Cao Shuang said sincerely: "It's not just because I love the house and the Wu, but because the food you cook is really delicious, so I can't stop and can't stop."

Cao Shuang kept eating dishes because the weather was too hot, and soon she ate all over her head and face was covered with sweat. She thought that if she had hot pot this season, it would be even hotter.

Unfortunately, it is not popular in the summer when eating hot pot, but it is better to be more suitable in winter. After all, if you cook alone in winter, it will be very cold, and if the dishes are cold, the taste will not be good.

Cao Shuang thought for a while and said, "When the weather gets colder in a few months, let's use Wushuoke to cook meat together. My father and Emperor Wen liked this the most in winter. I miss the taste of Wushuoke to cook meat very much."

Jianjia smiled and said, "Okay, then I will eat with my sisters with my husband."

Bai Lingjun said happily: "I also like to eat things cooked in Wushuoke."

Sun Luban said expectantly: "I have been in Jiangdong before, located in the south, and I rarely have the opportunity to eat such food, so I want to try it."

Hotpot is a unique delicacy in China. It appeared very early. It formed its own development sequence outside the eight major cuisines.

There was a bronze warm cauldron in the Shang and Zhou dynasties, with a pot on top and a carbon plate on the bottom, which was similar to a modern hot pot.

In the early days, the warm cauldron was transformed with other cauldrons, and the bottom of the ordinary cauldron was chiseled through to put charcoal fire, and blocked it to separate the food from the fire.

By the Zhou Dynasty, the "slave guarding the gate square tripod" had been specially designed, with a shape similar to today's dry pot, with a fire door, which can control the temperature.

The height of the warm cauldron is about 15 to 25 cm. It is placed on the table, and is close to the mouth and is easy to eat.

But warm cooking is often straight, or even tight, and once the soup boils in it boils, it will easily overflow quickly.

Modern hot pots are open to slow down the overflow rate. There is a tray under modern hot pot. Once the soup overflows, it can prevent it from flowing everywhere and contaminating clothes. There is no similar design of the Wending Ding in the Shang Dynasty, but such a Wending Ding can also be used to cook broth.

In the Han Dynasty, Wen Ding was developed into a dyeing device, with the upper part standing ears and bulging belly, and a cylindrical tripod in the center of the bottom. The chassis was built with charcoal fire. In addition, there were 5 grid tripods with two sets of dyeing plates, which were plates with seasonings.

Some dyed ear cups have long handles, making it more convenient to take them. In addition to the furnace dyed instrument, there is also a long handle dyed instrument, namely "Qiao Dou", "lifting it across the ears of the tripod". "Qiao Dou" is like a Turkish long handle coffee pot. When making it, coffee and water are added, placed in hot sand, and quickly picked up when it overflows. It has a unique flavor.

With the development of dyeing and food, it gradually turned to the method of eating (pronunciation Ruyue), that is, "the internal meat and vegetables are thinly produced in the soup", which means putting the ingredients in hot soup and cooking them immediately. It was found in the pre-Qin period and was popular in the Eastern Han Dynasty.

With the development of food methods, in the late Eastern Han Dynasty, the method of "the soup boils out" appeared again.

There is a saying in "Yu Pian" that "cut meat thinly, clear the ginger". "The ginger is connected to the ginger. The ginger refers to rinsing it with white water, which should be rinsing the meat.

People in the Han and Wei dynasties liked to eat stew, that is, they cut raw meat into thin slices and eat it directly. From stew to "shabu", there was only one layer of window paper.

There was no word "波" in the Han Dynasty. Food was boiled in water, which was generally called "波". The word "波" appeared during the Three Kingdoms period, and people then used "波" instead of "波".

In later generations, fried refers to fried, but in the early days, fried refers to fried water.

"Guangya" says: "Fried, soup is also the same." Until the Qing Dynasty, frying was still divided into two types: frying and frying.

In "Compendium of Materia Medica", Li Shizhen called Cigu's "tender stems can also be fried" and refers to ready-to-eat in hot soup.

Fried is also called coal. Zhai Hao in "Public Bian": "Now, food is filled with oil and soup, and it boils out, which is called coal (fried)."

Perhaps it was because of the popularity of frying and the marginalization of water frying, and it was renamed Shabu Shabu in the middle and late Qing Dynasty.

In the past, Cao Pi often used the "five cooked pots", which are divided into five types of pots. They are also a kind of hot pot, which is also a copper hot pot. They are used to rinse pigs, beefs, sheep, chickens, fish and other meats. They are more popular in the winter in the north.

