I often see Jiugongge hotpot. Why is there no Liu Gongge hotpot?

The working people at the bottom don't have much spending power, so after some vendors' improvement, a pot is divided into nine grids for different customers to eat. Everyone eats in his own grid, and he can eat whichever grid he wants. Then they count the money according to the grid, which is cheap, affordable and healthy. This practice quickly became popular on the docks in Chongqing, and over time it formed the agreement that Chongqing hot pot should be put in nine squares. From ancient times to the present, fashion has spread from aristocrats to the people, but hot pot was an accident, and what came from the working people was a few mouthfuls of rice.

I have to sigh the wisdom of the working people, and I have to thank the existence of such delicious food in the world, which makes our tongues jump freely between spicy and delicious. In the 1960s and 1970s, there were only a few hot pot restaurants in the central area of Chongqing. At that time, materials were scarce. People who like to eat hot pot will order two or three varieties, rinse them in a nearby grid, and then have a spicy addiction after eating a big bowl of rice. After the reform and opening up in the 1980s, a class of ten thousand households appeared, and more people ate hot pot, and natural hot pot restaurants flourished. A square table, surrounded by strangers, each with two peas, ordered food and rinsed it in the grid in front of him.

The box in the middle has the strongest firepower, and the soup bottom is bubbling all the time, but it is not used to rinse vegetables, but the power source to ensure the soup bottom of each box. Sea pepper, pepper and spices are all in this box. The spacious benches also approached the simple food. The earthen stove table was placed on a wide long bench, with a small bowl of coarse pottery and placed on a nine-square grid. Determined to write Chongqing characteristics into hot pot. Today's Jiugongge has also played its own beauty.

Different dishes need different heat and temperature, and the cooking time will also affect the taste of the dishes. Beef tripe, duck intestines, yellow throat and fish fillets are boiled fiercely, clamped on chopsticks, floated for three or five times on medium fire, dipped in oil dishes and eaten quickly in the mouth, in pursuit of a spicy and crisp taste. However, old meat slices, ribs and other dishes need to be cooked for a long time to taste better, so simmer in the surrounding grids for enough time.