When it comes to Sichuan hot pot, the first thing that pops up in my mind is spicy. It is said that Sichuanese eat mala Tang every day. Is it horrible? Ha ha. The spicy hot pot in Sichuan and Chongqing is more exciting, so you can't change the pepper into "adding fuel to the fire". Instead, it is an oil dish made of minced garlic, oil consumption and sesame oil, which is more nourishing and reduces fire. Sichuan hotpot restaurant has fish head hotpot, chuanchuanxiang, Chongqing old hotpot and so on. Chongqing Hotpot mentioned that half of the people in hot pot restaurants think of spicy food, while the other half think of Sichuan and Chongqing. The biggest feature of Chongqing old hotpot and Sichuan hotpot is spicy. It is said that five out of every six restaurants in Chongqing are hot pot franchisees, and the most important thing for people is to become their daily life.

Hotpot restaurant has obviously become the daily life of Bayu people. The key to Sichuan hot pot is mala Tang, butter hot pot, clear oil hot pot, partial oil hot pot, roast chicken, beef offal hot pot and fish hot pot. Later, pickled fish hot pot, Tomato Hotpot, Mushroom Soup Hotpot, Bone Hotpot, Shangtang Hotpot, Qingyi Hotpot, Edible Olive Oil Hotpot, Chuanxiang Hotpot, Mala Tang Hotpot and Chuanxiang Hotpot all belong to the branches of hot pot restaurants. Beipai Hotpot Restaurant has many styles, with emphasis on Sichuan cuisine, Guangdong cuisine, Yunnan-Guizhou cuisine and Zhejiang cuisine. Among them, there are more hot pot restaurants in Sichuan. Sichuan hot pot restaurant, a favorite with heavy taste, contains typical Sichuan hot pot.

Fish head chafing dish, string chafing dish and Chongqing old chafing dish, which are famous for their spicy and delicious flavor, are the most popular chafing dish schools in China. According to the survey, 60% of the hot pot restaurants in China are Sichuan hot pot restaurants, and only Sichuan hot pot accounts for 30% of the old Beijing hot pot. The characteristics of the old Beijing hot pot are that the meat is cooked in copper pots, the fresh beef is extremely tender, and the meat is not only delicate but also tasteless. The characteristics of pure old Beijing hot pot are all inherited from the characteristics of old Beijing instant-boiled mutton. Mutton soup hot pot: the taste of mutton soup hot pot is salty and fragrant. The soup cooked for the first time is milky white, the beef is tender and smooth, and the soup is delicious.

It can be used to keep warm in winter. It is a very popular hotpot restaurant. Beef has a good nourishing and health care effect on human body. Old Beijing Copper Pot Steamed Meat Pure old Beijing instant-boiled mutton is all made of copper hot pot, cold water is poured into the pot, and Dong Rujiang slices and shrimp skin are added. After the soup is boiled, put the beef slices into the copper hot pot, and then take them out and dip them when the meat turns white. The traditional copper pot is filled with peanut butter, chives, etc., plus a plate of sweet and sour garlic with Beijing characteristics, which is nutritious and suitable for autumn consumption.