In the Song Dynasty, people began to rinse meat with hot pot, but not beef and mutton, but rabbit meat. When the Song people ate hot pot, everyone sat around the "wind furnace" (with hot pot on it), cooked the salted rabbit meat in boiling water and ate it immediately after taking it out. Heavy-flavored ones can also be dipped in seasoning, which is very similar to eating hot pot today. In the diet book "Shanjia Qinggong" written by Lin Hong in the Song Dynasty, this kind of hot pot was praised as "surging sunshine and Jiang Xue, and the wind turns over the sunset glow", which means that the soup pot is boiling like snow, and the rabbit meat is bright red like sunset glow. Song people were elegant, and named the rabbit hot pot "Pinellia Palace", which was not only delicious, but also very literary.
It is the Mongols who really laid the foundation of today's hot pot. It is good for Mongolians to eat mutton, but it is very troublesome to stew mutton when marching and fighting outside, so they cut it thin and rinse it with boiling water. As the Mongols conquered the Central Plains, this kind of hot pot was also introduced into the mainland. Steaming meat hotpot is more popular in the north, because it is not only delicious, but also warm.
Manchu people in Qing dynasty came from the northeast, so they loved to eat hot pot. Several large-scale "Thousand Banquets" were held in the Qing Dynasty (the emperor entertained the elderly over 60 and 70), and there were hot pots that the emperor loved to eat at the banquet. Hot pot became the protagonist of Qianlong's 50-year banquet. According to the records of the Grand Banquet of the Qing Dynasty-Thousand Banquets, the Thousand Banquets can be divided into two levels:
Each table of the first-class banquet is equipped with two hot pots, one piece of roe deer mutton, one plate of roast deer tail, one plate of black fork roe deer mutton, four bowls of meat dishes, one plate of steamed sushi, one plate of cooked sushi, two plates of snail box side dishes and two ebony tendons. In addition, prepare shredded pork and hot rice. Each table of the second-class banquet is equipped with two hot pots (made of copper), one pork slice, one mutton slice, one mutton slice, one barbecue slice, one steamed longevity dish, one oven longevity dish, two snail boxes and two ebony tendons. And prepare shredded pork and hot rice.
It can be seen that hot pot is the most important dish in the two-level banquet. Royal love will be popular among the people. Hot pot later spread to Beijing, mainly run by Muslim restaurants. There is a record in "Hundred Words of the Ancient City": "Mutton pot is the most common delicacy in cold weather, and it must be eaten with mutton restaurant. This way of eating is a study and evolution of the nomadic heritage in the north and has become a special flavor. " It is said that it was not until Guangxu that the old shopkeeper of Donglaishun Mutton Restaurant in Beijing bribed eunuchs and stole the ingredients of "instant mutton" from the palace, and "instant mutton" was sold in famous urban restaurants.
Nowadays, Sichuan-Chongqing hot pot, which is popular all over the country, appeared later than hot pot. Sichuan-Chongqing hot pot is spicy, but it's been two or three hundred years since China people ate Chili, so Sichuan-Chongqing hot pot can't be earlier than this time. The specific birth time of Sichuan-Chongqing hot pot may be in the communication between the late Qing Dynasty and the Republic of China, and the birth place should be the dock area along the Yangtze River. The specific locations are Chongqing and Luzhou. A popular saying is that the area around Chaotianmen Wharf in Chongqing used to be a place where Muslims slaughtered animals. Hui people throw away their internal organs after slaughtering cattle, poor boatmen and trackmen pick them up and wash them, pour them into the pot, add pepper, ginger, garlic, salt and other spicy spices, and cook them, which becomes the origin of Sichuan-Chongqing hot pot. At that time, most of the dishes they rinsed were things that rich people didn't eat, such as hairy belly and duck intestines. They are all very cheap, so the original Sichuan-Chongqing hot pot is the food of the poor. Food does not ask the place of origin. Hairy crabs were originally eaten by the poor, but who can say that people who eat hairy crabs now are still poor?