1. Description of Chongqing hot pot

Is the fragment good? Give me excellent, right?

Development

Chongqing hot pot

As a result of the influence of Chongqing hot pot, Sichuan hot pot around the country gradually flourished, so that the Sichuan hot pot source flow is richer, more substantial content. Sichuan hot pot to Chongqing hot pot as the mainstream, all over the hot pot for the tributaries together into a river of food. With the passage of time, Chongqing hot pot gradually popular nationwide fame in all directions. The emergence of "Dezhuang", "Little Swan", "Qin Ma", "Kong Liang", "Su Da Sister", "Qi hot pot" and other large hot pot brand enterprises. There are 10 hotpot enterprises with Chinese well-known trademarks and famous trademarks, 17 hotpot enterprises with annual turnover of more than 100 million yuan, and 14 hotpot enterprises that have entered the National Catering Top 100 Enterprises. In the 2005 national food and beverage top 20 hot pot enterprises, Chongqing accounted for 11. Chongqing held a "10,000 people hot pot feast" hot pot tables placed more than 1,000 tables, stretching 1.3 kilometers, more than 300,000 people gathered at the scene, more than 100,000 people dining, can be described as a grand scene, the world rare. In Beijing, large and small hot pot stores have sprung up; in Shanghai, Chongqing hot pot fierce impact on the Shanghai Bund; in Nanjing, Chongqing hot pot rooted in the size of the hotel, the people's homes; in Shenzhen, "Hill City hot pot" can be seen everywhere; in Tianjin, Kunming, Guiyang, Lhasa, Xi'an ... ...Chongqing hot pot has spread throughout the country, and its fragrance floats in all directions. It has traveled far and wide and settled overseas.

Historical origin

Chongqing hot pot

Hot pot is a traditional Chinese food, originated from the folk, a long history. Although the containers, methods and flavoring of today's hot pots have evolved over thousands of years, the one thing that remains unchanged is the use of fire to heat the pots, and the use of water (soup) to conduct heat and cook (shabu-shabu) the food. This cooking method has appeared as early as the Shang and Zhou Dynasties, and it can be said that it is the prototype of hot pot. It is recorded in the "Outer Chronicle of Han Dynasty Poetry" that in ancient times, during rituals or celebrations, food was eaten by "striking bells and listing tripods", i.e., people gathered around the tripods and put food such as beef and mutton into the tripods to cook and share, which was the germ of hotpot. Through the Qin, Han and Tang Dynasties, the evolution of the Song Dynasty, until the real hot pot recorded. Song Lin Hong in his "mountain home Qingsui" mentioned eating hot pot thing, that is, it is called "dialing Xiasui", said he traveled to Wuyi Mountain, visit Shi Dao, in the snow to get a rabbit, no chef to cook. "The division cloud, the mountain only with thin batch, wine, sauce, pepper material, and the Wo. To wind stove on the table, water half Choshi (half hanging), wait for the soup ring a cup after (after waiting for the soup to open), each divided into chopsticks, so that since the clip into the soup swing (shabu-shabu) cooked, bite (eat), it is free to each juice for (each) at will dip food." In terms of eating style, it is similar to the current "shabu-shabu rabbit hotpot". It was not until the Ming and Qing dynasties that hot pots really flourished. On the tenth day of the first month of the forty-eighth year of the Qing Dynasty, the Qianlong Emperor held a 530-table palace hotpot, which was the most popular hotpot in China at that time. Qing Jiaqing Emperor ascended to the throne, had set "a thousand old man feast", the use of hot pot reached 1550, the scale is called the peak of the ultimate, amazing. Spicy hot pot originated in Chongqing. It was around the Daoguang period in the Qing Dynasty, Chongqing feast began to have a tripe hot pot.

2. Seek to introduce the composition of Sichuan hot pot, about 450 words ~

My grandmother is from Sichuan, so I love Sichuan food and can eat spicy. In many Sichuan off food, my favorite is still hot pot, that foggy atmosphere, and numb and spicy flavor, really ......

