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How the hotpot history and the origin of hot pot influence on people's lives.

Foshan Wanyene Furniture | Wanyene Hotpot News | 2018-09-03
There are two kinds of sayings about the origin of hot pot: one is said to be in the Three Kingdoms Period or the Sui Emperor era, when the "Bronze Ding" was the predecessor of the hot pot; the other is that the hot pot began in the Eastern Han Dynasty, unearthed cultural relics. The "Dou" refers to the hot pot. It can be seen that the hot pot has been in China for more than 1900 years. Chongqing Hot Pot has been recorded in Zuo Si’s "Three Capitals". It can be seen that hotpot history is at least over 1700 years.
hotpot history
"Wei Shu" records that during the Three Kingdoms era, when Cao Yu was the emperor of the Han Dynasty, there was a hot pot made of copper, but it was not popular at the time. In the Southern and Northern Dynasties, people used hot pot to cook and gradually increased. Originally popular in the cold northern regions of China, people used to eat pigs, cattle, sheep, chickens, fish and other meats. Later, with the development of China's economic culture and the further development of cooking technology, all kinds of hot pots have also been shining. Debut. In the Northern Song Dynasty, the pub in Kaifeng, Beijing, had a hot pot in the winter. In the era of the Qing Dynasty, hot pot meat has become the winter food of the court. By the end of the Republic of China in the late Qing Dynasty, dozens of different hot pots had been formed throughout the country and each had its own characteristics. In the Muromachi era of Japan, hot pot was introduced to Japan from China in 1338. Japan refers to the hot pot as "Sigai Gai", also known as "Zhushao". Today, hot pot is also spread to the United States, France, the United Kingdom and other countries.
hotpot origin
The hot pot, known as the “antique gong”, is named after the “beep” sound that is emitted when it is boiled into boiling water. It is a unique Chinese cuisine with a long history. According to research, the Eastern Han Dynasty cultural relics unearthed after liberation are "hot pots." In the Tang Dynasty, Bai Juyi's "Question 19" poem: "Green ant new glutinous wine, red clay small stove. Late in the sky, can you drink a cup?" It vividly describes the scene of the hot pot at that time. In the Song Dynasty, the method of eating hot pot was common in the folk. In the recipe of the "Mountain House Clearance" of Lin Hong in the Southern Song Dynasty, there was an introduction of the same hot pot. In the Yuan Dynasty, hot pots were spread to Mongolia to cook beef and mutton. In the Qing Dynasty, hot pot was not only popular among the people, but also became a famous “court dish”. There was a “wild-flavored hot pot” on the Qing Dynasty’s royal diet. The ingredients were wild and wild. The Emperor Qianlong had a hot pot and he had traveled to Jiangnan many times. Every time he went to a place, he had a hot pot. According to legend, he made a "Millennium Banquet" in the palace in the first month of Jiaqing. He had more than 1,550 hot pots and invited more than 5,000 tasters to become the biggest hot pot feast in history.
Ding- the first hotpot
China's hot pot history are full of colors, hundreds of pots and thousands of flavors. The famous seafood hot pot, such as Guangdong province, is not greasy and delicious. The chrysanthemum hot pot in Suhang area has a unique flavor; Yunnan's savory hot pot is fresh and spicy, with flavor; Xiangxi's  hot pot enjoys "The meat rolls three times, the gods stand unstable"; Chongqing's Maodu hot pot, spicy and fragrant, famous in the world; Beijing's mutton shabu-shabu flavor, chic appetite. In addition, Hangzhou's "Fresh Hot Pot", Hubei's "wild hot pot", northeast "white meat hot pot", Hong Kong's "beef hot pot", Shanghai's "assew hot pot", etc., also have unique flavor, attractive, and Known as the "spring breeze" in the cold winter, it is talked about for the diners.

The hot pot is not only a gourmet, but also contains a lot of food culture connotations, which add to the taste of the taste. For example, when the Northeasters entertained guests, the dishes in the hot pot are quite regular: before the flight, the left fish and the right shrimp, all around the light cauliflower. That is, the poultry meat is placed in front of the mouth of the hot pot, and the beast meat is placed behind the hot pot. The fish is on the left and the shrimps on the right. Some kinds of vegetables are slightly placed. If you are treating an uninvited guest, put two extra large meatballs in front of the hot pot, followed by the meat, indicating that you are leaving. Taiwanese Hakkas often eat hot pot on the seventh day of the New Year's Day. There are seven kinds of dishes in the hot pot. It is celery, garlic, onion, scallions, leeks, fish, and meat. This means: "Diligence, will count, Smart, good-will, long-term happiness, more than enough, rich."

Although the hot pot is delicious, it is necessary to pay attention to hygiene when eating hot pot. Pay attention to science. First, pay attention to the selection of fresh materials to avoid food poisoning. Second, we must master the heat. If the food is burned in the pot for too long, it will cause the nutrients to be destroyed and lose the umami taste. If you do not wait for the fire to boil, it will easily cause digestive diseases. In addition, care should be taken not to eat hot, otherwise it will easily burn the mucous membranes of the mouth and esophagus.

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