Where is the birthplace of hot pot?

There are two theories about the origin of hot pot: one is that there was hot pot in the Warring States period, and historians used clay pots as pots. The other is that hot pot began in the Han Dynasty, and "Dou" refers to hot pot. Hot pot was unearthed from the tomb of Hunhou in the Western Han Dynasty. Visible hot pot in China has a history of more than two thousand years.

"Shu Wei" also recorded that the copper chafing dish in the Three Kingdoms period was used to rinse pork, cattle, sheep, chicken, fish and other meats, but it was not popular at that time. Later, with the further development of cooking technology, various hot pots appeared one after another. In the Northern Song Dynasty, eating hot pot was very common among the people. In the bar in Kaifeng, Bianjing, you can eat hot pot in winter.

Hotpot culture

Hot pot is not only delicious, but also contains the connotation of food culture, which adds elegance to people's taste. When eating hot pot, friends and relatives of men, women and children gather around the steaming hot pot, arm in arm, waving, full of warm and harmonious atmosphere, which is very suitable for the traditional culture of China.

In the northeast, when people entertain guests, the dishes in the hot pot are arranged regularly: fly first and then go, with fish on the left and shrimp on the right, and cauliflower scattered around, that is, the meat of birds is placed in front of the hot pot mouth, the meat of animals is placed behind the hot pot, fish on the left and shrimp on the right. Put a little shredded vegetables, just like "the stars hold the moon" to show respect. If you treat uninvited guests, put two extra-large meatballs in front of the hot pot, and then put animal meat to show your departure.

In Sichuan, we also pay attention to eating hot pot. Generally, the most basic seasonings are onion, ginger, garlic and sesame oil, so as to enjoy the original flavor of hot pot. There are rules for scalding vegetables. Eat ingredients such as hairy belly and duck intestines first. The scalding method is: seven times and eight times, so that the scalded food is the most tender. To entertain guests or have dinner with friends, beer and white wine hotpot are the best ways to satisfy the hospitality of Sichuanese.