Sichuan-Chongqing series hotpot includes clear oil hotpot and butter hotpot. The raw material of clear oil is rapeseed oil, and butter is made of cow fat. Since you eat hot pot, except for popular dishes, other dishes are indispensable!
Coriander!
I never thought that coriander could be eaten as a dish, but only as an ingredient. Until one time I went to eat hot pot, my aunt said crazily how delicious it was to cook hot pot with coriander, so we ordered a plate of coriander and threw it into the pot when we were almost full.
Don't say it's really delicious. After a fierce cooking in a hot pot, the aroma of coriander is much lighter, and it is not particularly spicy. And unlike lettuce, it is spicy when cooked. In addition to being spicy, coriander has its own taste. From this point of view, coriander boiling hot pot is a bit like another taste of chrysanthemum.
But remember, remember! You can't cook coriander at the beginning of eating hot pot, otherwise the whole bottom of the pot will smell of coriander. When it's done, everything tastes like that. There is also a little tender coriander, which is too old and tastes like chewing grass.
Old pumpkin! Must be sweet, noodle-shaped, cut into pieces, take it out when cooking in Jiugongge until it is soft enough to be shredded, and put it in a sesame oil dish dipped in vinegar. It's delicious, especially rich, sweet and spicy, salty and sour, and it's my first favorite ingredient! That's pumpkin. I think it's better to make hot pot with beibei pumpkin, which is very popular now.
Actually, making hot pot with broken ears is a way of eating in Chengdu. Chongqing people don't seem to have eaten like this, but I fell in love after eating once in Chengdu. I always order and eat maocai. When the broken ear root is cooked, it is powdery and tastes a bit like soft boiled yam.