whole country with the spring breeze of reform. From Golmud in the hinterland of northwest Gobi to Shanghai, an international metropolis on the coast of the East China Sea; From Harbin, the ice city in the north, to Haikou, the capital of Coconut Island, there are all Chongqing hot pot restaurants, and you can taste the unique flavor of Chongqing hot pot everywhere. It can be said that Chongqing hot pot is popular all over the country, and its charm is infinite. However, the development of authentic Chongqing hot pot has been conservative, and the large-scale Chongqing hot pot technology has never been spread abroad, and it has always been developing in the form of joining. The joining fee ranges from tens of thousands to millions, and the storefronts have strict regulations, ranging from hundreds of square meters to thousands of square meters. Not to mention the decoration money, the store rent and joining fee alone make the majority of small and medium-sized investors look at the hot pot and sigh.-Only rich people dare to think, can they do, can they join Chongqing hot pot and earn the rolling financial resources brought by hot pot.
It is said that beef omasum hotpot began to appear at banquets in Chongqing around the time of light years of the Qing Dynasty. During the Anti-Japanese War, hot pot restaurants in Chongqing developed greatly, and hot pot restaurants were opened all over the streets. In the twenties and thirties, the Lushi couple in Chongqing opened the Sanwu Hot Pot Restaurant, and then famous hot pot restaurants such as Yunlong Garden, Shuyuan, Yisiyi, No Drunk, Qiaotou and so on appeared. On this basis, it evolved into a modern Chongqing hotpot. Hot pot is a traditional way of eating in China, which originated from the Han people and has a long history. Chongqing Hot Pot, also known as Maodu Hot Pot or Spicy Hot Pot, originated from the extensive catering methods of boatmen on the banks of Jialing River and Chaotianmen in Chongqing in the late Ming and early Qing Dynasties. Later, with the development of society, the changes of history, people's eating habits and the unique flavor of Chongqing Hot Pot were gradually loved by people.
Although the container, preparation method and seasoning of today's hot pot have gone through thousands of years of evolution, the same thing has not changed, that is, cooking (rinsing) food with fire pot and water (soup) for heat conduction. This cooking method appeared as early as the Shang and Zhou Dynasties, and it can be said that it is the embryonic form of hot pot.
It is recorded in Biography of Han Poems that in ancient times, sacrifices or celebrations were eaten by "striking the bell and setting the tripod", that is, people gathered around the tripod and put beef and mutton in the tripod to cook and share, which was the sprout of hot pot. After the evolution of Qin, Han and Tang dynasties, it was not until the Song Dynasty that there was a real record of hot pot.
Lin Hong, a poet of Song Dynasty, mentioned eating hot pot in his "Mountain Family's Clear Confessions", which is what he called "offering sacrifices in summer". He said that when he visited Wuyi Mountain and visited the teacher's road, he got a rabbit in the snow without a chef to cook it. "Shiyun, only a thin batch is used in the mountains, and wine, sauce and pepper are expected to flow. Put the stove on the table, use half a cup of water (half a bucket), wait for the soup to ring a cup (after the soup is boiled), and divide it into chopsticks, so that you can put it in the soup (rinse) and cook it (eat it), so that you can use the juice for (everyone) to eat at will. " From the way of eating, it is similar to "rabbit meat hotpot".
it was not until the Ming and Qing dynasties that hot pot really flourished. On the 11th day of the first month in the forty-eighth year of Qing Qianlong, Emperor Qianlong hosted 531 tables of palace chafing dishes, which was the best in China at that time. When Emperor Jiaqing of Qing Dynasty ascended the throne, there was a "thousand banquets", and the number of hot pots used reached 1,551, which was amazing.
Spicy hot pot originated in Chongqing, and it was only during the light years of the Qing Dynasty that hairy belly hot pot began to appear at banquets in Chongqing. Chongqing hot pot has a long history, from the time when the boatmen at Jiangbei Wharf cooked the beef tripe in a pottery stove, to the simple hot pot of "eight pieces of water" sold by hawkers along the street, until the Ma brothers in Zaifang Street were officially pulled into the restaurant in 15 years of the Republic of China, and gradually became the staple food. It has experienced the evolution of historical periods such as "Anti-Japanese War" and "Cultural Revolution", and gradually formed history through the changes of categories such as "washbasin hot pot" and "inlaid hot pot". It has been a hundred years, so it is reasonable to become a business card of the mountain city.
In this round of collision, Chengdu hot pot is obviously at the lower peak. However, Chengdu hot pot is consistent with the character of Chengdu people in this respect. Under the condition of being in the lower peak, he would say: hot pot has a long history, and our ancestors cooked with a tripod thousands of years ago. Isn't that the originator of hot pot? Furthermore, when Emperor Jiaqing of the Qing Dynasty ascended the throne, a grand banquet of 1,551 hot pots had already been held. That was in 1796. At that time, your Chongqing hot pot was still drinking cold air with the boatmen on the river!
Based on this, the hot pot in Sichuan is more willing to find the ancestors of their own hot pot from the boatmen on the banks of Luzhou or Yibin River. This situation never happened before Ba and Shu were separated.
