There is a fire below and a pot above, commonly known as hot pot. Hot pot was called "antique soup" in ancient times, which was named after the food was put into boiling water and made a "splash" sound. The history of China people eating hot pot can be traced back to ancient times. Archaeological data show that the pottery tripod in Yangshao cultural site from 5000 to 6000 years ago is the embryonic form of hot pot.
At that time, the ancestors put all the food collected, hunted and cultivated in the pottery tripod, and made a fire under it, cooking and eating while adding vegetables. The tastes are mixed, and all tastes are the same. Fire and food also bring them warmth and happiness.
According to textual research, there was hot pot in the Western Han Dynasty, and it was very common for people to eat hot pot in the Song Dynasty. In Lin Hong's cookbook Shanjia Qinggong in the Southern Song Dynasty, there is an introduction about eating hot pot with friends.
Gan Long became a hot pot promoter.
It was in the Qing Dynasty that instant-boiled mutton really became a famous food. The real name of instant-boiled mutton in Qing dynasty is "wild hot pot", which originated from the custom of enjoying game outside the Eight Banners Pass. According to the Collection of Historical Archives of Qing Dynasty, "On the tenth day of the first month of the forty-eighth year of Qing Qianlong (1783), Emperor Qianlong gave a banquet for 530 tables, and when Emperor Jiaqing 1796 ascended the throne, he gave a banquet with 1550 hot pots."
According to relevant records, Emperor Qianlong once ate hot pot 60 times in 30 days, while the Qing emperor only ate two meals a day, which means that every meal had hot pot. At that time, people thought that hot pot had a nourishing effect, and under the impetus of the emperor, the people were also keen on hot pot.
In Qing Dynasty, Li wrote in Yu Cun Shi Hua: "Warm pot is commonly called hot pot, so serving is the most convenient, and it must be at home in cold weather. Over 60 years old, bitter and cold, there must be every food. " Li Tiaoyuan, a native of Mianyang, Sichuan, seems to have become a hot pot fan.