It can be roughly divided into the following statements: the dock said that Chongqing hot pot was originally eaten by dock porters. At the end of the Qing Dynasty and the beginning of the Republic of China, Chaotianmen Wharf at that time was a concentrated place for livestock slaughter.
The vendors by the river accidentally put the raw materials that the butcher didn't want into a spicy pot and cooked them, only to find that they were very delicious, and the boatmen around them were attracted by the fragrance. Later, a clever peddler improved it and divided a pot into nine pieces for different diners to eat.
A square table, surrounded by strangers, each with two peas, ordered food and rinsed it in the grid in front of him. Diners are free to choose what and how much they want to eat. After eating, they can count money according to the grid, which is not only healthy and hygienic, but also cheap and affordable, and gradually popularized.
Chongqing Jiugongge Hot Pot Composition Speaking of hot pot, many people's first reaction is charcoal copper pot, but in Chongqing, hot pot has another meaning-Jiugongge hot pot.
Jiugongge, as its name implies, is to divide hot pot into Jiugongge. Yin and yang pots are separated from the bottom of the pot, and nine squares are separated from the heat. The heat and temperature of each compartment are different, which is suitable for rinsing different foods. Therefore, eating Jiugongge hot pot is more particular: the medium-sized hot pot is not suitable for long-term cooking, and it is suitable for putting some freshly cooked dishes such as duck intestines and hairy tripe; The fire power of the compartment next door is slightly weak, but even, which is suitable for putting fresh meat, bullfrogs and other dishes that need to be cooked before eating; The corner of the grid has the least firepower and is more suitable for dishes with long stewing time, such as diced yellow pepper, bones, duck blood, squid and so on. ...
Speaking of it, Jiugongge should be the earliest Chongqing hot pot. According to legend, the earliest reason why ancestors divided hot pot into nine grids was to settle accounts. At that time, in Chaotianmen, where the two rivers would flow, vendors divided a pot into nine grids for different diners to eat. Customers can eat as much as they want, and they can also eat in which grid. After that, they count the money according to the grid, which is cheap and affordable. Later, with the changes of the times, Jiugongge hot pot was gradually replaced by today's cauldron.
Now, this old hot pot has been excavated again and quickly swept the country.
In Foshan Street, Jinan, a Jiugongge special hot pot restaurant named Qiaotou Laozao, which opened only a few months ago, was driven by it to drive the business of half a street, and consumers kept coming every day.
Although the hot pot is "old", the people who run it are very young. Store manager Zhou Wei is only 25 years old this year. He is a college student who just graduated. "I am a college student to start a business." Zhou Wei said that he chose to open this hotpot restaurant because he "ate" it. Two years ago, he ate Jiugongge hot pot for the first time in Chengdu, and he was fascinated. "Open a shop if you want to eat." When I returned to Jinan after graduating from college, I wanted to eat Jiugongge but had nowhere to eat, so I opened this hot pot restaurant after discussing with my family. "Such a good thing is convenient for everyone to eat."
What is the origin and development of hot pot? Hot pot is a traditional cooking method in China with a long history.
Generally speaking, hot pot is a cooking method that uses a pot as a vessel, uses a heat source to cook the pot, conducts heat with water or soup, and cooks food. It is characterized by cooking and eating. Because the pot itself has the function of heat preservation, the food is still steaming when eating, and the soup is integrated.
The name of hot pot comes from "hot pot". What is hot pot? In fact, as long as there is a fire below and a pot above, it is a hot pot. As for what kind of pot to use? What kind of fuel? The evolution since ancient times can be described as full of food interest.
Then make a fire at the bottom to cook food. It became a pot of stew, then called "soup", which was the earliest form of hot pot.
But then there was no salt, no seasoning, no sauce, only a pile of cooked meat. The huge tripod can't be moved, it can only be fixed in one place, which is not convenient to enjoy at any time.
So 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, so that hot pot had direct conditions for popularization.
Why was Jiugongge Hotpot invented? Jiugongge hotpot originated from the earliest Chongqing hotpot. It is said that Chaotianmen at the intersection of the two rivers was the concentration of livestock slaughter at that time, and a large number of livestock were slaughtered here.
Butchers throw useless internal organs of livestock into the river, and the inferior people in this area pick them up, wash them and cook them in a pot. At the same time, spices such as pepper, pepper and salt are added to the pot, which makes the food delicious and can fill the stomach, thus spreading among the lower classes. Later, after the improvement of some vendors, a pot was divided into nine pieces for different diners to eat. Customers can eat as much as they want, and they can eat in any grid. Then they count the money according to the grid, which is cheap, affordable and healthy.
This is the origin of the earliest Jiugongge hot pot. This is an early record of Chongqing hot pot and the most unforgettable memory of a generation of old Chongqing hot pot people.
