Hot Pot Information

On the origin of hot pot, there are two ways of saying: one says that in the Three Kingdoms period or the Sui Yang Emperor era, when the "copper tripod", is the predecessor of hot pot; the other says that the hot pot began in the Eastern Han Dynasty, unearthed artifacts in the "bucket" refers to the hot pot. Visible hot pot in China has a history of more than 1900 years. Sichuan's hot pot as early as Zuo Si's "Sandu Fu" in the record. Its history can be seen in at least 1700 years

"Wei Shu" records, the Three Kingdoms era, Cao Pi, the emperor of the Han Dynasty, there have been made of copper hot pot, but it was not popular. To the North and South Dynasties period, people use hot pot cooking gradually more and more. Initially, it was popular in the cold northern regions of China, where people used to cook various kinds of meat such as pigs, cows, goats, chickens and fish, etc. Later, as the economy and culture of China became more and more developed, the cooking technology developed further, and various kinds of hot pots appeared on the scene one after another. To the Northern Song Dynasty, Bianjing Kaifeng tavern, winter has hot pot should be marketed. During the Qing Dynasty, hotpot shabu-shabu became a winter delicacy at the court. By the end of the Qing Dynasty and the beginning of the Republic of China, dozens of different hot pots with their own specialties had been formed across the country. In the Muromachi period of Japan, hot pot was introduced to Japan from China in 1338. In Japan, hot pot is called "Sigai Agai" or "Hoe Yaki". Nowadays, hot pot has also spread to the United States, France, England and other countries.

Hot pot, the ancient name "antique soup", because of the ingredients into the boiling water when the "thud" sound and so named. It is an original Chinese cuisine with a long history. According to evidence, the Eastern Han Dynasty cultural relic "wok bucket" unearthed after liberation is a hot pot. In the Tang Dynasty, Bai Juyi's poem "Ask Lie XIX" reads: "New grains of green ants and wine, a small fireplace of red clay. The sky is snowing in the evening, can I have a cup of wine?" The poem describes the scene of eating hot pot. To the Song Dynasty, hot pot food in the folk has been common, the Southern Song Dynasty Lin Hong's "mountain home Qingsui" recipes, there are his friends with the introduction of eating hot pot. In the Yuan Dynasty, hot pot was spread to Mongolia and used to cook beef and mutton. To the Qing Dynasty, hot pot is not only prevalent in the folk, and has become a famous "palace dishes", the Qing Palace Imperial recipes on the "game hot pot", the ingredients are pheasant and other wild game. Emperor Qianlong ate hot pot into a fetish, he has traveled to Jiangnan many times, every place, are equipped with hot pot. According to legend, he was in the first month of the first year of Jiaqing in the palace, "a thousand old man feast", the whole seat *** on the hot pot more than 1,550, invited to taste up to more than 5,000 people, into the history of the largest hot pot feast.

China's hot pot, a long history, a long history. Zhejiang and other places had unearthed more than 5,000 years ago with the pottery kettle supporting the use of small pottery stove, can be easily moved, can be considered a hot pot primary form. Bronze hot pots from the Spring and Autumn Period unearthed at the Longqingxia Shanrong cultural site in Yanqing County, Beijing, show traces of having been heated. In the late slave society, a small bronze tripod appeared, no more than 20 centimeters high, with a caliber of about 15 centimeters. Some tripods and stoves were combined into one, i.e., a compartment was cast in the tripod, dividing the belly of the tripod into upper and lower parts, with an opening in the lower part to feed charcoal, and the surrounding area was hollowed out as a ventilated smoke hole. Some tripod belly is shallow, tripod in the middle of a charcoal plate, people say this type of tripod for "warm tripod", it is small and convenient, can be said to be a better hot pot. In the Han Dynasty, there was a kind of small copper vessel called "dyeing furnace" and "dyeing cup", and the structure was divided into three parts: the main body was a charcoal stove; there was a food cup on top, with a volume of 250 to 300 milliliters; and there was a plate to receive charcoal fire underneath. It can be inferred that this is the small hotpot used by a single person in ancient times. During the Tang and Song dynasties, hot pots became popular, and government officials and celebrities held banquets at their homes, often with hot pots. In the Five Dynasties, there were five hot pots, which were divided into five compartments for guests to use. At that time, hot pots, also known as warming pots, were made of copper or pottery, and their main function was to cook meat for consumption. During the Qing Dynasty, various kinds of shabu-shabu hot pots became the winter delicacies of the court. When Emperor Jiaqing ascended to the throne, in a grand palace banquet, in addition to mountain treasures and sea food, water and land, he specially used 1,650 hot pots to entertain his guests, making it the grandest hot pot banquet in the history of China.

