In the Tang Dynasty, hot pot was made of ceramics, also called "warm pot". Bai Juyi, a poet in the Tang Dynasty, said in a poem: "There is a line of green and red clay hot pot in the old bottle. It feels like snow outside at dusk. How about a glass of wine inside? ? "Red mud" in the poem refers to ceramics. There are also simple hot pots. According to legend, Emperor Kangxi of the Qing Dynasty visited Jilin incognito, and a farmer invited him to dinner. He only put a charcoal basin and a spoon on it, which contained meat, mushrooms and cabbage. Kangxi ate very well and asked the name of the dish. The host casually replied, "charcoal hot pot".
Hot pot is needed to rinse meat, chicken, duck, fish and other foods. In China, the earliest written record of eating rinse meat is Lin Hong's "Shanjia Qing Palace". Lin Hong once ate rabbit meat in Wuyishan and Lin 'an, Fujian, and he named it "Breaking Shrimp". According to Kao Chi, there are two kinds of hot pot: raw hot pot and wild hot pot. "Notes on the Qing Dynasty": "In winter in Beijing, wine was sold in restaurants, and there was a small kettle in the case. Inside, the fire is blazing, and the pieces of chicken, fish and sheep are placed on the plate. Let the guests invest themselves and eat when they are cooked, so they are born with hot pot. "
Today's instant-boiled mutton in the north, formerly known as "Wild Italian Hot Pot", was introduced into the Central Plains with the entry of Qing soldiers. According to the old records of "Fengtian Tongzhi", the way to eat "wild hot pot" is: the hot pot is made of tin, which is divided into two layers, which are not as high as feet, and copper is used as charcoal in the middle. When the soup is boiling, the pickled meat, chicken and fish are all cooked and delicious. " It is said that Emperor Qianlong of the Qing Dynasty liked to eat "wild hot pot" best. Ganlong went to the south of the Yangtze River six times, and everywhere he went, people prepared hot pot for him. In 61, Emperor Qianlong held a banquet for 1,000 people in Ningshou Palace, with 800 tables and 5,000 people seated. Each table was equipped with two hot pots, and * * * used 1600 hot pots.
-
Hot pot is a traditional way of eating in China, which originated from the people and has a long history. Although the container, making method and seasoning of hot pot today have undergone thousands of years of evolution, what remains unchanged is that the pot is burned with water (soup) to conduct heat and to cook (rinse) food. This cooking method appeared as early as the Shang and Zhou Dynasties. It is recorded in Han Shi Zhuan that people in ancient times had to "ring the bell to set up a tripod" when eating, that is, people sat around the tripod and put beef and mutton in the tripod to cook and share. This is the bud of hot pot. According to archaeological excavations, there is a tripod with three legs and two ears, and cook the meat is on its three legs. In order to maintain popularity, a disc was added under the tripod lit with charcoal, which may be the embryonic form of hot pot. According to the excavation of a Zhou tomb in the suburb of Baoji City, Shaanxi Province, the unearthed single-column pan tripod was cast once. There are seven words cast on this weird conjoined tripod, which means that the fisherman made a tripod with fire for his wife Ji Xing, who is afraid of eating cold food. This is the earliest "hot pot" discovered so far. The "firewood bucket" introduced in "History of Chinese Ceramics" is put in a brazier to heat food with charcoal fire, which may be the embryonic form of a warm pot and has been unearthed in tombs of the Eastern Han Dynasty. According to the records of Shu Wei in the Northern Qi Dynasty, during the reign of Emperor Gaozu Cao Pi, there was a kind of copper hot pot, which was a kind of cooker at that time, but it was not popular at that time. During the Three Kingdoms period, a kind of "five-kettle" similar to hot pot appeared. The pot is divided into five compartments, which can adjust five flavors, similar to the current "multi-flavor hot pot". 1984, a tomb mural was unearthed in Aohan Banner, Zhaowudameng, Inner Mongolia. In the painting, three Khitans sit on the floor, surrounded by a hot pot, and one is cooking mutton. There is a table with two plates, wine glasses, wine bottles and mutton slices on it, which depicts the hot pot scene of China Liao people cooking mutton.
By 1400 years ago, during the Northern and Southern Dynasties, hot pot had become popular in northern China, mainly used to rinse pork, cattle, sheep and other meat. During the Tang and Song Dynasties, hot pot became popular, and officials and celebrities held banquets and prepared more hot pots. Bai Juyi, a famous poet, said in his poem "A suggestion for my friend Liu": "There is a ray of green in the old bottle, a little red in the static furnace, and there is a feeling of snow outside at dusk. How about a glass of wine inside? ? "Described the scene of cooking with hot pot. At that time, hot pot was also called warm pot. One is made of copper, and the other is made of ceramic. Its main function is cooking meat. What is really recorded is the hot pot in the Song Dynasty. Song people mentioned eating hot pot in his "Mountain Family Festival", which is called "Summer Festival", saying that he visited Wuyishan and visited the teacher's road, and got a rabbit in the snow, which was not cooked by a chef. "Shi Yun: Only a few batches are used in the mountains, and the wine, sauce and pepper are alive (soaked in oil). Put the stove on the table, simmer for a half (half-baked) with fire, and after the soup rings for a cup (after the soup is boiled), divide the chopsticks so that you can put it in the soup (rinse) and cook (eat), but you can provide juice at will (everyone can eat at will). " From the way of eating, it is similar to the current "instant-boiled mutton".
It was not until the Ming and Qing Dynasties that hot pot really flourished, which was recorded by Yuan Mei, a culinary theorist in the Qing Dynasty, in the Menu with the Garden. At that time, in addition to folk eating hot pot, all kinds of hot meat hot pot also became a delicacy in the palace in winter. Judging from the scale, equipment and scenes, the palace hot pot of the Qing royal family is the most magnificent. The winter food list of the Qing emperor reads: game hot pot, mutton hot pot, raw meat hot pot, chrysanthemum hot pot and so on. They are all common hot pot delicacies of the queen in the archives of the Forbidden City. Pot forms include double-ring square hot pot, egg ball fish round hot pot, split round hot pot and so on. There were four "Thousand Banquets" in the Qing Dynasty, including two in the Kangxi period, with more than a thousand people, and the last two in the Qianlong period. Qianlong admired Naizu Kangxi's civil and military skills, especially in "A Thousand Family Banquets". The number of people in the first time exceeded 3,000, and the number of people who were not seated in the second time reached 5,000. In particular, 1650 hot pots were used to entertain guests, making it the largest hot pot banquet in history, with an amazing scale! Its grand occasion can be described as the best hot pot in China, and such a large-scale banquet can be described as an unprecedented initiative of three generations of Kangxi Qianlong's grandparents and grandchildren. Details are contained in the Qing Dynasty Historical Archives. At the end of the Qing Dynasty, Cixi took eating hot pot as a hobby, and hot pot was served constantly all year round, especially the chrysanthemum hot pot eaten in autumn, which was even more ingenious.