Author/Wu Ruoyu
Hotpot is a microcosm of Chinese food culture and an important symbol of Chinese and meals. Some historians believe that before , before , China implemented a separate meal system, and a healing meal system was formed after the Yuan Dynasty. The reason is that after the Mongols entered the Central Plains, they brought the tribal dinners where nomadic people gathered together to feast on their meals to the Central Plains. It is also believed that hot pot is the first in Genghis Khan . It is said that Genghis Khan saw soldiers gnawing dried roast lamb legs all day long. After a while, the lamb became cold. Not only did it take a lot of effort, it was not good for the soldiers. Genghis Khan saw it and wanted it to heart, so he cut the mutton into small pieces and threw it into boiling water. This saves time and effort, and ensures the health of the soldiers. However, the soldiers were rough by nature and chewed the mutton when they were half-cooked. Later, today's mutton hotpot was formed.
Internet pictures, Wumengshan people eat hot pot
Some people also believe that the birthplace of hot pot is Yangtze River Three Gorges, which is an important evidence of the boatman's family sleeping in the open. Because the boatman could not go home for dinner, he built a stove with stones by the Yangtze River, grabbed river fish from the river, boiled fish with river water, and added its own spicy seasonings such as peppers and peppers, which became a hot and delicious meal. This is the second statement of the origin of hot pot. Although the above two legends about hot pot are not without reason, if you travel all over the country, you will find that the place where you really eat the most hot pot is neither Mongolian Plateau nor Sichuan Basin , but Wumeng Mountain Area .
In my memory, during the eighteen years of living in Wumeng Mountain in my hometown, every meal was eaten around the stove. Most people, when eating, they put a casserole or iron pot on the stove, boil water or oil, and put all the dishes in the pot, steaming them. They carry a 20-cm-wide wooden board called a "hot pot board" on the pot, and put a bowl of dipping water made of chili peppers, green onions, ginger and garlic on the wooden board. Everyone uses chopsticks to remove the steaming dishes from the pot, dip them in the dipping water, and eat them with the rice bowl. Because people always eat around the stove, they will sweat profusely after a meal.
In Wumeng Mountain, if it weren't for the New Year and the Festival, most people wouldn't stir-fry . Even if it was stir-frying, they had to prepare a hot pot to cook vegetables on the stove, because the stir-frying of Wumeng Mountain people is all meaty, so the vegetables in the hot pot are to relieve the greasiness of eating meat. This kind of lifestyle is not common in the Wumeng Mountains of the Yunnan-Guizhou Plateau, even the Sichuan-Chongqing region, a popular hotpot town.
The history of people eating hot pot cannot be verified, but this kind of living habit seems to have penetrated into the bone marrow of every Wumeng Mountain person. Whether they are working people or career people, as long as they are from Wumengshan, even if they leave their hometown for thousands of miles, they are used to this way of cooking in one pot, so they are laughed at as "lazy pot" by outsiders. Although the word "lazy pot" sounds a bit derogatory, facts also prove that Wumeng Shanren is indeed much inferior to the nearby Sichuan-Chongqing region in terms of cooking skills.
Why are Wumeng Shanren keen on hot pot? This is not unrelated to the two major local conditions. First of all, the climate. Compared with the Sichuan Basin and central Yunnan region, Wumeng Mountain is high and uplifting. The altitude of the altitude causes this area to be rainy and rainy, cold and humid, and sometimes rain and snow will intersect, forming frozen. Eating hot pot is beneficial to dehumidification and heating. Secondly, coal available everywhere in Wumeng Mountain provides an energy foundation for eating hot pot. Under the thin soil layer of Wumeng Mountain is coal everywhere. If you go deeper, you can get high-quality anthracite . Although God gave the people of Wumeng Mountain in a cold winter, the earth gave the people of Wumeng Mountain in a coal for warmth. Therefore, even in the hot summer, Wumengshan people are lit in the kitchen for the convenience of cooking. In winter, the fire of Wumeng Mountain people burns even more vigorously. On nights without electricity, the fire will illuminate the whole house red, and the whole family will chat around the warm stove. When eating, the stove becomes a magical tool for eating hot pot.
According to the author, although people in Sichuan and Chongqing are also keen on hot pot, it is not a must-eat for three meals a day. In ordinary Sichuan and Chongqing families, there is not a stove that is immortal like Wumengshan people. Hotpot is just a way to make money by Sichuan and Chongqing people. It is a simple and common practice for people in Wumengshan to eat hot pot. The reason for this is that Wumeng Mountain has unique coal resources, where people can burn a fire that is always extinguished and can put the pot on the stove to eat hot pot anytime and anywhere.
Of course, this lifestyle has also led to Wumengshan people being too extensive in their diet and their cooking skills cannot be compared with the nearby Sichuan and Chongqing. It shows from natural conditions and living habits that the people of Wumengshan on the Yunnan-Guizhou Plateau love hot pot more than the legendary birthplace of the Mongolian Plateau and Sichuan-Chongqing region. Because neither the Mongolian Plateau nor the Sichuan-Chongqing region, they do not eat hot pot every day, and eat hot pot every meal, and they also have an inseparable complex. Therefore, it may be more accurate to regard Wumeng Mountain on the Yunnan-Guizhou Plateau as the birthplace of hot pot.
This article is original by Wu Ruoyu. Welcome to follow the author's WeChat official account/luobichj
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