{
  "contentStorage": "postgres",
  "title": "重慶火鍋 · 關係",
  "description": "以牛油、辣椒和花椒為代表風味的川渝麻辣火鍋，常涮毛肚、黃喉、鴨腸等食材；九宮格是常見鍋具形式之一。",
  "url": "/zh-hant/concepts/chongqing-hotpot/relation.html",
  "entity": {
    "id": "concept_chongqing_hotpot",
    "type": "concept",
    "title": "重慶火鍋",
    "slug": "chongqing-hotpot",
    "aliases": [
      "麻辣火锅",
      "重庆麻辣火锅"
    ],
    "summary": "以牛油、辣椒和花椒為代表風味的川渝麻辣火鍋，常涮毛肚、黃喉、鴨腸等食材；九宮格是常見鍋具形式之一。",
    "status": "published",
    "categories": [
      "category-food"
    ],
    "tags": [],
    "sources": [
      {
        "id": "zhwiki",
        "title": "麻辣火锅",
        "url": "https://zh.wikipedia.org/wiki/%E9%A9%AC%E8%BE%A3%E7%81%AB%E9%94%85",
        "locator": "重庆火锅风味、常见食材、九宫格、起源叙述与产业发展，访问于2026-10-31"
      }
    ],
    "createdAt": "2026-10-31T01:16:50+08:00",
    "updatedAt": "2026-10-31T01:16:50+08:00",
    "updatedBy": "user:admin",
    "revision": 20,
    "body": "## 概況\n\n重慶火鍋是川渝地區具代表性的麻辣火鍋，以牛油、辣椒和花椒等熬製的鍋底見長。毛肚、黃喉、鴨腸和鴨血等食材常見於菜單，食客將食材放入滾沸鍋底燙熟後食用。[^zhwiki]\n\n## 鍋底、格鍋與蘸料\n\n牛油是常見鍋底基礎，辣椒、花椒及其他香料帶來麻辣風味。傳統火鍋有以井字或十字形隔架將鍋分格的「九宮格」形式，方便多人圍鍋涮煮，也可幫助區分不同位置的火候。[^zhwiki]\n\n蘸料常以香油為基礎，並可加入蒜、蔥、香菜等配料。組合會因地區、店家和個人口味而異，不宜將某一配方視為固定標準。[^zhwiki]\n\n## 起源說法\n\n常見說法將早期重慶火鍋與長江沿岸碼頭、船工及勞動者利用牛油和牛雜烹食聯繫起來；另有清代已出現毛肚火鍋或「水八塊」的說法。這些屬於流傳的歷史敘述，具體形成過程和年代應謹慎表述。[^zhwiki]\n\n## 當代發展\n\n重慶火鍋已發展為規模化餐飲產業，鍋底產品、辣度選擇和門店經營方式不斷豐富。如今常見一次性鍋底產品和分級辣度，火鍋形式也傳播至中國其他地區及海外。[^zhwiki]",
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    "conceptKind": "dish"
  },
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    {
      "fromId": "concept_wanghong_meishi",
      "fromTitle": "网红美食",
      "fromUrl": "/zh-hant/concepts/wanghong-meishi.html",
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      "key": "concept_kind",
      "label": "概念型別",
      "value": "菜品"
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      "key": "aliases",
      "label": "別名",
      "value": "麻辣火锅、重庆麻辣火锅"
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