It is said that it originated in Jiangbei on the other side of Chongqing. At that time, the load-carrying workers bought the offal of the buffalo, washed it, and cut the liver and tripe into small pieces. There was a stove on the head of the load, and a large iron basin on it, which became a multi-grid, containing a kind of spicy and spicy food. , salty marinade, sold exclusively to dockworkers.

When guests come, each person will choose a certain dish, hot it and eat it. In the 23rd year of the Republic of China, a relatively large-scale spicy restaurant appeared in Chongqing. The only difference was that the divided iron basin was replaced by a small red copper pot, and guests could prepare their own marinade and dipping sauce.

It is also said that spicy food originated during the Daoguang period of the Qing Dynasty. At that time, Chongqing’s banquets included hairy tripe hotpot. Before that, there was a snack called Shui Ba Kuai at Chongqing Pier, which was made entirely of cow offal (hairy tripe, liver loin and beef blood), cut into thin slices, and served in a casserole on a clay stove to serve with The spicy butter marinade is piping hot. Diners need to bring their own wine, and the price will be calculated based on the empty plate after eating.

Some hot pot restaurants claim that their recipes can be traced back to the Yuan, Song and other dynasties. This is false history because chili peppers originated from Mexico and were introduced to Bashu from the coastal areas after the Ming Dynasty. Today, in the local dialect, Chili peppers are still called "sea peppers".

Extended information:

Old-style Chongqing hot pot is often called old hot pot because the ship passengers and dock workers who originally gathered at the Chongqing dock were very mobile, and a tic-shaped pot was placed in the hot pot. Or the cross-shaped iron frame is divided into small grids, and the guests each choose their own grid and leave after eating. The hot pot base is not changed frequently and is used repeatedly. Later guests will often find dishes they did not order in the pot, so they are It's called old hot pot.

Today, Chongqing hotpot has long since shed its cheap image as a roadside stall and has developed into an iconic industry with considerable scale and reputation. Hot pot companies in Chongqing have passed the unified standards of the association and are now required to adopt a disposable pot bottom system due to hygiene habits. In addition, there are even hot pot restaurants that serve a small pot for each person to accommodate the habits of foreign friends.

In terms of hot pot taste, Chongqing spicy hot pot has gradually evolved from the current taste standards of mild spicy, medium spicy, extra spicy for diners to choose from, and even gradually tried to use innovative methods similar to alcoholic beverages to standardize and detail the taste. The spiciness of Chongqing hot pot is determined by the degree of spiciness. In addition, the dishes of Chongqing hot pot are also becoming standardized and selected within the industry to meet the various needs of diners and ensure the quality of food.

Baidu Encyclopedia-Chongqing Hotpot