"Hot pot" fire: material fire. Pot: A container for frying food. With the progress of society and the improvement of people's living standards, in response to the national policy of "returning farmland to forests" and "closing mountains to facilitate afforestation", the previous firewood-burning hot pot has gradually changed to gas-fired, coal-fired and power-supplied hot pot.

There is a unique phenomenon in Qiandongnan Miao and Dong Autonomous Prefecture, where green vegetable fields can be seen on the paths around every household. The area is not large, but various fruits and vegetables grow in different seasons every year; This is related to their geographical conditions and food culture. People here will have a dish "hot pot" on the staple food menu all year round.

The biggest difference between local people's eating habits and other areas is that they only eat two meals a day, which may be related to their previous working methods. After getting up in the morning, people here will prepare the first meal of the day, eat at around 9 am 10, and then go to work in the mountains and fields. Go home at about four o'clock in the afternoon, then cook dinner and eat at about four thirty to five o'clock.

Then some people will have questions, can you eat enough twice a day? Is it because you are too poor to eat? I can tell you that even the richest families in rural areas have such eating habits. In order to dispel everyone's doubts, I have to explain their recipe structure in detail here: the staple food is of course rice grown at home. The menu is the monotonous but richest "hot pot" that everyone is familiar with.

The local hot pot may be different from the hot pot you have seen or imagined. They don't have the fancy of major hotels, restaurants and hot pot cities, and there is not much sauce added to the bottom of the pot. People here can say "I'm crazy about hot pot" because their two main courses every day are hot pot all year round. Even the "confinement" mother has to eat hot pot and hot dishes. Their hot pot does not use soup base, but uses all kinds of chicken, duck and fish, plus a proper amount of water. After boiling, a natural hot pot is formed. Will someone ask if adding water will not make the taste of meat fade? I tell you they won't, because they add lard when cooking. Yes, lard: lard stored after pig slaughter can effectively lock the texture of meat and various vegetables after frying. Speaking of vegetables, this explains the phenomenon I mentioned at the beginning of the article. The vegetable fields in front of and behind the house provide all kinds of nutritious vegetables for the local people, and it is very convenient to pick and plant them in four seasons. All kinds of vegetables and local hot pot form a unique food culture there.