The origin and history of hot pot are as follows:

There are currently two theories about the origin of hot pot: one is that it was during the Three Kingdoms period or the era of Emperor Yang of Sui Dynasty, when the "Bronze Tripod" ", is the predecessor of hot pot; another theory is that hot pot began in the Eastern Han Dynasty, and the "dou" in the unearthed cultural relics refers to hot pot. It can be seen that hot pot has a history of more than 1,900 years in our country. Chongqing hot pot has been recorded as early as Zuo Si's "Sandu Fu". It can be seen that its history is at least 1700 years ago.

History

"Book of Wei" records that during the Three Kingdoms era, when Cao Pi proclaimed himself emperor on behalf of the Han Dynasty, hot pots made of copper appeared, but they were not popular at the time. During the Southern and Northern Dynasties, people gradually used hot pot for cooking.

It was originally popular in the cold northern regions of my country, where people used it to cook various meats such as pigs, cattle, sheep, chickens, and fish. Later, with the increasing economic and cultural development of our country and the further development of cooking technology, various Style hot pot has also made its debut. By the Northern Song Dynasty, hot pot was available in taverns in Kaifeng, Bianjing, in winter.

By the time of the Qing Dynasty, hot pot and shabu-shabu had become a winter delicacy in the palace. By the end of the Qing Dynasty and the beginning of the Republic of China, dozens of different hotpots had been formed across the country, each with its own characteristics. During the Muromachi period of Japan, hot pot was introduced to Japan from China in 1338. In Japan, hot pot is called "Sigai Agai", also known as "Hoe". Nowadays, hot pot has also spread to the United States, France, Britain and other countries.

Hot pot, also known as "antique soup" in ancient times, got its name from the "dong" sound it makes when adding ingredients to boiling water. It is an original Chinese delicacy with a long history. According to research, the Eastern Han Dynasty cultural relic "Wok Dou" unearthed after liberation is a hot pot.

The poem "Nineteen Questions" written by Bai Juyi of the Tang Dynasty vividly describes the food at that time: "Green ants newly fermented wine, small red clay stove. It is snowing in the evening, can you drink a cup?" Hot pot scene. By the Song Dynasty, the eating method of hot pot was already common among the people. In the recipe book "Shan Jia Qing Gong" written by Lin Hong in the Southern Song Dynasty, there was an introduction to eating hot pot with his friends. In the Yuan Dynasty, hot pot spread to Mongolia and was used to cook beef and mutton.

By the Qing Dynasty, hot pot was not only popular among the people, but also became a famous "palace dish". The Qing imperial palace menu included "game hot pot", using pheasants and other game ingredients. Emperor Qianlong was addicted to hot pot. He traveled to the south of the Yangtze River many times, and every place he visited had hot pot. According to legend, he held a "Thousands of Old Banquet" in the palace in the first month of the first year of Jiaqing. More than 1,550 hot pot dishes were served to the whole table, and more than 5,000 people were invited to taste it, making it the largest hot pot feast in history.

Features

my country’s hot pots come in a variety of colors and flavors. Famous ones include the seafood hot pot in Guangdong, which is delicious without getting greasy; the chrysanthemum hot pot in Suzhou and Hangzhou is fragrant and refreshing, with a unique flavor; the Dian-style hot pot in Yunnan is fresh, spicy and full of flavor; the dog meat hot pot in western Hunan enjoys It has the reputation of "three rolls of dog meat, and the gods cannot stand still"; Chongqing's tripe hot pot is spicy and mellow, and is famous all over the world; Beijing's mutton shabu-shabu has a unique flavor and is appetizing.

In addition, Hangzhou's "Three Fresh Hot Pot", Hubei's "Game Hot Pot", Northeast's "White Meat Hot Pot", Hong Kong's "Beef Hot Pot", Shanghai's "Assorted Hot Pot", etc. also have unique flavors. , tempting and mouth-watering, can be called the "spring breeze on the table" in the cold winter, and is talked about by diners.