INSTANT BOILED HOTPOT GLASS NOODLES or 冒(Mào)菜(Cài)火(Huǒ)锅 (Guō)粉(Fěn)

MAIN INGREDIENTS: potato glass noodles, soybean sprouts, fermented soybean paste, fermented chili bean paste sauce, sesame oil, chili oil, dry chili peppers, Sichuan pepper corns.

HISTORY: 冒(Mào) means instant boiling in Sichuan dialect. It is said Sichuan hot pot was started in Daoguang period of the Qing Dynasty (1821-1851). After many researches, the real birthplace of Sichuan hot pot is the coast of the Yangtze River-the Xiaomitan of the wine city of Zhangzhou. Boat movers cook and chilling in a way to keep themselves warm. The hot flavor with warmth of fire keep them happy. Expanded by blue collar workers named “ Bang Bang” which literally translated to “Pole Sticker”  who made a living by carrying heavy stuff for people in Chongqing, which is a city known for its hilly geography. These “Bang Bang” started adding intestines thrown away by farms. They washed them and cooked in the hot pot. All think it was delicious and it fill their stomachs. Later some people found this as business opportunities, they start offered the food on street to serve the people. This dish was not able to make it to a restaurant till the 23rd year of the Republic of China. Sichuanese eat hot and spicy dishes to keep them warm in the constant humid and cold weather, which was cause by its basin shaped geography.