Function of traditional hotpot

Hot pot, called "ancient style soup" in ancient times, was named after the food was put into boiling water and made a "splash" sound. It is an original food in China with a long history. According to textual research, there was hot pot in the Western Han Dynasty, and it was very common for people to eat hot pot in the Song Dynasty. In Lin Hong's cookbook Shanjia Qinggong in the Southern Song Dynasty, there is an introduction about eating hot pot with friends. In the Yuan Dynasty, hot pot spread to Mongolia and was used to cook beef and mutton. In the Qing dynasty, hot pot was not only popular among the people, but also became a famous "palace dish" made of game such as pheasant.

Generally speaking, hot pot is a kind of cooking method that uses a pot as a vessel, uses a heat source to cook the pot, and uses water or soup to cook food. It can also refer to the pot used in this cooking method. It is characterized by cooking while eating, or the pot itself has the function of heat preservation. When eating, the food is still steaming and the soup is integrated. There are similar dishes all over the world, but they are especially popular mainly in East Asia. Hot pot is hot now, spicy and salty, oily but not greasy, sweating like rain, very hearty, relieving depression and dehumidifying, suitable for mountain and river climate. Today, it has developed into a mandarin duck pot, spicy and light, and each has its own needs. Xian Yi, regardless of age, is the best in winter.