Responders: lovely SWEET - trainee magician Level 3 11-14 18:25

The hot pot is China's traditional way of eating, originated in the folk, has a long history. Today's hot pot container, method and seasoning, although it has undergone thousands of years of evolution, but a **** the same point has not changed, is to burn pots with fire to water (soup) heat conduction, cooking (shabu shabu) food. This cooking method has appeared as early as the Shang and Zhou Dynasties, and it can be said that it is the prototype of hot pot. It is recorded in the "Outer Chronicle of Han Dynasty Poetry" that in ancient times, during rituals or celebrations, food was eaten by "striking bells and listing tripods", i.e., people gathered around the tripods and put food such as beef and mutton into the tripods to cook and share, which was the germ of hotpot. Through the Qin, Han and Tang Dynasties, the evolution of the Song Dynasty, until the real hot pot recorded. Song Lin Hong in his "mountain home Qingsui" mentioned eating hot pot thing, that is, it is called "dialing Xiasui", said he traveled to Wuyi Mountain, visit Shi Dao, in the snow got a rabbit, no chef to cook. "Division cloud, the mountain only with thin batch, wine, sauce, pepper ingredients, and wo. To wind stove on the table, water half Choshi (half hanging), wait for the soup ringing a cup (and so on after the soup is open), each divided into chopsticks, so that since the clip into the soup swing (shabu-shabu) cooked, bitten (eat), it is at will to each juice for (each) at will to dab food." In terms of eating style, it was similar to the current "shabu-shabu hotpot".

It was not until the Ming and Qing dynasties that hot pots really flourished. On the tenth day of the first month of the forty-eighth year of the Qing dynasty, the Qianlong emperor held a 530-table palace hot pot, which was the most popular hot pot in China at the time. Qing Jiaqing Emperor ascended the throne, had a "thousand old man feast", the use of hot pot up to 1550, the scale is called the peak, amazing.

Spicy hot pot originated in Chongqing. It was around the Daoguang period in the Qing Dynasty, the feast in Chongqing began to have a tripe hot pot. The origin and origin of the maw hot pot is said to be different, and it is worth exploring its origin and origin. According to the old neighborhood: maw hot pot originated in the late Qing Dynasty and early Republic of China, Chongqing wharf and the street under the power of the people to eat cheap and affordable street food stalls on the popular diet of "water eight blocks". Water eight pieces of all cattle under the miscellaneous (tripe, liver and waist and ox blood Wang), raw cut into thin slices in a few dishes in different dishes, food stalls on the clay stove in a casserole pot to cook up the spicy butter marinade, the eater to prepare their own wine, choose a grid, standing in front of the stall, flicked up the plate of the raw slice, and hot and eat. Eat according to the empty plate price. Low price, affordable, easy to eat hot branding, so by the dock Li Fu, peddlers and the urban poor welcome. As for the pure authentic tripe hot pot, according to the old Chongqing recalls, appeared in the Republic of China around 15 years, the birthplace is not Jiangbei but the lower half of the city's South Jimen Zai Fang Street (now the Yangtze River Bridge under the bridge). Back then, cattle traders from Sichuan-Guizhou road to transport cattle to Chongqing, in the South Bank overnight, the next morning across the river, the cattle will be driven to slaughter Zai Fang Street. Ma's brothers cheap acquisition of not easy to sell the tripe and blood, in the lower Zaifang Street opened a tripe as the main dish imitation of the city "water eight pieces of" the production and eating method of red soup tripe hot pot restaurant. The tripe will be bleached and washed, de-stemmed, plus a dish of just sesame sauce and garlic sauce. This is said to be the origin and name of Chongqing maw hot pot. Until the war period, there is still an old woman with the surname of Ma to open a special supply of maw's authentic maw hot pot, dish of beef maw by the price of the horse (two cents per horse). Authentic spicy tripe hot pot, tripe's tender and crispy, flavor than other cattle and pigs under the miscellaneous far superior, won diners praise.