It's just that the development and changes are too fast now, and Jiugongge hot pot has retired from the mainstream market.
How to make Jiugongge hot pot? Ingredients: beef, beef liver, beef tripe, yellow throat, fat intestine, goose intestine, Monopterus albus and broth.
Seasoning: bean paste … 150g, pepper … 20g, dried pepper … 20g, Chili noodles … 100g, ginger slices, shallots, cinnamon, star anise, fermented grains, salt and edible oil. Practice: 1. Pour the dried chillies into a hot oil pan and stir fry for later use.
Fish 2. Add oil to another pot and heat it. Add ginger, onion, pepper, cinnamon and star anise and stir-fry until golden brown. Add Chili noodles and fry until oil red and shiny. 3. Add bean paste and mix well, pour in the prepared broth and mash, mix well, stew for about 40 minutes, add salt to taste, filter out the residue, add dried Chili, and pour into Jiugongge hot pot as the bottom of the pot.
4. Wash beef and beef liver, cut into pieces and marinate with salt for a while; The hairy belly and yellow throat have been treated, washed and cut into pieces. 5. Wash the fat sausage and cut it into sections; Wash goose intestines and cut into strips; Wash Monopterus albus, boneless and cut the meat into strips for later use.
6. Rinse the prepared ingredients in turn.
Chongqing hot pot Jiugong roasting method Chongqing hot pot pays attention to meat first, and there are two kinds of meat dishes that are essential for Chongqing hot pot, namely "fresh hairy belly" and "fresh duck intestines". The trick of scalding beef omasum and duck intestines is "seven times up and eight times down", that is, it takes about 15 seconds in the pot. If you chew for too long, you will not move, which will affect the crispness. In addition, it is a dish with high starch content, which is easy to muddy the soup after cooking.
Many Chongqing people know how to eat this.
Four kilometers away from Chongqing, there is a shop called "Weiding" hot pot, which also specifically indicates the blanching method of the dishes, and the names of the dishes are also quite huge. For example, the hairy belly is called "Maobao Maodu". Because authentic fresh hairy belly will blister after scalding, just like the principle that our skin will blister after scalding with boiling water. Duck intestines are called "tangled duck intestines" because they will curl up together after being scalded, just like tangled hearts.
There are different opinions on the origin and origin of Chongqing hot pot, and its origin and origin are worth discussing. According to the introduction of the old liberation, hairy belly hot pot originated from the "eight pieces of water" on Chongqing pier and cheap street food stalls. Eight pieces of water are all beef offal (tripe, liver and kidney, blood of cattle), sliced raw, and put on several plates with different dishes. The gravy of spicy butter is cooked in a casserole on the mud stove in the food stall. Eat with your own wine, choose a grid, stand in front of the stall, pick up the raw slices in the dish and eat them while they are hot. Pricing is based on empty plates after eating. It is cheap, economical and convenient to eat, so it is welcomed by dock dwellers, vendors and urban poor. As for the authentic beef omasum hotpot, according to the memory of the old Chongqing people, it appeared in the Republic of China 15, and its birthplace was not Jiangbei, but Zaifang Street in Jimen, the lower half of the city (now under the Yangtze River Bridge). At that time, cattle dealers rushed the beef from Sichuan-Guizhou Road to Chongqing, spent the night on the south bank, crossed the river early the next morning and drove the cattle to Zhafang Street for slaughter. Brother Ma bought tripe and Xuewang, which were not easy to sell, at a low price, and opened a red soup tripe hot pot shop in Xiazaifang Street. The tripe was the main dish to imitate the production and eating method of "eight pieces of water" on the market. Bleached and washed hairy belly, pedicled, and added with a dish of sesame sauce and garlic paste. It is said that this is the origin and name of Chongqing beef omasum hotpot. Until the Anti-Japanese War, an old woman surnamed Ma opened an authentic tripe hot pot on the street in Jiaochangkou. The tripe in the dish was priced according to the horse (20 cents per horse). Authentic spicy beef omasum hot pot, beef omasum tender, crisp and fragrant, tastes far better than other cattle and pigs, and is well received by diners. Later, it was introduced into the homes of ordinary people, and it evolved into the current "Chongqing hot pot" over time, forming a food culture and carrying it forward.
10 years ago, most of the hot pots in Chongqing were still on the roadside. At that time, there was no exquisite dining environment and no chain stores. People in mountain cities like to extend their arms to hot pot, and sellers like "Three Tows One" and "Five Tows Two" are also very friendly.
Chongqing hot pot, as an important hot pot category with Sichuan flavor, originated from Chongqing Wharf in Daoguang period in the late Qing Dynasty, and developed only sporadically at first. However, after the reform and opening up, it has developed into an industry with unprecedented achievements and obvious characteristics. In 2008, among the top 100 catering enterprises in China, there were 23 hot pot enterprises with retail sales of 33.829 billion yuan, accounting for 33.88% of the total retail sales of the top 100 catering enterprises. According to the data of Chongqing Commercial Committee, the number and retail sales of hot pot restaurants in Chongqing have greatly exceeded this level, reaching 62.2% and 40.2% respectively.