First of all, Sichuan hot pot pot pot table is very different from other places, it is made of bricks like a cooker-like table, the tabletop is tiled or marble paved, in the middle of a large round hole, a yellow, yellow, yellow, yellow, yellow, yellow, yellow, yellow, yellow, yellow, yellow, yellow, yellow, yellow, yellow, yellow, yellow, yellow, yellow, yellow, yellow, yellow, yellow, yellow, yellow, yellow, yellow, yellow, yellow, yellow, yellow, yellow, yellow, yellow, yellow. Inside there is a yellow hot pot filled with red hot pot base, which is floating with chili peppers, peppercorns, etc., and a lot of exclusive seasonings that I don't know. Because there was a lot of butter in the pot, no matter how hot the bottom of the pot was, the surface of the pot appeared to be calm, but in reality, the bottom of the butter was boiling like Nezha in the sea. The flavor is really fragrant and numb, and you have to drool at the smell of it.

Secondly, the ingredients used in Sichuan's hot pots are different from those used elsewhere. Instead of mutton, goose intestines are used. Good goose intestines must be very fresh, and the store cleaned up very clean, a root crystal clear, slightly pink, lying neatly in the plate. It was a little difficult to pick up because it was not only slippery, but also long, and I hated to stand on the bench every time I did it. As soon as the goose sausage was put into the hot pot, I started counting down, "four, three, two, one", and so on three times, a goose sausage was hot. Careful bite, smooth, tender, fragrant, but also very chewy. Gently sucked with the mouth, the whole goose intestines quickly drilled into my mouth. A couple of belly, tongue numb, the spicy flavor kept drilling into the mouth, choking you can not help but even cough a few times.

As I write this, my mouth is watering. When will I go to Sichuan again? I really miss Sichuan hot pot!

3. about the hot pot essay, to describe the good point, the best is to write their own, the Internet turn do not

The temptation of the hot pot

My hometown in Chongqing, and I have witnessed the people who came to Chongqing, do not eat the authentic Chongqing hot pot can be really regrettable, Chongqing hot pot store can be said to be starring chess cloth, the taste of the distinctive, randomly walk into a, you are either the eyes of the blessing or the blessing of the mouth! You can meet them all!

As a Chongqing spicy girl, I saw the boiling hot pot, smelled the flavor of the rich, will not be able to resist the temptation, the mouth flow "three thousand feet"!

Look! That country is still bubbling with bright red soup, like a red sea, that a chili pepper, pepper, as rolling waves, looking daunting, to the waves rolling "high tide" when the flavor, no one can stop!

Add a piece of tripe children, put into the frying pan, in the heart full of joy in silence dozens of several, two dozen seconds, and then fished up from the pot, this great tripe children have been "shrunken", full of oil and water, tripe children also dripping red soup, in the light of the light, but also exudes a bit of light, and put it into the oil dish to mix it, a bite into the mouth, really fragrant and crispy, and numbness, and the mouth. It is really fragrant and crispy, and numb and spicy.

Don't look down on this little piece of tripe, it will make you fall deeply in love with Chongqing hot pot, and fall in love with the *** city of Chongqing!

Chongqing hot pot will be numb, spicy, fresh, fragrant, hot into one, perhaps you have been spicy mouth, but you still feel the pain of spicy, there will be an unprecedented ***, will feel the boldness of Chongqing people. Feel the Chongqing people's cool; feel the Chongqing people's enthusiasm and "domineering".

Eat a Chongqing hot pot, will want to eat a second time, followed by a third, four times ......

On the table after the dishes have been wind swept away; in their own a full meal, after paying the bill, out of the hot pot store, back to the cool air.

Walked out of the hot pot store a few miles away, can still smell the smell of hot pot, as if the more you go the hungrier, the more you go the more you want to go back again, point on a table it! People say, this hot pot is not open to eat, the stomach has become its captive, it seems, the facts prove that after eating hot pot, the whole person has become a prisoner of the hot pot!

