Types of hot pot

Fish head hotpot

The pepper in fish head hot pot comes from Shuangliu, Sichuan, where the pepper is "spicy and delicious, warm, and won't get angry if you eat more." What is commendable is that "the picking period of two Jin strips is only seven days a year, which is not easy to get." It is particularly approachable when used in popular hot pot. Fish head hot pot pays great attention to the use of douban, which is very strange: it is made of "Erjin", broad bean and more than 20 kinds of Chinese herbal medicines to minimize the loss of nutrition. When making, the douban prepared on the same day should be put into a porcelain jar immediately, and the top should be sealed with vegetable oil. You can't eat it until you seal the jar for a year. In this way, the watercress will slowly ferment under the action of microorganisms in the tank and become more mellow and nutritious.

There are procedures for eating fish head hotpot. When eating fish, you should eat it in the order of fish lips, fish brain, fish skin and fish. You can't eat it all at once. You should eat it quickly, slowly and slowly. Chew slowly when eating fish skin and fish, and eat fish lips and fish brains quickly. Once inhaled, slowly lower your throat. In addition, there is fish head spicy crab hot pot, which is made of blue crabs in Myanmar, and it is said that each pot is fried in a single pot, which is very time-consuming. Its spicy taste is also divided into slightly spicy, medium spicy and old spicy.

Jun Jun hotpot

Hot pot with wild fungi as the main dish, with any one of old chicken, old duck, seafood and soft-shelled turtle as the bottom material, and then one or more of more than 20 kinds of fungi, such as boletus, dictyophora and Hericium erinaceus, are put into the pot to boil fresh soup, which is delicious and delicious, and does not contain monosodium glutamate. Wild mushroom food, cooked for a long time after entering the pot, has fragrant teeth and cheeks and fresh and smooth taste. Wild mushrooms are produced in different mountainous areas and grow into a green food under different natural conditions, which is not polluted by human beings. Compared with traditional hot pot, mushroom food has the characteristics of low fat, high protein, neither fat nor greasy.

Fungi nourish the stomach, promote fluid production, benefit qi, balance yin and yang, benefit the liver and improve eyesight, and the drug treatment effect is remarkable. Such as tremella and Hericium erinaceus, can strengthen the body, replenish blood and soothe the nerves, and have the effect of cleaning the stomach; Such as white mushrooms, have the effect of lowering blood pressure and adjuvant treatment of hepatitis; Mushrooms, Armillaria mellea, Tricholoma matsutake, dictyophora, etc. Conducive to the prevention of hypertension, heart disease, cardiovascular diseases and rickets in children, with the effects of regulating qi, eliminating phlegm, expelling worms and relieving pain; Coral bacteria, lactobacillus acidophilus and boletus can clear away heat and toxic materials, clear lung and stomach, nourish blood, harmonize middle energizer, tonify deficiency and refresh.

Old fashioned hotpot

The pot of the old-fashioned hot pot is made of charcoal. The first feeling of using old-fashioned hot pot to rinse mutton is very cordial, and the second is that the fire is very strong, and the mutton can be eaten as soon as it is rinsed. Winter is the season to eat hot pot instant-boiled mutton. There are countless hot pots in every city, but the things they rinse are similar. Old-fashioned hotpot is usually a typical Muslim restaurant hotpot. It stinks when you go in, which is a little unbearable. You will get used to it after a long time.

The seasoning is processed by Donglaishun, a traditional old shop, and peanut butter is added outside, which is different from traditional sand tea sauce and fermented bean curd, and is very suitable for instant-boiled mutton. The mutton here is very different from that in other places. It's thick, but it's not frozen, but fresh. This was sent by Donglaishun's master immediately after the sheep were slaughtered, so the quantity was limited. If you rinse this mutton in a pot, it will never get old.

Postmodern hotpot

The entrance of post-modern hot pot restaurant should be special, especially the porch. It is best to set up a huge, dark iron plate with abstract scenery or figure paintings on it, giving people a post-modern impression. The restaurant of hot pot should be a European restaurant, which is not as red as expected and will not feel warm and harmonious. The most basic color is cool color, which can be the true color of cement. Dark reinforced tables and chairs are separated by frosted glass, which can clearly see the halo of chandeliers, giving people a post-modern refreshing feeling. Although the atmosphere of eating hot pot can be postmodern, hot pot dishes can't be postmodern. In fact, they are eight classic dishes.

First, egg dumplings, 100-page set meal: egg dumplings, thin, fresh meat, a fresh soup. The second kind is secret beef: beef is fresh beef, which has been pulped. According to common sense, soup is the most tender, but strangely, no matter how it is cooked, it is not "old" and the more it is cooked, the more tender it is. The third kind is Bao Si Pills: yellow is shrimp balls, red is beef balls, and white is cuttlefish balls and red crab balls. Beef balls have high tooth density, and the unique beef flavor overflows the corners of the mouth. Shrimp balls and crab balls are elastic in taste and good in purity. Cuttlefish balls are actually mesh fish eggs, which are bigger than quail eggs, delicious and fishy.