Old Beijing instant-boiled mutton has been on fire for so many years, why do you want to rinse it in a copper pot?

Now it's time to eat meat in a copper pot. In this cold winter, about three or two friends got into the alley, holding a small copper pot and holding two sesame cakes.

Welcome a few slices of mutton as thin as cicada wings in the clarified soup base with medlar floating, wait until the meat slices with red background and white stripes gradually curl, and then pour some secret sesame sauce. That taste is more than delicious!

Copper pots have a long history, from the tripod in the Stone Age to the bronze in the slave society, to the cup dyeing in the Western Zhou Dynasty, to the Wei and Jin Dynasties. ? Ji ā o dà u, and then in the Tang and Song Dynasties, the porcelain-making technology became more and more mature, and the hot pot was also made of ceramics, commonly known as "warm pot";

Hot pot developed to the Qing Dynasty, and its shape has been determined, but it is full of flowers in appearance decoration.

First of all, in the production of materials, hot pot is separated from the original single material. Ceramics, copper, tin, silver, silver plating, enamel, iron ... almost all the materials that can be used for cooking utensils have been used;

No matter the appearance, pattern, carving, gilding or even hollowing out, all kinds of gorgeous or classic shapes went into battle one after another, showing exquisite craftsmanship and unparalleled aesthetics at that time.

At this time, hot pot has become a cross-class diet. Both the nobles in the palace and the common people love to eat hot pot. It is said that when Emperor Jiaqing ascended the throne, the Qing Palace once hosted a hot pot banquet, and * * * used more than 1650 hot pots, which was the largest hot pot banquet in history.

But today, the hot pot in old Beijing has returned from "letting a hundred flowers blossom" to the Bronze Age. What is the reason for this seemingly declining choice?

As we all know, the essence of old Beijing instant-boiled mutton lies in "rinse".

Rinse it, gently dip the thinly cut vegetables in the hot pot, and then dip them into it immediately. This requires extremely high hot pot utensils-both rapid heating and uniform heat conduction.

And copper can best meet this requirement. But also can keep warm in cold winter, which is deeply loved by northerners. As for brass or copper? As long as the requirements of eating utensils are met, there is not much difference between the mutton rinsed out by the two.

However, the copper pot with charcoal fire has developed so far, but only copper pot is left, and there is no charcoal fire.

From 20 15, the mall expressly stipulates that it is not allowed to use open flame to switch to electromagnetic heating. This regulation has gradually become wider and wider, and more and more stores have given up using electric heating. Although the charcoal copper pot retains its shape, the charcoal heat is replaced by hydrothermal heat, and a lot of fun disappears.

For example, old Beijingers used to burn mutton on the chimney in the middle after boiling mutton, listening to the sound of "sizzling", and sometimes they could see sparkling oil flowers. And this change, the chimney is no longer the "bright red" old smoker, it becomes gentle and lifeless.