Is there any delicious hot pot place in Chongqing?
What delicious hot pots are there in Chongqing? 1. First of all, there are Mr. Liu and Qin Ma hot pots in Chongqing hot pot, and both the bottom materials and the dishes are very good. In addition to the traditional cauldron, there are also clean and hygienic small pots, which are excellent in taste and reasonable in price, taking the civilian route. 2. Next is Zhao Er Hotpot. This shop is near Chaotianmen, and there are often queues, which is very worth eating. Besides beef omasum and goose intestines, there are also loin slices, eel and bamboo shoots, all of which are the characteristics of their family. They are really delicious. 3. Then there is Little Swan Restaurant. Near Hongyadong, this store is built on the mountain, and the decoration in the store is also very elegant, with unique mountain city characteristics. We can enjoy the beautiful scenery outside while eating delicious hot pot. 4. Finally, the odd hot pot. This store also has many branches. The hot pot in this shop tastes much more authentic than other hot pots, and it is not easy to get angry after eating it. The environment is also elegant, and there are many kinds of dishes, which are worth eating. As a representative of China hotpot, Chongqing hotpot must be very authentic. If we travel to Chongqing, we must eat local hot pot. What delicious hot pot xiaobian in Chongqing is recommended to everyone, you can try it.
Which hot pot restaurant is more delicious?
1. Yuzong laozao hotpot
The delicious food is amazing per capita in 98 yuan.
An amazing old hotpot restaurant will be surrounded by a burning smell as soon as it enters the door. There are a lot of peppers at the bottom of the pot, which tastes numb and enjoyable. As a must-order dish, hairy belly and fresh goose intestines are tender and elastic, which will definitely make you bite after bite. Yuzong's old sliced meat is also very distinctive. Although there are old words, the taste is amazing. Not only is it not old, but the more it is cooked, the more tender it is, which is very distinctive. His duck blood is not only fragile, but also very fresh and tender.
Address: 3rd floor, Riyue Square, Jiaochangkou.
2. Huang Jie Hotpot
Gap's authentic hot pot is 64 yuan per capita.
If there is no one to show you the way, you will never think that there is a yellow village in the ruins, next to many new houses, which feels like a thief of time. Sister Huang's hot pot is here, and it will be a bit difficult to find it for the first time. Of course, as long as you can eat authentic Chongqing old hotpot, the location and environment are not a big problem. The tender beef is salted, and the meat slices are very thick and extremely smooth; The Meilin lunch meat in Chongqing is real, and the entrance is full of meat ... and the brown sugar dumplings sold by the aunt at the door of the store. Don't be too cold in summer!
Address: Huangni Village 163- 1
3. Peijie hotpot
In the early hours of the morning, there was an endless stream of old shops, with per capita 106 yuan.
Sister Pei's hot pot business is really hot, and people line up at night. The more grounded, the more popular. Sister Pei is such a shop. The ingredients are natural and fresh, and there are many. The more you cook the soup, the hotter it gets. In particular, pepper and pepper are at the bottom of the pot, and the bottom of the pot is full of fragrance. Friends who can't eat spicy food may have to think carefully. Kung fu ox tongue is moderate in thickness, cooked as soon as it is cooked, and tastes soft and fragrant; The fresh hairy belly in the slaughterhouse is super fresh, crisp and fresh; Handmade meatballs are full of sincerity and crispy meat, and the double taste brings excellent taste experience!
Address: Jie Fangbei, the entrance of teaching field, Sixian Lane, Minsheng Road 1, and Deng Mangzi and Maixiangyuan are all very good.
Hot pot recipes Daquan practice _ How to make hot pot delicious
Hot pot in China is colorful, with hundreds of pots and various tastes. As a spicy hot pot in Chongqing, it is famous for its spicy and mellow taste. Guangdong seafood hot pot, calcium bone hot pot is delicious but not greasy; The instant-boiled mutton in Beijing is unique and appetizing. The following are some methods of hot pot recipes I have compiled, hoping to help everyone!
