It's time to eat copper pot to rinse meat. In this cold winter, about three or two friends got into the alley, supported a small copper pot and held two sesame cakes.

Serve a few slices of mutton as thin as cicada wings in the clarified soup base with Chinese wolfberry, wait until the meat slices with white stripes on the red background gradually curl up, and then pour some secret sesame sauce. That taste is by no means just delicious!

The history of copper pots is very long, from the Ding in the Stone Age to the bronze in the slave society, to the cup dyeing in the Western Zhou Dynasty, to the Wei and Jin Dynasties? ? Ji ā o dà u, and then in the Tang and Song Dynasties, the porcelain-making technology became more and more mature, and the hot pot was also made of ceramics, commonly known as "warm pot";

hot pot developed to the Qing dynasty, and its shape has been determined, but its appearance and decoration are full of flowers.

First of all, the chafing dish is separated from the original single material. Ceramics, copper, tin, silver, silver-plated, enamel, iron ... almost all the materials that can be used as cooking utensils have been used;

in terms of appearance, patterns, carvings, gilding and even hollowing out, all kinds of gorgeous or classic shapes have come into battle, showing exquisite craftsmanship and unparalleled aesthetics at that time.

At this time, hot pot has become a cross-class diet. Both the nobles in the palace and the common people love hot pot. It is said that when Emperor Jiaqing ascended the throne, the Qing Palace once hosted a hot pot banquet, and * * * used more than 1,65 hot pots, making it the biggest hot pot banquet in history.

But up to now, the hot pot in old Beijing has returned to the bronze age from "letting a hundred flowers blossom". What is the reason for this seemingly declining choice?

as we all know, the essence of old Beijing instant-boiled mutton lies in "rinsing".

rinse, that is, the dishes that are about to be cut to light and thin are lightly passed in the hot pot, and then dipped immediately. This requires extremely high hot pot utensils-it is necessary to heat up quickly and conduct heat evenly.

copper is the best one to meet this requirement. Moreover, it can keep the heat in the cold winter, which is deeply loved by northerners. As for brass or copper? As long as the requirements of eating utensils are met, there is not much difference between the mutton rinsed out by the two.

But the copper pot with charcoal fire has developed so far, but only the copper pot is left, and there is no charcoal fire.

Since 215, shopping malls have explicitly stipulated that it is not allowed to use naked flame to switch to electromagnetic heating. This regulation has gradually become wider and wider, and more and more stores have abandoned using electric heating. Although the charcoal copper pot retained its shape, the charcoal heat was replaced by hydrothermal heat, and many fun disappeared.

For example, after the old Beijingers are used to rinsing mutton, they scald it on the chimney in the middle, listen to the "Yi Yi" sound, and sometimes they can see glittering oil flowers. And this change, the chimney is no longer the "latosolic red glare" old smoker, it becomes gentle and lifeless.