北方人每逢新春佳节或接待亲朋好友,常常支上一架火锅,炭火劈啪做响,汤滚肉香,别具一番风味情趣。早在1400年前的南北朝,我国人民就开始用“火锅”来涮羊肉、汆猪肉了。唐代著名诗人白居易曾写过,用“红泥小火炉”任客烹煮,助人食兴的诗。到了清代,逐步由陶制的砂锅发展到铜制的火锅。据说,火锅的南北方广泛传播,是从乾隆皇帝下江南时开始的。乾隆皇帝喜欢饮酒、赋诗、吃火锅。自此之后南北两京火锅极盛,在民间广为传播。火锅中以东北的白肉火锅为最普及。白肉火锅 The northerners welcome friends and relatives during the Spring Festival or welcome friends and family. They often support a hot pot. The charcoal is crackling and the soup is sweet and savory. As early as 1400 years ago in the Northern and Southern Dynasties, our people began to use “hot pot” to boil mutton, boil pork. Bai Juyi, a well-known poet in the Tang Dynasty, once wrote poems that used “red clay stoves” to cook and help people to eat food. To the Qing Dynasty, and gradually developed from pottery casserole to copper pot. It is said that the hot pot north and south of the wide spread, is from the Qianlong Emperor Jiangnan time began. Emperor Qianlong likes drinking, poetry, eating hot pot. Since then, both Beijing and Beijing hot pot extremely popular in the public widely. The hot pot in the northeast white meat pot is the most popular. White meat pot