1, temperature: Jiugongge divides hot pot into three levels, and different grids represent different temperatures and different butter concentrations. Different ingredients are cut into different thicknesses and shapes, or slices, blocks or strips, cooked in different ways, and then different tastes are obtained.

2. Being able to fix food in one place: Some friends like to cook some dishes, and before they have time to eat, they are already lying in other people's stomachs. With the grid, it's different. You can put what you want in front of yourself.

3, convenient to take: each grid of Jiugongge is relatively small, which is convenient for taking food.

The origin of Jiugongge Hot Pot Long ago, Chaotianmen was once the location of the livestock slaughterhouse. Butchers threw the slaughtered livestock viscera into the river, and the bottom people living in this area picked up and washed them, boiled them in the pot, and added spices such as pepper, pepper and salt. Unexpectedly, the taste was unexpectedly good. Later, this way of eating was improved in the hands of hawkers. They divided a pot into nine squares for different diners to eat.

The correct way to eat Jiugongge hot pot 1, Jiugongge hot pot has a strong fire in the middle, which is not suitable for long-term cooking. It is suitable for putting instant dishes such as fat beef, beef liver, duck intestines and beef tripe, and it can be eaten in about 10 seconds.

2. The fire power of the next compartment is slightly weak, and the fire power is relatively uniform, which is suitable for putting fresh meat, yellow throat, piranha, spicy beef and bullfrog and other dishes that need to be cooked and cooked for 5- 10 minutes.

3. The dishes with the least firepower are suitable for cooking for a long time, such as bones, quail eggs and duck blood, which need to be cooked for 20 minutes.