Hot pot, called "ancient style soup" in ancient times, got its name because it made a "splash" sound when it was put into boiling water. There are two theories about the origin of hot pot: one is in the period of China Three Kingdoms or Wei Wendi, when the "bronze tripod" was the predecessor of hot pot; The other is that hot pot began in the Eastern Han Dynasty, and the "dou" in unearthed cultural relics refers to hot pot. It can be seen that hot pot has a history of 1900 years in China. Chongqing hot pot is recorded in Zuo Si's Sandu Fu. It can be seen that its history is more than 1700 years.
Second, historical development.
1. During the Three Kingdoms period, when Cao Pi proclaimed himself emperor in the Han Dynasty, a copper hot pot appeared, but it was not popular at that time.
In the Northern and Southern Dynasties, people used hot pot to cook and rinse pork, cattle, sheep, chicken, fish and other meats. Later, with the increasingly developed economy and culture and the further development of cooking technology in China, various hot pots appeared one after another.
3. In the Tang Dynasty, the scene describing hot pot has been seen in poems, which shows its popularity. Bai Juyi's poem "For a Friend Liu": "There is a ray of green in the old bottle and a touch of red in the static furnace. It feels like snow outside at dusk. How about a glass of wine inside? ? "Vividly described the scene of eating hot pot at that time.
During the Northern Song Dynasty, the pubs in Kaifeng, Bianjing, had hot pots in winter. In Lin Hong's cookbook Shanjia Qinggong in the Southern Song Dynasty, there is an introduction about eating hot pot with friends.
In Yuan Dynasty, hot pot spread to Mongolia and was used to cook beef and mutton.
6. In the Qing Dynasty, hot pot has become a winter delicacy of the court, and there is also "game hot pot" on the imperial meals of the Qing Dynasty. According to legend, in the first month of the first year of Jiaqing, Emperor Qianlong held a "Thousand Banquets" in his palace. More than 65,438+0,550 chafing dishes and more than 5,000 people were invited to taste them, making it the largest chafing dish feast in history.
7. By the end of the Qing Dynasty and the beginning of the Republic of China, dozens of different kinds of hot pots with their own characteristics had been formed all over the country.
8. Now, the industrial chain of China chafing dish industry has been formed. Agriculture and animal husbandry in Sichuan, Chongqing, Inner Mongolia, Shandong, Hebei, Henan and other places have established production, processing and sales bases for hot pot raw materials, spices and fuels such as pepper, pepper, mutton, sesame oil, sesame paste, vermicelli and solid alcohol.
Third, concrete development.
The popular characteristics of hot pot catering are accepted and loved by consumers, especially the cold and dry weather in the northern region makes the hot pot market have great potential, and the management methods of hot pot types are constantly innovating. Chongqing hot pot, which is famous for its "spicy, spicy and hot", is a southern hot pot, a northern hot pot and a new hot pot represented by instant-boiled mutton.
1, the three kingdoms five-cooked pot, the ancestor of Yuanyang pot. 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. "Pepper" before entering China, how can there be spicy seasoning? 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".
2. The weather in Jiang Xue is fine, and the evening breeze turns fine. 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 Zhi Zhi, a hermit who lived in the sixth of the nine songs in Wuyishan. When Lin Hong was near the top of the mountain, it began to snow heavily and a rabbit flew into the rock. Because the rock was slippery after the snow, Lin Hong caught it. Lin Hong wants to roast rabbit meat and asks him if Zhi Zhi can roast rabbit meat. Zhi Zhi replied, That's how I ate rabbits in the mountains. 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". This is the hot pot we ate today.
3. There are few changes in utensils, and white iron pots are common. From the Yuan, Ming and Qing Dynasties to the present, the hot pot utensils have not changed much. In addition to using high-temperature resistant transparent glass, the new container can also stir food when cooking, and there will be no fish escaping from the net when eating. And copper pots, iron pots, casseroles and other pots are just more exquisite and have been used for more than thousands of years. The most common and widely used pot is "stainless steel pot", also known as "stainless steel pot".
The fuel changes quickly, for example, a thousand miles a day. Although the hot pot utensils have not changed much, they have made rapid progress in the use of fuel. From firewood to charcoal, from electric stove and alcohol to gas and induction cooker, charcoal has the longest history and the most flavor, but it is also a way to pollute the air. Although the induction cooker is the cleanest and most convenient, it tastes bad. It is best to control the temperature of the gas, which is convenient and easy to use, but it is also dangerous. Compared with many changes in fuel, the evolution of seasoning materials tends to be conservative and confidential. The dip of instant-boiled mutton has remained unchanged for thousands of years. Shantou Shatou sauce is proud of its unique formula, and other bean curd and bean paste are also old names. In addition, some basic dipping materials include soy sauce, onion, garlic, eggs, sesame oil, pepper and so on. And there are many styles. How to seek common ground while reserving differences depends on the unique deployment of each family.
5, three hot pots, original flavor. Generally speaking, there are basically only three kinds of hot pot. The first soup is mild, the raw slices are mainly rinsed, and dipping plays an important role. Mutton hot pot and Guangdong-style edge sealing furnace are the most representative. The second is that the materials in the pot are cooked, such as casserole fish head, mutton stove, and fire is only used for heat preservation and cooking. The third is that the ingredients in the pot are cooked, and even the dishes don't need to be scalded. Fire is completely used for heat preservation, just like cauldrons, such as Buddha jumping over the wall and Fuxing pot.