See to this point you, may say; "that winter to eat hot pot is the best cluck, warm!"

This sentence is not entirely true, nor is it wrong, because hot pot has a spring, summer, fall and winter equally attractive charm, and hot pot restaurant is overcrowded in all seasons, home.

In the spring, people gather around to eat hot pot to drive away moisture and prevent cold.

In summer, people eat hot pot for spicy and comfortable.

In the fall, the autumn wind sweeps away the leaves, in the fall to eat hot pot, quite a mood in which.

In winter, hot pot can be said to be Chongqing people's "confidant", just when the cold, *** spicy taste just

meet our want to heat up the idea of a hand in the winter.

Hot pot is the soul of Chongqing people, but also the postcard of Chongqing people!

I wrote it myself, see if it helps you~~

4. 200 Words Describing Sichuan Spicy Hot Pot

Hot Sichuan Spicy Hot Pot

It was Saturday, and our family went to eat hot pot. In order to satisfy my huge appetite, my mom and dad ordered lamb, pork, and beef for me; in order to satisfy the slimming plan of the ah-ah facsimile, my dad and I ordered tofu, yam, and goose meat for her; in order to satisfy my dad's "nutritional balanced matching" plan, my mom and I ordered bok choy, fish, and mushrooms for him.

"Let's eat hot pot!" I picked up a handful of beef and sent it to the hot pot. Mom is not willing to lag behind, pick up the frozen tofu is going to pour down a big handful. Dad saw this scene, hurriedly said, "Slow down, slow down!" The two small yellow fish carefully put into the hot pot, the hot pot in the "mutter mutter mutter" boiling.

Steaming in the mist, a food fight began: "clanking" that is the spoon collision sound, "snap" that is the chopsticks clamped together the sound, "wow wow wow! "That's the sound of food being scooped up." This is mine, don't grab it! "This is the sound of my protest.

Eating hot pot is so lively. I think the fun of hot pot is here.

5. write hot pot essay 600 words junior high school

The weather is gradually turning cooler, finally you can eat hot pot! Summer can also eat but it is too hot, now this weather to eat hot pot is really perfect!

Originally, a few days ago, I said I wanted to eat hot pot, and even the ingredients are ready, but because of a small thing that caused the plan to go out of the window. Finally, this morning, my mother said to eat hot pot, my stomach food bugs began to play a strange trick, constantly teasing my appetite, ah, and then think of the saliva will be "flying straight down three thousand feet". In order to eat this meal hot pot can really suffer me ah! I was sent by my mom as a shopper, and spent the whole morning out shopping. With my efforts, I returned home with a full load, but my feet were killing me and my hands were sore. I thought I'd be able to eat as soon as I got back, but no, not yet. There was still the soup base to be made and those vegetables to be sliced. By then I was starving to the point of fainting. Once I thought that I could eat as soon as I finished making these, I felt a little better, at least there was some comfort! With the support of the hot pot, I patiently prepared all those ingredients and regularized all the items.

" Heh!" With a big yawn at the end, the preparation was over and it was finally time to eat! The delicious spicy soup base was served, ah! It's so tantalizing. Hurry up and wipe it off or your mouth will water in it. I thought I could start immediately, but the most important point I forgot, this is a hot pot, but also to cook!

No way, do not cook how to do ah, do not eat raw ah! I held my tongue and waited for almost ten minutes. This time can really eat, I have not care what lady image, began to fight. I was like a soldier fighting in the sand, fighting non-stop. While fighting, my sweat beads beat down like a downpour, it was exactly cool! I eliminated the enemy one by one, that ***, really can't be described in words. But the other side is not to be underestimated, my mouth was attacked red and swollen. After a while, many of the enemies were eliminated by me, there is the Bull Demon King, General Sheep, the winter melon President as well as kelp female generals and tofu minions, I have eliminated a clean sweep.

