Chongqing hot pot, also known as hairy belly hot pot or spicy hot pot, is a traditional way for Han people to eat. Chuanjiang boatmen, who originated in eastern Sichuan, were the earliest inventors, users and disseminators. From the earliest pottery pots as containers, hot food was scalded at the bow of the river bend, and hot pot gradually took root and sprouted in this area.

In the 20 years of the Republic of China (11930 s), hot pot restaurants opened on the streets of Chongqing. But Chengdu hot pot, according to one of the most popular sayings, was improved by Chongqing hot pot according to Chengdu's food culture and geographical environment.

2, the spicy taste is different

Walking in the streets of Chongqing, I often feel spicy, just like following you. It spreads from your nose to your whole body, and even the hot pot sticks to the soles of your feet.

Chongqing hot pot is heavy and spicy, which is the perfect combination of spicy and spicy. The bottom of the pot prefers heavy spices such as butter, ginger and garlic, highlighting the original spicy taste of hot pot.

Walking on the streets of Chengdu, I feel a refreshing spicy, no hemp taste, and the spicy feeling can swim all over my body at once. Chengdu hot pot likes to use clear oil, and the fat at the bottom of the pot is thin, which will make the whole pot spicy but not greasy. But then all kinds of spices were added to the bottom of the pot, which added multiple taste feelings to the hot pot.

3. Different ingredients

Chengdu and Chongqing are not far apart, but the geographical environment is different, which makes the flavor on this table very different. The general principle of Chengdu hot pot is that everything can be hot, so the ingredients are very rich.

It is not uncommon for many dishes such as fragrant tofu, sweet potato powder and taro to appear on the table of Chengdu hot pot. When ordering food, some dishes are on the plate, and some are made into a series of single points with labels.

Chongqing hot pot, with few vegetarian dishes, pays attention to all kinds of meat, juicy beef slices, Q pellets, coriander beef marinated in secret recipe, delicious ham sausage, crab meat, shrimp dumplings and so on. It looks very attractive.

Although many Chongqing hot pot restaurants have added new dishes to cater to the market and even introduced improved versions of hot pot according to local conditions, there are still many hot pot restaurant owners who insist on rinsing meat instead of vegetables.

4. Different soups

If you walk around the hot pot restaurant in Chengdu, you can see many Yuanyang pots, which distinguish clear soup from red soup.

Chengdu hot pot pursues a balanced taste and is lighter than Chongqing hot pot. Chengdu hot pot likes to use Yuanyang pot, and Chongqing hot pot likes to use Jiugongge, mostly red soup Jiugongge. In the eyes of Chongqing people, hot pot cooked with clear soup is not hot pot, and it is no different from boiled vegetables. Eat in a spicy word.

5. Different impregnating materials

The dipping material of Chongqing hot pot is very simple: it is generally sesame oil and garlic paste. There are many dipping methods of Chengdu hot pot, such as sesame sauce, coriander, pepper, peanut, seafood soy sauce and so on. And you can basically think of all the spices.

Chengdu people occupy the advantage of more grain crops in the plain, saying that Chongqing people are poor, which is too scarce. But Chongqing people can't swallow this bowl of sauce in Chengdu.

In their view, putting coriander, oyster sauce and onion in the oil dish is the biggest insult to hot pot. The seasoning masks the fragrance of the bottom of the pot itself, so rice is not edible.