Sichuan hotpot VS Chongqing hotpot
Sichuan hot pot is mild and tender, with less oil and heavy taste. Snacks. Snacks are indispensable. Chongqing hot pot is like fire, red oil is rolling, it tastes full, and hands keep falling, waving and shouting. Sichuan hot pot is made of vegetable oil, which is light in taste, neither spicy nor spicy, and has diverse tastes. Chongqing hot pot is made of butter, and only hairy belly hot pot with red oil is orthodox spicy.
The cooking of Yipin Pot is exquisite. The bottom of the pot is covered with dried bamboo shoots, the second layer is covered with a piece of meat, the third layer is white tofu or fried tofu, the fourth layer is meatballs, and the fifth layer is covered with vermicelli, decorated with spinach or day lily, with seasoning and appropriate amount of water, and then cooked with slow fire.
Chrysanthemum thermos prevailed in the court in the late Qing Dynasty, with a history of nearly a hundred years. Mainly fresh fish, boiled in chicken soup, washed chrysanthemum petals, shredded and sprinkled into the soup. After the fragrance of chrysanthemum permeates into the soup, put the raw meat slices and raw chicken slices into the pot to cook and dip them in the juice to eat.
Assorted hotpot. The main ingredients are chicken, pig kidney, Chinese cabbage, eggs, spinach and pork. Use a cooker with a stove, which integrates the functions of heating and container.
Basheng hotpot
"Klang Sheng" refers to chicken gizzards, beef leaves, fresh oysters, fresh fish, raw fish, pork tenderloin, fresh shrimp and lean meat. Then add tofu, cooked winter bamboo shoots, water-soaked mushrooms and vermicelli.
A pot of milky white porridge is not rice when carefully picked up. Although the appearance is simple, the content is by no means simple. Take a bite, sweet and soft, as smooth as soup. The bottom of the porridge absorbs all kinds of delicious essence, which is thick, white and fragrant.