There are different opinions about the origin of Chongqing hot pot, among which the most accepted one is that Chongqing hot pot originated from the trackers along the Jialing River in Jiaqing period of Qing Dynasty, which is also known as "dock culture".
At that time, the tracker was at the bottom of society and made a living by selling his own labor. No matter whether it is cold or hot, they pull optical fibers by the river. In order to eat, they pick up animals abandoned by the rich by the river, set up a stove with stones by the river, add spices such as pepper, pepper and ginger, and cook them in a crock.
In this way, the cooked food tastes delicious, dispelling cold and dampness. Not only do you not get sick after eating, but you are stronger. This is the embryonic form of modern Chongqing hot pot.
It can be said that Chongqing hot pot originated in the market and flourished at the grassroots level. Only a small amount of spices such as pepper and ginger are put in the soup base, and more depends on a large number of peppers to cook, which tastes hot and fierce.
After entering modern times, Chongqing people cooked spicy hot pot with butter, and the addition of butter made Chongqing hot pot reach a new height.
Butter floats on the surface of the soup base, which can not only keep the original temperature of the soup base, but also make the food moistened with butter not only look shiny and moist, but also taste delicious. The soup at the bottom of the butter pot is bright red and attractive, and the bottom of the butter pot is full of fragrance.
It can be said that without the use of butter, Chongqing hot pot can hardly reach today's height, so the representative of Chongqing hot pot is butter hot pot. Nowadays, the appearance of butter chafing dish bottom material allows ordinary people to eat authentic Chongqing butter chafing dish at home and enjoy the delicacy of Chongqing chafing dish.