Chongqing Jiugongge hot pot is divided into different ingredients according to the heat.

Jiugongge divides hot pot into three grades, and different grids represent different temperatures and different butter concentrations. Different ingredients are cut into different thicknesses and shapes, or slices, blocks, or strips, cooked in different ways, and then get different flavors. This is the mystery of Chongqing Jiugongge Hot Pot and the unique cooking method of Chongqing Hot Pot.

When eating Jiugongge hot pot, you can't just put the ingredients into the nearest grid, because different grids have different ironing methods, because different ingredients need different heat. China has the strongest firepower and the highest oil temperature. Can be used for scalding beef intestines, fat beef and tenderloin slices, and can keep the best taste.

The origin of Jiugongge hotpot

Chongqing Jiugongge Hotpot is based on the fairness and balance of the people. People like to eat hot pot, and at the same time, they have created a special diet style of Chongqing Jiugongge hot pot. As the name implies, Jiugongge Hotpot has nine compartments.

It is said that when Jiugongge Hotpot was first created, it was divided into nine compartments for the convenience of accounting. At that time, near the pier, vendors divided the pots into nine grids for different diners to eat. Customers can eat the grid they want, and then calculate the money according to the grid, which is a cheap and convenient way.

Jiugongge Hot Pot was formerly an ordinary large iron pot, similar to the Guandong cooking that can be seen everywhere on the street now. Because there are so many people eating, people sitting by the pot may not know each other.

In order to prevent the selected dishes from going to others' and others' dishes from entering their own stomachs, the hot pot restaurant uses wood as a grid to divide a cauldron into nine different grid spaces. Now the materials used in Jiugongge hot pot are basically replaced by iron.