火锅，一种传统饮食方法，古代的“拔霞供”、“暖锅”、“仆僧”指的是它，
北方称之为“吃涮锅”，广东　则名之日“打边炉”，
江南一带叫做“吃暖锅”，四川人更是直截了当称之为“吃火锅”。
不管称谓如何，这种传统的饮食方法有一共同点，
都是将锅置于炉上，内放依法制成的卤汁烧沸，
荤素原料入锅，烫或涮而后食之。
有人写过这么一句“到山城不吃火锅，等于没到重庆。”
重庆的火锅，往往在锅内用竹或木条隔成几格，
即使几个素不相识的人坐在同一桌边，
各自将各自买的荤素生料往自己那一格一涮，
绝不会你吃了我的我吃了你的菜。
吃火锅有“团热　暖之乐”，不像参加宴会那样讲究礼仪，
毫无拘谨之感，围着火锅边吃边叙谈，真是乐在其中。
我们几个 同事吃，自然不需要那么客气。
重庆的火锅和大部分地区的一样，也是子母锅居多，
不过调料是清一色的香油蒜泥，不似北方的麻酱调料，
忙里偷闲和同事去的解放碑，居然那里八一街是xx的小吃街，
去了小吃街，最想吃的当然要属重庆的火锅了。
找了家店，人还蛮多的，大家都吃的热火朝天，
我们自然也叫了一锅鸳鸯锅，怕太辣吃不掉啊。
先吃点在飘着厚厚的红油和辣椒的母锅里面烫出来的各色美味，
再品味用子锅里面的清汤煮的清笋和豆皮儿，真是舒服到家了。
这重庆的火锅，大概所有的调料都放在锅底里面，
越吃到后来，味道越好，即使调料只不过是香油蒜泥，
可也是回味无穷的，越吃越想吃。
这不，那边厢回忆着当时的味道，这边厢已经在吞口水了。
不过吃的最开心的还要束在磁器口吃的老锅鸡杂了，
取鸡汤、鸡肝、鸡心等内脏作为原料，
辅以炸土豆、泡椒、鲜葱等佐料精心烹制而成。
它是运用土家烹饪方式，以鸡内脏为主原料，
辅以黔江特制的泡菜（酸姜、酸辣椒等）等经过煎炒、加汤煨制而成，
吃时，口味麻辣兼备，色鲜味美，醇香可口，非常开胃，
是土家菜肴里面最负盛名的特色菜。
就着麻辣和烫，也来不及细嚼就囫囵吞下，吃到出了点汗，
就喜欢这个麻、辣、烫，麻得直咂嘴，痛快；
辣得像口中含了一团火，舒服；烫得舌尖感觉迟钝，愿意。
Hotpots, a traditional diet, the ancient "for pulling Xia", "warm pot", "apologists Monk" refers to it,
North called "chopping eat," Guangdong is from the date on which "SHABU SHABU" ，
Jiangnan area called "eat warm pot" Sichuanese more straightforward is called "" eating hot pot. "No matter how the title.
This traditional diet is a common method is to place the pot on the stove,which made up according to the marinates boiling,
Animal Meats raw materials wok, or hot rinse and then eaten. It was written so one : "do not eat hot pot to the town, not to chongqing."
Chongqing hot pot, usually in vinegar and bamboo or wooden lattice separated into several, even some total stranger who sat the same table,
each of the Animal Meats buy their raw materials to their lattice which a rinse, You will not eat my I eat your vegetables.
eat hot pot "Mission warm hot music" Present at the banquet did not observe etiquette,
there is no formal sense, the tables around hotpots During our chat, really happy in the process.
Several colleagues we eat, and not so polite. Chongqing hot pot, and most areas, the majority of the pot is a cluster bomb,
but seasoning entirely of mashed garlic sesame oil, it is not like the North fermented condiment, and colleagues to Have the Jiefangbei,
actually there on August 1st Street is a well-known snack Street. to the snack Street, the most wanted of course, is the Chongqing hot pot.
Found a shop quite many people, the seething telling you, we naturally also called a pot hectic pot, afraid to eat lint ah take things too spicy.
Was showing a fluttering in the first snack thick oil and pepper inside of the home hot pot out of all the flavors,
another son with the taste of the soup pot boiling inside of the hull and-shoot, who is uncomfortable extraordinary.
This Chongqing hot pot, probably all the spices are on the bottom of the pot inside, eat more later, taste better,
Even if the seasoning is just mashed garlic sesame oil, is titled, sharpen your appetite.
This is not, on the other hand reminiscent of a time flavor, on the one hand have a pause.
But the food but also the happiest beam magnetic device stuttering in the old pot chicken, from chicken soup, chicken liver,
heart-shaped raw materials such as offal, supplemented by bombing potatoes, Peppers, fresh onions and seasonings such as delicacies from.
It is used Tujia cooking, with chicken offal-based raw materials, supplemented by the Qianjiang special pickles (acid ginger Pepper acid),
and so on through crisp, plus soup simmer system from eating, both spicy taste, color clams America, mellow taste good, very aperitif.
Tujia dishes is inside the world's most characteristic dishes.
On a hot and spicy, it was no time to be adequately am most appreciative to swallow and eat .The point Khan, like the linen, hot,
hot. Ma was allowed smacking, jolly; spicy with a mouth like a fire, comfortable; strangely apical insensitive to.

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