At present, there are two theories about the origin of hot pot: one is that it was in the Three Kingdoms period or Yang Di era, when the "bronze tripod" was the predecessor of hot pot; The other is that hot pot began in the Eastern Han Dynasty, and the "dou" in unearthed cultural relics refers to hot pot. It can be seen that hot pot has a history of 1900 years in China. Chongqing hot pot is recorded in Zuo Si's Sandu Fu. It can be seen that its history is at least 1700 years.
According to Shu Wei, copper hot pot appeared in the Three Kingdoms Period and the reign of Cao Pi in Han Dynasty, but it was not popular at that time. During the Northern and Southern Dynasties, people used hot pot for cooking more and more. Originally popular in the cold north of China, people used it to wash pigs, cattle, sheep, chickens, fish and other meat. Later, with the increasingly developed economy and culture and the further development of cooking technology in China, various hot pots appeared one after another. In the Northern Song Dynasty, there were hot pots in the pubs in Kaifeng, Bianjing, in winter. By the time of the Qing Dynasty, hot pot had become a winter delicacy of the court. By the end of the Qing Dynasty and the beginning of the Republic of China, dozens of different hot pots had been formed all over the country, each with its own characteristics. During the Muromachi period in Japan, hot pot was introduced to Japan from China on 1338. Japan calls hot pot "four-cover Agai", also known as "hoe". Today, hot pot has spread to the United States, France, Britain and other countries.
Hot pot, called "ancient style soup" in ancient times, got its name because it made a "splash" sound when it was put into boiling water. It is an original food in China with a long history. According to research, the Eastern Han Dynasty cultural relic "Iron Pot Dou" unearthed after liberation is a hot pot. Bai Juyi wrote in the poem "Ask Nineteen Lies" in the Tang Dynasty: "There is a ray of green in the old bottle and a touch of red in the static furnace. It feels like snow outside at dusk. How about a glass of wine inside? ? "Vividly described the scene of eating hot pot at that time. By the Song Dynasty, the way of eating hot pot was very common among the people. In Lin Hong's cookbook Shan Jia Qing Gong in the Southern Song Dynasty, there is an introduction to eating hot pot with friends. In the Yuan Dynasty, hot pot spread to Mongolia and was used to cook beef and mutton. In the Qing Dynasty, hot pot was not only very popular among the people, but also became a famous "palace dish". There are "game hot pot" in the recipes of the imperial palace in the Qing Dynasty, and the materials are game such as pheasant. Emperor Qianlong was addicted to hot pot. He has been to Jiangnan many times, and there are hot pots everywhere he goes. According to legend, in the first month of the first year of Jiaqing, he held a grand banquet in the palace, with more than 550 hot pots/kloc-0, and invited more than 5,000 people to taste it, making it the largest hot pot feast in history.
Hot pot in China is colorful, with hundreds of pots and various tastes. Guangdong famous seafood hot pot, delicious but not greasy; The chrysanthemum hot pot in Suzhou and Hangzhou is fragrant and refreshing, with unique flavor; Yunnan-style hot pot in Yunnan is tender, spicy and full of flavor; The dog meat hot pot in Xiangxi enjoys the reputation of "the dog meat rolls three times, and the fairy can't stand steadily"; Chongqing's beef omasum hotpot is spicy and mellow, and it is famous all over the world. The instant-boiled mutton in Beijing is unique and appetizing. In addition, Sanxian Hotpot in Hangzhou, Game Hotpot in Hubei, White Meat Hotpot in Northeast, Beef Hotpot in Hong Kong and Assorted Hotpot in Shanghai are all unique and attractive, and they are called "Spring Breeze on the Table" in the cold winter, which is talked about by diners.
Hot pot is not only delicious food, but also contains many connotations of food culture, adding elegance to people's tastes. For example, when the northeast people entertain distinguished guests, the dishes in the hot pot are arranged regularly: fly forward and then go forward, fish left and shrimp right, cauliflower scattered around. That is, the meat of birds is placed in front of the hot pot to the mouth of the stove, and the meat of animals is placed behind the hot pot, with fish on the left, shrimp on the right and a little shredded vegetables. If you treat uninvited guests, put two extra-large meatballs in front of the hot pot, and then put animal meat to show your departure. Hakka people in Taiwan Province Province usually eat hot pot on the seventh day of Lunar New Year's Eve. There are seven dishes in hot pot, namely celery, garlic, onion, coriander, leek, fish and meat, which respectively represent: "diligence, numeracy, intelligence, popularity, long-term happiness, surplus and abundance."
