More than 30 thousand hot pot restaurants in two cities are the best proof. I will panic if I don't eat hot pot for three days. Sichuan and Chongqing people's love for hot pot is carried out in their blood.

Recently, the food documentary "One Pot in the World" focuses on hot pot. The red oil is rolling and the hairy belly is in the pot, which arouses the surging appetite.

Three or five friends sitting around, a pot, a cup, strong enough. The boiling pot in front of the dining table is not only interesting, but also full of secrets that make people want to stop eating hot pot?

Eat not only hot pot, but also human touch.

Boss, two more balls. ?

Girl, I'm sorry, it's sold out today?

Yes, I'm not full yet. ?

Sliced golden egg balls are soaked in butter, boiled and bleached, picked up and rolled in a sesame oil dish. The crispy casing on the outer layer breaks in the mouth, and the smooth eggs are wrapped in the delicious taste of fungus and melt in the mouth.

In the mountain city of Chongqing, countless diners come here for a ball of eggs in the hotpot of the old courtyard. There is a warm story behind the smooth and refreshing egg ball.

In order to take care of his hemiplegic mother, Cai Zhongming opened a yard and a hotpot restaurant at home. Mom has a bad stomach and occasionally wants to eat two hot pots, so fresh and nutritious egg pills came into being.

In the deep alley, under the old tree, some tables and chairs set the whole family up.

I feel that he is human, not just making money. ?

Diners are in an endless stream, eating not only this delicious bite, but also every bite is full of love.

The family sat around the fire and drank two or two spirits, and the emotional shackles of reserve were broken. A pot of wine instead of words expresses the deepest and most sincere feelings.

In hot pot chicken, it is the art of time precipitation.

In Botou, Cangzhou, the air is filled with the smell of hot pot chicken, which is as important to Cangzhou people as hot pot is to Sichuan and Chongqing people.

To make a pot of hot pot chicken, we should pay attention to the selection of chicken materials, the use of exquisite knives and the deployment of ingredients, among which Pixian bean paste plays a key role.

Douban must be aged, just like wine, it is an art of time precipitation.

Ancient hotpot chicken, the shoulder of Cangzhou hotpot chicken industry. The boss, Sanbao, brought Pixian watercress back and opened this Sichuan-style hotpot chicken shop by studying hotpot chicken.

Chicken legs, chicken feet and chicken wings are layered to meet all the needs of diners who love to eat meat and chew bones.

It's supposed to be hot pot chicken. Why do diners come to his house? The aged Pixian watercress stimulates the delicious flavor of chicken and makes the dialogue delicious.

Old friends meet after a long separation, eat meat and chew bones, and drink three glasses of spirits. The dense hot air not only transmits heat energy, but also the temperature between people that has accumulated over time.