Chongqing hot pot has been a real hit for only 30 to 40 years, but it has formed a persistent culinary memory in the city where it originated. Contrary to people's impression, the hot pot here is not diffuse and random, under the big open and close taste experience, the city has its own tight hot pot chapter and verse. An old Chongqing people, walked to the door of the hot pot store, you can smell the color of a hot pot, and accustomed to eating butter pot base people, and then eat other pot base, always feel light, empty. It is also because the butter is too "real",

Neighboring Chengdu people are also difficult to accept, so Chengdu hot pot pot pot base generally use clear oil, that is, rapeseed oil, plus a variety of spices to produce and become, looks like a red pot, but the taste is very different, eat up the mouth full of plant fragrance. That kind of aroma is easily stained on the clothes, which is the source of the "hot pot smell" in many hot pot restaurants.

Before I returned to Chongqing, I was told that the dipping sauce is also one of the criteria for observing whether an old Chongqing hot pot is authentic. When I was standing in line at a restaurant, I was chatting with a local and used the word "flavor plate" when talking about this topic. After repeating the word three times, he was still confused until I wrote it out, and then he realized, "You mean oil dish!" Later I realized that for Chongqing people, dipping sauce does not have the function of seasoning, so they do not have the concept of "flavor plate".

The strength and aggressiveness of the spicy flavors themselves can easily give people the illusion that they are brutal and monotonous, and that they can easily enter the hot pot industry. This illusion may be valid for areas outside Chongqing, in the flavor itself is not demanding, hot pot is indeed the easiest to standardize the catering industry. Little Swan is the first national franchise chain in Chongqing, and realize the hot pot base production automation brand, but its general manager Liu Qing told me, automated factories and manual frying base must be different, because a good frying master will be adjusted according to the environment of the temperature and humidity of the frying time, fire, strength, etc., frying equipment can not be done so smart