China cuisine is extensive and profound, with eight major cuisines, which are well-known at home and abroad. However, if you are not a native of China, you can't enjoy the authentic local flavor. When it comes to local characteristics, one kind of cuisine has to be said, that is, Sichuan cuisine full of hot enthusiasm.

When it comes to Sichuan cuisine, we will first associate it with Sichuan. Speaking of Sichuan, every Sichuanese deeply loves a kind of delicious food, that is, hot pot.

At that time, Chongqing was a major waterway transportation artery, which was much bigger than Luzhou. This kind of food custom was passed down, and after it was spread to Chongqing, there was another change. At that time, some coolies ("sticks") saw this way of eating, and went to the cattle killing farm to pick up some discarded cattle viscera and wash them in the Yangtze River, cut them into small pieces and eat them with the boatmen. Everyone thinks it's delicious, it can fill the stomach and drive away the cold. Later, some people simply picked up (two) baskets, put some beef offal (mainly beef omasum) and side dishes at one end, put a mud stove at the other end, and put a divided "ocean iron basin" on the stove. A spicy, salty and fragrant marinade was boiling in the basin, and it was sold every day by the river, the bridge or the streets. So these boatmen and coolies (sticks) no longer cook their own fires, and each of them decided that it would not cost much to eat Sichuan hot pot until they were full, which was economical, convenient and could increase calories. In addition to those coolies, more and more people come around to carry the burden to eat. It wasn't until the 23rd year of the Republic of China that someone moved it into a small restaurant, moved these shoulders to the table, and the mud stove was still there, but the iron basin was replaced with a small copper pot, and the marinade and dipping sauce were coordinated by the diners themselves, so as to be clean and suitable for everyone's tastes. Slowly, more and more such small restaurants were opened, and almost all of them were in a small street in Jiangbei, on the other side of Chongqing, and quite a few people ate it. This is "Chongqing hairy belly hot pot". Later, in order to remember that this way of eating came from Xiaomi Beach, people simply called this street "Xiaomi Street".

even later, during the period of War of Resistance against Japanese Aggression, Sichuan hot pot became more and more prosperous. Officials, financial giants, businessmen and journalists were proud of eating hot pot, and some people even made this hot pot restaurant noble. Many Kuomintang veterans who went to Taiwan Province on the eve of the founding of New China are still obsessed with the delicious Chongqing hot pot, and some have opened hot pot restaurants in Taiwan Province (but due to raw material problems, they can't keep up with the local flavor of Sichuan). So many books now say that Sichuan hot pot originated in Jiangbei, Chongqing, but in fact it originated in Luzhou and developed in Chongqing.