(II) the famous writer Li Jieren's testimony

Sichuan famous writer Li (Jigali) people in 1947 in Chengdu published in the "Terroir Magazine" published an article on the Chongqing hot pot made a credible testimony. The article said: "eat buffalo tripe hot pot, originated in Chongqing across the river north. Initially, the general stretcher retailers will buy buffalo offal, wash and cook a boil, and then the liver, stomach, etc. cut into small pieces, in the stretcher at the head of a mud stove, the stove is placed on a compartmentalized ocean iron pot a basin, the basin turned over and rolled a spicy and numb and salty marinade. So the river, the bridge general labor friends, will be around the stretcher to be used up. Each person identified a frame, and hot and eat, eat a number of pieces, counting a number of money, both economic, but also increase the heat ...... Until the Republic of China twenty-three years in the city of Chongqing there is a small hotel to it noble, from the head of the stretcher moved to the table, the mud stove is still there, but the compartmentalization of iron pots into a small pot of red copper, marinade, dipping sauce, but also changed to match the diners to seek to Clean and suitable for each person's taste." From this, Chongqing hot pot originated in the Yangtze River, initially used by boatmen, and then developed is no doubt.

Respondent: Silk heron small feather - Beginning Jianghu two 11-14 18:32

Hot pot source in where

"Hot pot", what is called hot pot? In fact, as long as there is a fire at the bottom and a pot on top, it is hot pot. As for what kind of pot is used? What kind of fuel? The evolution since ancient times has been colorful and varied.

The earliest hot pots were cooked in pots About 10,000 years ago, our ancestors invented the earliest containers - ceramic pots, which can be said to be very large pots, whether three-legged or four-legged pots, at that time, as long as it was possible to eat the food, such as meat, are thrown into the pots, and then in the bottom of the fire, so that the food cooks and becomes a large pot of food, which is called "soup" at that time. It was called "soup", which was the earliest hot pot. However, if you think about it, there was no so-called salt, no seasoning, and no dipping sauce, just a bunch of meat cooked, would it taste good? In addition, the tripod is too big, can not be moved, can only be fixed display in a certain place, it is not convenient to enjoy at any time. Therefore, the wise ancestors, to the Western Zhou Dynasty, not only invented copper and iron, and a variety of ceramic products have been improved into smaller vessels, suitable for general use. The production of copper and iron, not only formed a revolution in utensils, but also with modern pots and pans are very similar, copper pots and ceramic casserole, to the present is still the most practical, the most common hot pots and pans, and the big tripod is finally extended to the symbol of power.

Three Kingdoms, five-cooking kettle, the originator of mandarin duck hotpot

The development of hotpot, just like the history of food and beverage, is gradual, depending on the utensils of the time, the needs of the society, and the discovery and introduction of raw materials. Just as "pepper" was not introduced into China before, how could there be spicy pot? How could there be spicy seasoning before "chili peppers" were introduced into China? During the Three Kingdoms period, Emperor Wei mentioned the "five-cooking kettle", which was a pot with several compartments to cook different kinds of food at the same time, similar to today's "mandarin ducks pot". In the North and South Dynasties, "copper pots" were the most common utensils, which are nowadays known as hot pots. In the Tang Dynasty, the hot pot was also known as the "warm pot".

Waves of snow on the clear river, winds of evening sunlight, the Xia-supply is the name of the hot pot in the Southern Song Dynasty

The most vivid depiction of the hot pot in its historical evolution was the shabu-shabu rabbit meat slices in the Southern Song Dynasty, described in the book, "Shanjia Qingsui," written by Lin Hong. At that time, Lin Hong went to Wuyi Mountain to visit the hermit Zhi Zhi Shi, Zhi Zhi Shi lived in Wuyi Mountain, the sixth of the nine curves of the immortal palm peak, when Lin Hong almost to the peak, snow fell, a hare ran in the mountain rock, because the rock was very slippery because of the snow, rolled down the rock, was caught by Lin Hong, Lin Hong wanted to grill to eat, and asked Zhi Zhi Shi would not burn rabbit meat, Zhi Zhi Shi replied to him that, I ate rabbit in the mountains is like this, on the table to put a charcoal I ate rabbit in the mountains like this: I put a small stove with charcoal on the table, put a soup pot on the stove, cut the rabbit meat into thin slices, made a sauce with wine, soy sauce, pepper, and cinnamon, and then shabu-shabu the slices in the soup when the soup was boiling, and then dipped the slices in the sauce and ate them. Using this shabu-shabu method of eating, Lin Hong felt that this method of eating was very delicious, and that it was very pleasant to gather with three or five friends in the snowy winter to talk and laugh and take food at will, and thus gave this method of eating a beautiful name of "dialing the Xia for", which was taken from the phrase "the waves of the sunny river and the snow, the wind and the evening sun". The wind turns over the evening sun" of the beautiful scenery. It has evolved to the present day, and is eaten with a variety of meats and vegetables.

