Hot pot culture must be read, the origin and development of hot pot.

I also want to know what to do if I get angry when eating hot pot in winter.

The Origin and Development of Hot Pot

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Hot pot culture must be read, the origin and development of hot pot.

I also want to know what to do if I get angry when eating hot pot in winter.

The Origin and Development of Hot Pot

Hot pot is a traditional cooking method in China with a long history. Generally speaking, hot pot is a cooking method that uses a pot as a vessel, uses a heat source to cook the pot, conducts heat with water or soup, and cooks food. It is characterized by cooking and eating. Because the pot itself has the function of heat preservation, the food is still steaming when eating, and the soup is integrated.

The name of hot pot comes from "hot pot". What is hot pot? In fact, as long as there is a fire below and a pot above, it is a hot pot. As for what kind of pot to use? What kind of fuel? The evolution since ancient times can be described as full of food interest. Then make a fire at the bottom to cook food. It became a pot of stew, then called "soup", which was the earliest form of hot pot. But then there was no salt, no seasoning, no sauce, only a pile of cooked meat. The huge tripod can't be moved, it can only be fixed in one place, which is not convenient to enjoy at any time. So in the Western Zhou Dynasty, not only copper and iron were invented, but also various pottery products were improved to make smaller utensils suitable for ordinary people, so that hot pot had direct conditions for popularization.

Another argument about the origin of hot pot is that hot pot began in the Eastern Han Dynasty, and the "dou" in unearthed cultural relics refers to hot pot. It can be seen that hot pot has a history of 1900 years in China. During the Three Kingdoms period, Cao Pi replaced Han as emperor, and a copper hot pot appeared, but it was not popular at that time. During the Northern and Southern Dynasties, people used hot pot for cooking more and more.

Originally popular in the cold north of China, people used it to wash pigs, cattle, sheep, chickens, fish and other meat. Later, with the increasingly developed economy and culture and the further development of cooking technology in China, various hot pots appeared one after another. In the Northern Song Dynasty, there were hot pots in the pubs in Kaifeng, Bianjing, in winter. By the time of the Qing Dynasty, hot pot had become a winter delicacy of the court.

By the end of the Qing Dynasty and the beginning of the Republic of China, dozens of different hot pots had been formed all over the country, and there was a container "Ding" in the Shang and Zhou Dynasties. At that time, when a sacrifice or celebration was to be held, it was necessary to "ring the bell and put the tripod", put all the ingredients such as beef and mutton into the tripod, and then cook the food at the bottom before sharing. This is the embryonic form of hot pot.

Small pottery stoves used with pottery pots more than 5,000 years ago were unearthed in Zhejiang and other places. It can be easily moved, which can be regarded as the primary form of hot pot. In the Qin and Han Dynasties, a popular cooking method was to cook chicken and pork with boiling water, which was called Zhuo. There were written records such as "Zhuo Chicken" and "Zhuo Dolphin" in Mawangdui Han Tomb, which is also a cooking method very similar to hot pot. During the Three Kingdoms period, the so-called "Five Boilers" appeared. A copper pot is divided into five compartments, and each compartment has different tastes of soup to cook different foods, which is similar to Yuanyang hot pot which is now spread all over the streets and small ports. During the Tang and Song Dynasties, hot pot became popular, and officials and celebrities held banquets to prepare more hot pots.

In the Northern and Southern Dynasties, a kind of copper chafing dish appeared, which was "big mouth and wide belly, thin and light, easy to cook", and was used by Liao people living in Sichuan and Hunan at that time. Evolved to the Tang Dynasty, there appeared a "warm pot" made of copper. 1984 In Aohan Banner, Chifeng City, Inner Mongolia, a mural of Qidan people sitting around a hot pot in the vault was unearthed. According to experts' research, this painting tells the story of Qidan people eating instant-boiled mutton in the early Liao Dynasty.

Development of chafing dish fuel;

Although the hot pot utensils have not changed much, they have made rapid progress in the use of fuel. From firewood to charcoal, from electric stove and alcohol to gas and induction cooker, charcoal has the longest history and the most flavor, but it is also a way to pollute the air. Although the induction cooker is the cleanest and most convenient, it tastes bad. It is best to control the temperature of the gas, which is convenient and easy to use, but it is also dangerous.

Development of chafing dish bottom material;

Compared with many changes in fuel, the evolution of seasoning materials tends to be conservative and confidential. The dip of instant-boiled mutton has remained unchanged for thousands of years. Shantou Shatou sauce is proud of its unique formula, and other tofu and bean paste are also old names.

In addition, some basic ingredients include soy sauce, onion, garlic, eggs, sesame oil, pepper and so on. And there are many styles. How to seek common ground while reserving differences depends on the unique deployment of each family.