hot pot is fragrant everywhere in China. There are two theories about the origin of hot pot. A kind of unearthed cultural relic that originated in the Eastern Han Dynasty? ? Fight. " Another view is that it originated in the Southern and Northern Dynasties. In the Tang Dynasty, hot pot was made of ceramics, also called "warm pot". Bai Juyi, a poet in the Tang Dynasty, said in a poem: "there's a gleam of green in an old bottle, red clay hotpot. There's a feeling of snow in the dusk outside, what about a cup of wine inside?? " The "red mud" in the poem refers to ceramics. There are also simple hot pots. According to legend, Emperor Kangxi of the Qing Dynasty visited Jilin incognito, and a farmer invited him to dinner. He only put a charcoal brazier and a spoon on it, which contained meat, mushrooms and cabbage. Kangxi ate very well and asked the name of the dish. The host casually replied, "Charcoal hotpot". Hot pot is needed to rinse meat, chicken, duck, fish and other foods. In China, the earliest written record of eating rinse meat was Lin Hong's "Shan Jia Qing Gong". Lin Hong has eaten rabbit meat in Wuyishan and Lin 'an in Fujian, and he named it "Poxia Gong". According to Kao Chi, there are two kinds of hot pots: raw hot pot and wild hot pot. "Clear barnyard notes": "In the winter in the capital, the restaurant sells drinks, and there is a small kettle in the case. In it, the fire is blazing, and the pieces of chicken, fish and sheep are placed on the plate. Let the guests invest themselves and eat when they are cooked, so they are born with hot pot. " Today's instant-boiled mutton in the north, formerly known as "Wild Italian Hot Pot", was introduced to the Central Plains with the entry of Qing soldiers. According to the old record of Fengtian Tongzhi, the eating method of "Wild Italian Hot Pot" is: the hot pot "is made of tin, divided into upper and lower layers, which are not as high as feet, and the copper is used as the charcoal in the middle. When the soup is boiling, all the preserved meat, chicken and fish are cooked, and their taste is delicious". It is said that Emperor Qianlong of the Qing Dynasty liked to eat "wild hot pot" best. When Qianlong visited Jiangnan six times, people prepared hot pot for him wherever he went. The above is completely copied, haha, this is one statement, and the following is the second statement. Of course, copying hot pot originated from the bank of the Yangtze River and was originally used by boatmen and trackers. From Yibin to Wushan in the Three Gorges, thousands of boatmen and trackmen are active on the ship. They often pick up a few stones by the river, set up a crock, scoop up a few scoops of river water, raise the fire with dry wood, add cheap vegetables and even wild vegetables to the pot, and add some sea pepper and pepper, etc. After eating, the boatman tastes delicious. After that, this convenient cooking custom, which can not only satisfy the stomach, but also drive away the cold and dampness, was followed by the Chuanjiang River. Seeing that this scalding method was profitable, the hawkers on the dock moved it ashore, modified the dishes and stoves, placed them at both ends of the carrying pole, and shouted while walking, so that the ordinary labor-selling friends at the bridge by the river enjoyed it around the burden. It was not until twenty-three years of the Republic of China that some people made it a store and noble, set up a more formal hot pot, and then took root and spread it. The following is the third statement, and it was also argued with the second one face to face. Your origin is too late. Hot pot is a traditional way of eating in China, which originated from the people and has a long history. Generally, those who use fire to burn a pot, use water (soup) to conduct heat and cook (rinse) food can all be called hot pot. According to written historical records, the embryonic form of hot pot first appeared in the Shang and Zhou Dynasties, and The Biography of Han Poems recorded that the ancient people had to "strike the bell and set the tripod" for sacrifice or celebration. That is, people gather around the tripod and put meat and other foods into the tripod for cooking. After the evolution of Qin, Han and Tang dynasties, the record of hot pot in Song Dynasty was more clear. Lin Hong described eating hot pot in great detail in his "Shan Jia Qing Gong", calling eating hot pot "Xia Gong". It was not until the Ming and Qing Dynasties that hot pot really flourished. Our friend downstairs's opinion originated from Mongolia is probably the fourth kind. Is there any other way to say it? I'm too lazy to look for it. Anyway, I do remember seeing the saying that it originated in Song Dynasty.