Fewer changes in utensils White iron pots are common

From the Yuan, Ming, and Qing dynasties to the present day, there have not been many changes in the utensils of hot pots. In addition to the use of high-temperature-resistant, transparent glass in the new containers, which can be seen as the food is tossed around when it is boiled, and there are no leaks in the food when it is eaten, the most common and widespread pots and pans are the copper pots, iron pots, casseroles and other pots and pans, which are only more delicate in their production and have been in use for more than a couple of millennia. The most widely used pots and pans are "stainless steel pots and pans", also known as "white iron pots and pans".

Fuel changes in a thousand years, seasoning recipe unique secret

While the change in hot pot utensils is not great, but the progress in the use of fuel is a thousand miles a day, from firewood to charcoal, from the electric stove, alcohol to gas, induction cooker to the charcoal the longest history of use, but also the most flavorful, but is also the most polluting way of the air. Induction stoves are the cleanest and most convenient, but the flavor is poorer. Gas is the best way to control the size of the fire, which is convenient and easy to use, but also more dangerous. In contrast to the many variations in fuels, the evolution of flavored dips has tended to be conservative and secretive. The dips for shabu-shabu have remained the same for millennia; Shantou Shatou sauce boasts a unique recipe, and other tofu curd and bean paste are also old favorites. In addition, some of the basic dips include soy sauce, scallions, garlic, eggs, sesame oil, chili peppers, and so on, in a number of styles that rely on each family's own unique concoctions to make them different from one another.

Three main types of hot pots

In general, there are only three main types of hot pots: the first type of broth is light, and the main type of soup is to shabu-shabu, with dipping ingredients playing an important role, such as shabu-shabu and Cantonese-style hot pots, and the second type of hot pots are those where the ingredients are already cooked, such as casserole dishes with fish head and lamb, where the fire is only used to keep the food warm and for scalding the green vegetables. The third is the pot of material all cooked through, even vegetables do not need to wear hot, the stove fire is completely used to keep warm, and cauldron dishes are no different, such as the Buddha jumped over the wall, revival of pots and other cauldron dishes in the way. It is the season of hot pot again, about three to five friends or a family reunion, what you want to eat, buy what you want to eat, eat less meat, more vegetables, fish, dip do not mix too salty, accidentally salt is too much, not good for the heart. Eat hot pot is the most primitive practice, want to eat what to put what, how comfortable, but also the most fresh, no grease, for the modern healthy eating, how, come to a pot

Responders: wenny80216 - child first grade 11-14 18:39

Hot pot is a traditional Chinese way of eating, originated in the folk, has a long history. Today's hot pot containers, preparation and seasoning, etc., although has gone through thousands of years of evolution, but a **** the same point remains unchanged, that is, the fire pot, water (soup) heat conduction, cooking (shabu shabu) food. This cooking method has appeared as early as the Shang and Zhou Dynasties, it may be the prototype of hot pot. It is recorded in "The Outer Biography of Han Shi" that in ancient times, during rituals or celebrations, "bells were struck and tripods were set up" to eat, i.e., people gathered around the tripods and put beef and mutton into the tripods to cook and share the food, which was the germ of hot pots. The history of Chinese ceramics" in the introduction of the "woodcutting bucket", is placed in the fire pot, with charcoal warm food, may be the prototype of the warming pot, the Eastern Han Dynasty tombs have been unearthed. Northern Qi's "Wei Shu" in the "cast copper for the device, large mouth and wide belly, called copper Cuan, both thin and light, easy to cook", may be a kind of hot pot cooking utensils at that time. Three Kingdoms period appeared a similar hot pot "five cooked kettle", the pot is divided into five compartments, adjustable five flavors, similar to the current "multi-flavor hot pot" In 1984, Inner Mongolia Zhaoda League Aohan Banner unearthed a tomb mural, painted three Khitans The painting depicts three Khitan men sitting on the ground, surrounded by a hot pot, with one man shabu-shabuing mutton, a table on the painting, two plates on the table, and wine cups, wine bottles, mutton pieces, etc., depicting the scene of people shabu-shabu-shabuing mutton hot pots in China's Liao Dynasty.

