Chaotian pot feast with chicken, donkey simmering soup, to cook the whole pig, mainly pig head, liver, lungs, heart, belly, intestines, and then with sweet noodle sauce, vinegar, soy sauce, pimple pickle strips, pepper, green onions, ginger, star anise, cinnamon, salt, parsley, sesame oil, green carrot strips and other dozen kinds of seasonings and cold dishes.
The Chaotian Wok is said to have been created by Zheng Banqiao. During the Qianlong period of the Qing Dynasty, Zheng Banqiao, one of the Eight Monsters of Yangzhou, was a county magistrate of Weixian County (present-day Weifang City, Shandong Province) when he was very concerned about the plight of the people. One year in the waxing moon, he served to understand the people's situation, see the Weixian farmers can not eat hot rice, they ordered people in the market set up a large iron pot, for passers-by to cook hot food, the pot boiled chicken, pig's belly and intestines, meatballs, meat and other colors of dried tofu and so on. Soup boiling meat rotten, customers sit around the pot, by the pot master scooped up hot soup, add some parsley and soy sauce, and thin noodle cakes, feel free to self-use, because the pot has no cover, people will be called "Chao Tian pot".
According to the Weicheng Political Consultative Conference Documentary and Historical Materials, the third series of the introduction: "set up in the marketplace, open-air pot, around a broomcorn millet foil, the name of the Chao Tian pot." With the pot as a table, diners sit around the pot, eat cakes rolled meat (various meat products), meatballs, eggs, with a wooden spoon to drink soup, accompanied by pimples pickles and scallions. Due to the strong participation of consumers during the meal, coupled with moderate price, fat but not greasy, nutritious, tasty, Chaotian Nabe naturally loved by local citizens. Frankly speaking, Banqiao Banquet from Weifang Chaotian pot, retaining the traditional tone of local flavor, but the overall banquet is not bound to the Chaotian pot, it is Weifang cuisine in the other components as an additive to the folk flavor of roadside stores transformed into a high-grade banquets of the theme, so that a kind of vernacular eating into the elegance of the Wenfeng Phi Lei Hall.
Talking about the Chaotian pot, the industry are very clear, this is originally a Weifang region of a mass cooking mode, the early years appeared in the beach bazaar, people open-air support pots, pots and pans to cook some low-priced underpainting, known as "head and hooves under the water", Weifang people called it "miscellaneous pots and pans ", due to the earthenware pot without a cover, so people jokingly called "Chaotian pot". Although the Chaotian pot in the outdoor cooking, however, when its soup boiled meat at the time of rotten, when the aroma burst, the marketplace sit around the pot, the pot as a desktop, eating cake rolls under the pig goods, drink the old soup, but also quite a taste. It is said that during the Qianlong period of the Qing Dynasty, Zheng Banqiao in Weifang as a governor, see the way of eating towards the sky pot, although I appreciate the creativity of its pot, but I feel that the tone is not elegant, and then advocated to move indoors, in the door of the city of the signboard guests, from now on, Weifang store more than one of the famous food scenery.
From the field into the indoor, this is the first leap in the history of the morning pot. This leap was made possible by Zheng Banqiao's personal guidance.
Since the late Qing Dynasty to the Republic of China, Weifang City, Weifang City, the door of the Chaotian pot has always maintained dozens of scale, the eve of liberation of the more influential Cai Fengming in the Dongguan Wudaomiao Street, "Fengming store", Hu Zhiting (or Hu Chichiting) in the south of the River Street, the ground in the city of the opening of "Chaoyang Shop ", Hu Xipei in the county town of South Gate Street, the northern section of the road west of the opening of the "Shuangsheng number". They operate the Chaotian pot cake large meat, good quality and low price, once in Weifang Lu cuisine gangs unique.
That said, due to the Chaotian pot is to cook the pig under the goods, raw materials with pig head, pig liver, pig lungs, pig heart, pig belly, pig intestines, always seem to be low-grade materials, although the former people seasoned with sweet flour sauce, vinegar, soy sauce, pimple pickle strips, pepper, green onions, ginger, star anise, cinnamon, salt, cilantro, sesame oil, green carrot strips and other dozen kinds of seasoning, but still can not change the vernacular flavor of the original color.