Wednesday 27 Jan,2010
Chongqing hot pot appeared in TaoKuang period in Qing Dynasty, around 1820 to 1850. Frist eaten by poor boatmen and dock workers of the Yangtze River in Chongqing area, the affordable but delicious dish soon spread to the rest of Chongqing. The labourers used to boil cheap ingredients like cow offal in a small pot together with a lot of chilli and Sichuan pepper for seasoning and get rid of the smells. In 1934, the frist hot pot restaurant appeared in Chongqing. The mud stove remained, but the partitioned iron port was replaced with smaller copper pots, the customers picked their own soup and dipping sauce for hygiene and choice.
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