I was like a triumphant general, very proud. But I also sacrificed a lot, I may have gained weight, really rewarding to pay ah! But eating hot pot is so refreshing! Sweat like rain, just can detoxification, finally I paid the labor is not in vain ah!

6. Chengdu hot pot Sichuan cuisine publicity short essay

Hot pot, from Chongqing to Chengdu, style and content and further enrichment and development.

Chengdu hot pot, fire source clean, base material recipe variety, taste from a single spicy flavor evolved mandarin duck hot pot, three flavors, four flavors of hot pot, as well as nourishing function of the medicinal hot pot, fish head hot pot and so on. In recent years, and on the basis of hot pot derived from the "skewer".

"Skewer" is economical, convenient, and popular among the people of Chengdu. Chengdu people have a long history of eating hot pot.

Zuo Si, a writer in the Western Jin Dynasty, described in the "Shu Du Fu", "sitting in the golden base, dishes and four Chen, goblet to clear the float, fresh to the purple scales," in fact, it is a kind of small family hot pot. Chengdu hot pot used to be used in the family, the development of the community, is the last century after the 1980s.

Chengdu hot pot from the simple hemp soup known as "hot pot" a variety of development to the current mutton hot pot, beer duck, dipping fish, chrysanthemums and other more than 10 varieties of color, its momentum is no less than the Szechuan restaurant, it can be said to be all over the streets, ubiquitous, and the degree of luxury of its decorations can be fully comparable to other high-class restaurants. The luxury degree of decoration is also fully comparable with other high-class restaurants. Hot pot restaurant menu from the past dozens of kinds of development to hundreds of kinds, it can be said that all the raw materials of Sichuan cuisine almost all become hot pot restaurant soup, different dietary habits and partiality of diners can be found in the hot pot restaurant of their favorite food.

Sichuan hot pot can be roughly divided into Chongqing hot pot and Chengdu hot pot. If divided by the pot base, it can be further divided into full red oil, mandarin duck, pickled fish, tonic, roasted chicken and other hot pots.

Chengdu hot pot soup with chicken, fish, cattle stick bone as the main raw material, there are spices, is five flavor and bean flavor, taste spicy, but spicy but Chongqing hot pot. Chongqing hot pot originated earlier, strong flavor, to spicy, eat spicy not eat hemp? Is the sauce flavor.

In the soup whether red soup, clear soup are chicken, fish, pig stick bone as the main raw material. Although it has been developed over the years, and there is also a good soup made of beef bones, live chicken, crucian carp, ducks, snakes, etc., the difference between it and Chengdu hot pot is mainly in the soup, and there is not much difference between other shabu-shabu food, such as tripe, yellow throats, duck's blood, eel, beef, etc.

In the soup, there is no difference between Chengdu hot pot and Chengdu hot pot, and there is also a difference between the two.

In terms of seasoning, real Sichuan-style hot pots don't have sesame sauce ingredients, it's all sesame oil with garlic paste. Eating Chongqing hot pot, usually also with authentic eagle tea, which can reduce the grease and *** sex.

Hot pot is the favorite of the people of Chengdu, the street Sichuan museum is the most hot pot store, to the local people's homes, to entertain you or hot pot. Eat spicy not to eat hemp? is a characteristic of Chongqing hot pot.

Chongqing is a furnace city, the highest temperature in the summer can reach 41 2 degrees Celsius, so that the people from the north and south of the strangers is very incredible, even if the heat is as hot as a baking room in the summer, hot pot is still popular. It is said that the earliest origins of hot pot in the river boatmen, when the Yangtze River, the ancient city gate of the slate slopes under the abattoir, every day slaughtered a large number of fat cows and pigs, the rest of the tripe and pork miscellaneous basically no one wants, the winter rains and snow stiff hands and feet of the cold weather, the river boatmen will be ashore to the tripe and pork miscellaneous pick back to the boat to wash the slices, give birth to a small stove of red clay, simmering a pot of spicy red oil soup to greet the day's labor! Neighbors around the warmth of the fireplace, cooking and eating, eat a piece of tripe, drink a mouthful of wine, and then two sentences of the Longmen Zhen (chatting meaning), but also bitter in the joy.

