A: the history and origin of hot pot: China's hot pot, a long history, a long history. Zhejiang and other places have been unearthed more than 5000 years ago with pottery kettle supporting the use of small pottery stove, can be easily moved, can be considered a hot pot primary form. Bronze hot pots from the Spring and Autumn Period unearthed at the Longqingxia Shanrong cultural site in Yanqing County, Beijing, show traces of having been heated. In the late slave society, a small bronze tripod appeared, no more than 20 centimeters high, with a caliber of about 15 centimeters. Some tripods and stoves were combined into one, i.e., a compartment was cast in the tripod, dividing the belly of the tripod into upper and lower parts, with an opening in the lower part to feed charcoal, and the surrounding area was hollowed out as a ventilated smoke hole. Some tripod belly is shallow, tripod in the middle of a charcoal plate, people say this type of tripod for "warm tripod", it is small and convenient, can be said to be a better hot pot. In the Han Dynasty, there was a kind of small copper vessel called "dyeing furnace" and "dyeing cup", and the structure was divided into three parts: the main body was a charcoal stove; there was a food cup on top, with a volume of 250 to 300 milliliters; and there was a plate to receive charcoal fire underneath. It can be inferred that this is the small hotpot used by a single person in ancient times. During the Tang and Song dynasties, hot pots became popular, and government officials and celebrities held banquets at their homes, often with hot pots. In the Five Dynasties, there were five hot pots, which were divided into five compartments for guests to use. At that time, hot pots, also known as warming pots, were made of copper or pottery, and their main function was to cook meat for consumption. During the Qing Dynasty, various kinds of shabu-shabu hot pots became the winter delicacies of the court. When Emperor Jiaqing ascended to the throne, in the grand palace banquet, in addition to the delicacies of the sea, water and land, specially used 1,650 hot pots to entertain guests, which became the grandest hot pot banquet in the history of China. Second: hot pot types: distinguish by fuel; distinguish by hot pot structure; distinguish by raw materials; distinguish by taste In addition, there are pots and pans system is divided into copper hot pots, stainless steel hot pots, ceramic hot pots, as well as some of the more unique hot pot. Shandong Wang Kezhong invented a kind of hot pot table, the center by 1 big 8 small 9 hot pot seat composition, each hot pot seat and by the electric hot plate, hot pot soup pot, metal dish, pot cover and so on with and become. When it is time for a hot pot feast, the table can be used as a special hot pot for each guest, or a variety of dishes can be placed in the center to match the hot pot. If covered with 9 round holes cover, that is to become an ordinary dining table, and have the function of heat preservation dishes, as long as the hot pot pot pot of water, will be placed on top of the dishes, and then turn on the electric hot plate switch, you can make the dishes to keep the hot state, so that the dishes taste fresh and tasty. Third: there are many countries abroad to eat hot pot, introduced a few such as the following: Japan hoe burn hot pot: the main ingredients are sliced beef, shrimp, chicken, fish, pork lean pork, pork loin slices, etc., with ingredients such as vermicelli, spinach, cabbage, onions and so on. The way to eat it is usually to heat up a pan, and when the oil is hot, pour in the Beijing vegetables and onion slices and stir-fry them until they are eight years old, and then put your favorite main ingredients into the pan and eat them while frying. Halfway through the meal, add fresh broth and seasonings and bring to a boil, and then serve by shabu-shabu (shabu-shabu) in the broth. Korean Sauerkraut Hot Pot: Heated over charcoal, the soup is seafood soup, famous for its sauerkraut, and the white meat is pork, accompanied by blood sausage, clams, etc. It is a primitive way of eating, but it is a great way to satisfy the craving. Korean stone hot pot: the bottom of the pot is chili oil, chili powder, covered with meat and fat chicken pieces, spicy. Indonesian Curry Hot Pot: The ingredients are Indonesia's native curry, fenugreek leaves, coconut powder and spices, etc., shabu-shabu with fish heads, prawns, chicken, beef, and rice flour dipped in juice at the bottom of the pot, which is an elegant way of sucking in all the original juice. Swiss Cheese Fondue: Cheese is placed in a pot and boiled into liquid form, then white wine and fruit wine are added. When eating, French bread is put into the pot with a long fork and eaten after the cheese has penetrated into the bread. Hot pot ingredients The ingredients mentioned here mainly refer to the main hot pot ingredients, soup ingredients, dipping saucers, as for the heating ingredients and some small tableware, utensils, will not be repeated here. The main ingredient of hotpot, i.e. the raw material to be cooked in the pot, has an extremely wide range of applications, such as flying in the sky, growing on the ground (running), swimming in the water (crawling), and so on. According to the nature of the raw materials can be divided into seafood raw materials, river food raw materials, poultry raw materials, livestock raw materials, fruits and vegetables raw materials, raw materials products, etc., wherever the raw materials can be used to make dishes, almost all of the raw materials can be used as the main ingredients of the hotpot. Hot pot soup is the pot of soup, the most used is red soup, followed by white soup (including pickle soup). Red soup that is spicy soup, with thick soup and chili peppers, bean curd, edamame, mash juice, rock sugar, refined salt, yellow wine, a variety of spices and other simmering. White broth is made from old hen, fat duck, pork bones, ham and elbow, lean pork, green onion, ginger, wine, etc. It is usually used in conjunction with red broth, but seldom used on its own, or dipped in some seasoning. Dipping sauces are an indispensable part of hotpot cooking, and commonly include sesame oil sauces, garlic sauces, chili oil sauces, red oil sauces, hot sauce sauces, Szechuan qi dipping sauces, sauce sauces, chive flower sauces, and so on. The main ingredients in the hot pot are hotter when they are just taken out of the pot, so if the main ingredients are just taken out of the pot and dipped into the saucer, the hot ingredients will be cooled down and the mouth will not be burned.