Hot pot, known as "antique soup" in ancient times, is named after the "dong" sound made when food is put into boiling water. It is one of China's original delicacies and a food suitable for all ages.

It has a long history. According to textual research, hot pot existed during the Warring States Period, and historians used clay pots as pots. By the Song Dynasty, the way of eating hot pot was very common among the people. In the recipe of "Shan Jia Qing Gong" by Lin Hong in the Southern Song Dynasty, the same recipe was mentioned.

A friend introduced hot pot to Mongolia during the Yuan Dynasty. During the Ming and Qing Dynasties, hot pot was not only popular among the people, but also became a famous "palace dish" with pheasants and other game ingredients.

Hot pot generally refers to a cooking method that uses a pot as an utensil, uses a heat source to boil the pot, and boils water or soup to cook various foods. It can also refer to the pots used in this cooking method.

Its characteristic is that you can eat while cooking, or the pot itself has a heat preservation effect, so the food is still steaming hot when you eat, and the soup is integrated into one.

There are similar dishes all over the world, but they are particularly popular in East Asia.

Hot pot is eaten right now and hot. It is spicy, salty and fresh, oily but not greasy. It can relieve depression and dehumidify. It is suitable for the climate of mountains and rivers. Now it has developed into mandarin duck pot, which can be spicy or light. You can choose what you need and add different soups according to your personal preference.

Ingredients and food, suitable for all ages, a great treat in winter.

Typical hot pot ingredients include various meats, seafood, vegetables, soy products, mushrooms, egg products, staple foods, etc., which are boiled in boiling water or a special stock pot and then eaten.

Some ways to eat it are to dip it in seasonings and eat it together.

There are two theories about the origin of hot pot: one is that it was during the Three Kingdoms period of China or the era of Emperor Wen of Wei, when the "bronze tripod" was the predecessor of hot pot; the other is that hot pot began in the Eastern Han Dynasty, and the "bronze tripod" at that time was unearthed from cultural relics.

"Dou" refers to hot pot.

It can be seen that hot pot has a history of more than 1,900 years in China.

"Book of Wei" records that during the Three Kingdoms period, when Cao Pi proclaimed himself emperor on behalf of the Han Dynasty, hot pots made of copper appeared. People used hot pots to cook various meats such as pigs, cattle, sheep, chickens, and fish. However, they were not used at that time.

It became popular. Later, with the further development of cooking technology, various hot pots also appeared one after another.

By the Northern Song Dynasty, hot pot was available in taverns in Kaifeng, Bianjing, in winter.

By the end of the Qing Dynasty and the beginning of the Republic of China, dozens of different hotpots had been formed across the country, each with its own characteristics.

During the Muromachi period of Japan, hot pot was introduced to Japan from China in 1338.

In Japan, hot pot is called "Sukiyaki (すきやき)", also known as "Hoe".

Nowadays, hot pot has also spread to the United States, France, Britain and other countries.

Chinese hot pot has a long history and a long history.

Small pottery stoves used with pottery cauldrons more than 5,000 years ago were unearthed in Zhejiang and other places. They can be easily moved and can be regarded as the primary form of hot pot.

A bronze hotpot from the Spring and Autumn Period unearthed from the Shanrong Cultural Site in Longqingxia, Yanqing, Beijing, shows signs of being heated.

In the later period of slave society, a small bronze tripod appeared, with a height of no more than 20 centimeters and a diameter of about 15 centimeters.

Some tripods and furnaces are combined into one, that is, there is a partition cast in the tripod, which divides the tripod belly into upper and lower parts. There is an opening in the lower layer, which can feed charcoal fire, and there are hollow holes around it for ventilation. Some tripod tripods have a larger belly.

It is a shallow cauldron with a charcoal plate sandwiched in the middle. People call this type of cauldron "warming cauldron". It is compact and convenient and is said to be a better hot pot.

In the Han Dynasty, a small bronze vessel called "dye stove" or "dye cup" appeared. Its structure is divided into three parts: the main body is a charcoal stove; there is a cup for food on the top, with a capacity of generally 250 to 300 ml; and there is a charcoal fire container below.

of disk.

It can be inferred that this is a small hotpot used by one person in ancient times.

During the Tang and Song Dynasties, hot pot became popular. Officials and celebrities held banquets in their homes, and often prepared hot pot.

In the Five Dynasties, five-grid hot pot appeared, that is, the hot pot was divided into five grids for guests to cook.

At that time, hot pots were also called hot pots. One was made of copper and the other was pottery. Their main function was to cook meat.

Cloisonné Enamel Flower Pattern Hot Pot By the Qing Dynasty, various kinds of meat-shabu hot pot had become a winter delicacy in the palace.

Hot pot is a unique way of eating food in China. The round design of the hot pot makes the diners form a circle, which also indicates the Chinese people's traditional custom of reunion.

When Emperor Jiaqing ascended the throne, he held a grand palace banquet. In addition to delicacies from both land and water, 1,650 hot pots were specially used to entertain guests, making it the largest hot pot banquet in the history of our country.