Still want to know》》 What to do if you get angry after eating hot pot in winter

The origin and development of hot pot

Hot pot is a A traditional Chinese cooking method with a long history. Generally speaking, hot pot is a cooking method that uses a pot as an utensil, uses a heat source to cook the pot, uses water or soup to conduct heat, and cooks food. Its characteristic is that you can eat it while cooking. Because the pot itself has a heat preservation effect, the food is still steaming hot when you eat it, and the soup is integrated.

The name of hot pot comes from "hot pot". What is hot pot? In fact, as long as there is fire at the bottom and a pot on top, it is a hot pot. As for what kind of pot to use? What kind of fuel? The evolution since ancient times can be described as full of interesting food. Then light a fire at the bottom to cook the food. It became a pot of stew, which was called "geng" at that time. This was the earliest form of hot pot. But at that time there was no so-called salt, seasonings, or dipping sauce. It was just a pile of meat cooked. The bulky tripod cannot be moved and can only be fixed in one place, making it inconvenient to enjoy at any time. Therefore, in the Western Zhou Dynasty, not only copper and iron were invented, but various pottery items were also improved and made into smaller vessels suitable for ordinary people to use. This gave the hot pot direct conditions for its popularization.

Another theory about the origin of hot pot is that hot pot began in the Eastern Han Dynasty, and the "dou" in the unearthed cultural relics refers to hot pot. It can be seen that hot pot has a history of more than 1,900 years in China. During the Three Kingdoms era, when Cao Pi was the emperor of the Han Dynasty, hot pots made of copper appeared, but they were not popular at that time. During the Southern and Northern Dynasties, people gradually used hot pot for cooking.

Originally popular in the cold northern regions of my country, people used it to cook various meats such as pigs, cattle, sheep, chickens, and fish. Later, as China’s economy and culture became increasingly developed, cooking techniques further developed, and various Style hot pot has also made its debut. By the Northern Song Dynasty, hot pot was available in taverns in Kaifeng, Bianjing, in winter. By the time of the Qing Dynasty, hot pot and shabu-shabu had become a winter delicacy in the palace.

By the end of the Qing Dynasty and the beginning of the Republic of China, dozens of different hot pots had been formed across the country, each with its own characteristics. During the Shang and Zhou dynasties, there was a kind of container "ding" that was used to "ring" when performing sacrifices or celebrations. "Zhonglie Ding", in which beef, mutton and other ingredients are put into the tripod, and then a fire is made at the bottom to cook the food and then share it. This is the prototype of hot pot.

Small pottery stoves used with pottery cauldrons more than 5,000 years ago were unearthed in Zhejiang and other places. They can be easily moved and can be regarded as the primary form of hot pot. A popular cooking method during the Qin and Han Dynasties was to boil chicken, pork, etc. in boiling water for a while, which was called "Zhuo". There are written records such as "Zhuo chicken" and "Zhuo dolphin" on the Mawangdui Han Tomb. , which is also a cooking method very similar to hot pot. During the Three Kingdoms period, the so-called "five-cooked pot" appeared. A copper pot was divided into five compartments, each with a different flavor of soup to cook different foods. It is similar to the mandarin duck hotpot that is now available in the streets and small harbors. wonderful. During the Tang and Song Dynasties, hot pot became popular. Officials and celebrities held banquets in their homes, and often prepared hot pot.

In the Southern and Northern Dynasties, a copper hot pot with a "large mouth, wide belly, thin and light, and easy to cook" appeared. This was a copper hot pot used by the Liao people living in Sichuan and Hunan at that time. . In the Tang Dynasty, there were already copper "hot pots". In 1984, a mural was unearthed in Aohan Banner in Chifeng City, Inner Mongolia (formerly "Zhaowuda League"), showing Khitan people sitting on the ground around a hot pot in a dome. According to expert research, this painting depicts Khitan people in the early Liao Dynasty. The scene of eating hotpot mutton.

Development of hot pot fuel:

Although hot pot utensils have not changed much, the progress in fuel use has been rapid, from firewood to charcoal, from electric stoves, alcohol to gas, induction cookers , charcoal has the longest history of use and the most flavor, but it is also the most polluting way of air. Although the induction cooker is the cleanest and most convenient, it has a poor flavor. It is best to control the heat of the gas. It is convenient and easy to use, but it is also more dangerous.

The development of hot pot seasonings:

Compared with the many changes in fuel, the evolution of seasonings and dips has tended to be conservative and confidential.

The dipping sauce for mutton-shabu-shabu has remained unchanged for thousands of years. Shantou Shatou Sauce is proud of its unique recipe. Other bean curd and bean paste are also called old brands.

In addition, some basic dipping sauces include soy sauce, onions, garlic, eggs, sesame oil, chili, etc. There are many styles. How to find differences from the same thing depends on each family's unique preparation.