The basic knowledge, eating method and ordering skills of Chongqing hot pot.

First of all, it is the type of pot bottom. Chongqing hot pot can be divided into Yuanyang pot and pure spicy pot. The white soup of Yuanyang pot is mostly mushroom clear soup, and spicy pot can be divided into Chongqing old hot pot and improved Chongqing hot pot. Chongqing old hotpot pays attention to the original spicy style, which is particularly fierce and spicy, with heavy butter and fat, and mostly adopts the form of nine squares. There are a lot of spices in the improved version of hot pot soup, which is often the bottom of slag-free hot pot. The spicy flavor is mild, which highlights its fresh flavor. The emerging brands of hot pot such as Haidilao are the representatives of this kind of pot bottom. Real old Chongqing diners must eat old hot pot when eating hot pot.

The seasonings of traditional old hotpot in Chongqing are not so complicated, such as sesame oil, mashed garlic, monosodium glutamate and seasoning salt, and then a large pot of Laoyin tea for clearing away heat and fire. Now the emerging hotpot restaurant produces dozens of seasonings, which makes people feel at a loss, and more embodies a commercial show.

The most important thing to eat Chongqing hot pot is the skill of scalding, such as hairy belly, duck intestines, goose intestines and loin slices. When you rinse the pot for a few seconds and shake it for a few times, you will see the dried Kun, which is crisp and tender. The knowledge of blanching is great, if you pass it, you will be old, if you owe it, you will be born, all by hand experience. For these scalded ingredients, it is required to have a very high freshness. It is best that the beef omasum and duck intestines and goose intestines slaughtered on the same day should be preserved in a chilled way to have their crispness. Of course, the hot pot restaurants that can eat this ingredient are also expensive. Many famous hot pot restaurants in Beijing are directly transported by air from Chengdu and Chongqing on the same day, which shows the position of this ingredient in Chongqing hot pot. Some stores use water to make hairy tripe instead of fresh hairy tripe, just to reduce the cost, but the freshness of the taste is greatly reduced. Many foreigners order duck intestines with hairy belly, just like eating instant-boiled mutton, and pour a whole plate into the pot to cook, and it is like chewing linen slices in their mouths, full of jokes. Chongqing hot pot also has another name, called beef omasum hot pot. A hot pot without beef omasum duck intestines cannot be called authentic Chongqing hot pot.

eels, loaches, fish fillets and frogs are savory ingredients in Chongqing hot pot. eels should be crispy, fish fillets should be tender, loaches should be harrowed, and frogs should be fresh and tender. People in Chongqing love to eat eel in hot pot, so there is another name for Chongqing hot pot called eel hot pot. There are many paddy fields in Chongqing, and it is a great pleasure for Chongqing people to eat the native eels, frogs and loaches in the fields. Eel, loach, fish, frog, must be eaten and slaughtered now, in order to ensure the full flavor, especially eel, you can't eat dead eel, just like you can't eat dead crab, it may be poisoned. Frogs are rare now, and ordinary shops use bullfrogs instead.

Pig blood, duck blood, pig brain flower, pork intestines, handmade beef balls, old meat slices, fried crispy meat, chicken gizzards, yellow throat, water-fried squid, hand-cut beef, lunch meat, piranha, hairtail, beef tendon, etc. are the most common meat ingredients in Chongqing hot pot, and diners generally order selectively according to their taste preferences. Chongqing people seldom rinse mutton in hot pot. Mutton hot pot has a special way to eat, and Chongqing Fushun mutton soup pot is the most famous.

There are many kinds of vegetarian dishes in Chongqing hot pot, the common ones are: Fresh bamboo shoots, water-sprouted bamboo shoots, lettuce strips, auricularia auricula, kelp, lotus root slices, radishes, green onions, white mushrooms, oyster mushrooms, bean sprouts, rattan vegetables, white gourd, potato chips, lotus cabbage and green vegetables. Sweet potato powder and cowhide dried tofu are generally popular among women who lose weight. Chongqing people generally don't rinse tofu in hot pot, because it is easy to spoil the soup.

Because Chongqing hot pot is highly spicy, diners' tongues are on fire. The staple food is generally rice, and it is best to put cold rice in retort pouch and drink Laoyin tea. Anyone who has eaten rice with retort pouch knows that it is particularly fragrant. The rice steamed with retort pouch is moderately soft and hard, crystal-clear, fluffy and full of air, and it also has a natural flavor, which contains the natural fragrance of rice, slightly mixed with the fragrance of Chinese fir and bamboo that have penetrated into the rice. After eating a hot pot, it is very common for people with good appetite to eat three or five bowls of rice, and the rice is also full without increasing the price. Hotpot restaurants generally provide diners with a free next meal, diving kimchi. Each store has its own unique skills, which is appetizing and refreshing.

finally, to sum up, the secret of eating Chongqing hot pot is to rinse first and then cook. When the soup at the bottom of the hot pot is cool, first taste the tender taste of beef omasum and goose intestines, and the next step is to cook meat dishes and drink heavily. Vegetarian dishes must wait until you eat, otherwise the vegetarian dishes wrapped in red oil will directly dry people. The biggest taste feature of eating Chongqing hot pot is mala Tang, which is very enjoyable and refreshing. People who are addicted to hot pot can't help drooling when they smell the fragrance floating in the soup pot. In the words of Chongqing people, if they don't eat hot pot for three days, they will have no spirit. Once many northerners fall in love with hot pot, their enthusiasm even exceeds that of Chongqing people. This is the charm of Chongqing hot pot, a river and lake dish full of chivalry and bravery.