The hotpot was created during the Shang (16th century-11th century BC) and Zhou (11th century-256 BC) dynasties. Chongqing hotpot appeared later, approximately in the Qing dynasty (1644-1911).

Sichuan writer Li Jieren claims Sichuan hot pot originated in Chongqing. " Dealers in Chongqing usually bought the buffalo visceral, washed them and cooked for a while,” Li said. “Then they cut the liver and stomach into small pieces. They set a mud stove with grid iron pot on it, where spicy, numb and salty soup base was being boiled. Labor workers came and chose a cell in the pot, and cooked themselves then ate several blocks. Price was based on how many pieces they ate. This was economic and energy-increasing.

In the Republic of China era, a small restaurant in Chongqing brought hotpot to the table. A mud stove was kept while a soup base and dipping sauce could be selected by diners themselves. The Chongqing hotpot contains red spices, red-hot soup, dense peppers, and a few sediments of shy spice flavor at the bottom of the pot. Just this glimpse of the boiling water arouses the spread of saliva.

The creation of Chongqing steamboat style is related to the terrain and climate in Sichuan. As a basin area, Sichuan has heavy precipitation in the winter which is often difficult to quickly dissipate, so the spice is used to drive away cold weather from the body. The combination of spices and peppers is perfect, although for some the pepper makes the tongue numb so it is difficult to adapt to.

The soup base is the key to success in Chongqing fondue. If the fondue is Yuanyang type, which is mainly divided into two kinds -- red soup and clear soup -- taste the soup after it is boiled for a small amount of time. At this moment, the soup is the cleanest with the purest flavor. If the soup is boiled for a long time, it is bad for one’s health due to the production of harmful contents such as Nitrite.

Many people enjoy eating hot pot with cold drinks. For those with elevated blood pressure, if a cold drink is consumed right after eating hot soup, a person’s blood can fluctuate rapidly, running the risk of giving a person a myocardial infarction. It is suggested to make sure one’s blood pressure is stable, sipping cold water after three minutes before sipping hot soup.

Another matter which needs attention is the mouth, esophagus and gastric mucosa normally only tolerate foods and liquids between 50 and 60 ℃, while the soup can reach temperatures up to 120 ℃. Thus, it is easy to burn the mouth, esophagus and gastric mucosa if it is consumed immediately after the food is boiled. Coupled with the spices and other stimuli, it is likely to cause or induce inflammation and ulcers of the digestive organs. Experts advise to wait for the food from the pot to cool down on the saucer before eating.

By Wen Yi