In order to make the hot pot soup turn red, it is very important to add a certain amount of Chili noodles when frying bean paste, and stir it slowly with low fire. When the bean paste is fried to peeling, you can add soup. The hot pot soup made in this way is red and bright.

First, adding sugar cane can refresh, enhance fragrance and remove odor. Sugarcane is used in hot pot soup base, which makes it mellow and delicious, fresh and refreshing, and the taste is relaxed and free.

Secondly, adding sugarcane juice and sugar cane to Chongqing hot pot soup can reduce dryness and heat and reconcile spicy stimulation. Because sugar cane has the characteristics of clearing away heat and dampness, clearing the intestines and moistening the lungs, and strengthening the spleen.

Third, adding sugar cane can make the soup bright and mellow, and the soup will not be turbid and will not change color and taste after a long time. It is rich in flavor, fragrant but not greasy, fresh but not astringent, spicy but not strong, crisp and crisp, leaving fragrance after eating and nourishing the stomach.