Since then, one by ten, ten by a hundred, gradually, hot pot this boatman picker, peddlers can not get on the elegant food also began in the mansion in the room, every cold and wet winter, every household can smell the hot pot overflowing aroma. Today, the hot pot has become a synonym for Chengdu, year-round often eat never get tired of, every three to five days did not eat hot pot, Chengdu people's mouth to fade out of the bird.

Compared to Chengdu's hot pot, Chongqing's hot pot is more masculine. If Chengdu hot pot is a "small bridge and flowing water", then Chongqing hot pot is a "big river to the east".

Chengdu people eat hot pot ingredients are very fine. Chongqing people are not so careful, pig, beef are large thin slices, cabbage hand torn into a whole sheet, eel do not wash, even with the blood poured into the pot.

Recently, Chongqing's old stove hot pot reappeared, clay stove with coarse porcelain bowl, more show bold! Chongqing has many famous hot pot restaurants, such as Qiaotou, Little Swan, Luning Xiang, Su Da Sister, etc. I like Qiaotou. In Nanping's main store, the place is larger, the atmosphere is better, ordering food counting, you can eat Jiang Duan and other high-grade dishes, seating between the song and dance fashion show.

However, Chongqing hot pot is more numb and spicy than Chengdu hot pot, you must be prepared.

7. Essay on writing hot pot

I have visited Chongqing twice and enjoyed the charming style of the mountain city and the bold character of Chongqing people, however, the most unforgettable thing for me is the hot pot in Chongqing.

Chongqing hot pot is known for spicy, vegetarian large pot instead of pot, the basin is rolling red soup, soup floating on the surface of the pepper, pepper, as well as some I can not name the ingredients. Such a red pot bottom looks to give people a numb and spicy feeling, often make us foreign tourists daunted. But after experiencing Chongqing hot pot a few times, I slowly like it, think it has many advantages. One is that it is more hygienic. Scalding food in boiling soup achieves high-temperature sterilization, and so far I have not heard of food poisoning after eating hot pot. Second, it can save food. When you eat hot pot, you can eat as much as you like, so you won't waste anything. Thirdly, the program can be reduced, making eating simple. If you have a small gathering with your friends and relatives at home, you will be busy and tired on and off the stove, while Chongqing hotpot simplifies the complicated kitchen operation by cleaning all kinds of food, so that your friends and relatives can sit around the table and taste the delicious food. In today's increasingly accelerated pace of life, hot pot is a convenient, fast food enjoyment. Fourth, Chongqing hot pot has the effect of fitness and beauty. Even in the hot summer, eating hot pot is not a lot of people. Surrounded by hot pot, bare shoulders, sweating, eating a lot of fun diners abound, which has become a scene in Chongqing. It is said that eating hot pot out of a dripping sweat, like a sauna, with health effects. Chongqing people believe that eating hot pot is more economical than taking a sauna. Chongqing men are mostly dry, women are mostly slim, which is in addition to the Chongqing people every day uphill and downhill physical exercise, eating hot pot is also an important reason.

In Chongqing, there are many other things to eat hot pot. Now most of the pot to replace the large stainless steel basin, the center is divided into two compartments, called the "mandarin ducks hot pot", a compartment to put the red soup, a compartment to put the broth, respectively, for those who eat spicy and do not eat spicy people to enjoy. The hot pot can't be eaten without the oil dish, which is a small dish filled with sesame oil, seasoned with garlic and other ingredients, and put the hot dishes into the oil dish for dipping, not only to increase the taste, but also said that sesame oil has the effect of cooling the fire.

