Hot pot catering is convenient and fast mass characteristics are accepted and loved by consumers, especially in the northern region of the cold and dry weather so that the hot pot market has great potential, and hot pot types of business methods are also constantly innovating, there are to "numb, spicy, hot," known as Chongqing hot pot is the southern school of hot pot to shabu-shabu as the main representative of the northern school of hot pot and the new school of hot pot and the new school of hot pot. In terms of business model, chain companies often make progress, constantly pushing the envelope, with traditional, self-service, large pots and small pots, and "dishes of choice, only to take the fancy, checkout point plate" known as the third mode of the hot pot industry, but also to obtain the copyright protection of the National Copyright Administration.

On the origin of the hot pot, there are two ways of saying: one says that in China during the Three Kingdoms period or Emperor Yang era, when the "copper tripod", is the predecessor of the hot pot; the other says that the hot pot began in the Eastern Han Dynasty, unearthed artifacts, "Doo" refers to the hot pot. Visible hot pot in China has a history of more than 1900 years. Chongqing hot pot as early as Zuo Si's "San Du Fu" in the record. It can be seen that its history is more than 1700 years.

The Book of Wei records that during the Three Kingdoms era, when Cao Pi became the emperor of Han, there were hot pots made of copper, but they were not popular at that time. During the North and South Dynasties, people used hot pots to cook various kinds of meat such as pork, beef, sheep, chicken and fish, etc. Later, with the increasing development of China's economy and culture and the further development of cooking technology, various kinds of hot pots made their debut one after another. To the Northern Song Dynasty, Bianjing Kaifeng tavern, winter has hot pot should be marketed. During the Qing Dynasty, hotpot shabu-shabu became a winter delicacy at the court. By the end of the Qing Dynasty and the beginning of the Republic of China, dozens of different hot pots with their own specialties had been formed across the country. In the Muromachi period of Japan, hot pot was introduced to Japan from China in 1338. In Japan, hot pot is called "sukiyaki" or "hoe-yaki". Today, hot pot has also spread to the United States, France, England and other countries.

Hotpot, known as "antique soup" in ancient times, is named for the "gurgling" sound it makes when ingredients are thrown into boiling water. It is an original Chinese cuisine with a long history. According to evidence, the Eastern Han Dynasty cultural relic "Wok Dou" unearthed after liberation is a hot pot. In the Tang Dynasty, Bai Juyi's poem "Ask Liu XIX" reads: "New grains of green ants and wine, a small fireplace of red clay. The sky is snowing in the evening, can I have a glass of wine?" The poem describes the scene of eating hot pot at that time. By the Song Dynasty, hot pot food in the folk has been common, the Southern Song Dynasty Lin Hong's "mountain home Qingsui" recipe, there are his friends with the introduction of eating hot pot. During the Yuan Dynasty, hot pot was spread to Mongolia, where it was used to cook beef and mutton. To the Qing Dynasty, hot pot is not only prevalent in the folk, and has become a famous "palace dishes", the Qing Palace Imperial recipes on the "game hot pot", the ingredients are pheasant and other wild game. Emperor Qianlong ate hot pot into a fetish, he has traveled to Jiangnan many times, every place, are equipped with hot pot. Legend has it that he was in the first month of the first year of Jiaqing in the palace, "thousand old man feast" seat **** on the hot pot more than 1550, invited to taste up to more than 5000 people, into the history of the largest hot pot feast.

Three States, five cooked kettle, mandarin ducks pot ancestor The development of hot pot is also like the history of food and beverage development is gradual, based entirely on the vessels, social needs and the discovery of the introduction of raw materials, and to change. When chili peppers were not introduced into China, how could they be spiced? During the Three Kingdoms period, Emperor Wei mentioned the "five-cooking kettle", which was a pot with several compartments that could cook different kinds of food at the same time, similar to today's "mandarin ducks pot". In the North and South Dynasties, "copper pots" were the most common utensils, which are nowadays known as hot pots. In the Tang Dynasty, the hot pot was also known as the "warm pot".

