2, duck intestines. Duck intestines, or goose intestines, are also one of the most common ingredients on the menu of Chongqing hotpot. Duck intestines taste a little strange. People who like them like it very much, while those who don't like it find it very bad. Goose intestines taste better and most people like to eat them.
3. Fat cow. The ingredients of fat beef were originally tailored for hot pot. Fat beef scalding hot pot is a must. After scalding, the fat cow shakes in the taste plate and puts it in the mouth. It is fat but not greasy, and its mouth is full of the smell of fat cows. It's a must-see hotpot.
4. tender beef. Tender beef is made by slicing beef and mixing it with spicy food, because the taste of beef with different qualities is very different.
5, yellow throat. Yellow throat is also a common dish in Chongqing hot pot. The yellow throat is the main blood vessel of domestic animals such as pigs and cattle. Among the dishes scalded in hot pot, bezoar throat is thicker and tastes better than pig yellow throat. But it is more troublesome to deal with bezoar throat. If it is not handled properly, it tastes soft and cannot be chewed, but many professional foodies like to eat bezoar throat. Yellow throat hot pot, the biggest feature is crisp and refreshing.
6, old meat slices. Tripe, duck intestines and old meat slices are also called the "three meat dishes" of Chongqing hot pot. Although the ingredients of Chongqing hot pot have always been mainly beef, and even the bottom of the pot is cooked with butter, this kind of old sliced pork is also very popular. Choose old meat slices with big chunks and lean meat, which are fragrant and spicy after cooking, and don't be too cold.
7. potatoes Potatoes can be said to be hairy bellies in Chongqing hotpot meat dishes. Potatoes are eaten in a variety of ways, which has always been a common practice for the public. Hot pot also has a different taste, but be careful not to cook it in the pot for too long, otherwise it will be easily cooked. Ultra-thin potato chips are now in circulation, which can be eaten in a few seconds and tastes quite good.
8. Bean skin. Bean products are also the most common ingredients in Chongqing hot pot. Bean skin smells of beans. After scalding in the pot, it has a spicy aroma and a fleshy taste of butter, which is more refreshing.