as for the origin of hot pot, it is more complicated, and there is no conclusion yet. Anyway, about 3, years ago, our ancestors invented a kind of container "Ding", which was made of pig iron at that time, so it can be said that it was quite a big pot with three or four feet. At that time, when a "sacrifice" or "celebration" was to be held, it was necessary to "strike the bell and set the tripod", put all the beef and mutton (the edible food is mainly meat anyway) into the tripod, and then make a fire at the bottom to cook the food, and then share it. This is the earliest hot pot (that is, the shadow bud of hot pot). But when we think about it carefully, there was only so-called salt and no seasoning at that time. We just cooked a pile of meat. Would it be delicious? Plus the tripod is too big to move, so it can only be displayed in one place, which is not convenient to enjoy at any time. So our clever ancestors, in the Western Zhou Dynasty, invented a kind of "bucket" made of ceramics, which was put in a brazier to warm food with charcoal fire, which is a bit similar to our current casserole. Later, because the heat transfer of this kind of "bucket" was too slow, in the Northern Qi Dynasty, the ancestors invented the "bronze tripod" (it was thin and light, easy to cook), which was much more convenient.
The development of chafing dish, like the development of catering, is gradual, and it is completely changed according to the introduction of utensils, social needs and the discovery of raw materials at that time. Just like before using "pepper" and "pepper", how can we reconcile the spicy taste? In the Three Kingdoms period, the "Wang Cooked Pot" mentioned by Wei Wendi means that the pot is divided into five compartments to reconcile five different flavors, and various foods can be cooked at the same time (similar to the current "multi-flavor pot"), which is similar to the current "Yuanyang pot". In the Northern and Southern Dynasties, pots of various shapes made of bronze became the most common utensils. Hot pot was also called "warm pot" when it evolved into the Tang Dynasty.
in the evolution of the whole history of hot pot, the most vivid description of hot pot is the Southern Song Dynasty, which is the rabbit slices that were rinsed in Shan Jia Qing Gong written by Lin Hong. The poet Lin Hong and several friends went to Wuyishan to visit Master Zhi Zhi, who was located in Jiu Feng, the ninth peak in Wuyishan. When Lin Hong approached the peak, it snowed heavily and a rabbit flew in the rocks. Because the rock was slippery just after snow, the hare rolled down the rock and hit the stone tip, and was caught by Lin Hong. Lin Hong wanted to roast it, but asked Master Zhi Zhi if he could roast rabbit meat. Master Zhi Zhi replied, "I eat rabbits in the mountains by putting a small charcoal stove on the table, putting a soup pot on the stove, slicing the rabbit meat, making it into seasonings with soup, sauce, pepper and cinnamon, adding a ladle of water to the pot, boiling it, rinsing it with rabbit slices in the soup and eating it with seasonings. Using this way of eating, Lin Hong found this way of eating really beautiful, and he was very happy to get together with three or five friends and eat casually in the snowy winter. Therefore, this way of eating has been given the good name of "offering sacrifices in summer", which is actually taken from the beautiful scene of the poem "Surge sunny Jiang Xue, the wind turns over and the evening shines" at that time.
when hot pot really flourished, it was the Qing dynasty. At that time, in addition to folk eating hot pot, from the scale, equipment and scenes, the royal court hot pot was the most magnificent. In the Collection of Historical Archives of Qing Dynasty, it is recorded that on the tenth day of the first month of the forty-eighth year of Qianlong, he hosted 53 tables of hot pot banquets, which can be said to be the best hot pot in China! In 1796, when Emperor Jiaqing of Qing Dynasty ascended the throne, he held a "thousand banquets" (1,55 tables), and its scale was amazing!
With the change of society and the progress of the times, most of the pots we use today are made of brass, copper and stainless steel, and their shapes are different, and there are countless seasonings.