What is the history of hot pot?

The history of hot pot: there are two kinds of sayings. One is that it was the China Three Kingdoms period or the Wei Wendi era, when the "bronze tripod" was the predecessor of hot pot; Another way of saying this is that chafing dish began in the Eastern Han Dynasty, and the "dou" in the unearthed cultural relics refers to chafing dish, indicating that chafing dish has been in China for over 1900 years.

After years of development, the industrial chain of China hot pot industry has been formed. Agriculture and animal husbandry in Sichuan, Chongqing, Inner Mongolia, Shandong, Hebei, Henan and other places have established production, processing and sales bases for hot pot raw materials, spices and fuels such as pepper, pepper, mutton, sesame oil, sesame paste, vermicelli and solid alcohol.

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.

Taiwan Province Province usually eats hot pot on Lunar New Year's Eve. There are seven kinds of hot pot materials, namely celery, garlic, onion, leek, fish and meat, which respectively represent "diligence, numeracy, intelligence, popularity, long-term happiness and redundancy".