Advantages of Hong Kong-style hot pot: Hong Kong-style hot pot tastes light, nourishing and healthy, and has no irritation to the stomach after eating, which is conducive to absorption, unlike Sichuan cuisine, which is too overbearing for many people to accept after eating.
The origin of Hong Kong-style hotpot: China hotpot has a long history. As early as the Shang and Zhou Dynasties, there was a kind of container tripod, which was the embryonic form of hot pot. When offering sacrifices or celebrating, it was necessary to "ring the bell to set up the tripod", put all the ingredients such as beef and mutton into the tripod, and then make a fire at the bottom to cook food before sharing. In the Qin and Han dynasties, chicken and pork were boiled in boiling water, which is called "Zhuo", which is exactly the same as today's hot pot.
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Matters needing attention in eating Hong Kong-style hotpot
1, don't put meat and seafood together in the hot pot, or you will lose the flavor of seafood. You can pour all kinds of seafood into the pot first, and then pour the meat in.
2, don't just order meat food, according to the principle of dietary balance, eat a piece of meat, at least two kinds of vegetables are needed to match it, and it is best to have a balanced diet.
3. Pay attention to the freshness of ingredients, but don't just eat fresh and raw. Meat, vegetables, etc. It must be cooked thoroughly before eating.