The Wei State was first established as Dali and moved to the Prime Minister. Emperor Wen was in the Eastern Palace and gave him a five-shu pot. He wrote an inscription on it: "There is Wei in He, and he was the auxiliary of the Han vassal state. The emperor only had a bell, and he was the one who was in charge of the heart." The five patterns used to use pots to describe the unity of the king and his subjects.

People have already started to sauté mutton at this time. After all, from this time on, winter is colder than before.

However, in the Tang and Song dynasties, the method of eating shabu shabu seemed to decline. In the Tang Dynasty, the "warm pot" was popularized. This "warm pot" was divided into three parts, chimney and bracket, similar to today's shabu lamba shabu shabu shabu.

Bai Juyi said in his poem: "Green ants are freshly brewed with wine, red mud, small stove. When you come late, you will be snowy, so you can drink a cup of wine?" "Red mud" refers to small pottery hotpot.

"Lingbiao Luyi" records that hot pot foods are not soup, saying: "People in Jiaozhi are not soup.

The soup is cooked in the same pot with mutton, deer, chicken, pork and bones, so that it is very fat and thick; remove the meat, add onion and ginger, and mix with five flavors... The owner first raises it, then pour a sap full of it, and puts it into the nose." Drinking the soup with the nose is a bit scary, and it may be a slanderous statement that spreads rumors.

There was "Gu Dong Geng" in the Northern Song Dynasty. Su Shi said in "Poems of Taoist Lu": "Luo Fuying used all kinds of food and food to cook them, and was famous for Gu Dong Geng, and all the guests were good." It may also be hot pot.

Gu Dongguo, not the soup, hot pot, etc., are more similar to "stewing randomly" rather than rinsing. During the Tang and Song Dynasties, the temperature in the Central Plains rose, which may make people more fond of cutting stew and not rinsing heavily.

Lin Hong of the Southern Song Dynasty mentioned "Shanjia Qing Gong" in "Shanjia Qing Gong", which means that a hare was found in the snow, "no cook can cure it". Some people suggested that they be divided into thin slices and cooked in hot soup.

The so-called "poxia" refers to pulling out various ingredients in the pot and looking for rabbit meat to eat. It is similar to today's hot pot, but it is unconventional cooking method.

By the Ming Dynasty, there was already a "raw hot pot" in Beijing. Qing Bailei Chao" records: "There is a small pot in the table, with a fertile soup, and a fire burning down the ground. The meat slices of chicken, fish, sheep and pigs are placed on the plate. The guests can put themselves in and wait for it to cook and eat, so it is called 'raw hot pot'."

Under the impact of "Wild-Yi Hot Pot", Beijing mutton hotpot has undergone many innovations.

First, starting from the hot pot of the Song Dynasty, the meat slices were soaked in wine, sauce, pepper and other sauces, and then put into the pot.

The real famous mutton hotpot was in the Qing Dynasty.

The original name of mutton hotpot in the Qing Dynasty was "Yeyi Hotpot". According to the old "Fengtian Tongzhi", "(hotpot) is made of tin, divided into upper and lower layers, not as high as a ruler, and red copper is used as a fire tube to cover charcoal. When the soup boils, all the jerky, chicken, and fish are cooked, and the taste is delicious."

The Eight Banners like "Wild-inspired hotpot" outside the pass, and "Wild-inspired" means "Wild-inspired guy", which means wild game, and brought it to Beijing from outside the pass.

On the tenth day of the first lunar month of the 48th year of Qianlong in the Qing Dynasty (1783), Emperor Qianlong organized 530 tables of palace hot pot. By 1796, when Emperor Jiaqing of the Qing Dynasty ascended the throne, 1,550 hot pots were used to host the banquet."

According to the "Palace Maids' Talks on the Past Records": "Anyway, we eat pots for three months in a year. On the 16th of the first lunar month, we will change pots to casserole."

Emperor Qianlong ate hot pot 60 times in 30 days. Emperor Qing Dynasty only ate two meals a day, that is, there was hot pot every meal.

At that time, people believed that hot pot had a nourishing effect, and under the promotion of the emperor, the people were also keen on hot pot. Li Diaoyuan of the Qing Dynasty wrote in "Yucun Poetry Talk": "Hot pot is commonly known as hot pot, so it is the most convenient to serve it, and it must be used in the cold home. I was over 60 years old, and the bitter cauldron was cold, and every meal must be eaten." In the modern day where Cao Shuang's previous life was located, it became even more popular all over the country...
Chapter completed!