<h1>Source 丨 Himalayan APP super-produced boutique class "Guo Degang Character And Cultural History"</h1>
<h1>Edited by 丨wen II</h1>
No matter when "hot pot" is undoubtedly a must-have delicacy! In the winter, it is warmer and warmer, and eating in the summer is a little on fire, but do you really understand about hot pot?
<h1 class="ql-align-center" > hot pot: there are many opinions</h1>
In primitive society, people ate barbecue every day, and the history of hot pot has not really begun. It wasn't until the Neolithic age that "antique soups" appeared, the name taken from the harmonic sound of "grunting" when food was thrown into boiling water. At that time, as long as it was edible food, mainly meat, it was all thrown into the ding, and then the bottom was made to make the food cooked, becoming a large pot of food, which was called "soup" at that time, which should be the earliest appearance of the hot pot.
But the hot pot really flourished, and it was in the Qing Dynasty. According to the "Examination Eating", hot pot has "raw hot pot" and "wild hot pot". In the "Qing Barnyard Bills", it is said: "In the winter of the Beijing Division, the restaurant sells drinks, and there is a small kettle in the case, which is a soup, and the fire is blazing underneath, and the meat slices of chicken, fish and sheep [shǐ] are placed on the plate." [bǐ] The guests put themselves in, cooked and eaten, so it is called 'raw hot pot'. ”
Today's northern shabu-shabu, formerly known as "wild hot pot", was introduced to the Central Plains with the Qing soldiers entering the customs. According to the old "Fengtian Tongzhi" record, the food method of the wild hot pot is: the hot pot is "made of tin, divided into upper and lower layers, not as high as a ruler, with red copper as the fire barrel with charcoal, when the soup is boiling, cook all the meat, chicken, fish, its taste is delicious." ”
The emperors of the Qing Dynasty had a common habit of loving hot pot, and Qianlong Ye was the most important. It is said that when he went down to Jiangnan six times, in order to please him, the magistrate prepared a large number of hot pots along the way and drove them against the wind to meet the urgent needs. In this way, the hot pot gradually spread to the south.
According to legend, the Qianlong Emperor put on a "Feast of a Thousand Sorrows" in the palace in the first month of the first year of Jiaqing, with a total of more than 1,550 hot pots on the table, and more than 5,000 people were invited to taste, becoming the largest hot pot feast in history. Just as the so-called "there is a good one, the bottom will be very good", so the consumption of hot pot is more popular in the folk.
At the end of the Qing Dynasty, the docks and street coolies along the Yangtze River in Chongqing ate the "eight pieces of water" on the cheap and affordable street food stalls. Cheap, affordable, and easy to eat, it is popular with dockers, peddlers and the urban poor.
Different from the northern hot pot "shabu" eating method, Chongqing hot pot pays attention to "[tǔn] 氽", the chopsticks should not be loose or tight, within ten seconds to fish out to be able to Q cool teeth, folk is rumored to be "hair belly seven up and eight down, duck intestines roll up three down three" the best taste of the saying, this way of eating is widely spread, and gradually formed a spicy-based southern hot pot, and the situation of fighting with the north school shabu meat division.
<h1 class="ql-align-center" > hot pots from all over the world have their own characteristics and varieties</h1>
Thousands of miles of different winds, hundreds of miles of different customs, China's hot pot flowers are colorful, can be described as a thousand pots and a hundred flavors!
Famous such as Guangdong's seafood hot pot, shabu is seafood and the like, the ingredients are very exquisite, the most exquisite taste and taste, food is not greasy, endless taste.
The chrysanthemum hot pot in Suzhou and Hangzhou is a chicken soup or broth, supplemented by thin slices of meat, fish, chicken and other thin raw slices and chrysanthemums, which are eaten together with the fragrance and refreshing, and the flavor is unique.
Yunnan's Dian flavor hot pot is characterized by the fact that the hot pot must be placed in the ham, and when eaten, it is accompanied by raw ingredients such as shiitake mushrooms and fish, which are tender and spicy, and have a flavor.
Chongqing's Mao belly hot pot has the characteristics of diverse raw materials, strong and fresh brine soup, spicy and mellow aroma.
Beijing's lamb shabu-shabu has a unique flavor and is appetizing.
In addition, Hangzhou's "three fresh hot pots", Hubei's "wild meat hot pots", Northeast China's "white meat hot pots", Hong Kong's "beef hot pots", Shanghai's "assorted hot pots", etc., are also unique in flavor, tempting and salivating, which can be called the "spring breeze on the table" in the cold winter, which is enjoyed by diners.
<h1 class="ql-align-center" > hot pot eating method is exquisite</h1>
In the northeast, when entertaining guests, the dishes in the hot pot are placed in a very regular manner: flying forward and walking, left fish and right shrimp, lightly sprinkling cauliflower around, that is, flying poultry meat is placed in front of the hot pot to the stove mouth, animal meat is placed behind the hot pot, left is fish, on the right is shrimp, and various vegetable shreds are slightly put a little, like "the stars holding the moon" to show respect. If you treat uninvited guests, put two extra large meatballs in front of the hot pot, followed by animal meat, signaling you to leave.
Taiwanese Hakka people mostly eat hot pot on the seventh day of the Chinese New Year, and there are seven kinds of hot pot ingredients that are indispensable, namely celery, garlic, onion, turnips, leeks, fish, and meat, which respectively means: "diligence, calculation, intelligence, good popularity, long-term happiness, surplus, and abundance." These seven ingredients are put into the pot in no particular order, and there is no special attention.
After reading this, are you more looking forward to the next winter hot pot?
<h1>About the streamer:</h1>
Guo Degang: Famous cross-talk actor, class leader of Deyun Society, TV talk show host, first appeared on China Central Television Spring Festival Gala in 2013. "Guo Theory" is an audio program launched by language artist Guo Degang and The himalayas, using humorous and humorous language to tell folklore stories, picking up historical products in the world, and giving you a Guo Degang who has never heard of it.
<h1>About the Himalayas :</h1>
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