Traditional Culture Encyclopedia - Traditional customs - Chongqing hotpot introduction
Chongqing hotpot introduction
Chongqing hot pot originated from the extensive catering mode of boatmen at Jialing River and Chaotianmen Wharf in Chongqing in the late Ming and early Qing Dynasties. Its main raw materials are tripe, pig yellow throat, duck intestines, cow blood and so on. Chongqing hot pot is about the Daoguang period of the Qing Dynasty, that is, it is recorded that there are water pots at banquets in Chongqing. Li Jieren, a Sichuan writer, said in Local Customs that hot pot originated in Chongqing.
On March 20th, 2007, the third China (Chongqing) Hot Pot Food Culture Festival was held, and the Chinese Cuisine Association officially named Chongqing as "China Hot Pot Capital". 20/kloc-In May of 0/6, "Chongqing Hotpot" was elected as the first of the "Top Ten Cultural Symbols of Chongqing". The selection was conducted according to seven criteria: cultural content, popularity, reputation, representativeness, uniqueness, regionality and times.
Cultural connotation of Chongqing hot pot;
In fact, Chongqing hot pot is not only delicious and spicy, but also has a deep cultural heritage. Hot pot itself is not only a cooker, a container, but also a technology. Chongqing Hotpot unifies the eating method and the cooker, which embodies the inclusiveness of China cooking.
In addition, the hot pot also mixes all kinds of raw material boxes and soup materials, seeking common ground while reserving differences, summing up differences, raw and cooked, meat and vegetarian, spicy and fresh and sweet, fragrant and alcohol, tender and crisp and rotten.
Especially in the folk customs at that time, Chongqing hot pot also showed a hearty taste enjoyment, creating a cultural atmosphere of "gathering together and having fun together", which reflected the great harmony of China's diet.
Baidu encyclopedia-Chongqing hotpot
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