Carbon-fired copper pot
The aroma of hot pot is everywhere in China. There are two theories about the origin of carbon fire copper pot. One type originated from the Eastern Han Dynasty, which is the unearthed cultural relic "Jiadou" of the Eastern Han Dynasty. Another theory is that it originated in the Northern and Southern Dynasties. During the Tang Dynasty, hot pot was made of ceramics and was also called "hot pot". Bai Juyi, a poet of the Tang Dynasty, wrote in a poem: "Green ants newly fermented wine, red mud hot pot. It's snowing in the evening, can you drink a glass of water?" The "red mud" in the poem refers to ceramics. There are also simple hot pot dishes. According to legend, Emperor Kangxi of the Qing Dynasty paid a private visit to Jilin incognito. A farmer invited him to a meal. They only placed a charcoal brazier and a copper spoon on the basin, with meat, mushrooms and cabbage in the spoon. Kangxi ate very well, so he asked the name of the dish, and the host casually replied: "Charcoal hot pot." Hot pot is required to cook meat, chicken, duck, fish and other foods. The earliest written record of people eating shabu-shabu meat in my country is "Shan Jia Qing Gong" written by Lin Hong. Lin Hong had eaten boiled rabbit meat in both Wuyishan and Lin'an Prefecture, Fujian Province, and he named it "Boxia Gong". According to "Kao Chi", hot pot includes "Sheng Hot Pot" and "Yi Yi Hot Pot". "Qing Bai Lei Chao": "In the winter in the capital, when a restaurant is selling drinks, there is always a small cauldron with fertile soup in it, with a blazing fire underneath, and a plate of chicken, fish, mutton, and hog meat slices. Let the guests put it in and eat it as soon as it is cooked. Therefore, "Yesheng hot pot." Today's mutton-boiled dish in the north was originally called "Yeyi hot pot" and was introduced to the Central Plains when the Qing soldiers entered the customs. According to the old "Fengtian Tongzhi", the method of eating "Yeyi Hot Pot" is: the hot pot is "made of tin, divided into upper and lower layers, less than a foot high, with a red copper fire tube in the middle to light the charcoal. When the soup boils, cook all the meat Preserved meat, chicken, and fish are all delicious." It is said that Emperor Qianlong of the Qing Dynasty liked to eat "Yiyi hot pot" the most. During Qianlong's sixth visit to the south of the Yangtze River, people prepared hot pot for him wherever he went. The above is completely copied, haha, this is one theory, the following is the second statement, of course it is still copied. Hot pot originated from the banks of the Yangtze River and was originally used by boatmen and trackers. From Yibin to Wushan in the Three Gorges, numerous boatmen and trackers are active on the thousands of miles of Sichuan River. They often pick up a few stones by the river, set up an earthen jar, ladle a few ladles of river water, put dry firewood on it to light a fire, add cheap vegetables, even wild vegetables, and some sea pepper, Sichuan pepper, etc. to the jar, and the boatman eats it. Its taste is indescribable. After that, this convenient and convenient cooking custom was followed along the Sichuan River. Seeing that this method of scalding was profitable, the hawkers on the dock brought the things ashore, modified the dishes and stoves, and placed them at both ends of the load. Enjoy it around the burden. It wasn't until the 23rd year of the Republic of China that someone turned it into a restaurant and elevated it, and opened a more formal hot pot, and then it took root and spread. The following is the third statement, and I even argued with the second person face to face. Your origin is too late. Hot pot is a traditional Chinese way of eating, which originated from the folk and has a long history. Anyone who uses fire to cook a pot, uses water (soup) to conduct heat, or cooks (boils) food can be called a hot pot. According to written historical records, the prototype of hot pot first appeared in the Shang and Zhou dynasties. "Han Shi Wai Zhuan" records that the ancients had to "beat the bells and set the tripod" to eat during sacrifices or celebrations. That is, everyone gathers around the cauldron and puts meat and other food into the cauldron to cook. After the evolution of Qin, Han and Tang, the records of hot pot in the Song Dynasty are clearer. Lin Hong gave an extremely detailed description of eating hot pot in his "Shan Jia Qing Gong" and called eating hot pot "Baxia Gong". It was not until the Ming and Qing Dynasties that hot pot really flourished. The opinion of our friend downstairs, where it originated from Mongolia, is probably the fourth one. Is there any other explanation? I'm too lazy to look for it. Anyway, I do remember seeing the saying that it originated in the Song Dynasty.