Although hot pot is delicious, we should pay attention to hygiene and science when eating hot pot. First, pay attention to fresh ingredients to avoid food poisoning. Second, we must master the heat, if the food is cooked in the pot for too long, it will lead to the destruction of nutrients and the loss of umami; If you eat it before the heat boils, it is easy to cause digestive tract diseases. In addition, be careful not to eat it while it is hot, otherwise it will easily burn the mucosa of the mouth and esophagus.
Hotpot aspect
Hot pot in China has a long history. Small pottery stoves used with pottery pots more than 5,000 years ago were unearthed in Zhejiang and other places. It can be easily moved, which can be regarded as the primary form of hot pot. The bronze chafing dish of the Spring and Autumn Period unearthed from the site of Shanrong Culture in Longqingxia, Yanqing, Beijing, has traces of heating. In the late slave society, a small bronze tripod appeared, with a height of less than 20 cm and a caliber of about 15 cm. Some ding and furnace are combined into one, that is, an interlayer is cast in the ding, which divides the belly of the ding into upper and lower parts. There is an opening for feeding charcoal fire at the lower part, and holes are hollowed out around it to make ventilation holes. Some ding bellies are shallow and there is a charcoal plate in the middle. People call this tripod "Wen Ding", which is small and convenient and can be said to be a better hot pot. A small bronze ware named "Dyeing Furnace" and "Dyeing Cup" appeared in Han Dynasty. Its structure is divided into three parts: the main body is charcoal furnace; There is a cup with food on it, the volume is generally 250 to 300 ml; There is a charcoal fire tray below. It can be inferred that this is a small hot pot used by single people in ancient times. During the Tang and Song Dynasties, hot pot became popular, and officials and celebrities held banquets to prepare more hot pots. There are five grids of hot pot in the Five Dynasties, which are divided into five grids for guests to rinse. At that time, hot pot was also called warm pot, one was made of copper and the other was made of pottery, which was mainly used in cook the meat. By the Qing Dynasty, all kinds of hot pots with hot pots had become the winter delicacies of the court. When Emperor Jiaqing ascended the throne, in the grand palace banquet, in addition to delicacies, land and water, 1650 chafing dishes were specially used to entertain guests, making it the largest chafing dish banquet in China history.
Types of hot pot
Distinguish by fuel; According to the structure of hot pot; Distinguish by raw materials; Distinguish by taste
In addition, there are copper chafing dish, stainless steel chafing dish, ceramic chafing dish and some unique chafing dishes. Wang Kezhong invented a hot pot dining table, which consists of 1 large, 8 small and 9 hot pot seats. Each hot pot seat consists of an electric heating plate, a hot pot soup basin, a metal dish and a pot cover. When you need to taste a hot pot banquet, the table can be used as a special hot pot for all guests, and various dishes matching the hot pot can be placed in the middle. If you cover it with nine round holes, it will become an ordinary dining table with the function of insulating dishes. As long as you put water in the hot pot soup basin, put the dishes on it, and then turn on the switch of the electric heating plate, you can keep the dishes warm and delicious.
Many countries abroad also eat hot pot. Here are some examples:
Japanese hoe hot pot: the main ingredients are beef slices, shrimp, chicken slices, fish slices, pork lean slices, pork loin slices and so on. The ingredients are vermicelli, spinach, Beijing cuisine, onions and so on. Generally, the way to eat is to heat the pot, heat the oil, pour in the Beijing cuisine and onion slices, stir-fry until it is 80% cooked, and then put all kinds of favorite ingredients into the pot and eat while frying. Halfway through, add fresh soup and seasoning to boil, rinse the main ingredients in the fresh soup before eating.
Korean hot pot with pickled cabbage and white fat: heated by charcoal fire, the broth is seafood soup, and its pickled cabbage is very famous. White fat is pork belly, with blood sausage and clams. It tastes primitive, but it is very satisfying.
Korean slate hot pot: The bottom of the pot is Chili oil and Chili powder, and the top is sliced meat and fat chicken, which is very spicy.
Indonesian curry hot pot: the ingredients are curry, vermicelli, coconut powder and spices made in Indonesia. The fish head, prawns, chicken and beef are rinsed clean, and the bottom of the pot is soaked with rice flour, which has an elegant taste of absorbing raw juice.
Swiss cheese chafing dish: put the cheese in a pot, boil it to liquid state, and then add white wine and fruit wine. When eating, put the French bread into the cheese liquid in the pot with a long fork, and eat it immediately after the cheese penetrates into the bread.
