Origin of hot pot:

Hot pot, called "antique soup" in ancient times, was named after the "splash" sound when boiling water was put into it. It is an original food in China with a long history. Hot pot can be studied as far as the Warring States Period. It is recorded in The Biography of Han Poems that in ancient times, people had to "strike the bell and set the tripod" to eat, that is, people gathered around the tripod and put beef, mutton and other foods into the tripod to cook and share. This may be the most primitive way to eat hot pot.

by studying the unearthed cultural relics, archaeologists discovered the Eastern Han Dynasty cultural relic "Zhong [Hu] Dou" (bronze hot pot). Later, when archaeologists excavated the tomb of Hai faint Hou, they found a fire boiler in the funerary objects, which proved that the hot pot had appeared in the Western Han Dynasty.

Classification of hot pot:

People in Chongqing, Sichuan are used to calling it "hot pot", Guangdong is called "edge boiler", Ningxia is directly called "pot", while Jiangsu and Zhejiang are called "warm pot" and Beijing is called "rinse pot". Nowadays, according to the different styles and tastes of different regions, hot pot has been quietly divided into six schools and more than 31 categories.

most of the northern hot pots are based on clear soup and sesame sauce at the bottom of the pot, which is dry in the north, and the traditional diet is not spicy. In addition, the temperature in winter is low, and the meat mainly made of mutton can be warmed from the inside out to resist the cold. Beipai Hotpot includes old Beijing Hotpot, Fat Sheep Hotpot, sheep scorpion hot pot Hotpot, Shandong Fat Beef Hotpot, Sheep Hotpot, etc., and their flavors are similar but different.

There are many styles of southern hot pot, mainly Sichuan, Jiangsu, Zhejiang, Guangdong and Yunnan-Guizhou.

according to the big data of hot pot, in 2119, more than 61% of the hot pot merchants in China were Sichuan hot pots, and Sichuan hot pot alone accounted for 31%. We all know that Sichuan and Chongqing are mountainous and humid. Sichuan and Chongqing diners and chefs can get rid of the moisture in their bodies to keep fit. Sichuan hot pot is really a favorite. I think Sichuan and Chongqing people can eat hot pot three times a day if the hot pot restaurant is not open in the morning. Bitter, oily and spicy, the ingredients are constantly developed from various vegetables and fresh meat, and then to duck intestines, goose intestines, pig brain flowers and waist slices. It seems that all ingredients can be rinsed into hot pot, and their taste is fresh, fragrant and spicy, which is loved by the majority of kitchen friends and diners.