What is really documented is the hot pot of the Song Dynasty. In his "Qingsui Shanjia", the Song dynasty's Lin Hong mentions the eating of hot pot, which he calls "dialing Xiasui", and talks about how he traveled to Wuyi Mountain, visited Shidao, and was given a rabbit in the snow, which was cooked by no cooks. "Shi Yun: mountain only thin batch, wine sauce, pepper live (soaked in oil). To wind stove on the table, with water half Choshi (half hanging), wait for the soup ring a cup after (after waiting for the soup to open), each divided into chopsticks, so that since the clip into the soup swing (shabu-shabu) cooked, bitten (eat), is at will to each juice for (each at will to dip food)." In terms of eating style, it was similar to the current "shabu-shabu hotpot".

It was not until the Ming and Qing dynasties that hot pots really flourished, as documented in the Qing culinary theorist Yuan Mei's Suiyuan Food List. At that time, in addition to private consumption of hot pot, from the scale, equipment, scene, to the Qing imperial court hot pot for the most imposing. Qing emperor's winter food list is written: game hot pot, mutton hot pot, raw meat hot pot, chrysanthemum hot pot and so on. Pot form has double ring square hot pot, egg ball fish round hot pot, separated round hot pot and so on. Qing dynasty Qianlong forty-eight years on the tenth day of the first month, the Qianlong emperor did 530 tables of palace hot pot, the pomp and circumstance can be said to be the most of China's hot pot, the details of the "qing dynasty archives historical series" contained. 1796, the Qing emperor jiaqing ascended to the throne, had a "thousands of old man feast", the use of the hot pot up to 1,550, the scale of its is called the peak of the ultimate, it is amazing!

Chongqing hot pot appeared later, about the Daoguang years of the Qing Dynasty, Chongqing feast only began to have a pot. Sichuan writer Li Jieren said in his book "Terroir Shizhi" that Sichuan hot pot originated in Chongqing. He wrote: "Eat buffalo tripe hot pot, it originated in Chongqing across the river north. Initially, the general stretcher retailers will buy buffalo offal, wash and cook a boil, and then the liver, stomach, etc. cut into small pieces, in the stretcher head of a mud stove, the stove is placed on a compartmentalized ocean iron pot a basin, the basin turned frying and rolled a spicy and numb and salty marinade. So the river, the bridge in general sell labor friends, will be surrounded by the stretcher to be used up. Each person identified a frame, and hot and eat, eat a number of pieces, counting a number of lines, both economic, but also increase the heat ....... Until the twenty-third year of the Republic of China, Chongqing city only a small restaurant will it noble, from the stretcher head to move to the table, mud stove is still, just will be divided into compartmentalized lost pots replaced with a small pot of red copper, marinade, dipping sauce is also changed by the diners to cooperate with their own, in order to clean and suitable for the taste of the people." He made a more specific description of the formation and development of Sichuan hot pot. There is another saying that Sichuan hot pot originated in the southern Sichuan river city Luzhou, and there is evidence: Chongqing hot pot is more concentrated in millet beach, it is said that before the Yangtze River boatmen running boat often lodged in the millet beach, stopping the boat that is the fire cooking to drive away the cold, cooking utensils are only a tile pot, cans of soup, add a variety of vegetables, and add to the sea pepper, pepper to dispel dampness, boatmen eat, beautiful. This appetite will be inherited, passed to Chongqing roots, and gradually enriched, and become the unique cuisine of the Sichuan people.

