中国范儿 58 火锅：烧开汤来涮美食

　　For the Chinese, eating is not only a necessity but also a culture. As one of the most popular delicacies in today’s China, Hot Pot has existed in this old and vast land for thousands of years.

　　火锅，古称"古董羹"，因食物投入沸水时发出的"咕咚"声而得名，是中国独有的一种美食之一。将锅置于火上，汤烧开来涮煮食物，边煮边吃，可清汤可鲜辣，或来一份鸳鸯锅，一锅两味，沾上特制的各式小料，油而不腻，老少咸宜。

　　The ancient Chinese called the Hot Pot GudongGeng, a name coming from the sound of foods in the boiling water. Hot Pot is one of China's most famous delicacies. People put a pot full of soup above the burner. When the soup is boiling, they put foods in it. It will not take very long before they start to pick up the foods from the simmering pot. The Hot Pot soup base can be spicy or non-spicy, depending on personal preference. People can also have a sectioned bowl with differently flavored broths in each section. Served with various kinds of dipping sauces, the Hot Pot is fragrant but not oily. That is why the Hot Pot is enormously popular among the people of different age groups.

　　据史书记载，三国时代，已有用铜所制的火锅出现，但当时并不流行。至北宋时代，汴京开封的酒馆，冬天已有火锅应市。再到清朝统治的年代，火锅涮肉不仅仅是民间美食，已经成为宫廷的冬令佳肴。清宫御膳食谱上有“野味火锅”，用料是山雉等野味。晚清宫廷盛行菊花火锅，涮肉的鲜美遇上菊花的清香，更是分外可口。

　　As recorded by some historical materials, bronze-made Hot Pot first appeared in China during the Three Kingdoms Period. However, it was not very popular at first. In the North Song Dynasty, diners in Bian Jing (today’s Kaifeng city) served the hot pot in the winter season. During the Qing Dynasty, instant-boiled mutton was not only a delicacy popular among the ordinary people but also a must-have dish for the royal family in the winter season. There was a dish called Quarry Hot Pot on the royal menu of Qing Dynasty, which had ingredients of such hunted animals like the pheasant. In the late Qing Dynasty, the royal family was enthusiastic about the Chrysanthemum Hot Pot. Tender mutton served with fragrant chrysanthemum made an extraordinary delicacy.

　　千里不同风，百里不同俗，火锅也因地域的不同而丰富多样，千锅百味。

　　In China, custom varies across different regions. So are the features of Hot Pot. Different places have very different styles of Hot Pot.

　　现今，最为著名的就是北京老铜锅和重庆火锅。

　　Today, the most prestigious Hot Pots in China areBeijing Charcoal Hot Pot and the Chongqing Hot Pot.

　　北京老铜锅历史悠久，以涮肉为主，先荤后素，最为传统。适量加入葱段、香菇调味的清汤锅底，最大限度地保证了牛羊肉的鲜美。通常搭配的是麻酱小料，芝麻研磨成酱，加入红腐乳、韭黄、花生屑、葱末，鲜嫩的肉裹上浓香的酱，回味无穷。

　　Beijing Charcoal Hot Pot has a long history. Today, it still sticks to the tradition of serving meat first followed by vegetables. Seasoned by Chinese onion and mushroom, its non-spicy soup base can help keep the maximum freshness of the mutton and beef. Beijing Charcoal Hot Pot is often served with a dipping sauce, which includes sesame, red fermented bean curd, yellowish leek, peanut crumb, and sliced Chinese onion. Tender meat served with the fragrant sauce makes every bite lingering on in your mouth.

　　重庆火锅重麻辣，多以毛肚、鸭肠、毛血旺为主。正宗的毛肚火锅以厚味重油著称，传统汤汁的配制是选用郫县辣豆瓣、永川豆豉、甘孜的牛油、汉源花椒为原料，加入数十道香料一同烹炒。香麻鲜辣，酣畅淋漓，让多少吃货们流连忘返。

　　Chongqing Hot Pot is “notorious” for its spiciness. Beef omasum, duck intestine, and Mao Xue Wang are the most common ingredients for Chongqing Hot Pot. A typical Omasum Hot Pot is especially heavy-flavored and oily. Its traditional soup base has such ingredients like Pixian fermented bean paste, Yongzhou fermented black soybean, Ganzi beef lard, and Hanyuan flower pepper, mingled with a couple of dozens of spices. Many people will never forget the fragrance, freshness, hotness, and spiciness of the Chongqing Hot Pot.

　　此外，还有云南的滇味火锅、浙江的八生火锅、山东的羊汤火锅等，也各具独特的风味。

　　There are also other styles of Hot Pot with distinctive local flavors in China, like Yunnan Hot Pot, Basheng Hot Pot of Zhejiang and the Mutton Soup Hot Pot of Shandong.

　　火锅美味，却也蕴含着人与人之间的挚热情谊。亲朋好友，宾客同伴，围坐一锅，热气腾腾，边煮边烫，边吃边聊，也是一种人生之乐。

Hot Pot is more than a delicacy. It witnesses the pure friendship among the people. Families, friends, and guests sit around a simmering Hot Pot, boil the food, eat, and talk. What a happy moment in life!

来源：中国网

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