寒冬腊月,节日闲暇,家人或亲朋团聚,品尝一番热气腾腾,千滋百味的火锅,那真犹如沐浴“席上春风”,其乐融融。 火锅作为一种传统饮食方法,北方称之为“吃火锅”,广东则叫“打边炉”,江南一带名之曰“吃暖锅”,四川人更是直截了当称之为“吃涮锅”。不管何种称谓,这一传统饮食方法有一共同点:都是将锅置炉上,锅汤沸腾。荤素原料入锅,烫熟食之。它是我国烹饪史上的一种独创美食,相传已有2000多年的历史了。 火锅,古称“骨董羹”,是因投料入锅时发出“咕咚”声而得名。火锅,又称“暖锅”,大约始于汉代初年,东汉出土文物 Winter, twilight, holiday leisure, family or relatives and friends reunion, tasting, steaming hot pot, it really like a bath, “Spring breeze”, enjoyable. Hot pot as a traditional diet, the North called “hot pot”, Guangdong is called “hit the edge of the furnace,” the name of the southern part of the Yangtze River “hot pot”, Sichuan is more straightforward to call it “shabu-shabu” . No matter what the appellation, this traditional diet has one thing in common: all boil the pot and boil the pot. Meat raw materials wok, hot food. It is an original cuisine in the history of cooking in our country, according to legend, it has a history of over 2,000 years. Hot pot, the ancient name of “bone soup”, is due to cast wok issued “Gudong sound” named. Hot pot, also known as “warm pot”, about began in the early Han Dynasty, Eastern Han Dynasty unearthed relics