The history of Chongqing hot pot can be traced back to the ancient Ba Shu period, the local special geography, climate and natural conditions, the formation of a unique eating habits. Chongqing is commonly known as the fog city, the climate is humid, in order to drive away the cold and dampness, fiber workers, farmers and other manual laborers on the ground, in a few stones built into the stove, lit a fire, set up a tile pot, boiling water, will be large chili peppers, peppercorns, etc. into the boiling water, will be food cooked after eating, which is the prototype of the hot pot. Thousands of years to form the eating habits, follow the trend of history, gradually evolved into today's Chongqing hot pot.

In today's increasingly developing food culture, Chongqing hot pot is a booming business, and will continue to thrive. Chongqing hot pot with a long history of Sichuan cultural heritage, all over the country, and even out of the country. It is no exaggeration to say that Chongqing people's obsession with hot pot is among the top in the country. With the development of Chongqing's economy and culture, the influence of Chongqing hot pot will be more and more. In the face of the "spicy to death, numbness," Chongqing hot pot, you dare to taste it?

I can't forget the hot pot in Chongqing!

8. Chengdu hot pot Sichuan cuisine publicity short essay

Hot pot, from Chongqing to Chengdu, style and content and further enrichment and development. Chengdu hot pot, fire source clean, base material recipe variety, taste from a single spicy flavor evolved mandarin duck hot pot, three flavors, four flavors of hot pot, as well as with nourishing function of medicinal hot pot, fish head hot pot and so on. In recent years, and on the basis of hot pot derived from the "skewer". "Skewers are economical, convenient, and popular among the people of Chengdu.

Chengdu people have a long history of eating hot pot. Western Jin Dynasty writer Zuo Si in the "Shu Du Fu" described in the "golden base in the sitting, food Li four Chen, goblet to the clear float, fresh to the purple scales," in fact, is a kind of family small hot pot.

Chengdu hot pot used to be used in the family, the development of the community, it is after the 1980s. Chengdu hot pot from the so-called "hot pot" simple hemp soup a variety of development to the current mutton hot pot, beer duck, dipping fish, chrysanthemums and other more than 10 varieties of color, its momentum is no less than the Sichuan restaurant, it can be said to be all over the streets, ubiquitous, and the degree of luxury of its decoration can be fully comparable with other high-level restaurants. Hot pot restaurant menu from the past dozens of kinds of development to hundreds of kinds, it can be said that all the raw materials of Sichuan cuisine almost all become hot pot restaurant soup, different dietary habits and partiality of diners can find their favorite food in the hot pot restaurant.

Sichuan hot pot can be roughly divided into Chongqing hot pot and Chengdu hot pot. If divided by the bottom of the pot, it can be divided into full red oil, mandarin ducks, pickled fish, tonic, roasted chicken and other hot pots. Chengdu hot pot soup with chicken, fish, cattle stick bone as the main raw material, there are spices, is five flavors and bean flavor, taste spicy, but spicy but Chongqing hot pot. Chongqing hot pot originated earlier, strong flavor, to spicy, eat spicy not eat hemp? Is the sauce flavor. In the soup, whether red soup, clear soup are chicken, fish, pork bones as the main raw material. Although it has been developed over the years, and there are also soups made from good beef bones, live chickens, crucian carp, ducks, snakes, etc., the difference between it and Chengdu's hot pots is mainly in the broth, and there is not much difference between other shabu-shabu foods such as tripe, yellow throat, duck blood, eel, beef, etc. The soup is also made with a variety of other flavors, including spicy and spicy, which is a good choice for a hot pot. In terms of seasoning, true Sichuan-style hot pots do not have sesame sauce ingredients; they are all sesame oil with garlic paste. Eat Chongqing hot pot, usually also with authentic eagle tea, which can reduce grease and *** sex.

Hot pot is the favorite of the Chengdu people, the street Sichuan restaurant is the most hot pot store, to the local people's homes, to entertain you or hot pot.