Hotpot recipe daquan
First, the practice of homemade spicy hot pot
Materials:
Beef slices, rice cakes, broccoli, potato flour, lotus root, oyster mushroom, potato, cucumber, hot pot, bean paste, onion, ginger, garlic, coriander, pepper and pepper.
Exercise:
1, first heat the pan, then take a proper amount of oil, turn on the fire and heat the oil;
2. Then pour pepper, pepper, garlic, ginger, onion and stir-fry them to get fragrance;
3. Pour in 3 spoonfuls of bean paste and stir-fry until fragrant, and add hot pot bottom material to stir-fry until fragrant;
4. Add boiling water to boil;
5. Add salt, monosodium glutamate, coriander and onion.
6. Add vegetables in turn and start the hot pot.
Tips:
It's still a very simple dish, well cooked, and the degree of salty and spicy is still a personal preference. Onions, ginger and garlic should be cut in advance, and other dishes should be cut in advance and put on the plate. Buy peppers and fragrant peppers, which will taste better. For rape, you can make sesame oil and garlic according to the habit of eating hot pot in Chongqing, and friends in the north can buy peanut butter to dip in.
Second, the practice of spicy sheep scorpion hot pot
Material 1:
1 000g scorpion, 4 millet peppers, 3 slices of onion ginger, 1 tablespoon soy sauce, 1 tablespoon soy sauce, 2 tablespoons cooking wine, 2 teaspoons salt, 10 rock sugar, 2 tablespoons spicy hot pot ingredients, and spice package.
Ingredients 2: Zanthoxylum bungeanum 1 teaspoon, fennel 1 teaspoon, 2 pieces of fragrant leaves, and cinnamon 1 piece.
Exercise:
1, scorpion soaked in bleeding water. Then put cold water, onion and ginger into the pot;
2. Remove the scorpion and control it for use. Boil cooking wine and scorpion fire to remove blood foam;
3, I prefer to use xx to fish hot pot bottom material, generally open the bag and pour it directly into the fresh-keeping box;
4. Add about 1 tablespoon of spicy seasoning and moisten the pot;
5. Add the scorpion and stir well, and add the soy sauce, soy sauce and cooking wine;
6. Add rock sugar to the pot;
7. Mix the seasonings and pour them into the seasoning bag;
8. Put the seasoning bag into the pot;
9. Finally, add millet pepper;
10, add enough hot water, after the fire boils, turn to a small fire cover and stew for about 2 hours until the meat is soft and rotten.
Tips:
1, many supermarkets don't sell sheep scorpions, so it is recommended to go to the market to purchase them, such as a butcher shop that specializes in selling beef and mutton. There are also places that need to be booked;
2. Scorpions are the backbone of sheep and usually sell a whole one. A whole root is at least 7.8 kg;
3, the contents of the seasoning package can be freely matched according to your own habits, but it is not recommended to match the star anise, which has a strong taste;
4, if there is no millet pepper, you can not put it. If you like spicy food, you can add more spicy seasoning;
5, according to the number of ingredients to extend the cooking time, using different pots and stoves will also extend or shorten the time, please judge as appropriate.
Third, the practice of Thai Dongyin tribute soup hot pot
Dongyin Gong Tang is the national soup of Thailand. "Winter Yin" means hot and sour, and "Palace" means shrimp. I like to drink Dongyin Gong Tang, like its hot and sour taste, like the fragrance of coconut milk, and like the wonderful collision of various spices.
In fact, the practice of Dongyin Gong Tang is not difficult. As long as you buy all the raw materials, you can cook at home as delicious as Thai restaurants, or even better. And it is affordable. You can drink as much as you want, and you can also make Dongyin Gong Tang hot pot. After eating the hard goods inside, we made fresh corn shoots, tofu and konjac soup. I don't think this soup is suitable for pickled vegetables. The color of leaves will darken after a while.
Supplement: If there is no such vegetable market near your home, you can consider buying Dongyingong sauce and coconut milk online. There should be fish sauce in the supermarket. If there is no fresh citronella, you can buy it online. Southern ginger and lemon leaves can be omitted.