In the face of the heritage of history, the attitude of hot pot in the two places is very different. Because Chongqing Hotpot pays more attention to and cares about this old signboard, it turns history into a burden, and is bound by a series of "old" words such as old brands, old traditions and old crafts, although it has also been killed by the concept of "old stove". But compared with Chengdu hot pot, it is obviously a little late. The short history of the latter has become a reason to travel light. Coupled with Chengdu's profound Sichuan cuisine culture and the compatibility of hot pot, it has created a large number of hot pot brands with high reputation all over the country, which are supported by various fresh hot pot eating methods. Compared with the hairy belly, yellow throat and duck intestines in Chongqing hot pot, Chengdu hot pot is derived from hot pot chicken, hot pot fish, fish head hot pot, fat rabbit hot pot, beef tendon hot pot, longma boy chicken soup pot, cordyceps duck soup pot and seafood hot pot with different tastes and eating methods. This change, in turn, stimulates and influences the development and changes of Chongqing hot pot, making them gradually converge < P > There are different opinions on the origin and origin of beef omasum hot pot, and its origin and origin are worth discussing. According to Laojiefang, hairy belly hot pot originated from the "eight pieces of water" on the cheap and affordable street food stalls at the Chongqing pier and the street. Eight pieces of water are all beef offal (beef tripe, liver and waist and beef blood), which are sliced raw and placed in several dishes with different dishes. The gravy of spicy butter is boiled in the casserole on the mud stove of the food stall. The eater brings his own wine, chooses a grid, stands in front of the stall, picks up the raw slices in the dish and eats them hot. After eating, it is priced according to the empty plate. It is cheap, economical and convenient to eat, so it is welcomed by wharf lifers, peddlers and urban poor.
As for the pure and authentic beef omasum hotpot, according to the memories of the old Chongqing people, it appeared around the 15th year of the Republic of China, and its birthplace was not Jiangbei, but Zaifang Street (now under the Yangtze River Bridge) at Jimen in the lower half of the city. In those days, cattle dealers rushed the beef from Sichuan-Guizhou Road to Chongqing, spent the night on the south bank, crossed the river early the next day, and drove the cattle to Zhafang Street for slaughter. Some brothers Ma bought beef tripe and blood curd which are not easy to sell at a low price, and opened a red soup beef tripe hotpot restaurant in Xiazaifang Street, where beef tripe was the main dish to imitate the production and eating method of "eight pieces of water" in the market. Bleached and washed the hairy belly, removed the stalks, and added a dish of sesame sauce and garlic paste.
It is said that this is the origin and name of Chongqing beef omasum hotpot. Until the Anti-Japanese War, there was still an old woman named Ma on the street of Jiaochangkou who opened an authentic beef tripe hot pot, and the beef tripe in the dish was priced according to the horse (two cents per horse). Authentic spicy beef omasum hot pot, beef omasum is tender, crisp and fragrant, and its taste is far better than that of other cattle and pigs, which has won praise from diners. Due to the influence of Chongqing hot pot, the hot pot in Sichuan has gradually flourished and its content has become more substantial. Most of the hot pots in Sichuan are dominated by Chongqing hot pot, and the local hot pots are tributaries and merge into a river of food.
With the passage of time, Chongqing hot pot has gradually become popular all over the country. Large-scale hot pot brands such as Dezhuang, Little Swan, Qin Ma, Kong Liang, Sister Su and Strange Hot Pot have emerged. There are 11 chafing dish enterprises with well-known trademarks and famous trademarks in China, 17 chafing dish enterprises with annual turnover exceeding 111 million yuan, and 14 of them have successively entered the top 111 catering enterprises in China. Among the top 21 hot pot enterprises in 2115, Chongqing accounted for 11. The "Hot Pot Banquet for Ten Thousand People" held in Chongqing has more than 1,111 hot pot tables, stretching for 1.3 kilometers. More than 311,111 citizens gathered at the scene and more than one million people ate. It can be described as a grand scene and rare in the world.
In Beijing, hot pot restaurants of all sizes have sprung up. In Shanghai, Chongqing hot pot violently hit the beach; In Nanjing, take root in large and small hotels and people's homes; In Shenzhen, "mountain city hot pot" can be seen everywhere; In Tianjin, Kunming, Guiyang, Lhasa, Xi 'an ... Chongqing hot pot has spread all over the country, and the fragrance is everywhere.
travel across oceans and settle overseas.
Yudu Hotpot is not only fragrant in large and medium-sized cities and border towns in China, but also as a cooking culture of Chongqing cuisine, it has crossed the ocean and settled in Japan and Nanyang. In Hong Kong and Taiwan, Chongqing hot pot is very popular. In foreign countries, such as Japan, the United States and Russia, Chongqing hot pot also has certain influence. China specially sent Shenzhen Huaxia Snacks to train Chongqing Hotpot senior chef and MasahiroTaijun to perform in Japan. Japanese friends highly praised it and praised it. They thought that Maodu Hotpot was "the best food in China" and called Xu Yuanming "Mr. Maodu Hotpot". It shows the attractive charm and influence of Chongqing hot pot. In Tokyo, new york, Moscow and other places, Chongqing hot pot has been opened and the business is booming.