重庆火锅(Chongqing Hotpot)

　　 重庆火锅较集中的地方是小米滩，据说以前长江边上跑船的工人常在小米滩过夜，停船后便升火开始做饭驱寒，炊具只有一个瓦罐，罐 中盛汤，加入各种菜，又添加辣椒、花椒，后来传至重庆扎根，并渐渐丰富起来，成为四川人特有的美食。仔细看看图中到底出现了多少个“火锅”？

        Especially during the frigid winds and biting cold of winter, people enjoy warm dishes that instantly heat their bodies from the inside and fill them with “jingshen” (energy). Hot pot is a popular and delectable choice. But, although there are single-person hot pots for the individual diner, hot pot is an experience that is best enjoyed when shared. A steaming pot of boiling water (sometimes flavored with spicy “lajiao” for risk-takers) is placed in a specially created nook in the table that continually heats the water until boiling and throughout the meal. Diners order raw dishes off the menu, consisting of anything from vegetables, to meat, to tofu. Choose which foods you want to eat, place them in the boiling water to cook until tender, use chopsticks to (carefully) fish them out, and enjoy!  

重庆火锅chóng qìng huǒ guō          重庆chóng qìng          火锅huǒ guō         
重chóng         庆qìng         火huǒ          锅guō
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