Some things you may not know about Chongqing hot pot

Chongqing hot pot, also known as beef omasum hot pot.

The origin of Chongqing hot pot can be traced back to the late Ming and early Qing dynasties.

In Jialing River and Chaotianmen Wharf in Chongqing, boatmen and trackmen who work by the water all day have little spare money to buy decent meat.

However, people who do heavy work always have to eat something greasy to relieve hunger and fatigue.

As a result, slaughterhouses such as beef omasum and duck intestines discarded unnecessary water and became a hodgepodge for Chongqing boatmen to keep out the cold.

Clean up the collected sewage, add a pile of heavy spices and cook it. One is to be full, and the other is to drive away cold and dampness.

Over time, it became the earliest and most famous spicy hairy belly hot pot in Chongqing.

Later, with the arrival of immigrants from all over the world and the integration of tastes from all over the world, the ingredients of hot pot were also enriched.

However, when hot pot becomes a well-known way to eat, eating a hot pot may not be so cheap.

So what should we do?

Let's split up and share the pot bottom fee ~

Poor diners gather together, one person occupies a grid, and there is a public "high seas" in the middle. Unknown diners just * * * enjoy the same delicious food with a pot of soup base.

This way of eating has a special saying in Chongqing, called mosaic table. So everyone can have a big meal together. Why not?

In fact, Chongqing is also like a hot pot table.

Mountains and valleys surround the shabu-shabu, and the Yangtze River and Jialing converge to form a soup base. People from all corners of the country are boiling in a pot, blending north and south, and covering everything.