Hot pot is one of the original cuisines in China, which is suitable for all ages. It is not only a kind of food, but also a kind of food culture. Eating steaming hot pot and being in a harmonious atmosphere not only has delicious enjoyment, but also has the meaning of reunion, so hot pot can last for a long time. China's hot pot has its own characteristics in East, West, North, South and China. Let's talk about the difference between southern (southern) and northern (northern) hotpot.

Nanpai (North) Hotpot: Nanpai Hotpot has many varieties, because it covers the sum of Guangdong, Sichuan, Jiangsu, Zhejiang, Yunnan, Guizhou and Hunan. Among them, the well-known hot pots of the Southern School are Chongqing Hot Pot and Sichuan Hot Pot in Sichuan, Chrysanthemum Warm Pot, Sanxian Hot Pot, Yipin Pot and Klang Hot Pot in Jiangsu and Zhejiang, Porridge Bottom Hot Pot, Chaoshan Beef Hot Pot and Doulao Hot Pot in Guangdong.

The flavor of hot pot in the south is all in hot pot, and the variety of ingredients in hot pot is much richer than that in the north. The important thing is that different ingredients have different time in the hot pot. The pot bottom in the south is much richer than that in the north. Hot pot soups of different cuisines have different tastes, and the bottom of the pot is rich in flavor. The most famous is Sichuan hot pot, which is spicy, delicious and enjoyable. The dip in the south is mainly oil, so it can be said that the flavor of dip in the north and south is completely different.

Beipai (North) Hot Pot: The hot pot in the north is mainly boiled meat. The famous chafing dishes in the north are old Beijing chafing dish, sheep scorpion hot pot chafing dish, Shandong fat beef chafing dish, Inner Mongolia fat sheep chafing dish, Northeast white meat chafing dish and mutton soup chafing dish. These hot pots are basically meat. From this perspective, if you want to eat meat freely, you have to choose Beipai hot pot.

The taste of hot pot in the north is in the bowl. The ingredients are based on "rinse meat", eating the fresh fragrance of the ingredients themselves, and then dipping in the rich sauce flavor, which makes people stay fragrant and enjoy themselves. The bottom of the northern hot pot is mostly clear soup, which is generally composed of green onions, ginger and aniseed. It can be said that it is very simple. To say that dipping sauce is rich, it belongs to the north. The most common sauces in dipping sauce are mainly sauces, such as peanut butter and sesame sauce, as well as sesame sauce, shallots and tofu brain commonly used by northerners. Together, these can do almost anything.

Seeing this, do you prefer the hot pot of the North School or the South School?