Speaking of the origin of hot pot, it is more complicated and there is no conclusion yet. Anyway, about three thousand years ago, our ancestors invented a kind of container "ding". At that time, it was made of pig iron. It could be said to be a quite large pot. It had three or four legs. Enough. At that time, when a "sacrifice" or "celebration" was to be held, one would "beat the bells and set the tripod", put all the beef and mutton (anyway, the edible foods are mainly meat) into the tripod, and then put them on the bottom of the tripod. Making a fire to cook the food and then sharing it was the earliest hot pot (that is, the yin ya of hot pot). But when we think about it carefully, there was only so-called salt and no seasoning. It was just a pile of cooked meat. Would it be delicious? In addition, the tripod is too big and difficult to move. It can only be displayed in one place, making it inconvenient to enjoy at any time. So our clever ancestors, during the Western Zhou Dynasty, invented a ceramic "bucket" that was placed in a brazier and heated with charcoal fire. This is somewhat similar to our current casserole. Later, because this kind of "dou" transferred heat too slowly, in the Northern Qi Dynasty, our ancestors invented the "copper tripod" (it has a large mouth and wide belly, is thin and light, and is easy to cook), which is much more convenient.
The development of hot pot is just like the development of catering. It is gradual and changes completely based on the utensils, social needs and the discovery and introduction of raw materials at that time. Just like before using "Sichuan peppercorns" and "chili peppers", how could you create a spicy flavor? During the Three Kingdoms period, Emperor Wei Wen of the People's Republic of China mentioned the "Wangshu Kettle", which was divided into five compartments to blend five different flavors. It could also cook a variety of different foods at the same time (similar to the current "multi-flavor pot"), and Today's "Mandarin Duck Pot" can be said to have the same purpose but the same approach. By the Northern and Southern Dynasties, pots of various shapes made of bronze became the most common utensils. When it evolved into the Tang Dynasty, hot pot was also called "hot pot".
In terms of the evolution of the entire history of hot pot, the most vivid description of hot pot comes from the Southern Song Dynasty, which is the shabu-shabu slices of rabbit meat mentioned in "Shan Jia Qing Gong" written by Lin Hong. It is said that the poet Lin Hong and several friends went to Wuyi Mountain to visit Master Zhizhi. Master Zhizhi is located on the ninth peak of the Jiudian Peak in Wuyi Mountain. When Lin Hong was approaching the mountain peak, it started snowing heavily and a hare flew across the rocks. Because it had just snowed and the rocks were slippery, the hare rolled down the rock and hit the rock tip, where it was caught by Lin Hong. Lin Hong wanted to roast it and asked Master Zhizhi if he knew how to roast rabbit. Master Zhizhi replied: "When I eat rabbit in the mountains, I put a small charcoal stove on the table and a soup pot on the stove. Cut the rabbit meat into thin slices and use soup, sauce, pepper, and cinnamon to make seasoning. Add a ladle of water to the pot, boil it, then simmer the rabbit meat slices in the soup, and eat it with the seasoning. Lin Hong felt that this way of eating was really beautiful, and it was very pleasant to gather around with three or five friends to chat, laugh and eat casually in the cold winter, so he named this way of eating "Boxia Gong". The good name "" is actually taken from the beautiful scenery of the poem "The clear river surges with snow, the wind blows and the evening glow".
When hot pot really flourished, it was during the Qing Dynasty. At that time, in addition to In addition to folk hot pot, in terms of scale, equipment, and spectacle, the royal palace hot pot is the most impressive. According to the "Qing Dynasty Archives and Historical Materials Collection", on the tenth day of the first lunar month of the 48th year of Qianlong's reign, he held a 530-table hot pot banquet. , it can be said that it is the best hot pot in China! In 1796, when Emperor Jiaqing of the Qing Dynasty came to the throne, he held a "Thousands of Old Banquet" (1550 tables), which was the pinnacle and amazing.
With that! With the changes of society and the advancement of the times, most of the pots and pans we use today are made of brass, copper, stainless steel, etc., each with its own merits in shape, and even more in terms of seasoning.
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