农业考古

本文根据现有出土文物资料与史籍文献资料，阐述了我国火锅的历史源流，指出“火锅”一词始见于唐代杜佑撰《通典》一书中，清代火锅的烹食方法与现今并无二致且流传亦较历代更为广泛。通过对古代不同历史时期火锅用途的阐述，指出火锅在明代、清代与民国时期用途广泛，涉及医疗、军事、制盐及烹饪等领域。时至今日，火锅不仅成为尽人皆知的大众美食，而且还形成诸多独具区域特色与民族特色的不同流派。

Based on the available excavated cultural relics and historical documents, this paper systematically explains the historical origin of hot pot in China, pointing out that the term "hot pot" was first used in the book Tongdian written by Du You in the Tang Dynasty. The cooking method of hot pot in the Qing Dynasty was no different from that of present times and was more widely spread than the previous generations. Through the elaboration of the use of hot pot in different historical periods in ancient times, it is proved that hot pot was widely used in the Ming, Qing Dynasties and the Republic of China(1912-1949), involving medical, military, salt-making and cooking fields. Today, hot pot has not only become a well-known popular cuisine, but also formed many different schools with unique regional and ethnic characteristics.