According to Li Lao's record, it can be said that Sichuan hot pot originated in Chongqing, after the continuous improvement of the food industry, color, aroma and taste unique, so Chongqing hot pot or mountain city hot pot is the most prestigious. Anti-Japanese War period, Chongqing hot pot is particularly prosperous, many people from other provinces also fell in love with the hot pot, some people even ate on the addiction, military and political dignitaries more than hot pot for the guests on the table delicacies. Such as the Kuomintang's military leader Daiasa once set up five hundred people hot pot feast to show broad. Some financial giants feast guests also not to big restaurants, and on the hot pot restaurant, that eating hot pot can be appetizing and have a different style until. At that time, the cultural celebrities (writers, actors, painters) also became the guests of the hot pot restaurant. For example, Xie Tim, a famous director in the movie industry, was a "gourmand" who loved to eat hot pot. Due to changes in the market, hot pot from the street stalls, change to open store business. At the beginning of the war, Chongqing opened a lot of new hot pot stores, hot pot stores in the streets and alleys, not only professional hot pot store more and more, even some cold drink stores, cafes, restaurants also operated hot pot business. At that time, the most famous hot pot restaurants were "Yunlongyuan Hot Pot Restaurant" and "Shiyuan Hot Pot Restaurant" opened by Yang Hailin of Linjiangmen and Lan Shuyun of Baoan Road, The "No Drunkenness, No Return Hot Pot Restaurant" opened by Yang Jianshen on Wusi Road, and the "Qiaotou Hot Pot Restaurant" opened by Li Wenjun at the bridgehead of Haitang Creek on the south bank. The reason why these hot pot restaurants were famous in the mountain city at that time, on the one hand, the equipment is better, the seat is comfortable. Store with porcelain round or square tables, short tables with short stools, high tables with high stools (which is the hot pot business tips, because before the liberation of Chongqing's women wear long cheongsams, sit on high stools to facilitate), each table only four people, the center of the desktop dug a round hole into the mud stove, marinade with a copper pot or aluminum pots, loaded with vegetables with a gold-rimmed ceramic plate, some stores are also equipped with freezers. On the other hand, the service is thoughtful, each table is scheduled to have someone to make marinade (to taste positive, food attention to add marinade at the right time, for the change of customers instantly change the marinade). In addition, there are special people to manage the fire. Add charcoal is also very careful, generally not on the table with raw charcoal, but the first red charcoal and then added to the hearth, to avoid the smoke, ash. Each table is equipped with a teapot, tea cups, so that customers eat hot pot while drinking tea, in order to relieve the grease. In cooking is very concerned about the selection of materials. Such as with beef offal must be buffalo belly, liver, waist; with beef should also be yellow cattle back willow meat, red meat (net lean meat on the leg), monk's head meat; eating fish must be used live crucian carp; mixed into the brine at the same time but also mixed into the old yin tea; sweeteners do not use icing sugar and mash juice; adjusting the intestines, adjusting the dipping saucer do not use MSG and use the original flavor. Vegetarian dishes only use pea shoots, cabbage, yellow onions, garlic shoots without spinach, especially prohibited tofu (tofu bad brine), blood can be used, but not counted as business income, is as a tip for the workers. Tripe to pick off the stalks and bottom plate, dedicated leaf part, cut into two fingers wide about 10 centimeters long pieces.

Some compatriots who had lived in Chongqing and then moved to Taiwan during the war period still can't forget Chongqing's hot pot decades after they left the city. They have repeatedly published in Taiwan's newspapers and magazines nostalgic Sichuan hot pot article, some say that year from fear of hemp horrified to accustomed to spicy, and then like spicy is the Sichuan hot pot initiation of the "trilogy". Some people also wrote a popular poem at the time: "Chaotianmen, Kai Loi Shan, hot pot small carries store, accompanied by my eight years of trials and tribulations, meals spicy incense, the fog is difficult to dissipate the imprint! Decades are still remembering the anti-Japanese war period in Chongqing, "Sichuan hot pot", visible hot pot attraction is how big.

After the liberation, Chongqing's hot pot industry has been flourishing.

"Tripe hot pot", "clear soup hot pot", and there will be two flavors of hot pot into a pot of "mandarin ducks hot pot", this hot pot in the 1983 National Culinary Masters This hotpot was highly praised in the 1983 National Culinary Masters Performance Appraisal Conference. The production chef won the title of excellent chef. In recent years, Chongqing's hot pot in the competition continues to develop, in the production of brine, ingredients, eating method and other aspects of innovation.

"Maodou hot pot" has become one of the most famous flavor snacks in Chongqing.

Maotou hot pot has become one of the most famous snacks in Chongqing.