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What kinds of hot pots are there?
Classification of China Hotpot

Chongqing beef omasum hotpot, spicy and mellow, is famous all over the world;

Sichuan spicy hotpot;

Guangdong seafood side furnace;

Guangdong calcium bone side furnace, eating but not greasy, delicious;

Hong Kong beef edging furnace;

Shanghai assorted warm pot;

Jiangsu and Zhejiang chrysanthemum warm pot, fragrant and refreshing, unique flavor;

Hangzhou Sanxian Warm Pot;

Beijing instant-boiled mutton is unique in flavor and appetizing;

Yunnan Yunnan flavor hot pot, fresh and spicy, full of flavor;

Xiangxi dog meat hot pot enjoys the reputation of "dog meat is rolled three times, and the gods are unstable";

Hubei game hot pot;

Northeast white meat hotpot;

Northeast Little Sheep Hot Pot, a variety produced after commercialization.

The famous Sichuan Mala Tang, Guangdong Seafood Braised Pot, Beijing Instant-boiled Mutton, Jiangsu and Zhejiang Chrysanthemum Hotpots have become the "Four Hotpots in China". Classification of foreign hot pot

Japanese hoe hot pot: the main ingredients are beef slices, shrimp, chicken slices, fish slices, pork lean slices, pork loin slices and so on. The ingredients are vermicelli, spinach, Beijing cuisine, onions and so on. Generally, the way to eat is to heat the pot, heat the oil, pour in the Beijing cuisine and onion slices, stir-fry until it is 80% cooked, and then put all kinds of favorite ingredients into the pot and eat while frying. Halfway through, add fresh soup and seasoning to boil, rinse the main ingredients in the fresh soup before eating.

Korean hot pot with pickled cabbage and white fat: heated by charcoal fire, the broth is seafood soup, and its pickled cabbage is very famous. White fat is pork belly, with blood sausage and clams. It tastes primitive, but it is very satisfying.

Korean slate hot pot: The bottom of the pot is Chili oil and Chili powder, and the top is sliced meat and fat chicken, which is very spicy.

Indonesian curry hot pot: the ingredients are curry, vermicelli, coconut powder and spices made in Indonesia. The fish head, prawns, chicken and beef are rinsed clean, and the bottom of the pot is soaked with rice flour, which has an elegant taste of absorbing raw juice.

Swiss cheese chafing dish: put the cheese in a pot, boil it to liquid state, and then add white wine and fruit wine. When eating, put the French bread into the cheese liquid in the pot with a long fork, and eat it immediately after the cheese penetrates into the bread.

Calcium bone soup hot pot: Kangmama Catering Co., Ltd. selects the first-class fresh pig bones, with more than ten kinds of nourishing Chinese herbal medicines. After five or six hours of old fire, various nutrients are fully dissolved in the soup. This soup is rich in calcium, amino acids and vitamins, and contains almost no fat. In addition, pure natural green vegetables are used as cooking materials, which are not only calcium-supplementing and healthy, but also easy to be absorbed by human body. It is an excellent food for all ages. Remember to adopt Thank you!