Tasting hot pot depends on whether the person eating it has experience or not, and whether he can adopt the temperature of scalding according to the different textures of scalded materials. As long as he grasps the time of scalding, the scalded materials should be crisp but not crisp, and tender and slag-melting.

Therefore, everyone who eats hot pot should participate in the operation, which is also an appraisal of their cooking level. Chuanchuanxiang joined official website to eat hot pot by experience. People who often eat hot pot can know whether the hot raw materials are cooked by naked eye observation.

In order to accurately blanch the hot pot. Beef tripe and duck intestines are two difficult raw materials to master. According to its heated shape, the consumer can judge whether it is scalded properly, so he summed up two wise sayings, "The hairy belly should be soaked and the duck intestines should be circled", and also explored some scalding and tasting routines.

Featured joining method Hot pot string string string string string string string string string string string string string string string string string string string string string string string string string string string string string string string string string string string string string string string string string string string string string string string string string string string string string string string string string string string string string string string string string string string string string string string string string string string string string string string string string string string string string string string string string string string string string string string string string string string string string string string string string string string string string string string string string string string string string string string string string string string string string string string string string string string string string. The Peony Pot in Hyogo Prefecture is very famous. Named after the red and white pork, the main ingredient of hot pot, the plate is like a blooming peony flower.

"Sakura pot" refers to horse meat hot pot, because the cut horse meat reminds people of the petals of cherry blossoms. The "Red Leaf Pot" comes from the poem "Red leaves in the mountains, the sound of Luming Literature's sorrowful autumn". With compassion, monks who fast meat handed down the "red leaves" as a code word for venison.

2. What should I pay attention to when eating hot pot?

1, put it in the pot and cook it raw and cooked. Don't wash the vegetables first, then eat meat and eat more stir-fry.

Gargle should be thoroughly cooked in boiling soup to minimize the possibility of gastrointestinal diseases. 2, with the diet, often eat hot pot, don't worry too much, good food first dipped in cold condiments, don't eat too hot food.

In addition, try to eat as little frozen drinks as possible. You can choose some vegetable juice, dairy products or vegetable protein drinks (yogurt, almond dew, etc. ) to play the role of gastrointestinal secretion and help digestion. You can also drink a cup of dandelion root tea after meals, which will help clear away heat and reduce fire.

3. Avoid * * *. It is recommended that patients with digestive tract diseases (such as stomach trouble, constipation or diarrhea) eat these seasonings as little as possible. Patients with respiratory diseases (such as tuberculosis, pharyngitis, allergic asthma, etc.). ) It is not advisable to eat spicy seasonings, but should choose light seasonings such as light vinegar and sesame oil.

4, enough is enough, sitting and eating hot pot for a long time will greatly increase the burden on the digestive tract. Because the stomach constantly receives food, gastric juice, bile, pancreatic juice and other digestive juices are constantly secreted, and the glands in the digestive tract cannot rest normally and regularly.

3. What are the precautions for eating hot pot?

The dishes should be eaten in hot pot because they are all eaten immediately, and some meat slices, fish fillets and vegetables can be eaten with slight heat, so the dishes must be fresh. If you eat bad food, it is easy to get food poisoning.

Hot pot should be rinsed with strong fire. After the soup is boiled, you can wash the vegetables and keep the bottom of the pot boiling with strong fire. Remember not to eat hot pot before it is boiled and cooked for the sake of taste, which may lead to parasites in the dish not being killed and promote digestive tract diseases.

Tip: Mushroom hot pot must be cooked for 15-20 minutes before eating. Avoid hot food Although eating hot pot pays attention to being hot, you should also be careful not to eat too hot when eating, so as not to burn the mouth, esophagus, gastric mucosa and other organs.

It is not convenient to add a pair of chopsticks to rinse vegetables and eat hot pot, but you can only rinse lettuce and eat cooked vegetables with the same pair of chopsticks, which is easy to bring bacteria contaminated with lettuce into your stomach and cause diseases such as diarrhea.

4. What is hot pot?

The history of China people eating hot pot can be traced back to the Tang Dynasty.

At that time, hot pot was also called warm pot, one was made of copper and the other was made of pottery, which was used to rinse mutton such as sheep, pigs and chickens. In the Yuan Dynasty, hot pot spread to Mongolians and was used to cook beef and mutton.

In the Qing dynasty, hot pot began to become the first delicacy in the palace. According to historical records, when Emperor Jiaqing ascended the throne, the Qing Palace once hosted a hot pot banquet, and * * * used more than 1650 hot pots, which was the largest hot pot banquet in history.

