（来源：内蒙古日报） 转自：内蒙古日报 □王宗 暖黄的灯光下，一口锃亮的铜锅"端坐"于餐桌中央，炭火在炉膛里噼啪作响，清亮的汤水渐渐泛起鱼眼 泡；几片嫣红的羊肉滑入锅中，只需轻轻拨动三五下，便蜷缩成诱人的浅灰色；蘸上一点佐料，送入口 中，便可收获美味。 这一幕，几乎每日都会在国人餐桌上上演。 让时光倒流一千一百年，回到辽代早期的北方草原。在赤峰市敖汉旗康家营子村的一座墓葬中，一幅生 动的壁画穿越时空与我们相遇：三位契丹人围坐于一尊三足火锅旁，有人正执箸涮肉，方桌上摆放着盛 满羊肉的器皿与调料小碗。这被考古学者认定为迄今描绘涮羊肉场景的最早形象证据。它无声地证明， 这种独特的饮食智慧，早在一千多年前，就已在这片土地上诞生。 关于涮羊肉的起源，传说与信史交织。据传，契丹人涮火锅是辽太祖耶律阿保机的发明。当年耶律阿保 机率军进攻渤海国，行军至一个叫天门岭的地方，停下来宿营埋锅，准备休息吃饭。就在锅里的汤沸腾 时，探马来报，称一队渤海兵正杀将过来。当时契丹兵都饿着肚子，不吃饭怎么迎战？耶律阿保机立即 传令：马不离鞍，刀不离身，卒不离伍，锅不离火，将生肉削成易熟的薄片，围着煮沸的大锅，夹着肉 片轮流涮着吃…… 从此，涮 ...

Group 1 - The article highlights the significance of the "Minor Cold" (小寒) solar term in Chinese culture, marking the onset of the coldest period in winter and the approach of the Lunar New Year [1][5] - Various regional food customs are emphasized, with northern China focusing on warming dishes like lamb hot pot and southern China featuring glutinous rice dishes, showcasing the diversity of culinary traditions during this season [1][5] - The tradition of "killing the New Year pig" in northeastern China is described as a central event during Minor Cold, where families prepare a feast to celebrate and share with relatives and neighbors [1][2] Group 2 - The article mentions the winter fishing season in regions like Songhua Lake and Chagan Lake, where fishermen engage in ice fishing, highlighting the cultural and economic importance of this activity [2][3] - The quality of fish caught during Minor Cold is noted, with specific local varieties being favored for their tender meat, indicating a connection between seasonal changes and food quality [3] - The practice of making and storing frozen fruits and vegetables during this period is described as a traditional method of preserving food, reflecting the resourcefulness of northeastern Chinese cuisine [3][5]