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Edit entry Chongqing hot pot

The origin of Chongqing hot pot

Hot pot is a tradition in China. Although the container, preparation method and seasoning of today's hot pot have undergone thousands of years of evolution, the same thing has not changed, that is, burning the pot with water (soup) to conduct heat and cooking (rinsing) food. This cooking method appeared as early as the Shang and Zhou Dynasties, and it may be the embryonic form of hot pot. Primary school Chongqing hot pot technology can be found in Chongqing Hua Fei Food Technology Promotion Service Co., Ltd. It is recorded in the picture of the bottom of the hot pot soup, The Legend of Han Poetry, that in ancient times, sacrifices or celebrations were eaten by "striking the bell and setting the tripod", that is, people gathered around the tripod and put beef and mutton into the tripod to cook and share, which is the sprout of hot pot. The "firewood bucket" introduced in "History of Chinese Ceramics" is put in a brazier to warm food with charcoal fire, which may be the prototype of a warm pot, and has been unearthed in the tombs of the Eastern Han Dynasty. In Wei Shu of the Northern Qi Dynasty, it was stated that "casting copper as a utensil with a big mouth and a wide abdomen is called copper pulp, which is thin and light and easy to cook", which may be a kind of cooker like hot pot at that time. During the Three Kingdoms period, a kind of "five-cooked kettle" similar to hot pot appeared. The pot was divided into five compartments and five flavors could be adjusted, which was similar to the current "multi-flavored hot pot". In 1984, a mural of a tomb was unearthed in Aohan Banner, Zhaowudameng, Inner Mongolia. In the painting, three Qidan people were sitting on the floor, surrounded by a hot pot, and one person was boiling mutton. There were two plates on the table, as well as wine glasses, wine bottles, mutton pieces, etc., depicting the scene of boiling mutton hot pot in Liao Dynasty in China.

What is really recorded is the hot pot in Song Dynasty. Lin Hong, a Song Dynasty man, mentioned eating hot pot in his "Mountain Family Clear Offering", that is, he called it "dialing Xia Offering", and said that he visited Wuyi Mountain and visited the teacher's road, and got a rabbit in the snow without a chef to cook it. "Shi Yun: Only thin batches are used in the mountains, and the wine sauce and pepper materials are alive (soaked in oil). Put the stove on the table, use half a cup of water (half a bucket), wait for the soup to ring a cup (after the soup is boiled), and divide it into chopsticks, so that you can put it in the soup (rinse) and cook it (eat it), but you can provide it with juice at will (everyone can eat it at will). " From the way of eating, it is similar to the current "rabbit meat hotpot".

it was not until the Ming and Qing dynasties that hot pot really flourished, which was recorded by Yuan Mei, a culinary theorist of the Qing dynasty, in the menu with the garden. At that time, in addition to folk eating hot pot, from the scale, equipment and scenes, the palace hot pot of the Qing royal family was the most magnificent. The winter food list of the Qing emperors includes: game hotpot, mutton hotpot, raw meat hotpot, chrysanthemum hotpot, etc. Pot forms have been double-ring square hot pot, egg-ball fish round hot pot, separated round hot pot and so on. On the 1th day of the first month in the forty-eighth year of Qing Qianlong, Emperor Qianlong hosted 53 tables of palace hot pot, which was the best in China. Details are contained in the Collection of Archives and Historical Materials of Qing Dynasty. In 1796, when Emperor Jiaqing of Qing Dynasty ascended the throne, he held a "thousand feasts" and used 1,55 hot pots. Its scale was amazing! [Gourmet China ]

