Generally, the vendors who carry the burden in retail stores buy buffalo bellies, wash and cook them, then cut the livers and bellies into small pieces, and put an earthen stove on the burden, on which a big iron basin with spicy and salty gravy is rolled upside down, so that the workers who generally sell their labor at the bridge by the river will benefit from the burden.

It was not until 23 years of the Republic of China that a small restaurant in Chongqing upgraded it and moved it from the shoulder to the dining table, but the earthen stove remained, only the iron basin was replaced by a small copper pot, and the marinade and dipping juice were coordinated by the diners themselves, so that it was clean and suitable for the tastes of Chongqing people.

It is also written that Chaotianmen, where Chongqing's two rivers (Yangtze River and Jialing River) flow, turned out to be the place where * * * slaughtered cattle. After slaughtering the cattle, * * * only wanted their meat, bones and skins, but abandoned their internal organs. Sailors and trackers on the shore picked them up, washed them, poured them into the pot, and added spicy things such as pepper, pepper, ginger, garlic and salt.

So the hot pot in Chongqing originated from Chaotianmen Wharf.

However, whether in Jiangbei or Chaotianmen in Chongqing, it is an indisputable fact that Chongqing hot pot originated from riverside and wharf.

Because Pakistan and Shu have the eating habits of "respecting taste" and "spicy and delicious", they are seasoned with pepper and pepper, and later developed into small vendors selling along the street.

Chongqing hot pot quickly radiated the whole country with the spring breeze of reform.

From Golmud in the hinterland of Gobi in the northwest to Shanghai, an international metropolis on the coast of the East China Sea; From Harbin, the northern ice city, to Haikou, the capital of Coconut Island, there are Chongqing hot pot restaurants, and you can taste the unique flavor of Chongqing hot pot everywhere.

It can be said that Chongqing hot pot is popular all over the country with infinite charm.

However, the development of authentic Chongqing hot pot has always been conservative, and the large-scale Chongqing hot pot technology has never been spread abroad, and it has always been developed in the form of joining.

The franchise fee ranges from tens of thousands to millions, and the storefront has strict regulations, ranging from hundreds of square meters to thousands of square meters. Not to mention the decoration money, just the store rent and the franchise fee will make the majority of small and medium-sized investors look at the hot pot. Only rich people dare to think and do can they join Chongqing hot pot and earn the rolling financial resources brought by hot pot.

It is said that beef omasum hotpot began to appear at banquets in Chongqing around the Qing Dynasty.

During the Anti-Japanese War, hot pot restaurants in Chongqing developed greatly, and hot pot restaurants opened all over the street. In the twenties and thirties, the Lushi couple in Chongqing opened the Sanwu hotpot restaurant, followed by famous hotpot restaurants such as Yunlong Garden, Academy, Yisiyi, Wuzui and Qiaotou.

On this basis, it evolved into a modern Chongqing hot pot.

Hot pot is a traditional way of eating in China, which originated from the Han nationality and has a long history.

Chongqing hot pot, also known as hairy belly hot pot or spicy hot pot, originated from the extensive catering mode of boatmen along the Jialing River and Chaotianmen in Chongqing in the late Ming and early Qing Dynasties. Later, with the development of society and the change of history, people's eating habits and the unique flavor of Chongqing hot pot were gradually loved by people.

Although the container, making method and seasoning of hot pot today have undergone thousands of years of evolution, what remains unchanged is that the pot is burned and the food is boiled (rinsed) with water (soup).

This cooking method appeared as early as the Shang and Zhou Dynasties, which can be said to be the embryonic form of hot pot.

It is recorded in Han Shi Zhuan that in ancient times, people ate "ringing bells to set up a tripod", that is, people gathered around the tripod, cooked beef and mutton in the tripod and shared them. This is the bud of hot pot.

After the evolution of Qin, Han and Tang dynasties, there was no real record of hot pot until the Song Dynasty.

Song people mentioned eating hot pot in his "Mountain Family Festival", which is called "Summer Festival", saying that he visited Wuyishan and visited the teacher's road, and got a rabbit in the snow, which was not cooked by a chef.

"Shi Yun, the mountains only use thin batch, cooking wine sauce pepper flow.

Put the stove on the table, use half a glass of water (half a bucket), wait for the soup to ring (after the soup is boiled), and divide the chopsticks so that you can put it in the soup (rinse) and cook (eat), so that you can eat at will. "In terms of eating, it is similar to' rabbit hot pot'.

It was not until the Ming and Qing Dynasties that hot pot really flourished.

On the tenth day of the first month of the forty-eighth year of Qing Qianlong, Emperor Qianlong hosted 530 tables of palace hot pot, which was the highest in the country at that time.

When Emperor Jiaqing of the Qing Dynasty ascended the throne, there was a "thousand banquets", and the number of hot pots used reached 1550, which was amazing.

Spicy hot pot originated in Chongqing, probably during the Daoguang period of the Qing Dynasty, hairy belly hot pot began to appear at banquets in Chongqing.

Chongqing hot pot has a long history, from the time when boatmen cooked tripe with pottery stoves at Jiangbei Wharf to the simple hot pot of "eight pieces of water" peddled by street vendors, until the Ma brothers in Fangjie were officially pulled into restaurants in the Republic of China 15, and gradually became the staple food.

It has experienced the evolution of historical periods such as "War of Resistance against Japanese Aggression" and "Cultural Revolution", and gradually formed history through the changes of categories such as "washbasin hot pot" and "mosaic hot pot".

It has been a hundred years, and it is reasonable to become a business card of the mountain city.

In this round of collision, Chengdu hot pot is obviously at the lower peak.

However, Chengdu hot pot is consistent with the character of Chengdu people in this respect.

