One of my favorite foods is hot pot. Our hot pot in Sichuan is delicious, spicy and delicious.

Hot pot generally refers to a cooking method in which a pot is used as a vessel, a pot is cooked with a heat source, and various foods are cooked with water or soup. At the same time, you can also refer to the pot used in this cooking method. It is characterized by cooking while eating, or the pot itself has the function of heat preservation. When eating, the food is still steaming and the soup is integrated. There are similar dishes all over the world, but they are especially popular mainly in East Asia. Hot pot tastes hot, spicy and salty, oily but not greasy, suitable for mountain and river climate. Today, it has developed into a mandarin duck pot, spicy and light, each with its own needs. According to personal preference, adding different soups and foods is the best in winter in Xian Yi, which is suitable for all ages.

Typical hot pot ingredients include all kinds of meat, seafood, vegetables, bean products, mushrooms, egg products, vermicelli and so on. They are cooked in boiling water or at the bottom of special soup pots. Some ways of eating will be dipped in seasoning and eaten together.

Nowadays, with the progress of science and technology and the development of cooking skills, the varieties of hot pot are also colorful and have their own characteristics. According to the fuel, there are charcoal chafing dish, gas chafing dish, electric chafing dish and alcohol chafing dish. As far as texture is concerned, there are tin chafing dish, aluminum chafing dish, stainless steel chafing dish and enamel chafing dish. According to the structure, there are conjoined hot pot, split hot pot and Yuanyang hot pot. According to the cooking style, there are soup braised hot pot, stewed hot pot and boiled hot pot. The variety of hot pot adds a bit of lively atmosphere to the dining table. A thousand miles is different, and a hundred miles is different. The hot pot in China is colorful and full of flavor. Well-known ones, such as Guangdong seafood hot pot, rinse seafood and so on, are all very particular about ingredients, paying the most attention to delicious taste and taste, not greasy and delicious. Chrysanthemum hot pot in Suzhou and Hangzhou, the hot pot soup is chicken soup or broth, supplemented by sliced meat, fish, chicken and chrysanthemum, which is fragrant and refreshing and has a unique flavor; The Yunnan-style hot pot in Yunnan is characterized by the fact that it must be filled with cloud legs and served with raw materials such as mushrooms and fish. It is tender, spicy and full of flavor. Chongqing's beef omasum hotpot has the characteristics of diverse raw materials, thick and fresh brine soup, spicy and mellow. Besides, mutton hotpot in Beijing, Klang hotpot in Zhejiang, Sanxian hotpot in Hangzhou, game hotpot in Hubei, white meat hotpot in Northeast China, beef hotpot in Hong Kong, assorted hotpot in Shanghai and mutton hotpot in Shandong all have unique flavors. Chongqing hot pot is divided into two schools in origin and history, namely, the water-pie hot pot pulled by sailors and the land-pie hot pot pulled by horses.