Northern laobeijing hotpot
The reputation of Beijing hotpot is comparable to that of Beijing roast duck. Old Beijing must use copper pots, instant-boiled mutton and sesame sauce.
The copper pot has a distinctive shape, with a high top in the middle and a circle around it for washing meat. It is worth mentioning that the bottom of the pot used to rinse meat is a clear water pot, and the taste depends on the quality of mutton.
Senior diners can tell the taste of this store from the moment they meet mutton.
Northeast Chinese sauerkraut hotpot
As soon as the season comes, the barbecue shop in Northeast Street becomes a hot pot business. Sauerkraut can be regarded as a major specialty in Northeast China, and naturally there is a way to eat sauerkraut hot pot.
In addition to sauerkraut, blood sausage and pork belly are classic matches. Add a pile of frozen tofu and vermicelli, and you will be surprised to find that simple ingredients can create such delicious food.
Inner Mongolia yangxiezi
In fact, sheep scorpions have nothing to do with scorpions. It is actually a complete sheep spine, with tenderloin and spinal cord, named after it looks like a scorpion.
As soon as the pot comes up, it is full of mutton. After eating some mutton, you can add other ingredients according to your personal preference.
Compared with other mutton foods, the mutton scorpion pot will not have too heavy mutton flavor, and friends who are sensitive to this flavor can also try it boldly.
Other hot pots are eaten with chopsticks, and scorpions need another pair of gloves. The feeling of eating a piece of hot mutton may only be known to those who have experienced sheep scorpion hot pot.
Korea pickle pot
Koreans who love kimchi will certainly not miss the opportunity to make kimchi into hot pot!
Pork, tofu, Flammulina velutipes, pickles? People can't help but think of adding another bowl of white rice.
Chuanyu Chongqing hotpot
Authentic Chongqing hot pot is a "Jiugongge" incense pot. Zanthoxylum bungeanum, pepper and butter are indispensable ingredients of hot pot bottom material.
Crispy hairy belly and yellow throat are also essential items of Chongqing hot pot. Need to remind everyone that the spicy pot should follow the order of "meat first, then vegetarian", so as to avoid the vegetarian dishes being wrapped in red oil, which will affect the taste of subsequent ingredients.
Sichuan chafing dish
The biggest difference between Sichuan hot pot and Chongqing hot pot is that the bottom material of Sichuan hot pot is clear oil instead of butter. In addition, spices such as peppers will be used more.
Sichuan hot pot, characterized by spicy, spicy and thin, has become a major representative of Chinese cuisine. I don't know how many people are sweating and shouting "delicious!" .
Yungui region Guiyang Mi Dou hotpot
Bean-rice chafing dish takes Dou Yun rice and pork belly as main raw materials. Bean rice noodles are delicate and bone soup is delicious.
Bean and rice hot pot is getting thicker and thicker. Finally, pour the soup mixed with soft glutinous beans and pork belly on the rice and eat it in one bite. It is simply not too ripe.
Guizhou sour soup fish hotpot
Special cuisine of Miao and Dong people. There are two kinds of sour soup in Guizhou, one is red acid and the other is white acid. Fish in sour soup uses red acid, that is, the soup base is fermented with tomatoes.
Most of the fish used in hot pot are rice fish, and the meat is more compact and tender. When dipping, people will get used to adding another spoonful of sour soup to the plate, preferably thickening it.
Yunnan wild mushroom hotpot
Some people say that "only Yunnan can eat mushrooms, and other places are mushrooms", so wild mushroom hot pot has become a unique delicacy in Yunnan.
Mushrooms in Yunnan are thick. Do you eat mushrooms such as meat, termites, dictyophora, boletus and Tricholoma matsutake? This pot is like a vegetarian feast! Rich in nutrition and delicious!
Lijiang ribs hotpot
Lijiang ribs hot pot, also known as "Lijiang first pot", is also an indispensable main course in the third stack of Naxi famous dishes.
After the ribs are salted, they are hung and dried to become bacon. When you eat, you will cut the ribs into small pieces, put them in a casserole, and stew them with purple potatoes and fresh vegetables produced locally in Yunnan.
The wax steak made in this way is soft and glutinous, and then dipped in the dipping sauce mixed with fermented bean curd and Chili powder-authentic Yunnan flavor!
South China Guangdong pork tripe chicken hotpot
Pork-bellied chicken, also known as "Phoenix Rebirth", is a traditional local dish in Guangdong Province, and Cantonese people like to make up. The most important thing in Wuhua chicken hotpot is the first soup.
The creamy white soup base made of stewed chicken with pork belly has a little taste of medicinal materials, plus the spicy taste of white pepper, which warms the stomach and is delicious. It is a must-have dish in autumn and winter!
When eating pork belly chicken, it will be lighter than ordinary hot pot when dipped in it. Generally, there are only soy sauce, sesame oil, chopped green onion and coriander, so as to better taste the taste of the ingredients themselves.
Chaoshan beef hot pot
You may not have been to Chaoshan, but you can't eat Chaoshan beef hotpot. Chaoshan people's understanding of beef decomposition far exceeds everyone's imagination, so it also created the reputation of Chaoshan beef hot pot.
Different parts of beef have their own best cooking time. What are the differences in the taste of different parts of beef? You can find the answer by eating Chaoshan beef hotpot.
Shunde wumizhou hotpot
Other hot pots use clear soup as the base material, but rice porridge hot pot is different. It uses rice soup.
The rice soup should be cooked for at least 10 hour, and then the rice grains should be filtered to make them thick without rice, or the rice has actually been cooked until it is invisible.
In this way, the rice soup can firmly wrap the food and lock the most natural taste of the ingredients.
Hainan coconut chicken hotpot
Coconut chicken hot pot uses high-quality coconut green produced in Hainan as the original soup at the bottom of the pot. After a period of cooking, coconut milk will blend perfectly with chicken.
The chicken is soft and rotten but not firewood. The freshness of the chicken collides with the sweetness of coconut milk, nourishing and light.
Macao Doulao in Hong Kong, Macao and Taiwan
Although Macao doulao is not a traditional hot pot type in Macao, it has become a major representative brand in Macao. Doulao advocates clear soup and light ingredients, focusing on fresh beef, mutton and seafood, which is more in line with the concept of "healthy hot pot" today.
Doulao is a transliteration of the English word "dollar", which is similar to the Chinese word "all fishing", meaning that everyone can get rich together.
Taiwan Province province shachaguo
Sand teapot is famous for its delicacy. Dolphin bone soup is used as the base material, accompanied by the delicious taste of seafood cooking, and the rich sand tea sauce is accompanied by peanut butter, which brings a rich and mellow taste on the tip of the tongue.