Chongqing hot pot appeared late, and it was about the Daoguang period of the Qing Dynasty that water pots began to appear at banquets in Chongqing. Li Jie-ren, a Sichuan writer, said in his book Local Scenery that Sichuan hot pot originated in Chongqing. He wrote: "The hot pot that eats buffalo maw originated in Jiangbei, on the other side of Chongqing. At first, the general retailer bought buffalo viscera, washed it and boiled it, then cut the liver and stomach into small pieces, put a mud stove on the shoulder, and put a griddle iron basin on the stove, in which a spicy, hemp and salty marinade was rolled upside down. So the friends who sell labor by the river and the bridge head will benefit from it around the burden. It is not only economical, but also can increase the quantity of calories. It was not until the 23 rd year of the Republic of China that a small restaurant in Chongqing elevated it, moving it from the shoulder to the table, and the mud stove remained, except that the pot was replaced with a small copper pot, and the marinade and dipping juice were also changed to the diners' own cooperation, in order to be clean and suitable for people's tastes. " He gave a detailed description of the formation and development of Sichuan hot pot. In addition, there is a saying that Sichuan hot pot originated in Luzhou, a river in the south of Sichuan, and there is evidence: the hot pot in Chongqing is concentrated in Xiaomi Beach. It is said that boatmen on the Yangtze River used to stay in Xiaomi Beach when they stopped, and they raised the fire to cook and drive away the cold. The cooker was only a crock, filled with soup, added with various vegetables, and added with sea pepper and pepper to remove dampness. After eating it, the boatmen were beautiful. This appetite was inherited, spread to Chongqing to take root, and gradually enriched, becoming a unique food of Sichuan people.

According to Li Lao's records, it can be said that Sichuan-style hot pot originated in Chongqing. After continuous improvement in the catering industry, its color, fragrance and taste are unique, so Chongqing hot pot or Shancheng hot pot is the most famous. During the War of Resistance against Japanese Aggression period, Chongqing's hot pot was particularly prosperous, and many mainlanders fell in love with it, and some even became addicted to it. Many military and political dignitaries used hot pot as a delicacy. For example, Dai Li, the leader of the Kuomintang military system, once hosted a hot pot banquet for 5 people to show his generosity. Some financial giants don't go to big restaurants, but go to hot pot restaurants, thinking that eating hot pot can not only stimulate appetite but also have a unique flavor. At that time, celebrities in the cultural circles (writers, actors and painters) also became guests in hot pot restaurants. For example, Xie Tian, a famous film director, is a "glutton" who loves hot pot. Due to the change of the market, hot pot has changed from setting up a stall along the street to opening a shop. In the early days of the Anti-Japanese War, many hot pot restaurants were opened in Chongqing, and there were hot pot restaurants in all the streets. Not only were there more and more professional hot pot restaurants, but even some cold drinks shops, cafes and big restaurants also started hot pot business. At that time, the most famous hotpot restaurants were Yunlong Garden Hotpot Restaurant opened by Yang Hailin in Linjiangmen, Shuyuan Hotpot Restaurant opened by Yang Shulin, Yisiyi Hotpot Restaurant opened by Lan Shuyun in Baoan Road, No Drunk and No Return Hotpot Restaurant opened by Yang Jianchen in May 4th Road, and Qiaotou Hotpot Restaurant opened by Li Wenjun at the bridgehead of Haitang River on the south bank. On the one hand, these hot pot restaurants were famous for their good equipment and comfortable seats. There are porcelain round tables or square tables, low tables with low stools, and high tables with high stools (this is also the trick of hot pot management, because before liberation, women in Chongqing wore long cheongsam, so it was convenient to sit on high stools). Only four people were seated at each table, and a round hole was dug in the center of the desktop, which was put into a mud stove. The marinade was filled with copper pots or aluminum pot, and the dishes were filled with porcelain plates in Phnom Penh. Some shops also had freezers. On the other hand, the service is thoughtful, and each table must have a special person to make marinade (in order to taste right, pay attention to adding marinade in time when eating, and change marinade immediately for changing customers). In addition, there is a special person to manage the fire. Adding charcoal is also very particular. Generally, raw charcoal is not added to the table, but the charcoal is burned red first and then added to the furnace to avoid smoke and ash. Each table is equipped with teapots and teacups, so that customers can drink tea while eating hot pot to relieve greasy. Pay great attention to the selection of ingredients in cooking. If cattle viscera is used, it must be the belly, liver and waist of buffalo; Beef should also be the back willow meat, red envelope meat (clean lean meat on the calf) and monk's head meat of yellow cattle; Live crucian carp must be used to eat fish; When adding brine, you should also add Laoyin tea; Sweet materials use mash juice instead of rock sugar; Adjust intestines and dip dishes without monosodium glutamate and use original flavor. Vegetarian dishes only use pea sprouts, cabbage, shallots and garlic sprouts instead of spinach. Tofu is especially forbidden (tofu is considered to be bad brine), but it can be used as a tip for workers. The hairy belly should be stripped of the stem and bottom plate, and the special leaf part should be cut into pieces with two fingers wide and about 1 cm long.