Eat spicy not eat hemp? Is a feature of Chongqing hot pot. Chongqing is a furnace city, the highest temperature in the summer can reach forty-one or two degrees Celsius, so that the people from the north and south of the strangers is very incredible, even if the heat is as hot as the baking room as the summer, hot pot is still very popular. It is said that the earliest origins of hot pot in the river boatmen, when the Yangtze River, the ancient city gate of the slate slopes under the abattoir, every day slaughtered a large number of fat cows and pigs, the rest of the tripe and pork miscellaneous basically no one wants, the winter rains and snow stiff hands and feet of the cold weather, the river boatmen will be ashore to the tripe and pork miscellaneous pick back to the boat to wash the slices, give birth to a small stove of red clay, simmering a pot of spicy red oil soup to greet the day's labor! Neighbors around the warmth of the fireplace, cooking and eating, eat a piece of tripe, drink a mouthful of wine, and then set two sentences Longmen Zhen (chatting meaning), but also in the bitterness of joy. Since then, a pass ten, ten pass a hundred, gradually, the hot pot this boatman picker, peddlers can not get on the elegant food and drink also began in the mansion in the room, every cold and wet winter, every household can smell the four overflowing aroma of the hot pot.

Today, hot pot has become a synonym for Chengdu, and is often eaten throughout the year, and every three to five days without hot pot, Chengdu people's mouths will fade out of the bird.

Compared to Chengdu's hot pot, Chongqing's hot pot is more masculine. If Chengdu hot pot is "small bridge and flowing water", then Chongqing hot pot is "big river to the east". Chengdu people eat hot pot ingredients are very fine. Chongqing people are not so elaborate, pig, beef are large thin slices, cabbage hand-torn into a whole sheet, eel do not wash, even with the blood poured into the pot. Recently, Chongqing's old stove hot pot reappeared, clay stove plus coarse porcelain bowl, more show bold!

Chongqing's hot pot famous stores are quite a lot, such as Qiaotou, Little Swan, Luning Xiang, Su Da Sister, etc. I like Qiaotou. The main store in Nanping, the place is larger, the atmosphere is better, the order is priced, you can eat the Jiangtuan and other high-grade dishes, the seats have song and dance fashion show.

However, Chongqing hot pot is more numb and spicy than Chengdu hot pot, you must be prepared!

9. Detailed description of eating hot pot essay

Hot pot is a nutritious, flavorful, ready-to-eat, popular cooking method.

This evening, we ate hot pot at my grandmother's house. The table is full of lettuce and raw meat, including live white shrimp, thinly sliced fresh shiitake mushrooms, green and tender bok choy, *** tender tofu cubes, and fathead minnows sliced into two pieces, etc. It's a real craving.

In the middle of all these dishes is an induction cooker with a pot as big as a basin. I heard the adults say that hot pot is very popular in Chongqing, and the authentic hot pot is mainly spicy; and our family doesn't like spicy too much, so there were only a few grains of cinnamon, a few masts, a few scallions, a few concubine cubes and chili peppers in the pot, but it still bubbled up with a strong smell.

When the soup in the pot boiled, the adults put raw meat, rice cakes, sliced raw fish, live shrimp, etc. into the pot, a big pot full, and then put the lid on the pot, just a moment of work, the water immediately boiled, making the lid of the pot jumped straight up. I can not help but want to taste the pot of delicious, hand chopsticks can not help but stretch to the middle of the pot, sharp-eyed mom in time to stop my action, explaining: "little greedy, do not be anxious, is not yet ripe it, you and then patiently wait for a minute or two."

I don't agree with my mom's statement, and played a childish temper: "If you don't eat it, it's going to be mushy, and I just smelled the burnt flavor of the rice cakes, which may be stained at the bottom of the pot." The whole family was amused by me.

In order to distract me, my mom asked me to pour and divide the spices for the group, one small dish for each person. After the whole thing was divided, it was finally time to eat.

I eat meat, eat vegetables, eat seafood, my teeth keep chewing, hand also do not forget to the pot to clip vegetables, want to taste all the food in the pot. Ah, it's so delicious! My favorite hot pot, I think, if I grew up in Chongqing, is it possible to eat hot pot every day.