According to Shu Wei, copper hot pot appeared in the Three Kingdoms Period and the reign of Cao Pi in Han Dynasty, but it was not popular at that time. During the Northern and Southern Dynasties, people used hot pot for cooking more and more. Originally popular in the cold north of China, people used it to wash pigs, cattle, sheep, chickens, fish and other meat. Later, with the increasingly developed economy and culture and the further development of cooking technology in China, various hot pots appeared one after another. In the Northern Song Dynasty, there were hot pots in the pubs in Kaifeng, Bianjing, in winter. By the time of the Qing Dynasty, hot pot had become a winter delicacy of the court. By the end of the Qing Dynasty and the beginning of the Republic of China, dozens of different hot pots had been formed all over the country, each with its own characteristics. During the Muromachi period in Japan, hot pot was introduced to Japan from China on 1338. Japan calls hot pot "four-cover Agai", also known as "hoe". Today, hot pot has spread to the United States, France, Britain and other countries.

Hot pot, called "ancient style soup" in ancient times, got its name because it made a "splash" sound when it was put into boiling water. It is an original food in China with a long history. According to research, the Eastern Han Dynasty cultural relic "Iron Pot Dou" unearthed after liberation is a hot pot. Bai Juyi wrote in the poem Wen Lie Nineteen in the Tang Dynasty: "There is a ray of green in the old bottle and a touch of red in the static furnace. It feels like snow outside at dusk. How about a glass of wine inside? ? "Vividly described the scene of eating hot pot at that time. By the Song Dynasty, the way of eating hot pot was very common among the people. In Lin Hong's cookbook Shanjia Qinggong in the Southern Song Dynasty, there is an introduction about eating hot pot with friends. In the Yuan Dynasty, hot pot spread to Mongolia and was used to cook beef and mutton. In the Qing Dynasty, hot pot was not only very popular among the people, but also became a famous "palace dish". There are "game hot pot" in the recipes of the imperial palace in the Qing Dynasty, and the materials are game such as pheasant. Emperor Qianlong was addicted to hot pot. He has been to Jiangnan many times, and there are hot pots everywhere he goes. According to legend, in the first month of the first year of Jiaqing, he held a grand banquet in the palace. The banquet served more than 65,438+0,550 hot pots and invited more than 5,000 people to taste, making it the largest hot pot feast in history.

00 China's hot pot is colorful, with hundreds of pots and flavors. Guangdong famous seafood hot pot, delicious but not greasy; The chrysanthemum hot pot in Suzhou and Hangzhou is fragrant and refreshing, with unique flavor; Yunnan-style hot pot in Yunnan is tender, spicy and full of flavor; The dog meat hot pot in Xiangxi enjoys the reputation of "the dog meat rolls three times, and the fairy can't stand steadily"; Chongqing's beef omasum hotpot is spicy and mellow, and it is famous all over the world. The instant-boiled mutton in Beijing is unique and appetizing. In addition, Sanxian Hotpot in Hangzhou, Game Hotpot in Hubei, White Meat Hotpot in Northeast, Beef Hotpot in Hong Kong and Assorted Hotpot in Shanghai are all unique and attractive, and they are called "Spring Breeze on the Table" in the cold winter, which is talked about by diners.

Hot pot is not only delicious food, but also contains many connotations of food culture, adding elegance to people's tastes. For example, when the northeast people entertain distinguished guests, the dishes in the hot pot are arranged regularly: fly forward and then go forward, fish left and shrimp right, cauliflower scattered around. That is, the meat of birds is placed in front of the hot pot to the mouth of the stove, and the meat of animals is placed behind the hot pot, with fish on the left, shrimp on the right and a little shredded vegetables. If you treat uninvited guests, put two extra-large meatballs in front of the hot pot, and then put animal meat to show your departure. Hakka people in Taiwan Province Province usually eat hot pot on the seventh day of Lunar New Year's Eve. There are seven dishes in hot pot, namely celery, garlic, onion, leek, fish and meat, which respectively represent: "diligence, numeracy, intelligence, good popularity, long-term happiness, redundancy and abundance."

Although hot pot is delicious, we should pay attention to hygiene and science when eating hot pot. First, pay attention to fresh ingredients to avoid food poisoning. Second, we must master the heat, if the food is cooked in the pot for too long, it will lead to the destruction of nutrients and the loss of umami; If you eat it before the heat boils, it is easy to cause digestive tract diseases. In addition, be careful not to eat it while it is hot, otherwise it will easily burn the mucosa of the mouth and esophagus.

