老饕聊重庆人的江湖Chongqing Hotpot

重庆是中国西部美丽的山城。这座城市夜景十分美丽，重庆姑娘也很美丽，还有琳琳满目的美食。其中火锅是最能代表重庆的美食了，重庆火锅已闻名世界。重庆火锅起源于明末清初重庆码头上的船工。他们把当时不值钱的牛毛肚、鸭肠、猪黄喉、血旺这些不值钱的一起煮，然后沾醮料吃。最早的重庆火锅是由小贩挑著担子卖，担头有炉具大铁盆，铁盆内有分格，盆内有麻辣卤汁，工人们围著担子吃火锅。重庆火锅的井字格是区分不同食材的，因为食材所煮的时间是不同的。其中毛肚是必须要偿试的食材，毛肚用烫，不是煮，不能离开筷子，用筷子夹著烫。用重庆话说：“七上八下”就烫好了，美味鲜嫩。大家围著吃火锅，喝著不同的酒（有白酒与啤酒），在一起“摆龙门阵”（重庆话聊天的意思）。有时会高声喧闹，有时会划拳猜会，红滚滚的火锅在翻滚，伴著沸腾的火锅气，就像重庆人的江湖。

Chongqing, a beautiful mountain city in western China, has the beautiful view of night and also pretty girls, and also dazzling delicacies, among which hot pot is the most representative food of Chongqing; therefore Chongqing hot pot has long been world-wide renown.Chongqing hot pot is traced back to boatmen on the Chongqing dock in the late Ming and early Qing dynasties. They boiled beef omasa together with duck intestines, pork aortas and blood curds that were worthless back then, and then ate them with dipping sauce.The earliest Chongqing hot pot was sold by vendor carrying burdens, wh erein include a large iron bowl in the stove,compartments in the iron bowl and a spicy marinade in the bowl; then workers ate hot pot around the burden.The checked spun Antung of Chongqing hot pot is used to distinguish different ingredients, because the boiling time of the ingredients is different. It is necessary to sample the omasum among these ingredients. The omasum needs to be blanched, instead of boiling, thus it needs to be grabbed with chopsticks and cannot leave the chopsticks. As the Chongqing dialect that “seven up and eight down”, the omasum is able to be blanched well, thus tasting delicious and tender.People sit in a circle to eat hot pot, drink different wines including liquor and spirits and beer, and gossip with others. Sometimes they are loud and noisy; sometimes they play finger-guessing game, and it’s lik e the Chongqing people’s “Jiang Hu” when the red hot pot is rolling with boiling hot pot air.