Chongqing Hotpot

Chongqing hot pot, also known as spicy hot pot, is a type of traditional Chinese stew, originated during the end of Ming and beginning of Qing dynasty, and conceived in the Jialing River side of Chongqing, Chaotianmen dock and begana cooking method catered to the boatman trackers. The main raw materials are cow tripe, pig yellow throat, duck intestines, and cattle blood.

The containers, preparations and seasonings of Chongqing hot pot have experienced thousands of years of evolution, but a few things have not changed, which are, boiling a pot with fire, using soup to cook the ingredients, and rinsing food. This cooking method can be traced back to Ancient China, namely Shang and Zhou dynasties, with the original shape of the hot pot. In the "Hanshi anecdotes," records mention that during an ancient ritual or celebration, people gathered together and put beef and mutton into a pot and share the food with others. After the Qin, Han and Tang dynasty and up until the Song dynasty, there is official records of hot pot usage. During the Song dynasty, there are references of hot pot in a book written by Linhong titled "Shan Jia Qing Gong." He mentioned to catch a rabbit in the snow at Wuyi Mountain, but with no chef to cook the rabbit, "Teacher said to marinade the rabbit with wine, soy sauce, seasonings, put a stove on the table with half a pan full of water, boil until it is done, then dip the meat with sauces," which is now called rabbit meat hot pot.