Origin and Evolution of Hot Pot 火锅的渊源与演变

火锅

火锅的发展亦如同餐饮史的发展是渐进式的,完全是依据当时的器皿、社会的需求与原物料的发现引进,而加以变化的。就像“花椒”在没传进中国前,怎会有麻辣锅?“辣椒”在未进入中国时,又怎么会有辣的调味出现呢?三国时代,魏文帝所提到的“五熟釜”,就是分有几格的锅,可以同时煮各种不同的食物,和现今的“鸳鸯锅”,可说是有异曲同工之妙。到了南北朝,“铜鼎”是最普遍的器皿,也就是现今的火锅。
The hot pot developed gradually, adapting to historical introduction of vessels, social demands and ingredients, just like China’s dietary development. For instance, it was impossible to have spicy hot pot before huajiao (pricklyash peel) and chili peppers were introduced to China. During the Three Kingdoms period, Emperor Wendi of Wei noted the “Five-Section Vessel” which could be used to cook different foods at the same time. This vessel is similar to today’s “2 in 1 Hot Pot.” In the Southern and Northern Dynasties, bronze was the most common vessel, which gradually evolved into today’s hot pot.

 

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