We see that the weather forecast is snowing everywhere, and the temperature is dropping all over the country, so that people don't want to go out and want to stay at home for the winter. It's so cold that it's necessary to eat warm food. Ask Sichuanese, and they will definitely give you a correct answer. What is that?

Of course, there is only one answer, and that is to warm the pot. You just need to eat a warm pot in winter, and it's getting hotter and hotter. Today, we should not only talk about warming pots, but also study the collocation of dipping materials. The following should be kept!

1. sesame oil+mashed garlic+coriander+onion+fuel consumption

In Chongqing, it is called rape, and the spicy warm pot comes standard. The meat fished out from the bottom of the spicy pot was soaked in sesame oil, accompanied by the exclusive fragrance of garlic paste. Eat it with endless aftertaste. As for coriander, onion and fuel consumption, don't be jealous of your partner!

2. Sesame sauce+fermented milk+Chili oil+coriander+sesame.

Sesame paste is the best companion to add flavor to food. Add some Chili oil and fermented milk, and the salty and spicy assimilation is great! This dipping sauce is super suitable for eating seafood pots and dipping in fish and shrimp. It's delicious after eating!

3. Millet pepper+seafood soy sauce+vinegar+onion+coriander

Feet are the soul of this bowl of dip, which is spicy, neither heavy nor greasy, and you can't bear to part with it. The pungent taste jumped from the tongue to the throat. Just like dancing cha-cha on your tongue hand in hand with seafood soy sauce, it is most suitable for clear soup!

Whether the warm pot is delicious or not is the key. Only Chongqing people and Sichuan people know these things best. In fact, there are many kinds of warm pot dipping materials. What else do you want to know?