What is the bottom of the pot, what kinds are there, and what is Yuanyang hot pot?

The bottom of the pot is the pot served by the store when you go to a hot pot restaurant to eat hot pot, including soup, vegetables and so on. There are clear soup pot bottom, spicy pot bottom, Yuanyang pot bottom and seafood pot bottom.

Yuanyang hot pot is an innovative hot pot in Chongqing, which is made up of red soup brine from traditional hairy belly hot pot and clear soup brine from banquet chrysanthemum hot pot. This product was originally named "Double Flavor Hot Pot".

Yuanyang hot pot is a dish that Chongqing team participated in the first national cooking competition in 1983. Named and designed by Yan Wenjun, produced by senior chef Chen Zhigang. This hot pot is divided into two halves with copper sheets, creating the image of a pool. Put clear soup marinade and red soup marinade at the same time, and the hot ingredients in the pot can be arbitrary.

Extended data

Development of hot pot: The development of hot pot, like the development of catering history, is gradual, completely changing according to the introduction of utensils, social needs and the discovery of raw materials.

During the Three Kingdoms period, Wei Wendi's "five-cooked pot" was a pot with several compartments, which could cook different foods at the same time, similar to today's "Yuanyang pot". In the Northern and Southern Dynasties, the "bronze tripod" was the most common vessel, which is today's hot pot. In the Tang Dynasty, hot pot was also called "warm pot".