The earliest hot pot was cooked with a tripod.

About 10 thousand years ago, our ancestors invented the earliest container-the pot made of pottery, which can be said to be a very big pot. At that time, all edible food, such as meat, was thrown into the pot, and then a fire was made at the bottom to cook the food, which was called "soup" at that time. This is the earliest hot pot. In the Western Zhou Dynasty, not only copper and iron were invented, but also various pottery products were improved to make smaller utensils suitable for ordinary people. The appearance of copper and iron not only formed a revolution in utensils, but also was very similar to modern pots. Copper pots and earthenware casseroles are still the most practical and common hot pot utensils, and the cauldron is finally extended as a symbol of power.

The development of hot pot, like the development of catering history, is gradual, which is completely changed according to the utensils, social needs and the discovery and introduction of raw materials at that time. During the Three Kingdoms period, Wei Wendi's "five-cooked pot" was a pot with several compartments, which could cook different foods at the same time, similar to today's "Yuanyang pot". In the Northern and Southern Dynasties, the "bronze tripod" was the most common vessel, which is today's hot pot. In the Tang Dynasty, hot pot was also called "warm pot".

Poxia Palace is the laudatory name of hot pot in the Southern Song Dynasty.

In the evolution of the whole history of hot pot, the most vivid description of hot pot is the rabbit-washing slice in Shanjia Qinggong by Lin Hong in the Southern Song Dynasty. At that time, Lin Hong went to Wuyishan to visit the hermit stop teacher. As he approached the top of the mountain, it began to snow heavily. A galloping rabbit rolled down a stone and was caught by Lin Hong. Lin Hong wants to bake it and asks stop if he can cook rabbit meat. Stop the teacher replied: "I eat rabbits in the mountains like this." I put a small charcoal stove on the table and a soup pot on the stove to slice the rabbit meat. "

Using this cooking method, Lin Hong thinks it's delicious. He is very happy to get together with three or five friends and grab something to eat in the snowy winter. Therefore, he gave a good name to this way of eating, and photographed the beautiful scenery of "the wind is surging and the clouds are shining in Jiang Xue, and the wind turns late, and the sky appears at first sight". Today, all kinds of meat and vegetables can be rinsed like this.

Cixi, that is, Cixi Yehenala (1835 ~ 1908) set a blue flag in Manchuria. Anhui Huining County Chilutai female. 185 1 year, she was elected as a female convent of the palace.

First, there must be hot pot in the Qing dynasty, and the feast of Qianlong is to eat hot pot.

Second, Manchu people like to eat hot pot, called "instant-boiled mutton", which is popular in Beijing and Northeast China.

Cixi was born in Manchu nobility and later became Lafayette. She is the chef of a meal 100. It is impossible that she has never even eaten hot pot.

Cixi's birthday now has a menu: two hot pots: shredded pork fried spinach and game sauerkraut; Four kinds of big bowl dishes: red and white shredded pork duck with the word "Wan" in bird's nest, three fresh fat chickens with the word "Nian" in bird's nest, duck with the word "Ru" in bird's nest, and shredded pork chicken with the word "One" in bird's nest; Four dishes in the middle bowl: bird's nest duck strips, fresh shrimp balls, stewed duck fillet and sea cucumber; Six dishes: fried duck shreds with bird's nest, fried chicken and radish sauce, fried wings with shredded pork, duck with sauce, fried water bamboo with pickles and scrambled eggs with shredded pork. There are only sixteen items (or only the main course? ), the name of the dish is not surprising, except bird's nest, which is mainly ordinary chicken and duck meat, just like the home cooking that ordinary small restaurants can eat today.

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See how Empress Dowager Cixi eats.