The word "hot pot" tells how many people are busy. The most "spicy" pot is the spicy and delicious Sichuan-Chongqing hot pot. Among them, the butter red soup Chongqing hot pot highlights spicy and "overbearing".
When it comes to the first dish of hot pot, the soul dish is nothing more than a crispy hairy belly. According to the 20 17 Hot Pot Big Data Report, "Sichuan-Chongqing Hot Pot is the overlord of the six schools of hot pot", and hairy belly ranks first among the most popular dishes with a proportion of 37%, making it a "heartthrob".
No one likes to eat hot pot rinse tripe more than Chongqing people. Chongqing people are hardcore. Eating tripe in other places is calculated by Jin, while Chongqing people rinse tripe by ton.
Fifty tons a day, how much do Chongqing people love hairy belly hot pot?
In Chongqing, the soup pots of tens of thousands of hot pot restaurants are boiling all the time. Rinsing hairy belly is a great pleasure in this steaming hot pot.
According to relevant data, if the annual sales volume of beef omasum in Chongqing is spread out, it is about 48 million square meters, which is enough to cover the "summer cool quilt" on the whole floor of Macau 1.5. This kind of hard work is really like Chongqing hot pot, and the heat is overbearing!
The heat is overbearing, which is the essence of Chongqing hot pot soup base For Chongqing people who love life, the hotter the autumn tiger is, the more they want to eat spicy food. This is the best response to hot weather.
"Six parts butter and four parts water, ginger, garlic, pepper, sea pepper", this pot bottom is particularly thick and rich. The red soup pot rumbled, and the smell of butter mixed with garlic sesame oil in the dish rose slightly. Diners are waiting for the first protagonist to appear. Only the unique structure of hairy belly can fully absorb this rich soup. Its tender and crisp texture ensures that diners can fully enjoy the first taste of the jubilant soup pot.
Eating hot pot requires hairy belly, which is not only very important in Chongqing people's minds, but also a common sense for gourmets who know hot pot.
In the most popular variety show "Life I yearn for" this summer, Huang Lei also popularized the historical knowledge of beef omasum hotpot.
This is very interesting. There are many dishes to rinse hot pot. Needless to say, all kinds of meat, duck intestines and yellow throats are malicious characters cooked in 15 seconds, as well as bean skin, bean curd brain, bamboo Flammulina velutipes and various vegetables ... Why does hairy belly become the soul role of hot pot?
This starts with the riverside wharf in Chongqing more than 100 years ago.
At the end of the Qing Dynasty and the beginning of the Republic of China, hairy belly was synonymous with hot pot.
The word "Banu" tells a hundred years of the hairy belly hot pot.
The so-called Banu is a tracker who pulls a boat on the Chuanjiang waterway in Chongqing. At the end of the Qing Dynasty and the beginning of the Republic of China, when these trackers were tired, they had a picnic on the spot, using viscera such as tripe that they could easily obtain. They use wisdom, adjust measures to local conditions, use stones to make pots, use vegetable leaves to make soup, and cook with pepper, pepper, salt and tripe. And it has a natural flavor, so a delicious food-beef omasum hotpot was born.
For example, Li Shizhen, a medical scientist, said in Compendium of Materia Medica that "tripe can tonify the middle energizer and replenish qi". This simple spicy and delicious fragrance is used by working people, which not only satisfies hunger, but also perspires and keeps fit, and has cooked a century-old Sichuan-Chongqing hot pot.
From then on, hairy belly grew wildly with Sichuan-Chongqing hot pot under the pen of Li, a master of literature and a famous Sichuan style: at first, this riverside picnic was imitated by Jiangbei hawkers. They carry the burden, prepare spicy gravy with clay stoves and iron pots, and cook all kinds of buffalo offal. This kind of "flowing hot pot" called "eight pieces of water" has become a famous delicacy in Jiangbei.