I. Introduction

Chongqing hot pot, also known as tripe hot pot or spicy hot pot, is one of the four major cuisines of the Sichuan cuisine diet, is one of China's traditional way of eating; to “spicy, numb, salty, fresh, fragrant, crisp” for its taste, with a variety of dishes, unique seasoning, eating style bold and so on.

II. History

Chongqing hot pot originated in the late Ming and early Qing dynasties in Chongqing, Jialing River, Chaotianmen and other docks boatmen's rough catering way, its main raw materials are beef tripe, pork yellow throat, duck intestines, beef blood and so on. Chongqing hot pot is about in the Qing Dynasty Daoguang years, that is, there are records that Chongqing feast began to have a water pot. Sichuan writer Li Jieren said in his book “Terroir Shizhi” that the hot pot originated in Chongqing.

III. Features

Chongqing hot pot, one of the main features is spicy, Chongqing people especially like to eat hemp, not only because of their own personal favorite, or due to the local environment. Because the environment in Chongqing is a sunshine scarce, foggy, rainy, humid, eat more peppercorns to help remove moisture. Spicy words is also due to the character of Chongqing people, in ancient times when Chongqing called Cuba, in the past the Cuban people are brave and warlike, strong character. Eating spicy is not afraid of spicy to show men's bravado. Chongqing hot pot dishes are also very diverse, such as the traditional tripe hot pot to cattle tripe-based.

IV. Special Effect

People eat hot pot is very important to use soup nutritious. When cooking a variety of ingredients are separate to cook because some time is long and some time is short, must retain its own freshness can be.