Hot pot material
The materials mentioned here mainly refer to the main ingredients, soups and sauces of hot pot. As for heating materials and some small tableware and utensils, I won't go into details here.
The main ingredient of hot pot is the raw material cooked in the pot, which has a wide range of applications, such as flying in the sky, running on the ground and swimming (crawling) in the water. According to the nature of raw materials, it can be divided into seafood raw materials, seafood raw materials, poultry raw materials, livestock raw materials, fruits and vegetables raw materials, raw products and so on. Almost all the ingredients that can be used for cooking can be used as hot pot ingredients.
Hot pot soup is the bottom soup in the pot. The most commonly used soup is red soup, followed by white soup (including sauerkraut soup). Red soup is a spicy soup, which is made of thick soup, pepper, douban, fermented soybean, mash juice, crystal sugar, refined salt, yellow wine and various spices. White soup is made of old hen, fat duck, pork bone, ham elbow, lean pork, onion, ginger, wine and so on. Generally used with red soup, it is rarely used alone. Even if it is used, it is often eaten with some seasonings.
Dip sauce is an indispensable part of hot pot, and the common ones are sesame oil sauce, garlic paste sauce, pepper oil sauce, red oil sauce, spicy sauce, Sichuan seven dip sauce, soy sauce, leek flower sauce and so on. The scalded ingredients in the hot pot were scalded when they first came out of the pot. If you soak the main ingredients that have just been fished out of the pot in the seasoning tray, you can reduce the temperature of the scalded raw materials without scalding your mouth.
Hot pot place name
Hot pot is called "side furnace" in Guangdong, "pot" in Ningxia, "warm pot" in Jiangsu and Zhejiang, and "hot pot" in Sichuan.
The origin of hot pot
The earliest chafing dish was made of tripod.
About 10 thousand years ago, our ancestors invented the earliest container-the pot made of pottery, which can be said to be a very big pot. At that time, all edible food, such as meat, was thrown into the pot, and then a fire was made at the bottom to cook the food, which was called "soup" at that time. This is the earliest hot pot. In the Western Zhou Dynasty, not only copper and iron were invented, but also various pottery products were improved to make smaller utensils 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, which is completely changed according to the utensils, social needs and the discovery and introduction of raw materials at that time. During the Three Kingdoms period, Wei Wendi's "five-cooked pot" was a pot with several compartments, which could cook different foods at the same time, similar to today's "Yuanyang pot". In the Northern and Southern 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".
Poxia Palace is the laudatory name 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 the rabbit-washing slice in Shanjia Qinggong by Lin Hong in the Southern Song Dynasty. At that time, Lin Hong went to Wuyishan to visit the hermit stop teacher. As he approached the top of the mountain, it began to snow heavily. A galloping rabbit rolled down a stone and was caught by Lin Hong. Lin Hong wants to bake it and asks stop if he can cook rabbit meat. Stop the teacher replied: "I eat rabbits in the mountains like this." I put a small charcoal stove on the table and a soup pot on the stove to slice the rabbit meat. "
Using this cooking method, Lin Hong thinks it is delicious. He is very happy to get together with his 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 scenery of "the wind is surging and the clouds are shining in Jiang Xue, and the wind turns late, and the sky appears at first sight". Today, all kinds of meat and vegetables can be rinsed like this.
The origin of hot pot
Zhengshidong Ling Hua hotpot
Cao Qidong
There are two theories about the origin of hot pot. One is originated from the Eastern Han Dynasty, that is, the unearthed cultural relic "Dou". Another view is that it originated in the Southern and Northern Dynasties.
Hot pot in China has a long history. Small pottery stoves used with pottery pots more than 5,000 years ago were unearthed in Zhejiang and other places. It can be easily moved, which can be regarded as the primary form of hot pot. Bronze chafing dish in the Spring and Autumn Period unearthed from the Shanrong Cultural Site in Longqingxia, Yanqing County, Beijing, has traces of heating. In the late slave society, a small bronze tripod appeared, with a height of less than 20 cm and a caliber of about 15 cm. Some ding and furnace are combined into one, that is, an interlayer is cast in the ding, which divides the belly of the ding into upper and lower parts. There is an opening for feeding charcoal fire at the lower part, and holes are hollowed out around it to make ventilation holes. Some ding bellies are shallow and there is a charcoal plate in the middle. People call this tripod "Wen Ding", which is small and convenient and can be said to be a better hot pot. In the Han Dynasty, a kind of small bronze ware called "Dyeing Furnace" and "Dyeing Cup" appeared, which was probably a small hot pot used by a single person in ancient times.
