The origin of hot pot is very long. If you count from its predecessor, it has been 3000 years. There is a record in Zhou Li Tianguan Fu Shan that when the Shang and Zhou Dynasties held celebrations or sacrifices, the nobles of the prince would ring the bells and eat them. At that time, the nobles knew how to play music, sat around the cookers and fished for food directly from the cookers. The "Zhuo", one of the cooking methods in the Western Han Dynasty, the "Five Boilers" in the Three Kingdoms Period and the hot pot murals in the tombs of the Qidan people in the Liao Dynasty all have the embryonic form of hot pot. In the Song Dynasty, the record of "Xia Bo Palace" was more detailed. A Qing and Yuan Mei said in "Eating in the Garden": "Eating hot pot in winter", which is the time when the word "hot pot" first appeared in the text. The earliest written record of Chongqing people eating hot pot was in the light year of Qing Dynasty (1821-1851). As a delicious food, hot pot is very fragrant all over the country, but its names are different. For example, the northeast is called white meat hot pot, Beijing is called instant-boiled mutton, Guangdong is called side furnace, and Shanghai is called chrysanthemum pot. However, only Chongqing Hotpot has the greatest reputation, the most delicious taste, the largest number of consumers, and the farthest spread. It is unique in the east, west, north and south, and can be called a leader in hot pot.
The unique style of Chongqing hot pot was formed in the Republic of China, and it was all the rage in Beijing. A poem praising Chongqing hot pot said, "When you drink and cheer around the stove, all the smells melt in the kettle." Roger Lee, a famous Sichuan writer, said in the article "Talking about the Food, Clothing, Housing and Diet of China People" published in 1947 Sichuan Local Records: "The hot pot for eating buffalo hairy belly originated from Chaotianmen Wharf in Chongqing. At first, a group of retailers bought buffalo offal, washed it and cooked it, then cut the liver and stomach into small pieces, put a clay stove on their shoulders, and put a dry pot and iron basin on the stove, in which a hemp and spicy marinade was rolled upside down. Those friends who sold their labors, around the burden of benefit, each got a grid, ate hot and ate a few pieces, and calculated some money ... Until 23 years of the Republic of China, only a small restaurant in Chongqing made it noble. When I moved from my shoulder to the table, the mud stove was still there, and only the iron pan of the dry pot was replaced by a small copper pot ... ". During the Anti-Japanese War, Chongqing hot pot flourished rapidly, and there were more and more hot pot restaurants. Even some cafes, cold drinks shops and big restaurants operate hot pot!