In the Eastern Han Dynasty, hot pot was called "pot". According to "Biography of Nan Man in the Later Han Dynasty", the southern nationalities at that time adopted a cooking method, that is, cook the meat and vegetables in a pot, which was similar to the cooking method of modern hot pot. In the Tang Dynasty, hot pot was called "warm pot". Bai Juyi, a poet in the Tang Dynasty, mentioned "warm pot" in "A suggestion for a friend Liu", which proved the existence of hot pot at that time.
In Song Dynasty, hot pot was called "casserole". "Tokyo Dream" records that the casserole at that time was a hot pot made of copper, the fuel was mainly charcoal and firewood, and the food cooked in the casserole was mainly fish and meat. In the Yuan Dynasty, hot pot was called "Lu Wu soup". According to the Secret History of the Yuan Dynasty, Lu Wu Soup is a traditional Mongolian hot pot, with leg of lamb as the main raw material, and seasonings such as onion, ginger and garlic, which is similar to modern hot pot.
Characteristics of hot pot
As a representative food in China, hot pot has rich regional characteristics and cultural connotations. Its origin can be traced back to the Warring States Period, and it has become an important signboard on the dining table in China. Hot pot is deeply loved by consumers because of its rich taste, diverse choice of ingredients and unique dining experience.
Because of its regional characteristics, hot pot can be divided into Sichuan hot pot, Chongqing hot pot and Northeast hot pot. Among them, Sichuan Hotpot and Chongqing Hotpot are the most famous. Sichuan hot pot is famous for its spicy taste and rich taste. The main ingredients are beef, mutton, bean skin, tofu, mushrooms and so on. Its soup base is made of pepper, pepper, ginger, garlic and so on. With butter and beef bones, it tastes delicious and spicy. Chongqing hot pot is mainly spicy, paying attention to the proportion of seasonings, and its taste is spicy and delicious.