In the case of Xiafeng, he would say: Hot pot has a long history, and our ancestors cooked with a tripod thousands of years ago. Isn't that the originator of hot pot? Furthermore, when Emperor Jiaqing of the Qing Dynasty ascended the throne, a grand banquet of 1550 hotpot was held.

That's 1796.

At that time, your Chongqing hot pot was still drinking air conditioning with the boatman on the river!

From this, it is thought that Sichuan hot pot is more willing to find its ancestors in the boatmen along Luzhou or Yibin River.

This situation has never happened before Ba and Shu separated.

Facing the inheritance of history, the attitudes of the two places to hot pot are quite different.

Because Chongqing Hotpot attaches importance to and cares about this old signboard, history has become a burden, bound by a series of "old" words such as old brands, old traditions and old crafts, although it has also been strangled by the concept of "old stove".

But compared with Chengdu hot pot, it is obviously a little late.

The short history of the latter has become the reason for traveling light.

Coupled with Chengdu's profound Sichuan cuisine culture and the compatibility of hot pot, a large number of hot pot brands with high reputation throughout the country have been created, supported by various fresh hot pot eating methods.

Compared with beef tripe, yellow throat and duck intestines in Chongqing hot pot, Chengdu hot pot has different tastes and eating methods, such as hot pot chicken, hot pot fish, fish head hot pot, fat rabbit hot pot, beef tendon hot pot, Malone chicken soup pot, cordyceps duck soup pot and seafood hot pot.

This change in turn affects the development and changes of Chongqing hot pot, making them gradually converge.

There are different opinions about the origin and origin of rinse hairy belly, and its origin and origin are worth discussing.

According to the introduction of the old liberation, hairy belly hot pot originated from the "eight pieces of water" on Chongqing pier and cheap street food stalls.

Eight pieces of water are all beef offal (tripe, liver and kidney, blood of cattle), sliced raw, and put on several plates with different dishes. The gravy of spicy butter is cooked in a casserole on the mud stove in the food stall. Eat with your own wine, choose a grid, stand in front of the stall, pick up the raw slices in the dish and eat them while they are hot.

Pricing is based on empty plates after eating.

It is cheap, economical and convenient to eat, so it is welcomed by dock dwellers, vendors and urban poor.

As for the authentic beef omasum hotpot, according to the memory of the old Chongqing people, it appeared in the Republic of China 15, and its birthplace was not Jiangbei, but Zaifang Street in Jimen, the lower half of the city (now under the Yangtze River Bridge).

At that time, cattle dealers rushed the beef from Sichuan-Guizhou Road to Chongqing, spent the night on the south bank, crossed the river early the next morning and drove the cattle to Zhafang Street for slaughter.

Brother Ma bought tripe and Xuewang, which were not easy to sell, at a low price, and opened a red soup tripe hot pot shop in Xiazaifang Street. The tripe was the main dish to imitate the production and eating method of "eight pieces of water" on the market.

Bleached and washed hairy belly, pedicled, and added with a dish of sesame sauce and garlic paste.

It is said that this is the origin and name of Chongqing beef omasum hotpot.

Until the Anti-Japanese War, an old woman surnamed Ma opened an authentic tripe hot pot on the street in Jiaochangkou. The tripe in the dish was priced according to the horse (20 cents per horse).

Authentic spicy beef omasum hot pot, beef omasum tender, crisp and fragrant, tastes far better than other cattle and pigs, and is well received by diners.

Due to the influence of Chongqing hot pot, Sichuan hot pot has gradually flourished and its content has become richer.

Most of the hot pots in Sichuan are mainly Chongqing hot pot, and the hot pots in various places are tributaries, which merge into a river of food.

With the passage of time, Chongqing hot pot gradually swept the country.

Large hot pot brands such as Dezhuang, Little Swan, Qin Ma, Kong Liang, Sister Su and Strange Hot Pot have emerged.

There are 10 hot pot enterprises with well-known trademarks and famous trademarks in China, and 17 hot pot enterprises with annual turnover exceeding 100 million yuan, of which 14 has successively entered the top 100 catering enterprises in China.

Among the top 20 hot pot enterprises in 2005, Chongqing accounted for 1 1.

The "Hot Pot Banquet for 10,000 People" held in Chongqing exceeded 1 0,000 hot pot tables, stretching for 1.3 km. More than 300,000 citizens gathered at the scene, and more than 654.38+10,000 people dined. It can be said that the scene is grand and rare in the world.

In Beijing, hot pot restaurants of all sizes have mushroomed; In Shanghai, Chongqing hot pot violently went to the beach; In Nanjing, rooted in large and small hotels and families; In Shenzhen, "mountain city hot pot" can be seen everywhere; In Tianjin, Kunming, Guiyang, * * *, Xi 'an ... Chongqing hot pot has spread all over the country, full of fragrance.

Cross the ocean and settle overseas.

Du Yu hot pot is not only fragrant in large and medium-sized cities and border towns in China, but also as the cooking culture of Chongqing cuisine, it has traveled across the ocean and settled in South Asia.

Chongqing hot pot is very popular in Hongkong and Taiwan Province. In foreign countries, such as Japan, the United States and Russia, Chongqing hot pot also has a certain influence.

China sent Shenzhen Huaxia Snacks to train Chongqing hot pot senior chefs, and MasahiroTaijun went to Japan to perform. Japanese friends spoke highly of it and were full of praise. They think beef omasum hotpot is "the best food in China" and call Xu Yuanming "Mr beef omasum hotpot".

It shows the attractive charm and influence of Chongqing hot pot.

In Tokyo, new york, Moscow and other places, Chongqing hot pot has been opened and its business is booming.