It is an original food in China with a long history.
According to unofficial history's records, the hotpot in old Beijing still originated from the Mongolian army.
Because of the cold and mountainous areas, it is not easy for soldiers to eat hot food. When the hot pot is set, they naturally have to make a noise around eating.
The war horse hissed five steps away, and the snowflake melted in the steam. This bold background conforms to the temperament of hot pot.
Therefore, from the root, hot pot has a lively gene.
The customs in the Central Plains are obviously different. For example, there is a hint of green in an old bottle, a hint of red in a quiet stove, and a feeling of snow in the evening outside. How about a glass of wine inside? .
The purpose is lofty and the artistic conception is profound, but it is too lonely, which is quite different from the spirit of hot pot shirtless.
Extended data
Hotpot culture: Hotpot is not only delicious food, but also contains the connotation of food culture, adding elegance to people's tastes.
When eating hot pot, men, women, children, relatives and friends gather around the steaming hot pot, hugging and waving their hands, feeling warm and full of warm and harmonious atmosphere, which is in line with the traditional culture of China.
Speaking of hot pot, I have always stubbornly believed that the old Beijing hot pot is authentic.
Copper pot, charcoal fire, fat and thin mutton, green and tender vegetables, sesame paste mixed with shallots and reddish fermented milk are standard items that can be written into textbooks.
I know that the mandarin duck pot in Chongqing, the spicy pot in Sichuan and the seafood pot in Guangdong are bound to rise up, straighten their voices and say good things about themselves, and finally quarrel with a group of Wang Po.
Cooking is fragrant, and hot pot pays attention to the dark fragrance between lips and teeth.
And pure hot pot only recognizes mutton, not beef, not fish and shrimp.
At the same time, vegetables need to be strictly lined up when they enter the pot.
Chinese cabbage is the most peaceful and slightly sweet, which will provide the most loyal support for the original flavor of mutton, so it is suitable for the first place.
When coriander enters, the hot pot banquet is coming to an end.