The origin of chafing dish The earliest chafing dish was cooked with a tripod. About 1, years ago, our ancestors invented the earliest container-a ceramic tripod, which was a very large pot. At that time, whatever food was edible, such as meat, was thrown into the tripod, and then a fire was lit at the bottom to make the food cooked, which was called "soup" at that time. By the Western Zhou Dynasty, not only copper and iron were invented, but also various pottery products were improved and made into smaller vessels, which were suitable for ordinary people. The emergence of copper and iron not only formed a revolution in utensils, but also was very similar to modern pots. Copper pots and pottery casserole are still the most practical and common hot pot utensils, and the big tripod finally extended to a symbol of power. The development of hot pot, like the development of catering history, is gradual, and it is completely changed according to the utensils, social needs and the discovery and introduction of raw materials at that time. In the Three Kingdoms period, the "five-cooked kettle" mentioned by Wei Wendi was a pot with several compartments, which could cook all kinds of different foods at the same time, which is similar to the "Yuanyang pot" today. In the Northern and Southern Dynasties, the "bronze tripod" was the most common vessel, which is the hot pot today. Evolved to the Tang Dynasty, hot pot was also called "warm pot". In the evolution of the whole history of hot pot, the most vivid description of hot pot is the rabbit slices in the Southern Song Dynasty, which was written by Lin Hong in "Shan Jia Qing Gong". At that time, Lin Hong went to Wuyishan to visit the hermit stop teacher. As he approached the peak, it began to snow heavily. A galloping rabbit rolled down the stone and was caught by Lin Hong. Lin Hong wanted to roast it and asked if the stop teacher would burn rabbit meat. The stop teacher replied, "I eat rabbits in the mountains like this. I put a small charcoal stove on the table, put a soup pot on the stove, and cut the rabbit meat into thin slices." Using this method of cooking, Lin Hong thought it was delicious, and he was very happy to get together with friends of three or five in the snowy winter and eat casually. Therefore, he gave such a way of eating a good name, and took the beautiful scene of "Surging sunny Jiang Xue, the wind turns late and the sky shines" at that time. Later, today, whether it is all kinds of meat or vegetables, it can be rinsed like this.