In Sichuan and Chongqing, hot pot is known as "spicy". There, the most common and authentic hot pot is "Jiugongge". But why do the Jiugongge hot pots communicate with each other? So * * * using the same soup base is still meaningful. Sichuan hot pot originated from Xiaomi Beach in Luzhou, a wine city on the coast of the Yangtze River, which was created by boatmen when cooking to drive away the cold. At first, just put water in a crock, then add all kinds of vegetables, and then add pepper and pepper to get rid of dampness. After it was spread to Chongqing, some coolies at that time added the internal organs of cattle to the original way of eating, which could not only fill the stomach but also drive away the cold.

Later, someone simply used two dream baskets, one for beef offal and side dishes, the other for a mud stove, and a partitioned "ocean iron basin" on the stove, in which a spicy, salty and fragrant marinade was boiling and rolling, and it was sold every day by the river, the bridge or the streets. When they move into a small restaurant, the merchants change the divided iron basin into a small copper pot, and the marinade and vegetable juice are coordinated by the diners themselves in order to be clean and suitable for everyone's taste.

Some people say that Jiugongge was originally for the convenience of accounting, because at that time, hot pots were generally eaten together, that is, a pot was separated by squares, and people who didn't know each other ate their own squares at the same table, so when the boss settled accounts, it was ok to count a grid. At that time, the lattice was not a nine-square lattice, but a Mi Zige made of wood. The wood will float, and some dishes will run to the next door from the gap below. In order to avoid this embarrassing situation, the shopkeeper picked pebbles from the river and pressed them in the center of the grid. I heard that this is the original origin of putting pebbles on the grid.

There is another saying that is scientific: Jiugongge hot pot is to distinguish the heat, and the heat and temperature of each grid are different, so it is suitable for leaking different foods. When eating Jiugongge hot pot, the fire in the middle is strong, which is not suitable for long-term cooking. It is suitable for putting some dishes such as duck intestines and hairy tripe that can be cooked immediately. The next grid (cross grid) is slightly weak in firepower, but even, suitable for putting fresh meat, bullfrogs and other dishes that need to be cooked before eating; The corner (four-corner grid) of the grid has the least firepower, which is more suitable for dishes with long stewing time, such as diced yellow pepper, bones, duck blood, squid and other dishes. Jiugongge makes the hot pot bottom different from the fire, and the soup and oil are impassable, which will produce delicate differences. Different ingredients can be cut into different thicknesses and shapes, or slices, blocks or strips, and different tastes can be obtained, which is also a unique cooking method of Chongqing hot pot.

Many things in this world have been circulating for a long time. Because of political correctness or that local people think it is indecent to bury local people, they gradually lose the way things should be. It's human nature that selfish departmentalism worships, and it's hard to hear people say that one's hometown is not good. However, many things have their origins, and forced explanation will only make things more confusing. In fact, the truth is very simple. Jiugongge is not for you to divide the ingredients yourself, but for several brothers who work together to eat their own food without interfering with each other.

Hot pot was originally eaten by the laborers in Chongqing wharf to supplement their physical strength every day. To cope with the laborers' heavy physical labor every day, it was cheap, so a lot of water was formed that could not be sold, such as chicken feet, chicken heart and chicken liver, goose intestines and duck intestines, yellow throat pig brain, broadsword waist slices and beef liver with hairy belly, which were all scraps collected by butchers in the past, far from the current expensive price. Similarly, in order to be cheap, butter should be used to cover the taste of viscera, and a lot of pepper and sea pepper should be used. It is precisely because of this that Chongqing hot pot has formed its own unique temperament and character of hemp, spicy and hot, which is in sharp contrast to the white soup instant-boiled mutton that the northern faction needs good meat!

The Jiugong griddle is also designed to meet the life rhythm of the old buddies on the dock. When the hot pot is put under the stall, it will boil. One person will order several kinds of food and burn it in a griddle, and there will be no melon seeds that have crossed the line. Naturally, the soup is never changed. Add a few courses of water and pepper at most. The more you cook, the more you boil, and the hotter you cook. The fat left over from the last brother's rinse just adds flavor and fragrance to you! If you don't believe me, why don't you think about why some brothers swear that the old-fashioned hot pot is the best and the most delicious? Isn't this a virtue that some people claim that fat intestines can't be washed too clean? Of course, the development of hot pot is no longer based solely on cheapness, and the demand for taste hygiene environment has also come up. The old Jiugongge has also completed its mission of separating diners, and it has become a special superstition that a certain ingredient will taste better and be more authentic if it leaks in a certain grid.

Things themselves are developing. In the old days, the poor people's eating developed into enjoying the world's delicious food, which is a glorious thing in itself. Why do you force some inappropriate explanations to cover up its past? Many people have explained why we use the nine-square grid: it originated from the split table, easy to find food, temperature zoning and so on. Analyze it from the temperature alone. The existence of grids greatly weakens the lateral flow of liquid in the pot and reduces the convective heat transfer, so that the temperature in each grid is different, the middle temperature is high and the surrounding temperature is low. It is convenient to put food in different positions according to the characteristics of ingredients.

as for the following communication, I think it is to keep the liquid level of the soup base consistent with the taste of the soup base, but it has little effect on the temperature distribution. After eating Jiugongge, you should be able to feel that the boiling in the middle is more severe. If the fire is small, the four corners will not boil and the liquid level will change little. If the bottom doesn't work, it won't take long to add soup to the middle, so the saltiness of different grids will be different.

when it comes to hot pot, besides its spicy and attractive taste, the most special thing is the bottom of Jiugongge pot. Many friends will definitely be curious when they eat Jiugongge hot pot for the first time. Obviously, the nine plaid soup bases are the same. Why should they be separated? Today, I will tell you something about Jiugongge Hot Pot.

actually, the jiugongge grille was originally prepared for one person to eat hot pot. Hot pot is a neighborhood shop, and the door reads "Big Three Tows One", three dollars for a meat dish and one dollar for a vegetarian dish, hence the name. A table with people sitting on all sides, two Doug in front of each person, ordered food in the middle of the grid in front of him. Although the firepower is the strongest, it is not used for rinsing vegetables. Because the middle box is the source of delicious food for each soup base, most of the sea pepper, pepper and spices are in this box. In those days, we met in a shop and had a few hot pot meals, and everyone became acquaintances.

Jiugongge has developed into a new way to eat today. Because the temperature of different grids is different, the central grid has the greatest firepower, which is suitable for scalding hairy belly, duck intestines, waist slices, fat beef rolls, etc. Just wait 8-15 seconds, and the hot pot will tell you about the happiness of eating. Slow fire in the cross, suitable for cooking spicy beef, yellow throat, county flowers, coriander balls, piranha, etc., for 2-1 minutes, locking the original flavor of the ingredients. It smells so good. Are you sure you don't want a bite?

Four-corner grilles cooked slowly with slow fire are more suitable for braising brain flowers, duck blood, eel, fat sausage, quail eggs and so on. About 2 minutes, wait for the soup to penetrate the ingredients thoroughly, and put it in your mouth to taste soft and glutinous. It's so delicious that I want to cry, is it? The most crucial point is that I believe many foodies have encountered such embarrassment, and the meat they are thinking about can't be found when they are in the pot. The Jiugongge solves this problem very well. Different foods are put in the nine grids, and nine kinds of fun are enjoyed in one pot. People can take what they need and choose what they like.