"Food is in Guangzhou, and taste is in Shunde". As one of the cradles of Cantonese cuisine, Shunde has always been a place for food lovers to punch in. There is even a saying in Guangdong that "there is no food except Shunde".

Shunde not only has famous dishes such as double-skin milk, roasted pigeon and sauna chicken, but also has a wide variety of porridge, including juice porridge, chicken porridge and assorted porridge, among which the hot pot at the bottom of porridge is unique.

Different from Sichuan-Chongqing hot pot, porridge-based hot pot pays attention to releasing the original flavor of ingredients to the greatest extent, and combines freshness, delicacy and health preservation to surprise diners with distinctive personality.

At present, the hot pot at the bottom of porridge has already left Shunde and occupied a place in the rivers and lakes of Cantonese cuisine. In recent years, there is also a trend of expansion to other provinces, which has attracted more and more attention in the whole hot pot market.

Characteristics of hot pot at the bottom of porridge;

Because of the particularity of the pot bottom, the procedure of scalding hot pot with porridge bottom is also very particular. You must iron the meat dishes first, and then the vegetarian dishes. Locals say that only in this way can the characteristics of "fresh" hot pot with porridge bottom be reflected, otherwise too much water in the dish will affect the umami taste of porridge water in the pot.

In the choice of ingredients, porridge hot pot is also unique. In Shunde's local hot pot restaurant with porridge bottom, all kinds of seafood and aquatic products appear most on the menu. Nine-section shrimp, abalone, white shellfish and various kinds of fish are the must-have specialties of hot pot restaurants with porridge bottom. In addition, there are also beef and pork with high frequency in general hot pot restaurants. Eggs and beef, which are evenly mixed with raw eggs and fresh beef, are also the first dishes of many hot pot restaurants with porridge bottom.