Some compatriots who moved to Taiwan Province after living in Chongqing during the Anti-Japanese War still can't forget Chongqing's hot pot after leaving Chongqing for decades. Many times, they have published special articles in newspapers and magazines in Taiwan Province to miss Sichuan-style hot pot, and some said that it was a "trilogy" for Sichuan-style hot pot to get used to spicy food and then like spicy food. Some people also wrote a popular poem at that time: "Chaotianmen, Kaiba Mountain, hot pot shop, accompanied me for eight years of suffering, the food was spicy and fragrant, and the fog was hard to dissipate!" I still remember the "Sichuan-style hot pot" in War of Resistance against Japanese Aggression for decades, which shows how attractive the hot pot is.

after liberation, the hot pot industry in Chongqing has been flourishing.

"Maodu Hotpot" and "Clear Soup Hotpot", as well as "Yuanyang Hotpot" which combines two kinds of hot pots into one pot, were greatly praised at the 1983 national cooking master performance appraisal conference. The production chef won the title of excellent chef. In recent years, the hot pot in Chongqing has been developing continuously in the competition, and there are innovations in making brine, materials and eating methods.

"beef omasum hotpot" has become one of the most famous snacks in Chongqing.

the practice of Chongqing hot pot can't be found on the internet at all!

the characteristics of Chongqing hot pot are:

spicy and multi-flavors coexist.

Second, paying attention to seasoning, being good at variety

Third, paying attention to the use of soup, advocating nature

Four knives are meticulous and flexible

Five ingredients are widely selected, unique

Six drinks and meals are integrated, and you can do whatever you want

Chongqing hot pot raw materials and spice properties < Pixian douban is the most important seasoning in hot pot with red soup. When it is used in the soup brine, it can increase the umami flavor and fragrance, and make the soup with warm, spicy taste and thick and bright red color.

Douchi

Douchi is brewed from soybeans, salt and spices. Its smell is mellow, its color is yellow and black, its oil is smooth, its seeds are soft and scattered, and its taste is fresh and sweet. Chongqing Yongchuan Douchi is the best. When used in soup brine, Douchi can increase the salty and mellow taste.

Dry pepper is pungent and warm, which can dispel cold and strengthen the stomach. Its color is bright red and its spicy taste is heavy. There are many kinds of dry peppers, including big gold bars. Dahongpao and Xiaomi pepper, etc.

Adding dried pepper to hot pot soup (pot bottom) can remove fishy smell, relieve tiredness and suppress peculiar smell, and increase spicy taste and color.

Zanthoxylum bungeanum

Zanthoxylum bungeanum is pungent, warm and hemp, can warm the middle warmer and dispel cold, and has the function of removing dampness and relieving pain. Sichuan Maowen pepper and Qingxi pepper are superior.

Zanthoxylum bungeanum is an important seasoning for hot pot. When used in soup brine, it can suppress fishy smell, remove foreign smell and enhance fresh flavor.

Ginger

Ginger is pungent and wet, contains volatile oil gingerol, and has a special spicy flavor. When used in red soup and clear soup brine, it can effectively

remove fishy smell and suppress odor. It can be used for flavoring. Second-rate compounds.

Garlic is mainly used for flavoring and enhancing fragrance, and suppressing fishy smell and removing peculiar smell.

Fermented grains

Fermented grains are made from glutinous rice. The rice grains are soft and not rotten, and the wine juice is mellow, sweet and delicious, thick but not sticky.

Adding fermented grains to the prepared hot pot soup brine (base material) can enhance freshness and suppress fishy smell. Make a small crystalline granule with salty taste, which can detoxify, cool blood, moisten dryness and stop oxygen. Salt plays a role in fixing taste, seasoning, refreshing, relieving boredom and removing fishy smell in hot pot.

Rock sugar

Rock sugar makes the replica cane sugar taste sweet for crystallization, which helps to nourish qi, moisten dryness and clear heat.

When boiling hot pot soup, add rock sugar grams to make the soup mellow and sweet, which has the effect of relieving spicy stimulation.

cooking wine

cooking wine is brewed with glutinous rice as the main raw material, which has a soft wine taste and special aroma.

cooking wine is mainly used to enhance aroma, enhance color, remove fishy smell and odor in hot pot soup.

monosodium glutamate

monosodium glutamate is extracted from soybeans, wheat, kelp and other substances containing protein, and it tastes delicious.

