{
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  "title": "重庆火锅 · 关系",
  "description": "重庆火锅是以牛油、辣椒和花椒为代表风味的川渝麻辣火锅，常涮毛肚、黄喉、鸭肠等食材；九宫格是其常见锅具形式之一。",
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    "title": "重庆火锅",
    "slug": "chongqing-hotpot",
    "aliases": [
      "麻辣火锅",
      "重庆麻辣火锅"
    ],
    "summary": "重庆火锅是以牛油、辣椒和花椒为代表风味的川渝麻辣火锅，常涮毛肚、黄喉、鸭肠等食材；九宫格是其常见锅具形式之一。",
    "status": "published",
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      {
        "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": "2026-10-30T00:00:00+08:00",
    "updatedAt": "2026-10-31T01:17:26+08:00",
    "updatedBy": "user:admin",
    "revision": 20,
    "body": "## 概况\n\n重庆火锅是川渝地区具有代表性的麻辣火锅，以牛油、辣椒和花椒等熬制的锅底见长。毛肚、黄喉、鸭肠和鸭血等食材常见于菜单，食客将食材放入滚沸锅底烫熟后食用。[^zhwiki]\n\n## 锅底、格锅与蘸料\n\n牛油是常见锅底基础，辣椒、花椒及其他香料带来麻辣风味。传统火锅有以井字或十字形隔架将锅分格的“九宫格”形式，方便多人围锅涮煮，也可帮助区分不同位置的火候。[^zhwiki]\n\n蘸料常以香油为基础，并可加入蒜、葱、香菜等配料。蘸料组合会因地区、店家与个人口味而异；不宜将某一配方视为固定标准。[^zhwiki]\n\n## 起源说法\n\n关于重庆火锅的早期起源，常见说法将其与长江沿岸码头、船工及劳动者利用牛油和牛杂烹食联系起来；另有清代已出现毛肚火锅或“水八块”的说法。这些属于流传的历史叙述，具体形成过程和年代仍应谨慎表述。[^zhwiki]\n\n## 当代发展\n\n重庆火锅已发展为规模化餐饮产业，锅底产品、辣度选择和门店经营方式不断丰富。如今常见一次性锅底产品和分级辣度，火锅形式也传播至中国其他地区及海外。[^zhwiki]",
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