Hotpot aspect

Hot pot in China has a long history. Small pottery stoves used with pottery pots more than 5,000 years ago were unearthed in Zhejiang and other places. It can be easily moved, which can be regarded as the primary form of hot pot. Bronze chafing dish in the Spring and Autumn Period unearthed from the Shanrong Cultural Site in Longqingxia, Yanqing County, Beijing, has traces of heating. In the late slave society, a small bronze tripod appeared, with a height of less than 20 cm and a caliber 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. There is an opening for feeding charcoal fire at the lower part, and holes are hollowed out around it to make ventilation holes. Some ding bellies are shallow and there is a charcoal plate in the middle. People call this tripod "Wen Ding", which is small and convenient and can be said to be a better hot pot. A small bronze ware named "Dyeing Furnace" and "Dyeing Cup" appeared in Han Dynasty. Its structure is divided into three parts: the main body is charcoal furnace; There is a cup with food on it, the volume is generally 250 to 300 ml; There is a charcoal fire tray 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 to prepare more hot pots. There are five grids of hot pot in the Five Dynasties, which are 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 in cook the meat. By the Qing Dynasty, all kinds of hot pots with hot pots had become the winter delicacies of the court. When Emperor Jiaqing ascended the throne, in the grand palace banquet, in addition to delicacies, land and water, 1650 chafing dishes were specially used to entertain guests, making it the largest chafing dish banquet in China history.

Types of hot pot

Distinguish by fuel; According to the structure of hot pot; Distinguish by raw materials; Distinguish by taste

In addition, there are copper chafing dish, stainless steel chafing dish, ceramic chafing dish and some unique chafing dishes. Wang Kezhong invented a hot pot dining table, which consists of 1 large, 8 small and 9 hot pot seats. Each hot pot seat consists of an electric heating plate, a hot pot soup basin, a metal dish 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 be placed in the middle. If you cover it with nine round holes, it will become an ordinary dining table with the function of insulating dishes. As long as you put water in the hot pot soup basin, put the dishes on it, and then turn on the switch of the electric heating plate, you can keep the dishes warm and delicious.

Many countries abroad also eat hot pot. Here are some examples:

Japanese hoe hot pot: the main ingredients are beef slices, shrimp, chicken slices, fish slices, pork lean slices, pork loin slices and so on. The ingredients are vermicelli, spinach, Beijing cuisine, onions and so on. Generally, the way to eat is to heat the pot, heat the oil, pour in the Beijing cuisine and onion slices, stir-fry until it is 80% cooked, and then put all kinds of favorite ingredients into the pot and eat while frying. Halfway through, add fresh soup and seasoning to boil, rinse the main ingredients in the fresh soup before eating.

Korean hot pot with pickled cabbage and white fat: heated by charcoal fire, the broth is seafood soup, and its pickled cabbage is very famous. White fat is pork belly, with blood sausage and clams. It tastes primitive, but it is very satisfying.

Korean slate hot pot: The bottom of the pot is Chili oil and Chili powder, and the top is sliced meat and fat chicken, which is very spicy.

Indonesian curry hot pot: the ingredients are curry, vermicelli, coconut powder and spices made in Indonesia. The fish head, prawns, chicken and beef are rinsed clean, and the bottom of the pot is soaked with rice flour, which has an elegant taste of absorbing raw juice.

Swiss cheese chafing dish: put the cheese in a pot, boil it to liquid state, and then add 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 material

The materials mentioned here mainly refer to the main ingredients, soups and sauces of hot pot. As for heating materials and some small tableware and utensils, I won't go into details here.

The main ingredient of hot pot is the raw material cooked in the pot, which has a wide range of applications, such as 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 the ingredients that can be used for cooking can be used as hot pot ingredients.

Hot pot soup is the bottom soup in the pot. The most commonly used soup is red soup, followed by white soup (including sauerkraut soup). Red soup is a spicy soup, which is made of thick soup, pepper, douban, fermented soybean, mash juice, crystal sugar, refined salt, yellow wine and various spices. White soup is made of old hen, fat duck, pork bone, ham elbow, lean pork, onion, ginger, wine and so on. Generally used with red soup, it is rarely used alone. Even if it is used, it is often eaten with some seasonings.

Dip sauce is an indispensable part of hot pot, and the common ones are sesame oil sauce, garlic paste sauce, pepper oil sauce, red oil sauce, spicy sauce, Sichuan seven dip sauce, soy sauce, leek flower sauce and so on. The scalded ingredients in the hot pot were scalded when they first came out of the pot. If you soak the main ingredients that have just been fished out of the pot in the seasoning tray, you can reduce the temperature of the scalded raw materials without scalding your mouth.