The function of refreshing and enhancing flavor in hot pot.

Chicken essence

Chicken essence is a powerful fresh-keeping product which has been widely used in recent years. It is refined from chicken eggs and sodium bran. The umami taste of chicken essence comes from amino acids decomposed from protein of animals and plants.

The function of chicken essence is to refresh and enhance flavor.

Pepper

Pepper has a strong aromatic smell in temperate zone. The effect of invigorating stomach and smoothing qi.

It is used to remove fishy smell, suppress odor, enhance aroma and taste in clear soup hot pot.

The function and dosage of hot pot spices.

1 Sweet fermented grains, a fluffy, dark brown root spice commonly used in spicy hot pot soup or braised dishes, are called vanilla in Chengdu and fragrant fermented grains in Chongqing, but actually they should be called sweet fermented grains. Sweet fermented grains have a pungent smell, which is similar to strong turpentine smell. They have the functions of regulating qi, relieving pain, relieving depression and invigorating spleen. They are blindly used as traditional Chinese medicines to treat chest and abdomen pain, stomach pain, vomiting, loss of appetite and indigestion. Adding this spice to spicy hot pot soup or brine has a strong fragrance. However, we should pay attention to the quantity, and the dosage should not exceed 5 grams at a time, otherwise the aroma will be "greasy".

2? Clove, also known as clove and clove, is the bud of clove. It is often used as a dry product in cooking. It has a strong fragrance and a tingling and tingling feeling. Its taste is pungent and warm, and it has the functions of warming the stomach, stopping hiccups, expelling wind and relieving pain. The dosage in cooking should be within 1 ~ 2 grams, and never use more.

3? Illicium verum should be called Illicium verum, also known as anise, aniseed and August pearl, which is a familiar spice. It is characterized by its fragrant smell and slightly sweet taste. It is pungent and warm in nature, and has the functions of warming the middle warmer to stimulate appetite, dispelling cold and treating hernia. Whether it is hot pot, braise in soy sauce or brine, it can be used in cooking. Because its fragrance is that some people like it and some people are annoyed, it is more flexible in use, and 5 ~ 1 grams is appropriate.

4? Foeniculum vulgare L. is also called fennel, shredded vegetables, fragrant flowers and wild fennel. It is cultivated in most parts of the country and is familiar to people. Its fresh stems and leaves are often used in cooking to make fennel beans, fennel stuffed jiaozi and so on. Its mature fruit is like small grains of rice or cumin, and it has a special aroma. As a spice, it is widely used in braised pork, bittern and spicy hot pot. In hot pot, the dosage can be appropriately increased, such as 1 ~ 2g or more. In medicine, it is pungent and warm, and has the functions of promoting qi circulation, relieving pain, invigorating stomach and dispelling cold.

5? The fruit of Amomum tsaoko, a ginger plant, tastes strange and unpleasant. Its medicinal properties are warm and pungent, and it has the functions of eliminating dampness, strengthening spleen, eliminating phlegm, warming middle warmer, expelling cold and resisting malaria. It can be broken or used whole in cooking. As a spice, it is burned or marinated with beef, and its flavor is especially good. Amomum tsaoko should not be used in spicy hot pot and brine, and it is more appropriate to put 3 ~ 5 pieces.

6? Amomum villosum, also known as Amomum villosum and Amomum villosum, is a mature fruit of Amomum villosum. It tastes astringent, smells fragrant, has mild medicinal properties and pungent taste. It has the functions of promoting qi circulation, invigorating stomach and promoting digestion. The medicine is used for abdominal distension and pain, loss of appetite, nausea and vomiting, enteritis, dysentery, and fetal movement. It should not be used too much in hot pot and braised dishes, and it should be less than 3 grams.

7? Some places in Sannai are also called Shajiang and Shanla, which are rhizomes. Grocery stores and Chinese medicine stores sell dried slices, which are fragrant. The medicine is mild in nature and pungent in taste, and can warm and eliminate dampness, promote qi circulation and relieve pain. It is mainly used for treating acute gastroenteritis, dyspepsia, abdominal pain and diarrhea, stomach cold pain, toothache, rheumatoid arthritis, traumatic injury and so on. In cooking, it is mostly used for burning, marinating and spicy hot pot, and the dosage is mostly between 5 and 1 grams.