Spicy incense pot originated from the peasant flavor of Jinyun Mountain in Chongqing, which is a common practice of local people. It is characterized by combining hemp, spicy, fresh and fragrant in one pot. It is said that locals usually like to fry a large pot of vegetables with various seasonings.
Whenever there are important guests, they will add meat, seafood, crispy sausage, tender meat and fragrant bamboo shoots to their usual cauldron cooking. Because yuba is fried in advance, it can absorb the umami flavor of all kinds of meat and seafood, add its own fragrance, and mix them together, thus achieving "one pot fragrance".
Extended data
With some Sichuan chefs finishing and developing this spicy incense pot on the basis of spicy dry pot dishes, it is suitable for restaurant management: the raw materials have expanded to hundreds of kinds of seafood, poultry, livestock and seasonal vegetables; In taste, it combines the characteristics of hot pot, Sichuan griddle and spicy food, and highlights the characteristics of hemp, spicy, dry and fragrant.
In terms of spicy taste, it is further refined, using a grading method of 5-7 grades, which is a little spicy, slightly spicy, medium spicy, heavy spicy and extra spicy, which varies from person to person; In terms of efficacy, Chinese herbal medicines with heat-clearing and dampness-eliminating functions are added to the unique compatibility of spicy raw materials.
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