Waves of snow in the clear river, winds of evening sunshine In the entire history of the hot pot, the most evocative portrayal of the hot pot was during the Southern Song Dynasty, when slices of rabbit meat were shabu-shabu, as described in Lin Hong's "Clear Supply of the Mountain House". At that time, Lin Hong went to Wuyi Mountain to visit the hermit Zhi Zhi Shi, Zhi Zhi Shi lived in Wuyi Mountain, the sixth of the nine curves of the immortal palm peak, when Lin Hong almost to the peak of the mountain, it was snowing heavily, a rabbit darted in the mountain rock, because it had just snowed the rock was very slippery, rolled down the rock, was caught by Lin Hong, Lin Hong wanted to grill to eat, and asked Zhi Zhi Shi would not burn rabbit, Zhi Zhi Shi replied to him that, I ate the rabbits in the mountains is this way, in the table on the table to put a raw coals of the I ate rabbit in the mountains like this: I put a small stove with charcoal on the table, put a soup pot on the stove, cut the rabbit meat into thin slices, made a sauce with wine, soy sauce, pepper, and cinnamon, and then shabu-shabu the slices in the soup when the soup was boiling, and then dipped the slices in the sauce and ate them. Using this shabu-shabu method of eating, Lin Hong felt that this method of eating was very delicious, and that it was very pleasant to gather with three or five friends in the snowy winter to talk and laugh and take food at will, and thus gave this method of eating a beautiful name of "dialing the Xia for", which was taken from the phrase "the waves of the sunny river and the snow, the wind and the evening sun". The wind turned over the evening sun" of the beautiful scenery. This is the hot pot we eat today.

Vessel changes less, white iron pots commonly From the Yuan, Ming, Qing Dynasty to the present day, hot pot vessel changes are not large, the new container in addition to the pot treasure using high-temperature-resistant transparent glass, cooking visible when the food is tossed and eaten more will not have a leakage of the fish outside the copper pots, iron pots, casseroles and other pots and pans, only in the production of a more delicate, more than has been used for more than a few thousand years, and is now the most common and most widely used! The most common and widely used pots and pans are "stainless steel pots", also known as "white iron pots".

Fuel change fast, as a day, although the hot pot utensils change little, but the progress in the use of fuel is a day, from firewood to charcoal, from the electric stove, alcohol to gas, induction cooker, to charcoal the longest history of the use of the most flavor, but also the most polluting way of a way of the air. Induction stoves are the cleanest and most convenient, but the flavor is poorer. Gas is the best way to control the size of the fire, which is convenient and easy to use, but also more dangerous. In contrast to the many variations in fuel, the evolution of flavored dipping sauces has tended to be conservative and secretive. The dips for shabu-shabu have remained unchanged for millennia; Shantou Shatou sauce boasts a one-of-a-kind recipe, and other bean curd milk and bean paste call for old favorites. In addition, some basic matching dips include soy sauce, green onions, garlic, eggs, sesame oil, chili peppers and so on. There are quite a few styles, and they all rely on each family's unique blend for how to make a difference in the same way.

Three main hot pot categories, original and natural flavors

In general, there are basically only three main categories of hot pots: the first is a light soup, which is mainly used for shabu-shabu, with dipping sauces that play an important role, such as shabu-shabu and Cantonese-style hot pots, and the second is a pot where all the ingredients are already cooked, such as a casserole dish with fish head and lamb, and where the flame is only used for heat preservation and to blanch the green vegetables. The third is the pot of material all cooked through, even vegetables do not need to wear hot, the stove fire is completely used to keep warm, and cauldron dishes are no different, such as the Buddha jumped over the wall, revival of pots and other cauldron dishes in the way. It is again the hot pot season, about three to five friends or a family reunion, want to eat what you buy, eat less meat, more vegetables, fish, dipping sauce do not adjust the too salty, accidentally salt is too much, not good for the heart. Eat hot pot is the most primitive practice, want to eat what you put what, how comfortable, but also the most fresh, no grease, for the modern healthy eating, how about it, come to a pot.