In addition, folk hot pot is very popular. After mutton hotpot, there are many kinds of hotpot with different tastes, such as white meat hotpot, assorted hotpot, chrysanthemum hotpot, Guangdong hotpot, Yixing hotpot and Japanese hotpot.

Copper hotpot is the best. The main ingredients of hot pot are sheep, cattle, pigs, chickens and sea cucumbers, prawns, dried rice, frozen crabs, oyster sauce and other seafood.

The meat used in hot pot is mainly lean meat. After the selected meat slices are frozen, they are cut into paper-like slices (or scraped with a plane), so they are called meat slices. Eating hot pot is also about seasoning. The main seasonings are excellent soy sauce, sesame oil, commercial shrimp oil, leek flower, fermented bean curd, Chili oil, cooking wine, vinegar and so on. In addition, coriander powder, shredded onion and sugar garlic can also be added.

Put all kinds of spices in a small bowl and make them yourself. Pot soup can be cooked mushroom soup, chicken soup or broth, and some seasonings, such as shredded sauerkraut, vermicelli, spinach, frozen tofu, day lily and so on. , can be added to the soup at any time according to the heat.

How to eat is to fill the hot pot with soup first, then put charcoal into the fire room, and then put the meat slices after the soup boils. Master the length of time by yourself, and it is best not to get old. Seasoning can be selected according to personal taste, and you can dip a piece of meat to eat.

I own a hotpot restaurant. About how to run a hotpot restaurant.

I'll give you one as a hotpot restaurant. Its basic characteristics are similar to those of other catering enterprises, that is, the integration of production, sales, service and consumption.

Investors who want to engage in the hot pot industry must do a good job in market research, so as to know what kind of hot pot people need, master the flavor, characteristics, methods, places, people and other information of hot pot, and open special hot pot restaurants in specific market areas, so as to obtain stable and reliable market share. Therefore, doing a good job in market research in the early stage is the premise of making decisions or investing in hot pot restaurants.

Second, hot pot market survey: (1) Influencing factors of hot pot market: 1. The influence of economic development on hot pot includes the increase of consumers' demand for hot pot, the structural contradiction of existing hot pot restaurants of various grades, the great promotion of social development and national policies and measures to the development of catering industry, the change of objective environment and the instability of consumption. 2. The influence of traditional factors on hot pot includes its historicity, universality, culture and uniqueness.

3. The influence of the surrounding environment on the hot pot, including the policy environment, such as the public security situation in the starting place and the efficiency of the functional departments; Infrastructure, such as road traffic, parking location, water and electricity supply, communication network, procurement channels, consumer groups, finance, health, labor and other supporting facilities closely related to business; Whether there are preferential policies for preferential measures, such as taxes, various fees, rents, and talent introduction. (2) Customer survey and analysis: 1, customer analysis: (1), professional characteristics of consumers: ordinary students, migrant workers, ordinary wage earners, senior white-collar workers and public servants, whose consumption habits and grades are different; (2) Age characteristics of consumers: for example, the elderly prefer light, and the young prefer heavy. (3) Gender characteristics of consumers: There are often some differences between women and men in the pot products, tastes and dishes of hot pot; (4) Regional and ethnic characteristics of consumers: People from different regions and ethnic groups have different requirements for hot pot products and should be treated differently.

Of course, due to the interpenetration and hybridity of hot pot, many hot pots have been improved and innovated, which are suitable for most people's tastes and have the characteristics of * * *. But the analysis of consumers is essential.

2. Analysis of customer consumption behavior: consumption is a comprehensive concept, and consumption behavior includes consumption level, consumption structure, consumption mode and consumption habits. (1), the consumption level is directly related to the customer's economic affordability, reflecting the customer's ability to pay and the degree of demand satisfaction corresponding to this ability, and directly indicating the customer's choice of the grade and type of hot pot restaurant; (2) Consumption structure is the proportion of customers' consumption expenditure, and its expenditure is closely related to occupation, age, gender, region, nationality and other factors; (3) There are individuals, families, enterprises, groups, etc. Different consumption patterns have different grades and varieties; (4) Consumption habits are reflected in dining environment, atmosphere, brand, flavor and economy.

3. Analysis of customer consumption characteristics: (1), uncertainty: most customers are mobile and a few are certain, so the location should be reasonable. (2) Randomness: There are many customers with great differences, and they are selective in hot pot consumption. Therefore, we should grasp the development trend of hot pot, adjust the taste in time, improve and innovate.

(3) Flexibility: This is determined by successful brands, marked by the frequency of customers' dining and the rate of returning. (4) Guidance: The adjustment of business strategy and the successful advertisement operation will play a guiding role in consumers' consumption.

