Aromatic leaves, grass berries, bell peppers, pepper, Ba Ye, tripe, lunch ham, thousand sheets, frozen tofu, enoki mushrooms, mushrooms, parsley, Chinese cabbage, soybean sprouts, cilantro.

Spicy hot pot originated in Chongqing Jinyun Mountain farmhouse flavor, is the local people's common practice, to hemp, spicy, fresh, fragrant mixed pot as a characteristic. It is said that the local people usually like to put a big pot of vegetables together with a variety of seasonings and flavors fried up.

Whenever there is an important guest, it will be in the usual pot of fried vegetables with meat, seafood, crispy sausage, tender meat, bamboo shoots, fragrant, bamboo because of the pre-fried, can absorb a variety of meat and seafood flavor, adding its own flavor, mixing, the achievement of the "pot of incense".

Expanded

With some Sichuan masters in the spicy and dry pot dishes on the basis of this spicy pot for finishing and development, so that spicy pot suitable for restaurant management and operation: raw materials, extended to seafood and aquatic products, poultry and livestock, fresh vegetables as many as hundreds of single products; flavor, fusion of hot pot, Sichuan dry pot, spicy dishes characteristics, highlighting the "pot of incense".

Spicy and spicy dishes, highlighting the characteristics of hemp, spicy, dry, fragrant.

Spicy flavor, further refinement, the use of 5-7 levels of grading, a little spicy, slightly spicy, medium spicy, heavy spicy, extra spicy, depending on the person; efficacy, in the unique combination of Chinese medicine pungent raw materials added to the effectiveness of the Chinese herbal medicine such as clearing heat and removing dampness.

Baidu Encyclopedia - Spicy Hot Pot

Baidu Encyclopedia - Home Made Spicy Hot Pot