It originated from riverside vendors in Chongqing, and people from all corners of the country got together. In order to distinguish between food and checkout, Jiugongge was invented. Quite a bit of a Jianghu atmosphere.

Second, in order to find the food in the pot conveniently

When eating hot pot, I often encounter dishes that are obviously put in the pot, but I can't find them anywhere. With nine squares, your "search" area is only one ninth.

Third, in order to facilitate everyone to "divide the territory."

What I am most afraid of when eating hot pot is the player who is impatient. The fat cow just put into the pot was taken away by Lao Wang next door.

Fourth, in order to make food taste the best.

Jiugongge divides hot pot into three levels, namely, central grid, cross grid and quadrangle grid. Each layer has a different temperature and concentration. Boil in different grids to get the best taste.

Extended data

Different grids in Jiugongge represent different temperatures and different butter concentrations, which is the unique cooking method of Jiugongge hotpot. After the bottom of the pot is fired on the table, be sure to wait for the pot to boil and the foam to disperse, and then put on the nine squares.

1, center grid: hot

Rolling the center grid up and down is suitable for scalding hairy belly, duck intestines, waist slices, beef liver and fat beef for 8- 15 seconds, which is fresh and refreshing.

2, cross grid: cooking

Slow fire in the cross is suitable for cooking, spicy beef, yellow throat, county flowers, coriander balls and piranha, 2- 10 minutes, locking the original flavor of the ingredients.

3. Four-corner grid: braised

Fine grinding with slow fire is suitable for stewing, and brain flower, duck blood, eel, quail egg and fat sausage are soft and waxy for more than 15 minutes.