Third, the division of hot pot market: (1) Division requirements: 1, accurately grasp the specific aspects such as business varieties, drinks, service level, business hours and traffic conditions. To compare whether their own brands can enter the market; 2. It is operable. If the market results don't match your own manpower, financial resources and material resources, and it is difficult to achieve your business goals, you must give up, re-divide the market and find a correct position; 3. It has stability.

After market division, as long as it is in line with reality, we must boldly explore and make long-term plans to occupy the market. (2) Category: 1. Geographical location: The regionality of hot pot restaurant has a great influence on its operation, so we should fully understand the geographical factors of hot pot restaurant.

In the same area, different shops and pots serve different consumer groups; Moreover, the products of the same store and pot will change in different regions. 2. Population classification: Affected by people's life, culture, religion, nationality and other factors, there are differences in the consumption of hot pot, and there are differences in varieties, grades and uses.

Different levels of consumer groups have different requirements for grades and varieties. 3. Customer differentiation: In addition to considering customers, occupations, income, etc. It is necessary to analyze their motives, whether they are traditional frugality, economy, fashion and impulsiveness, or luxury and ostentation, so as to achieve practical results.

4. Behavior analysis: customers are divided into regular customers, ordinary customers, mobile individual customers and new customers. It is related to the hot pot quality, service level and customer trust of hot pot restaurants. Fourth, the positioning of the hot pot market: (1) There are different standards for the positioning analysis of the hot pot market: 1, which can be divided into high, medium and low grade, or luxury stores, flavor stores, mass stores and self-service stores. ; 2. According to functions: special hot pot, fast food hot pot, small hot pot, nourishing hot pot, etc. ; 3. According to source: Sichuan-style hot pot, Mongolian hot pot, palace hot pot, old hot pot, etc. 4. According to business: brand hot pot, restaurant hot pot, buffet hot pot, hot pot bar, etc.

Before opening a store, you should choose the business varieties that suit you according to these standards and your own characteristics. (2) Price positioning is one of the important factors affecting operation. When other conditions are ripe, price is the decisive factor: 1. Combination of high and low: in the early days of opening, customers were greeted with high-quality hot pot, high-level service and lower price.

Can quickly win customers, establish an image, open up the situation and realize normal operation. 2. High combination method: high starting point and high income.

Attract high-level customers with high-quality hot pot, high-grade environment, high-grade decoration and high-level service. The risk is big, the profit is big, and the income is big after entering a virtuous circle.

3. Brand monopoly law: unique hot pot products, unique formula and patented hot pot products can operate hot pot at a higher price.

6. How did the hot pot come from?

Hot pot in China has a long history.

Small pottery stoves used with pottery pots more than 5,000 years ago were unearthed in Zhejiang and other places. It can be easily moved, which can be regarded as the primary form of hot pot. Bronze chafing dish in the Spring and Autumn Period unearthed from the Shanrong Cultural Site in Longqingxia, Yanqing County, Beijing, has traces of heating.

In the late slave society, a small bronze tripod appeared, with a height of less than 20 cm and a caliber of about 15 cm. Some ding and furnace are combined into one, that is, an interlayer is cast in the ding, which divides the belly of the ding into upper and lower parts. There is an opening for feeding charcoal fire at the lower part, and holes are hollowed out around it to make ventilation holes.

Some ding bellies are shallow and there is a charcoal plate in the middle. People call this tripod "Wen Ding", which is small and convenient and can be said to be a better hot pot. A small bronze ware named "Dyeing Furnace" and "Dyeing Cup" appeared in Han Dynasty. Its structure is divided into three parts: the main body is charcoal furnace; There is a cup with food on it, and its volume is generally 250? 300 ml; There is a tray for charcoal fire below.

It can be inferred that this is a small hot pot used by single people in ancient times. During the Tang and Song Dynasties, hot pot became popular.

Hold banquets in the homes of officials and celebrities and prepare more hot pots. Bai Juyi, a great poet, likes to invite friends to sing poems and write lyrics at home. His song "There is a ray of green in an old bottle and a ray of red in a quiet stove".

With dusk and snow coming, how about a glass of wine? The "red clay stove" in the novel is a popular ceramic hot pot in the Tang Dynasty. Five-grid hot pot appeared in the Five Dynasties, that is, it was divided into five grids for guests to rinse.

At that time, hot pot was also called warm pot. One was made of copper and the other was made of pottery. Its main function was to eat in cook the meat. By the Qing Dynasty, all kinds of hot pots with hot pots had become the winter delicacies of the court.

When Emperor Jiaqing ascended the throne, in the grand palace banquet, in addition to delicacies, land and water, 1650 chafing dishes were specially used to entertain guests, making it the largest chafing dish banquet in China history.