Beijing instant-boiled mutton

In Beijing, "instant-boiled mutton" is almost universally known.

The legend of instant-boiled mutton originated in Yuan Dynasty. When Kublai Khan, the commander of Yuan Shizu, made an expedition to the south, one day, he was exhausted and hungry. Kublai Khan suddenly remembered the dish of his hometown-stewed mutton, so he ordered his men to kill the sheep and burn the fire. Just as the cook was slaughtering the sheep and cutting the meat, the detective horse flew into the account and reported that the enemy was approaching. But Kublai Khan, who was so hungry, was so eager to eat mutton that he ordered the troops to March and shouted, "Mutton! Mutton! " The chef knew that he had a bad temper, so he used his quick wits to cut more than ten thin pieces of meat quickly, put them in boiling water and stirred them a few times. When the color of the meat changed, he immediately fished them into a bowl and sprinkled fine salt. Kublai Khan grabbed the pieces of meat and sent them to the import. After several bowls, he turned over and mounted the horse, leading the army to meet the enemy. The result was a victory.

from then on, "instant-boiled mutton" became a palace delicacy.

Sichuan spicy hot pot

Sichuan, a spicy hot pot is an old dish in Sichuan Province, China. It originated in Jiangbei area of Chongqing, and has been famous since the middle of Qing Dynasty.

the most fascinating thing about Sichuan spicy hot pot is the fragrant and spicy soup head, and a good pot of soup head comes from the essence of beef bones carefully stewed, seasoned with pepper and pepper, and it is only good to eat spicy and fragrant. In order to create fragrance, oriental spices such as star anise and traditional Chinese medicine will be used; The orthodox Sichuan spicy pot flavor comes from basic seasonings such as pepper, pepper, onion, ginger and garlic, and sometimes douban, red distiller's grains and wine are added to enrich the taste.

in order to let people who are not keen on spicy food enjoy the taste of spicy hot pot, many stores have introduced Yuanyang hot pot, with red soup head and clear soup equally divided, so that guests can enjoy both spicy and refreshing tastes at the same time.

Guangdong edge-banding furnace

"seafood edge-banding furnace" is a Guangdong-style snack. "Bian Bian Furnace" is what Cantonese say about eating hot pot. Southerners love to make up and cook soup. "Bian Bian Furnace" pays special attention to the soup base, and the soup base should be beautiful. It is made of chicken, pork bones and seafood for several hours and served with various Chinese herbal medicines commonly used in soup making, such as yam, medlar, longan meat, codonopsis pilosula and Polygonatum odoratum. This soup is very nutritious, and in Xian Yi, young and old, men can nourish their stomachs by drinking it.

Hot pot, the delicate south is so tender and affectionate, even the hot edge-banding furnace has become warm and moist. The delicacy and sweetness in this pot is enough to make each kind of rinse material unique in temperament.

Suzhou-Hangzhou Chrysanthemum Warming Pot

Chrysanthemum Warming Pot is one of the famous dishes in Shanghai. It is also called assorted casserole and hodgepodge according to the different pots.

In the past, chrysanthemum warmers were usually made in a big copper hot pot: chopped Chinese cabbage was laid on the bottom of the pot, followed by vermicelli, with dozens of kai yang in between. On the top of the hot pot, the boiled chicken, sauced duck, egg dumplings, meatballs, fish balls, mushrooms, winter bamboo shoots, etc. are placed in order, and chicken soup is added, and the hot pot is ignited and slowly stewed. When the cold pot is almost fried, a steaming chrysanthemum warm pot is served. Nowadays, people mostly use casserole to make it, and put some quail eggs in the middle, which have the same shape as chrysanthemum and are as steaming when they are served.