Warm pot is not a shabu-shabu pot, nor is it the hot pot we see now. Although there is a small chimney between the warm pot and the rinse pot, it is not the same thing to look carefully.
The shabu-shabu is a copper pot, while the authentic folk warm pot is a clay pot. The shabu-shabu requires diners to put the meat slices into an open pot, which must be kept open, so that it can feed ten or eight people, so it is an inverted awl shape to ensure a large heating area. The most typical instant boiled mutton is Beijing instant boiled mutton.
Warm pots are different. Warm pot is to put semi-finished meat and vegetarian dishes neatly in the pot, put them on a pot and serve them on the table, and the whole family will enjoy them slowly around the stove. It is very warm. Therefore, the belly of hot pot should be big, so that the dishes are rich and affordable to eat.
In a sense, the bottom of the pot is the oldest hot pot in China, which was called "antique soup" in ancient times. It is said that its name comes from the "splash" sound when food is thrown into boiling water. This is an original way to eat delicious food in China.
The Tang Dynasty poet Bai Juyi's "Gift to Liu": "Old bottles are new green, and the static furnace turns red." . There is a feeling of snow in the dusk outside. How about having a drink inside? ? "It vividly describes the scene of eating hot pot at that time.
In the Song Dynasty, the eating method of hot pot became more common among the people. In Lin Hong's cookbook Shan Jia Qing Gong in the Southern Song Dynasty, there is an introduction to eating hot pot with friends. In the Yuan Dynasty, hot pot spread to Mongolia to cook beef and mutton.
Transferred from Douban-Author: Mr. Walnut Walnut/Note /654860076/