Who invented hot pot? There are two theories about the invention of hot pot-the first one is invented by Genghis Khan, who thinks that the origin of hot pot is not in Sichuan, but it was invented by Genghis Khan. He fought all over the world for many years, and it took him a long time to see soldiers eating traditional barbecue mutton. In order to make the troops not delay the combatants, he cut the mutton into small pieces and threw it into a boiling pot. From then on, there was a hot pot in the world. From a certain point of view, it was the hot pot that filled the stomachs of Mongolian cavalry, captured the Central Plains happily, and went all the way west to Central Asia. Second, the invention of the Three Gorges Tracker It is said that 1000 years ago, in the Three Gorges of the Yangtze River, a group of trackers took heavy steps and dragged their tired bodies, building soil for stoves by the river. They take out the peppers, peppers and spices they carry with them, take water from the Yangtze River, make soup, supplement spirits, and blanch fresh fish, live shrimp and various vegetables. After some heroic, passionate and tired, the trackers roared their passionate songs and set off with ropes on their backs. Leaving a dirty stove and billowing smoke. The origin of hot pot "hot pot", what is hot pot? In fact, as long as there is a fire at the bottom and a pot at the top, it is a hot pot. As for what kind of pot to use? What kind of fuel? The evolution since ancient times is colorful. The earliest hot pot was cooked on a tripod. About 10 thousand years ago, our ancestors invented the earliest container-ceramic tripod, which is a very big pot. At that time, all edible food, such as meat, was thrown into the tripod, and then a fire was made at the bottom to cook the food, which was called "soup" at that time. In the Western Zhou Dynasty, not only copper and iron were invented, but also various pottery products were improved and made into smaller containers suitable for ordinary people. The appearance of copper and iron not only formed a revolution in utensils, but also was very similar to modern pots. Copper pots and earthenware casseroles are still the most practical and common hot pot utensils, and the cauldron is finally extended as a symbol of power. The development of hot pot, like the development of catering history, is gradual, completely changing according to the discovery and introduction of utensils, social needs and raw materials at that time. During the Three Kingdoms period, the "five-pot" mentioned by Wei Wendi was a kind of pot with several compartments, which could cook different foods at the same time, which was similar to today's "Yuanyang pot". In the Southern and Northern Dynasties, the "bronze tripod" was the most common vessel, which is today's hot pot. In the Tang Dynasty, hot pot was also called "warm pot". Just like the development of catering history, the development of the ancestral hot pot of the Three Kingdoms and Five Boilers was gradual, which changed completely according to the introduction of utensils, social needs and the discovery of raw materials at that time. Just like before "Zanthoxylum bungeanum" was introduced to China, how could there be spicy incense pots? When "Chili" has not yet entered China, how can there be spicy spices? During the Three Kingdoms period, the "five-pot" mentioned by Wei Wendi was a kind of pot with several compartments, which could cook different foods at the same time, which was similar to today's "Yuanyang pot". In the Southern and Northern Dynasties, the "bronze tripod" was the most common vessel, which is today's hot pot. In the Tang Dynasty, hot pot was also called "warm pot". Jiang Xue has a sunny day and a beautiful summer breeze, which is the reputation of hot pot in the Southern Song Dynasty. In the evolution of the whole history of hot pot, the most vivid description of hot pot is Rabbit Slices written by Lin Hong in the Southern Song Dynasty. At that time, Lin Hong went to Wuyishan to visit the hermit teacher Zhang Xianfeng, the sixth of the nine songs in Wuyishan. When Lin Hong was about to reach the peak, it began to snow heavily and a rabbit flew into the rock. Because the rock was slippery after the snow, Lin Hong caught it. Lin Hong wanted to roast it and asked him if he would like to roast rabbit meat. Stop, stop, stop. The teacher replied that I ate rabbits in the mountains like this. Using this cooking method, Lin Hong thinks it's delicious. He is very happy to get together with friends and grab something to eat in the snowy winter. Therefore, he gave a good name to this way of eating, and photographed the beautiful scene of "Jiang Xue is full of clouds and the night breeze is shining high". Later, today, all kinds of meat and vegetables can be rinsed like this. The utensils have hardly changed. Generally, white iron pots have changed from Yuan, Ming and Qing Dynasties to now, while hot pot utensils have not changed much. In addition to the high-temperature transparent glass used for Guo Bao, the new container can also see the churning of food during cooking, and there will be no fish escaping from the net when eating. Copper pots, iron pots, casseroles and other pots are more exquisite in production and have been used for thousands of years. The most common and widely used pot is "stainless steel pot". The fuel change is one thousand miles a day. The secret recipe of seasoning is confidential. Although the hot pot utensils haven't changed much, the progress of fuel use is rapid. From firewood to charcoal, from electric stove and alcohol to gas and induction cooker, charcoal has the longest history and the most flavor, but it is also a way to pollute the air. Although the induction cooker is the cleanest and most convenient, its taste is very poor. It is best to control the temperature of gas, which is convenient and easy to use, but it is also dangerous. Compared with many changes in fuel, the evolution of seasoning materials tends to be conservative and confidential. The dip of instant-boiled mutton has remained unchanged for thousands of years. Shantou Shatou sauce is proud of its unique formula, and other tofu and bean paste are also called by old brands. In addition, some basic ingredients include soy sauce, onion, garlic, eggs, sesame oil, pepper and so on. And there are many styles. How to seek differences from the same depends on the unique deployment of each family. Generally speaking, there are only three kinds of hot pot. The first soup is relatively light, while the raw slices are mainly rinsed, and dipping plays an important role. Instant-boiled mutton and Guangdong-style edge sealing furnace are the most representative. The second category is that the materials in the pot are all cooked, such as casserole fish head and mutton stove. Fire is only used for heat preservation and blanching. The third is that the ingredients in the pot are all cooked, and even the vegetables don't need to be blanched. Fire is completely used for heat preservation, just like cauldrons, such as Buddha jumping over the wall and Fuxing pot. It's the season of hot pot listing again. About three or five friends or family get together. They can buy anything they want, eat less meat, prepare more vegetables and fish, and don't mix the ingredients too salty. If you are not careful, you will eat too much salt, which is not good for your heart. Eating hot pot is the most primitive practice. You can put whatever you want, which is more comfortable, fresh and not greasy. This is a modern and healthy way of eating.