When I first arrived in Jilin, when a local friend wanted to take me to eat Wula hotpot, I didn’t take it seriously. After all, our Chongqing hotpot is famous all over the world, and I may not be used to hotpot from other places.

What I didn't expect was that I was shocked when I saw a table full of hot pot ingredients.

First look at the pot. The copper pot of Ula Hotpot reminds you of the Qing Dynasty emperor’s family banquet. It has a golden appearance and depicts dragon and phoenix patterns. It is a cloisonné copper pot.

According to historical research, Ula hot pot is a kind of food that existed in the Qing Dynasty. Especially when marching and fighting, the army stewed various foods in one pot for convenience, and gradually developed into a popular folk dish. Emperor Qianlong was a man who liked to travel in the mountains.

Water, a person who enjoys delicious food. When he went out to experience the customs of the people, he found that he liked this food very much. He immediately brought it back to the palace and replaced it with a noble cloisonné copper pot. The ingredients also began to pay attention to "flying in front and walking behind, fish on the left and shrimp on the right."

, turn around and sprinkle chopped green onions", that is, birds, animals, fish, shrimps and seafood.

The soup base is chicken soup, which is combined with traditional health-preserving ingredients, including ginseng, gastrodia elata, wolfberry, cordyceps, etc., and is served with shrimps, crabs, and game dishes such as deer, spores, pigs, and fish. The upgraded Ula hot pot is now

The royal delicacies have been handed down to this day.

In "Story of Yanxi Palace", there is a scene where the emperor takes a group of queens and concubines to eat Ula hot pot, and the Ula hot pot we eat now is the kind that the emperor's concubines ate back then.

Maybe it was because the weather was too cold and we were too hungry after skiing. After seeing the Ula Hotpot, a group of us swarmed over and ate around the steaming copper pot. The scene can be described as "gobbled". The most popular one was actually

It's a plate of fat meat cut into large pieces, which looks like "fortunate meat". It's cooked in thick soup, and it doesn't taste greasy at all.

Fresh blood sausage is cut into thick slices and tastes soft and pink. This can only be eaten in Northeastern cuisine.

And the Mongolian mutton is evenly fat and lean, with a beautiful snowflake shape. It’s high-quality meat at first glance.

Of course, there are also Northeastern sauerkraut cut into thin strips. They are crunchy and stewed in the soup, which adds a subtle sourness to the soup, which is very refreshing.

Every food is authentic, and even the soup base is nutritious and delicious.

When you cook Ula hot pot, you will completely forget about the ice and snow outside, and your appetite will be whetted by the rolling soup.

What’s interesting is that all the staff here are dressed as people from the Qing Dynasty, and the waiters sing and dance for each table. The diners really feel like they have become Ge Gege from the Qing Dynasty.

In Jilin, there are many Manchu Ula hot pot restaurants, and almost every house is crowded, which shows its popularity in Jilin, especially suitable for eating in winter.