Sichuan-Chongqing hot pot can not be separated from hairy belly, duck blood, yellow throat and blood. According to research, the hot pot in Sichuan really originated from Xiaomi Beach in Luzhou. At first, the soup was filled in a crock, then cooked with various dishes, and pepper was added to remove dampness. Under the action of fire, the soup in the hot pot boils, and diners can eat as much as they want, which is very convenient. The heat and taste of hot pot are combined, "one is hot and one is fresh", and the soup brine is very particular, which is very popular among diners. At present, Sichuan hot pot is very particular about the materials used. How to finish the word "fresh" with good seasonings and fresh vegetables and sauces?
Yungui hotpot
In the humid climate of Yunnan-Guizhou Plateau, the main purpose of hot pot is to dispel dampness and cold and local special vegetables. Like the original mushroom hot pot, black goat hot pot, and ribs hot pot, they all use rich local ingredients and have unique delicacies of local ingredients. Geographically, hot pot in Rong Gui is often sour. Lijiang's popular bacon and ribs hot pot, which is mixed with the acid of tomatoes, and Miao Village's sour soup fish pot, is also a leader in hot and sour hot pot. In addition, hot pot with sour soup and trotters is also very popular in Yunnan-Guizhou area.
The acidity of Yunnan-Guizhou series hot pot is very particular. Sour soup is usually made from cooked rice swill, but this kind of sour soup is very strong and slightly inferior, which is suitable for friends who like sour fragrance. If you want a strong taste, you need to serve tomatoes to make red sour soup. Compared with clear sour soup, tomato sour soup is more perfect. Careful stores will get some bean sprouts, bamboo shoots and wild onions, and the taste will be more unique. It should be noted that the sour soup pig's foot hot pot is fermented with local radish and green vegetables through sauerkraut, which tastes sour and delicious, appetizing and invigorating the spleen.
Yuexi hotpot
Guangdong hot pot is mainly fresh, and Guangdong and other places are located along the coast, so seafood is indispensable in hot pot. In Guangdong, a paradise for porridge, porridge is indispensable in hot pot. Of course, it is also a feature of Guangdong. Most hot pots are named after the characteristics of soup base, such as seafood hot pot, Chaoshan beef hot pot, bean fishing hot pot, pork belly hot pot, various porridge bottom hot pots and so on, which are easy to understand. In addition to seafood, beef and mutton, there are all kinds of meatballs and local seasonal vegetables, with a light and delicious theme.
Chaoshan beef hot pot shows the familiarity of Chaoshan people with beef. Choose fresh beef that day, and it tastes delicious. How to eat every part of the cow to get the most authentic taste is not a problem for Chaoshan people, and even you will find that how long it takes after the beef is cut is extremely particular, and the only way to eat it is this. Seafood hot pot owners try to keep all kinds of seafood original, but seafood is cooked in hot pot, and the word "fresh"; In the same way, hot pot at the bottom of porridge is mainly for cooking all kinds of seafood. The most exquisite is Wuhua Chicken Hot Pot, which is a famous dish in Guangdong. It is refined by cooking with hot pot. Pork belly has the function of warming the body, and muscles can enhance human immunity. It is famous for nourishing hot pot. In addition to hot pot, there is also an edge sealing furnace. In Guangdong, hot pot is eaten around the stove because it is cold in winter, so it is called edge sealing stove. The famous calcium bone edge sealing furnace is a hot pot with pig bone as soup, which is rich in nutrition and delicious.
Northern hotpot
There are many kinds of hot pots in the north, including old Beijing hot pot, Inner Mongolia fat sheep hot pot, Northeast white meat hot pot, Shandong fat beef hot pot, sheep scorpion hot pot and mutton soup hot pot, among which old Beijing copper hot pot is a strong representative. Charcoal copper pot instant-boiled mutton, the standard of old Beijing hotpot. If a guest eats old Beijing hot pot instead of instant-boiled mutton, either the hot pot is not authentic or the guest is not sincere.
Copper pots and pans in Beijing have a history of one hundred years. The bottom of the copper pot is not weak for a long time, and the meat is not old for a long time. If you want to taste the original hot pot, you should still eat the traditional copper pot rinse. The old Beijing copper chafing dish is heated with smokeless fruit charcoal. The charcoal fire is pure, and the copper pot is heated evenly, which can keep the bottom of the pot boiling and steaming, and can cure all unhappiness. People who eat can sit around the hot pot for a week, which is more lively.
Jiang Zhe hotpot
Jiangsu and Zhejiang hot pots are mostly nourishing, with light taste, such as chrysanthemum warm pot, yipin pot, native chicken nest, assorted warm pot, Klang hot pot and Sam Sun hot pot, all of which belong to Jiangsu and Zhejiang hot pot series. Mainly distributed in coastal cities, compared with other hot pots, the spread of Jiangsu and Zhejiang hot pots is weak, so weak that local young people have never eaten traditional Jiangsu and Zhejiang hot pots. Take the assorted warm pots in Shanghai as an example, they have basically disappeared, and even local restaurants in Shanghai can't see their traces.
The chrysanthemum hot pot in Suzhou and Hangzhou uses chicken soup as the base material, and takes chrysanthemum petals to tear into silk soup, which, together with other ingredients in the pot, gives off a clear fragrance and tastes different. Chrysanthemum itself also has the function of clearing liver and improving eyesight, which is very suitable for the low-headed people now.