Chinese food hot pot handbook content

Origin of hot pot:

Hot pot, anciently known as "antique soup", is named after the "gudong" sound made when ingredients are thrown into boiling water. It is an original Chinese cuisine with a long history. Hot pot can be traced back to the Warring States period, in the "Han Shi Wai Zhuan" recorded that the ancient rituals or celebrations, to "hit the bells in the tripod" and eat, that is, the crowd around the perimeter of the tripod, will be cattle and mutton and other food into the tripod to cook and share food. This may be the most primitive way of eating hot pot.

Archaeologists discovered the Eastern Han Dynasty artifact "wok [huò] bucket" (bronze hot pot) by studying the excavated artifacts, and then when archaeologists excavated the tomb of Marquis Haihun, they found a fire boiler in the burial objects, proving that hot pots had already appeared in the Western Han Dynasty.

The classification of hot pot:

Chongqing people in Sichuan and Chongqing used to call "hot pot", the Guangdong area is called "hitting the side of the stove", Ningxia directly called "pot", and Jiangsu and Zhejiang areas called "hot pot". In the region of Jiangsu and Zhejiang, it is called "warm pot", and in Beijing, it is called "shabu-shabu". Nowadays, hot pots are quietly divided into six major factions of more than 30 types according to the different styles and flavors of each region.

The northern school of hot pot is mostly based on a clear soup base with sesame sauce and small ingredients. The north is dry, and the diet is traditionally not spicy, plus winter temperatures are low enough that lamb as the main meat can be used to warm up from the inside out to ward off the cold. North school hot pot, including the old Beijing hot pot, fat sheep hot pot, sheep scorpion hot pot, Shandong fat beef hot pot, sheep soup hot pot, etc., its flavor in the similarity and with some differences.

Southern hot pot is much more fancy, mainly Sichuan, Jiangsu, Zhejiang, Guangdong and Yunnan and Guizhou.

According to the hot pot big data, in 2019, more than 60% of the national hot pot merchants are Sichuan hot pot, and Sichuan hot pot alone occupies 30%. We all know that the Sichuan and Chongqing regions are mountainous, heavy humidity, Sichuan and Chongqing diners cook friends eat spicy can go to the body of moisture to strengthen the body, Sichuan hot pot, is really a heavy favorite, I think if not the morning hot pot store is not open, Sichuan and Chongqing people can eat three hot pots a day it. Mouth numb, oil, heavy spicy, ingredients from all kinds of vegetables, all kinds of fresh meat, and constantly open up, and then to the duck intestines, goose intestines, pig brain flower, sliced cashews, as if all the ingredients can be shabu-shabu into the hot pot, and its taste of fresh spicy by the vast number of cooks and diners loved.