In the Tang Dynasty, hot pot was made of ceramics, also called "warm pot". There are also simple hot pots. According to legend, Emperor Kangxi of the Qing Dynasty visited Jilin incognito, and a farmer invited him to dinner. He only put a charcoal brazier and a copper spoon on it, which contained meat, mushrooms and cabbage. Kangxi ate very well and asked the name of the dish. The host casually replied: "charcoal hot pot."
Hot pot is needed to rinse meat, chicken, duck, fish and other foods. In China, the earliest written record of eating rinse meat is said to be Lin Hong's "Shanjia Qing Palace". Lin Hong once ate rabbit meat in Wuyishan and Lin 'an, Fujian, and he named it "Breaking Shrimp". According to Kao Chi, there are two kinds of hot pot: raw hot pot and wild hot pot. "Clearing the banknotes" records: "In the winter in the capital, restaurants sell drinks, and there are small pots in the case. Inside, the fire is blazing, and the pieces of chicken, fish and sheep are placed on the plate. Invest in the guests themselves and eat them when they are cooked, so it is called' raw hot pot'. "
Today's instant-boiled mutton in the north, formerly known as "wild hot pot", was introduced to the Central Plains with the Qing soldiers entering the customs. According to the old record of Fengtian Tongzhi, the way to eat Ye Yi hot pot is: "Hot pot is made of tin, which is divided into two layers, less than one foot high. In the middle, copper is used as a fire tube for burning charcoal. The soup is boiled, and the meat, chicken and fish are all cooked and delicious. " It is said that Emperor Qianlong of the Qing Dynasty liked to eat "wild hot pot" best. Ganlong went to the south of the Yangtze River six times, and everywhere he went, people prepared hot pot for him. In the sixty-first year of Qianlong, Emperor Qianlong hosted a banquet for thousands of people in Ningshou Palace. * * * Set 800 tables and seat 5000 people. Each table has two hot pots, and * * * used 1600 hot pots, which is the largest hot pot banquet in China history.
Today, due to different regions and different foods, many special hot pots have been formed in China, among which the famous ones are Yipin Hot Pot, Assorted Hot Pot, White Meat Hot Pot, Chrysanthemum Hot Pot and Hairy Belly Hot Pot.
"Yipin Hot Pot" is most famous for its old brands such as Tianfu Building and Puyun Building in Beijing. "White Meat Hotpot" is white meat, mainly pork tenderloin and the tip of the back buttock. Sichuan "tripe hotpot" mainly eats tripe and internal organs. Chongqing's authentic "hairy belly" is full of bloody smell and spicy taste. The "Chrysanthemum Hotpot" in Jiangsu and Zhejiang is said to have been initiated by Empress Dowager Cixi. Not only delicious, but also refreshing and unique in flavor. "Chrysanthemum Hotpot" uses alcohol instead of charcoal. Chicken and duck are used as soup in the copper pot, and the raw materials are fish fillets, chicken slices, magnolia slices, tenderloin slices, vermicelli and so on. After adding the ingredients, sprinkle with fresh chrysanthemum petals, and the fragrance is overflowing. This soup tastes better than instant-boiled mutton. The "dog hot pot" in Xiangxi is also a famous dish in Hunan cuisine. Dog meat hot pot tastes delicious, and has the effects of invigorating spleen, appetizing, dispelling cold and clearing heat. Guangdong's "seafood hot pot" is also famous for its unique flavor. Guangdong people call hot pot "edge-making stove", and the chopsticks used are also very long, almost twice as long as ordinary chopsticks. It usually takes two or three hours to eat a meal.
In addition, there are fish balls hot pot in Hunan, four raw slices hot pot, Yunnan flavor hot pot, Shanghai assorted hot pot, Hangzhou Sanxian hot pot, Hubei game hot pot and so on. It is also famous for its unique flavor and attractive aroma.
