Chongqing hot pot is a dish in Sichuan cuisine.
It is said that it originated at the bottom of the street. When they saw that the cattle farm didn't want the internal organs of cattle, they picked them up and cooked them in the stove, so they had the prototype of beef hot pot. Of course, some people say that Zigong Salt Gang invented hot pot. I don't want to say more here, except that there was a book "Sichuan cuisine" in the 1980 s, which contained the origin and practice of hot pot. Hot pot was developed in the 1920s and 1930s, when Chongqing became the capital of the Anti-Japanese War and people from all over the country gathered here.
Of course, gourmets and chefs are here. So someone opened the hot pot to the store, and the butter hot pot was officially born. At that time, everyone had a small stove with a small iron pot on it. The cooked hot pot is put into the iron pot and the dishes can be cooked. Chongqing hot pot soup is very particular, consisting of more than 20 kinds of spices. It is said that the bone of the old hen should be used to make soup first, and then those condiments should be added to form hot pot soup. In the twenties and thirties, people who could eat hot pot were not ordinary people, because a meal was expensive.
I have seen pictures of hot pot in the 1920s and 1930s. The picture shows a young man, about twenty years old, with his hair parted and eating a hot pot in an iron pot. At that time, beef, bezoar, throat, pork, vegetables and other raw materials were added to the hot pot, which was naturally more upscale than that eaten by vendors and pawns: only in this way, people who like it deserve it. Because Chongqing has become the capital, the butter hot pot has climbed into the elegant hall and entered the hotel, otherwise it will still nest in the alley by the river. The chefs changed it from a small pot to a big pot. The cauldron has a wooden nine-square lattice, and the bottom of the nine-square lattice is empty, so you can scald the dishes bought by the guests.
At that time Chongqing accepted people from all over the country. People also use their favorite ways to improve the taste of local recipes, and butter hot pot is stereotyped by old chefs: therefore, Sichuan cuisine has professional hot pot practices and original materials. Hot pot has also taken root in the streets of Chongqing. Only after the reform and opening up, people gradually liked it when they had money, especially in the 1990s, when hot pot was very popular in downtown areas. At that time, in the lower half of the city, from Chuqimen Hengjie to Kaixuan Road Street, there were three hot pot restaurants. I still work in Changshou company.
There are also many long-lived hot pots. There are not only spicy butter hotpot, but also fresh fish hotpot. Fresh fish hot pot soup is made of whole chicken. Only mushrooms, fish and other vegetables can be scalded in the pot. At that time, several ticket sellers fished out the chicken in the soup and ate it, which made the boss's beard bent. Longevity spicy hotpot has been around since 1980s. When I transferred back to the county seat, I knew a hot pot owner, who was from my wife's neighboring town. I have a discount on hot pot, and the business in his shop is getting better and better. Chongqing is an immigrant city. From the capital to the third-line construction, many foreigners come to Chongqing. Because of its climate and taste, people gradually like butter hotpot. You can have a look if you don't believe me. In the dog days, some people eat hot pot with bare arms. Because hot pot is delicious, it goes abroad and becomes famous overseas. What's so strange about this? Thank you for your question.
Sunset afterglow 3
This is a strange phenomenon. Chongqing people will eat hot pot when sweating in summer, and spicy food will be addictive.