What is the origin of "hot pot"? Hot pot is the most popular food in Chongqing.
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; There is also a saying 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, during the Three Kingdoms period, when Cao Pi became the emperor of the Han Dynasty, there was a hot pot made of copper, 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 Wen Lie Nineteen in the Tang Dynasty: "There is a ray of green in the old bottle and a touch of red in the static furnace.
With dusk and snow coming, how about a glass of wine? "It vividly describes 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 Shanjia Qinggong in the Southern Song Dynasty, there is an introduction about 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, leek, fish and meat, which respectively represent: "diligence, numeracy, intelligence, good popularity, long-term happiness, redundancy 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: On the whole, China has a long history of hot pot.
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. 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.
Hot pot types are distinguished by fuel; According to the structure of hot pot; Distinguish by raw materials; In addition, according to taste, 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 feast, the dining table can be used as a special dining table.
Jiugongge's Jiugongge History Jiugongge is said to have been created by Ou Yangxun, a calligrapher in the Tang Dynasty.
Ou Yangxun's Inscription of Liquan in Jiucheng Palace is a masterpiece in his later years, which is rigorous, vigorous and complete. It has always been praised as the "first official book" by scholars, with many imitators. In order to facilitate learners to practice Chinese characters, Ou Yangxun created a grid form of "nine squares" according to the characteristics of Chinese characters.
Nine squares, the middle square is called "the middle palace", the upper three squares are called "the upper three squares", the lower three squares are called "the lower three squares", and the left and right squares are called "the left palace" and "the right palace" respectively, which are used to arrange appropriate parts according to the inscriptions and stippling, or to reduce or enlarge the font. In the Yuan Dynasty, calligrapher Chen Yi further developed the nine palaces structure.
He said in "Hanlin Yaoze" that in order to meet the requirements of boundary painting, such as density and stippling, separation of points and points, and uniform distribution, it is more convenient to copy the three palaces more accurately. According to the structural features and shapes of Chinese characters, Jiang Ji, a calligrapher in the Qing Dynasty, simplified the nine-square grid into four forms: First, the original nine-nine-eighty-one palace was changed from three horizontal and three vertical to six-six-thirty-six.
Second, the left and right lines of the 36 th house are removed to form the 24 th house, which is suitable for writing rectangular characters; Or remove the upper and lower lines of the twelfth house to become the twenty-fourth house, which is suitable for practicing flat characters. The third and thirty-six rooms are deformed into double-back glyphs to write square characters.
Rooms 4 and 36 are transformed into fields. Diagonal lines are drawn from the same vertex of the upper two rooms to form a herringbone, and the cover of the herringbone is written. It seems that this is not easy. Through long-term practice, later generations have improved two concise and practical writing methods: one is Tian Zige, and the other is Mi Zige.
Tian Zige drew a "10" in the box and divided it into four squares. According to this square, it is convenient to arrange the bookshelf structure, center of gravity and oblique density of strokes. On the basis of Tian Zige, Mi Zige drew two diagonal lines, which are shaped like a rice character. This square is similar to a spider's web, and it is easy to judge the position of the whole word and each single stroke when learning Chinese characters.
The above nine squares and nine squares are still used by beginners today. It is not only suitable for learning brush calligraphy, but also suitable for learning hard pen calligraphy.
When you have mastered stippling, structure, momentum, etc., you can get rid of the shackles of "Jiugongge" and gallop freely. "Jiugongge" also refers to the division of poetry bells.
The poems of the upper and lower sentences are not the same, but the literal words are closely matched, and the content and form blend and interact with each other, just like the Nine Palaces in ancient Tang Ming, hence the name. Ping Long Caotang Poems by Mo You-tang in Qing Dynasty quoted Sun Shu's Mo Yu Lotus Talk Continuation: "Two things are divided into two categories, written in two languages and named Jiugongge.
For example, lanterns go to crabs and chrysanthemums:' If the fire goes off well, it will be rampant under the fence'; Looking for news outside the sunset door, cold food readily follows. Something like that Yes
The person named Jiugong means hybridization. Jiugongge is the "predecessor" of Sudoku, which originated in China.
Thousands of years ago, our ancestors invented Luo Shu, which is more complicated than Sudoku now. It requires that the sum of the numbers in the vertical and horizontal directions is equal to 15, rather than a simple number of nine that cannot be repeated. Nine palace map in the Confucian classic "Book of Changes" also originated from this, so it is called "Luo Shu Nine palace map".
The name of "Nine Palaces" is also preserved because of the important position of the Book of Changes in the history of China's cultural development, and it is still in use today.