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Introduction of hot pot types

The types of hot pot are as follows:

1. Beijing mutton shabu shabu shabu, with unique flavor, is appetizing.

2. Chongqing spicy hotpot, spicy and mellow, is famous all over the world.

3. Guangdong seafood edge furnace is delicious.

4. Guangdong calcium bone edge-beating furnace, which is delicious but not greasy.

5. Fat beef hot pot in Shandong and the north, with single person and single pot, is a classic fashion.

6. Hong Kong beef is famous all over the world.

7. Shanghai assorted warm pots.

8, Jiangsu and Zhejiang chrysanthemum warm pot, fragrant and refreshing, unique flavor.

9. Hangzhou Sanxian Warm Pot.

1. Yunnan-flavored hot pot is tender, spicy and full of flavor.

11. Xiangxi dog meat hot pot enjoys the reputation of "the dog meat rolls three times, but the immortal cannot stand steadily".

12. Hubei game hotpot.

13. Northeast White Meat Hotpot.

14. Suzhou traditional carbon pot is fat but not greasy, which is a good food supplement.

The famous Chongqing Spicy Hotpot, Guangdong Seafood Edge Stove, Shandong Fat Niu Small Hotpot, Beijing Mutton Hotpot and Jiangsu and Zhejiang Chrysanthemum Warm Pot are called "Five Hotpots in China".

Historical origin of hot pot:

There are two theories about the origin of hot pot: one is that it was in the Three Kingdoms period or the era of Emperor Yangdi, 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 more than 19 years in China. Sichuan hot pot was recorded in Zuo Si's Sandu Fu. It can be seen that its history is at least over 17 years.

Wei Shu records that in the Three Kingdoms period, when Cao Pi became emperor on behalf of Han Dynasty, hot pot made of copper appeared, but it was not popular at that time. In the Northern and Southern Dynasties, people used hot pot to cook more and more. Originally popular in the cold northern region of China, people used it to rinse pigs, cows, sheep, chickens, fish and other meats. Later, with the increasingly developed economy and culture in China and the further development of cooking technology, various hot pots also appeared one after another. By the time of the Northern Song Dynasty, the pubs in Kaifeng, Bianjing, had hot pot in winter. By the time of the Qing dynasty, hot pot hotpot 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 with their own characteristics. During the Muromachi era in Japan, hot pot was introduced to Japan from China in 1338. Japan calls hot pot "Sigai Agai", also known as "hoeing". Nowadays, hot pot has spread to the United States, France, Britain and other countries.