爱情左面右面
Chongqing Hot Pot: Hot pot - is the most famous and favorite dish in Chongqing. Chongqing local people consider the hot pot a local specialty, which is noted for its peppery and hot taste, scalding yet fresh and tender. People gather around a small pot boiled with charcoal, electric or gas filled with flavorful and nutritious soup base. You have a choice of spicy, pure and combo for the soup base. Thin sliced raw variety meat, fish, various bean curd products and all kinds of vegetables are boiled in the soup base. You then dip them in a little bowl of special sauce. Be careful since the spicy soup base is burning hot. First eaten by poor boatmen of the Yangtze River in Chongqing area and then spread westwards to the rest of Sichuan. Now is a very popular local flavor and can be found at every corner of the city. There are a great variety of hotpots, including Yueyang Hotpot, Four Tastes Hotpot, Yashan Hotpot and Fish Head Hotpot. If you are adventurous enough, you can basically cook anything with hot pot, e.g., pig's brain and duck's kidney. Chongqing people love their hotpot, especially when the weather is steamy. The fire dances under the pot, the heavily oiled and spiced soup boils with hazy steam, and the people are bathed in sweat. Although hotpot can be found wherever there are street vendors or small restaurants, chongqing Hot pot has the greatest variety and is known for its delicious soup base and dipping sauce. Chongqing Malatang: The other famo us local food is hot and spicy Mala Tang. Literally, "ma" means numbness in the mouth, "la" is chili hot and "tang" means piping hot. Mala Tang, with various raw ingredients cooked in a communal pot of steaming stock blended with spices, originated in Sichuan's largest city, Chongqing. The double-sided soup pot, placed on a central table burner, is the focal point of the meal. Powerfully hot Mala Tang soup and fresh tasting chicken broth, side by side, are popular. Ingredients include fresh sliced abalone,
水水香蓝草
hot pot火锅-参考：In the winter season, when chilly temperatures and frigid winds prevail over the land, people like to eat food that instantly warms their bodies and lifts their spirits. For that, the hot pot is a delicious and hearty choice. Families or groups of friends sit around a table and eat from a steaming pot in the middle, cooking and drinking and chatting. Eating hot pot is not a passive activity: diners must select morsels of prepared raw food from plates scattered around the table, place them in the pot, wait for them to cook, fish them out of the soup, dip them in the preferred sauce, and then eat them hot, fresh, and tender. They can also ladle up the broth from the pot and drink it.火锅（Delicious Hot Pot (Fire Pot / Chafing-dish)里面有英文名：
柚柚滴溜溜
火锅传统饮食式起源于汉族民间历史悠久重庆火锅称毛肚火锅或麻辣火锅其由源于明末清初重庆嘉陵江畔、朝门等码船工纤夫粗放餐饮式随着社发展历史变迁饮食习惯重庆火锅独特风味渐渐受喜 今火锅容器、制调味等虽已经历千演变共同点未变用火烧锅水（汤）导热煮（涮）食物种烹调早商周期已经现说火锅雏形 《韩诗外传》记载古代祭祀或庆典要击钟列鼎食即众围鼎周边牛羊肉等食物放入鼎煮熟食火锅萌芽历经秦、汉、唐代演变直宋代才真火锅记载 宋林洪其《山家清供》提吃火锅事即其所称拨霞供谈游五夷山访师道雪兔厨师烹制师云山间用薄批酒、酱、椒料沃风炉安桌用水半铫(半吊)候汤响杯（等汤）各箸令自夹入汤摆（涮）熟啖（吃）乃随意各汁供（各）随意沾食吃看类似涮兔肉火锅 直明清火锅才真兴盛起清乾隆四十八月初十乾隆皇帝办5三0桌宫廷火锅其盛况谓火锅清嘉庆皇帝登基曾摆千叟宴所用火锅达一550其规模堪称登峰造极令惊叹 麻辣火锅发源于重庆约清道光间重庆筵席才始毛肚火锅重庆火锅历史悠久江北码船工自创陶炉煮汤料烹制毛肚等问津牛水始贩担着挑沿街叫卖水八块简易火锅直至宰房街马氏兄弟于民十五式拉入饭店逐渐主食并历经抗战、文革等历史期演变经由脸盆火锅、镶火锅等品类变进逐渐形历史悠悠乎乎历经百故山城名片情理事 在毛肚火锅的基础上，发展到清汤火锅、鸳鸯火锅、啤酒鸭火锅、狗肉火锅、肥牛火锅、辣子鸡火锅等等，品种不下百余种，还有为外国人准备的西洋火锅
，一叶一菩提
A Delicious Dish In this issue， two of our Chongqing colleagues introduce to usthe Chongqing hotpot－ known as one of Chongqing＇ s Three Treasures（the other。two being the pretty girls and night－scene！）．
今期两位重庆同事为大家介绍人称”重庆三宝”（女、火锅、夜景）之一的火锅。他们最爱到当地一家甚具人气而且味道纯正的火锅店。
Their favourite way of savouring this Sichuan speciality is to visit local hotpotrestaurant that is popular with the locals and follows authentic recipes． Therenowned spicy hotpot was originated in Chongqing and the most authentic one is to cooked with tripe，
名扬四海的麻辣火锅发源于重庆，而最正宗的就是麻辣毛肚火锅，以厚味重油著称，传统汤汁的配制是选用辣豆瓣、豆豉、 四川甘孜牛油、花椒为原料。食材繁多，如图中所见，包括鲜肉片、海鲜、蔬菜、菌菇等。吃火锅时，最好配上一杯开胃解油的绿茶，便可减轻麻辣的感觉了。
the end－result having a taste which is typically rich and oily．This traditional soup base is further enhanced with spicy bean paste， fermented soya，beans， yak butter from Ganze， Sichuan，and Sichuan pepper（hua jiao），etc。
扩展资料
火锅餐饮方便快捷的大众化特色被消费者接受和喜爱，尤其北方地区寒冷干燥的天气让火锅市场潜力很大，而且火锅种类的经营方式也不断创新，有以“麻、辣、烫”著称的重庆火锅是南派火锅，以涮羊肉为主要代表的北派火锅和新派火锅。
三国五熟釜，鸳鸯锅始祖
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。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。演变至唐朝，火锅又称为“暖锅”。