Materials 1: 12 sea white shrimp, 1 decapitated squid, half a bag of fried fish balls, 5 small tomatoes, 250g straw mushroom, half a citronella, 5 lemon leaves, 1 green lemon, 2 millet peppers, 5-6 pieces of Nanjiang, 6544.
Ingredients 2: 3 tablespoons of Dongyingong sauce, 5-6 tablespoons of coconut milk, fish sauce 1 tablespoon, sugar 1 tablespoon, and cooking oil 1 tablespoon.
Ingredients 3: 400g chicken rack, 4-5 slices ginger.
Exercise:
1. Wash the chicken bones bought for two yuan, put them in a casserole with cold water, boil them, skim off excess oil and foam, and add ginger slices to cook for two hours as the soup base;
2. After washing the sea white shrimp, cut off two whiskers, the thorns on the shrimp head and the feet below, cut off the shrimp back and pick out the sand line;
3. Wash the bought straw mushroom, cut off the pedicle with a knife, cut it in half, and blanch it with boiling water for later use;
4. Cut a small "grid" evenly on the squid with a knife, but you can't cut it off. Then cut into large pieces, blanch with boiling water, roll up and take out. I don't think there is any trick to cutting squid rolls, but I need a sharp knife and patience;
5. The spices used to make Dongyin Gong Tang are Nanjiang, Citronella and lemon leaves to enhance the aroma. Source of acid: green lemon. Spicy source: Xiaomi spicy. In fact, the "TomYampaste" bought in the market is already sour and spicy. But my taste is heavy, so I added green lemon and millet spicy;
6. Slice the citronella root with an oblique knife. Citronella has a very special fragrance. I like it very much. Every time I accidentally touch Dong Yin Gong Tang, I will bite it with my teeth because I miss its taste. But my father doesn't like its taste. He said it smelled like soap. Haha ~ sliced ginger. If you can't buy this taste, you can use ordinary ginger at home instead. Lemon leaf is a kind of vanilla I like very much. It will give off a refreshing lemon smell after rubbing with your hands, which is unnecessary. Millet, spicy slices, green lemon juice;
7. The preparations are almost finished. Cook a pot on the stove. When the pan is slightly hot, pour a little oil, add the citronella slices and ginger slices and stir fry.
8. Add three spoonfuls of Dongyingong ginger and stir fry;
9. Pour the cooked chicken soup, half-cut tomatoes, prawns and fish eggs;
10, add lemon leaves that have been rubbed by hand;
1 1. Pour the blanched straw mushroom;
12, the soup is boiled and tasted, seasoned with fish sauce and seasoned with a spoonful of sugar;
13, add coconut juice before cooking;
14, pour in fresh lemon juice. Put the boiled Dongyingong soup into the pot and sprinkle with some coriander.
Fourth, the practice of dog meat hot pot
Main ingredients:
Dog meat 1500g.
Accessories:
Fennel 15g, cinnamon 15g, yellow rice wine 100g, white wine 25g, five dried red peppers, soy sauce 75g, monosodium glutamate 2g, salt 5g, Chili sauce 25g, sugar 100g, lard 100g, etc.
Exercise:
1. Burn all the fluff on the dog skin, put it in cold water, scrape it clean, cut it into small pieces about 4 cm square, boil it in cold water at the same time, remove the dirty blood, wash it twice with clear water, drain the water, mix it with sorghum wine and salt, and marinate it slightly;
2. Cut the green garlic into sections about 3.5 cm long, and wash the cinnamon and fennel with clear water;
3. Heat the wok, add 50g to 80% lard, put the dog meat until fragrant, spray Shao wine, add hot sauce, sugar, soy sauce and salt, continue to stir fry, and collect water to make the dog meat tasty;
4. Add onion, ginger and pepper, add whole dried red pepper, cinnamon, fennel, angelica and water 1000g, cover and boil, then simmer for about 2 hours until the meat is crisp, take out cinnamon, fennel, onion, ginger and dried red pepper, and then pour into a hot pot to continue cooking for 65438+.
