According to historical records, as early as the Tang Dynasty, Chengdu already had the practice of rinsing beef and mutton as the main raw material, which was called "rinsing meat". Later, with the passage of time, rinse meat gradually evolved into the current hot pot. Hot pot is a very popular food in Sichuan, especially in winter. Hot pot usually consists of the bottom of the pot, meat, vegetables, bean products and other ingredients, and people can eat it after cooking in the pot.
Compared with traditional cooking methods, hot pot is more convenient and fast, and can be freely matched with various ingredients, so it is favored. Besides Sichuan, hot pot has gradually spread to other areas, such as Chongqing and Yunnan. In these places, people will also make hot pots with different flavors according to local tastes and cultural characteristics.
Matters needing attention in eating hot pot
Pay attention to the heat: the firepower of hot pot is usually relatively large, which is easy to cause the ingredients to boil or burn. Therefore, when cooking ingredients, you need to master the heat, and don't let the ingredients be overcooked or burnt.
Pay attention to hygiene: hot pot is a collective food, and ingredients and tableware need to be thoroughly cleaned and disinfected. Before eating hot pot, be sure to clean the bottom of the pot and tableware to avoid bacterial infection.
Control food intake: The ingredients in hot pot are usually greasy, which is easy to cause indigestion. Therefore, when eating hot pot, we should pay attention to controlling the food intake and avoid excessive intake of oil and calories.
Pay attention to the collocation of ingredients: there are many kinds of ingredients in hot pot, and improper collocation may affect the taste and digestion and absorption. Therefore, when choosing ingredients, you must match them according to your personal taste and physical condition to avoid adverse reactions.