The anecdote and pressure of hot pot
In ancient times, some emperors had a certain complex about hot pot. Kublai Khan in Yuan Shizu likes to eat hot pot. One winter, the army suddenly left. He was hungry and insisted on eating mutton. In desperation, the clever chef sliced the mutton, blanched it in a boiling pot, and added seasoning, chopped green onion and other things. Kublai Khan was full of praise after eating it. Later, when he became emperor, he remembered this dish and named it "instant-boiled mutton". According to legend, Yang Shen, a writer of the Ming Dynasty, went to hongzhi emperor Imperial Garden for dinner with his father Yang Qian when he was a child. There was a hot pot of instant-boiled mutton at the banquet, and charcoal was burning in the fire. Hongzhi emperor got a pair of couplets from it, which read "Carbon black is as red as snow", and all the ministers immediately looked at each other. At this time, young Yang Shen quietly sang a couplet to his father: "Yellow rice and white frost". His father then read his son's dialogue to the emperor, who was very happy and immediately enjoyed a glass of royal wine. Emperor Qianlong of the Qing Dynasty was also fascinated by hot pot. He has been to Jiangnan many times and there are hot pots everywhere. According to legend, in the first month of the first year of Jiaqing, he held a grand banquet in the palace, with more than 550 hot pots/kloc-0, and invited more than 5,000 people to taste it, making it the largest hot pot feast in history.
Some modern cultural celebrities also have a soft spot for hot pot. Celebrity Hu Shi loves to eat hot pot in his hometown of Huizhou. When entertaining guests at home, most of them are carefully cooked by his wife. Liang Shiqiu, a famous writer, described the deep impression left by Huizhou hot pot and Hu Shi's preference for Huizhou hot pot in an essay entitled "Two or Three Events of Mr. Hu Shi". When the famous film director Xie Tian was in Chongqing in his early years, he liked to eat Chongqing hot pot. He was a glutton for hot pot.
Nowadays, with the progress of science and technology and the development of cooking skills, the varieties of hot pot are colorful and have their own characteristics. According to the fuel, there are charcoal hot pot, gas hot pot, electric hot pot and alcohol hot pot. As far as texture is concerned, there are tin chafing dish, aluminum chafing dish, stainless steel chafing dish and enamel chafing dish. According to the structure, there are conjoined hot pot, split hot pot and Yuanyang hot pot. According to the cooking style, there are soup braised hot pot, stewed hot pot and boiled hot pot. The variety of hot pot adds a bit of lively atmosphere to the dining table. A thousand miles is different, and a hundred miles is different. The hot pot in China is colorful and full of flavor. Well-known ones, such as Guangdong seafood hot pot, rinse seafood and so on, are all very particular about ingredients, paying the most attention to delicious taste and taste, not greasy and delicious. Chrysanthemum hot pot in Suzhou and Hangzhou, the hot pot soup is chicken soup or broth, supplemented by sliced meat, fish, chicken and chrysanthemum, which is fragrant and refreshing and has a unique flavor; The Yunnan-style hot pot in Yunnan is characterized by the fact that it must be filled with cloud legs and served with raw materials such as mushrooms and fish. It is tender, spicy and full of flavor. Chongqing's beef omasum hotpot has the characteristics of diverse raw materials, thick and fresh brine soup, spicy and mellow. Besides, mutton hotpot in Beijing, Klang hotpot in Zhejiang, Sanxian hotpot in Hangzhou, game hotpot in Hubei, white meat hotpot in Northeast China, beef hotpot in Hong Kong and assorted hotpot in Shanghai also have their own flavors.
Hot pot is not only delicious, but also contains the connotation of food culture, which adds elegance to people's taste. When eating hot pot, friends and relatives of men, women and children gather around the steaming hot pot, arm in arm, waving, full of warmth and harmony, which is very suitable for the traditional culture of China. In the northeast, when people entertain guests, the dishes in the hot pot are arranged regularly: fly first and then go, with fish on the left and shrimp on the right, and cauliflower scattered around, that is, the meat of birds is placed in front of the hot pot mouth, the meat of animals is placed behind the hot pot, fish on the left and shrimp on the right. Put a little shredded vegetables, just like "the stars hold the moon" to show respect. If you treat uninvited guests, put two extra-large meatballs in front of the hot pot, and then put animal meat to show your departure. Hakka people in Taiwan Province Province usually eat hot pot on Lunar New Year's Eve. There are seven kinds of hot pot materials, namely celery, garlic, onion, radish, leek, fish and meat, which respectively represent "diligence, numeracy, intelligence, popularity, long-term happiness, surplus and abundance".
Although hot pot is delicious, we should pay attention to hygiene and science when eating hot pot. First, we should pay attention to fresh materials to avoid food poisoning. Second, we must master the heat, if the food is cooked in the pot for too long, it will lead to the destruction of nutrients and the loss of umami; If you eat it before the heat boils, it is easy to cause digestive tract diseases. In addition, be careful not to boil soup, otherwise it is easy to burn the mucosa of the mouth and esophagus.