Where is the hot pot delicious?
Delicious hot pot: Beijing copper pot, if you choose to go to Beijing to play, then the old Beijing copper pot is a must-taste. The most important thing about this hot pot in Beijing Copper Pot is to see whether the mutton is delicious, and the broth used is naturally one of the key points to ensure the taste. Its biggest feature is that it has built a steaming elevated platform in the middle of the whole hot pot, which is very obvious from the appearance. The authentic taste of old Beijing must be tasted from the most famous shops.
Chongqing hot pot, when it comes to delicious hot pot, Chongqing old hot pot must have a name! Chongqing people love hot pot so much that even the air in Chongqing is filled with the smell of red pepper. People in other cities prefer to eat hot pot in winter, but hot pot in Chongqing can run through all the year round. Compared with the hot pot with rapeseed oil as the bottom in Chengdu, the old hot pot in Chongqing is heavier. Niu Chongqing hot pot originated from the market pier, so the materials used are grounded. Eating Chongqing hot pot must focus on these three things: hairy belly, duck intestines and yellow throat. In the old hot pot in Chongqing, you can feel the spicy stimulation, spicy and delicious, and even the weakest vegetable tofu can shine immediately when it is rinsed inside!
Sichuan hot pot, in the hot pot list, Sichuan and Chongqing have been competing, quite imposing. Authentic Chongqing hot pot is the bottom of Jiugongge pot. Pepper, pepper and butter are indispensable ingredients in hot pot, and hairy belly and yellow throat are necessary. To eat this kind of pot, we need to adhere to the principle of "meat first, then vegetarian" to prevent vegetables from absorbing red oil and affecting the subsequent taste. The biggest difference between Sichuan hot pot and Chongqing hot pot is that the bottom material of Sichuan hot pot is clear oil instead of butter, and spices such as pepper will be put enough. Set hemp, spicy, fresh in one, I do not know how many loyal diners have been captured.
Anhui hot pot, in Anhui, hot pot presents a different flavor. The name of the hot pot here is also very unique. Some people call it Hu Shi Yipin Pot, because Hu Shi used to be a loyal fan. Some people simply call it a product pot. Prepared egg dumplings, mutton, tofu, fried tofu and other ingredients are stacked layer by layer, with meat on the top. With the stew of the broth, the oil and essence of the meat are transferred from top to bottom, through tofu and egg skin, to the lowest vegetables. People who eat also eat layer by layer from top to bottom. When they eat the bottom dish, they have stewed and soaked the soup, and the taste is no worse than the meat on it. The existence of each ingredient has its significance, and it has reached its own highlight moment in slow stew.
Cantonese hot pot, also known as "side furnace", is the Gao Fushuai of hot pot industry! Different from the rough and heroic meat washing form of northern hot pot, Cantonese hot pot reveals a kind of fine cooking beauty. Guangdong-style hot pot is located by the sea, and fresh seafood is always the protagonist of Guangdong-style hot pot. Therefore, the dipping sauce of Cantonese-style hot pot tastes softer and will not cover up the delicacy of seafood itself. Many people like the combination of seafood soy sauce and fried garlic peanuts. Based on the old fire soup, all kinds of processed seafood, such as mushrooms, vegetarian dishes, handmade meatballs, shrimps, crabs, flower shells, fresh octopus, etc., are delicious with dipping sauce.
Chaoshan beef hot pot, compared with the fiery Chongqing hot pot, Chaoshan beef hot pot seems a little "chicken ribs", but as long as you eat it once, you will never think so. Eat a word "fresh" in Chaoshan beef hotpot. Authentic Chaoshan beef hot pot pays attention to "fresh cutting", from slaughtering live cattle to distributing them to hot pot restaurants and finally serving them on the table. The time should be controlled within 6 hours. Whether it is beef from different parts, beef offal or beef balls, it is the most original fresh beef flavor when cooked in soup.