I really love all the hot pots in the country, after the top four evaluations.

First, Sichuan-Chongqing hot pot

Sichuan-Chongqing hot pot is the type of hot pot with the highest coverage in the country, among which Chengdu hot pot and Chongqing hot pot are typical representatives of Sichuan-Chongqing hot pot. Many people will think that Chengdu hot pot is the same as Chongqing hot pot, but there are differences between them. Although they all focus on spicy and red oil pot bottoms, Chongqing hot pot is made of butter.

Chongqing hot pot has the highest coverage rate in the whole country. A pot bottom uses about four or five catties of butter with dozens of spices, which is mainly spicy and red, and you can smell the butter from a distance. Sichuan-Chongqing hot pot is mainly used to rinse hairy belly, yellow throat, duck intestines, duck blood, glutinous rice flour, crisp meat, etc. In addition to these, traditional beef and mutton, various balls and vegetables can be used as rinse products. Chongqing hot pot is very fragrant because of the bottom of the pot itself. It is very delicious to dip it with sesame oil and garlic paste and add some coriander in oyster sauce.

second, Chaoshan beef hot pot

Chaoshan hot pot is the main beef hot pot. Generally, soft and tender beef is sliced and directly used to rinse the hot pot. The part with beef tendon is made into beef balls, which tastes very elastic and tough. Chaoshan hot pot has also spread all over the country in recent years and is deeply loved by people. Its pot bottom is made of beef bones after a long period of boiling, which is rich and delicious. You can drink several bowls before you rinse the hot pot. Chaoshan hot pot has high requirements for beef, the meat quality should be fresh, and the rinsing time should not be too long, otherwise the beef will be too old and affect the taste. The beef tendon balls in Chaoshan are also very fragrant, and they taste very meaty, which is much more delicious than the balls made of starch in the market.

Third, the old Beijing instant-boiled mutton hot pot

The main dish of the old Beijing hot pot is instant-boiled mutton in copper pot, especially eating a hot mutton hot pot in winter, which has the function of warming the stomach. For authentic old Beijing mutton hot pot, copper hot pot must be used at the bottom with charcoal fire burning in the middle. There is nothing particular about the bottom of the old Beijing hot pot, which is generally the bottom of the clear soup, so as to taste the delicious taste of mutton. The choice of mutton is also fat and thin, cut into thin slices and blanched in boiling water to change color, and you can eat it. The fresher it is, the more tender it tastes. The most important thing in old Beijing hot pot is dipping. The dipping must have sesame sauce, chives, fermented milk, and some chopped green onion and coriander. The mutton is accompanied by the fragrance of sesame sauce, which makes people memorable.

Fourth, Guizhou Sour Soup Fish Hotpot

Sour Soup Fish is a famous dish in Guizhou. Sour Soup Fish is used as the hot pot of sour soup fish at the bottom of the pot. It is made of tomatoes, pickled vegetables, ginger and pickled peppers, and the fish head and bones are added to make a fresh soup. Cook until the soup is rich, and add salt, chicken essence and pepper to taste. The main ingredient of sour soup fish hotpot is fish slices, which are sour, hot and refreshing and delicious. It is not as fatty as beef, mutton and pork belly hotpot mentioned above, and it is more delicious, lower in fat and less in calories than fish hotpot.