Brief introduction of hot pot
Hot pot English, called archaic soup in ancient times, is named after the plump sound of food when it is put into boiling water. It is a unique food in China with a long history and is suitable for all ages. Ding ware in Zhou dynasty should be the earliest prototype of hot pot. According to research, there were hot pots in the Warring States period, when people used clay pots as pots. By the Song Dynasty, eating hot pot was very common among the people. In Lin Hong's "Shanju Recipe" in the Southern Song Dynasty, there was an article about eating hot pot with friends.
In the Yuan Dynasty, hot pot spread to Mongolia and was used to cook beef and mutton. By the Qing Dynasty, hot pot was not only popular among the people, but also became a famous court dish, made of pheasants and other game.
Hot pot generally refers to a cooking method in which a pot is used as a vessel, a pot is cooked with a heat source, and various foods are cooked with water or soup. At the same time, you can also refer to the pot used in this cooking method. It is characterized by cooking while eating, or the pot itself has the function of heat preservation. When eating, the food is still steaming and the soup is integrated. There are similar dishes all over the world, but they are especially popular mainly in East Asia.
Hot pot is hot now, spicy and salty, oily but not greasy, sweating like rain, very comfortable, relieving depression and dehumidifying, suitable for mountain and river climate. Now it has developed into a Yuanyang pot, spicy and light, with different soups and foods according to personal preferences. It is the best in winter in Xian Yi, Xian Yi, old and young.
Typical hot pot ingredients include all kinds of meat, seafood, vegetables, bean products, mushrooms, egg products, vermicelli and so on. They are cooked in boiling water or at the bottom of special soup pots. Some ways of eating will be dipped in seasoning and eaten together.