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寒冬时节,各地火锅店生意兴隆。从考古发现来分析,早在三四千年前的商周时期,中国人已开始吃火锅了。如果追究火锅的源头,当从商周时期的青铜鼎说起。鼎是商周时期人们做饭做菜、祭祀最常用的炊具,即今天的锅。鼎与锅的不同之处在于,鼎有三足(也有四足的),不需要另置灶台,可直接置于地面,做饭时将木柴放在腹下燃烧就行。不少鼎出土后,腹下还有烟熏火燎的痕迹,而这正是火锅的加热特征。
Winter season, hot pot shop around the business is booming. From archaeological discoveries, as early as the Shang and Zhou Dynasties, three or four thousand years ago, Chinese people started to eat hot pot. If you investigate the source of hot pot, when talking about the bronze tripod from Shang and Zhou Dynasties. Ding is the Shang and Zhou dynasties people cook cooking, worship the most commonly used cooking utensils, that today’s pot. Tripod and the pot is different, Ding tripod (also have four feet), do not need another stove, can be placed directly on the ground, cooking firewood on the belly burning on the line. After many unearthed unearthed, the belly has traces of smoke and fire, and this is the heating characteristics of hot pot.