The word "hot pot" tells how many people are busy. The most "hot" pot is the spicy and delicious Sichuan-Chongqing hot pot. Among them, Chongqing hot pot with butter red soup highlights spicy and "overbearing".

And when it comes to the first dish of hotpot, the soul dish, it is nothing more than a smooth and crisp hairy belly. According to "Hot Pot Big Data Report of 20 17", "Sichuan-Chongqing hot pot is the dominant hot pot of six factions", and hairy belly ranks first among the most popular dishes with a proportion of 37%, making it a "heartthrob".

There is no one who loves to eat hot pot to rinse his hairy belly more than Chongqing people who are hard-core Other places eat beef omasum by the catty, while Chongqing people rinse beef omasum by the ton.

Fifty tons a day, how much do Chongqing people love beef omasum hotpot?

In Chongqing, the soup pots in tens of thousands of hot pot restaurants are boiling all the time. Rinsing hairy belly is a great pleasure in this steaming hot pot.

According to relevant data, if the annual sales volume of beef omasum in Chongqing is spread out, it is about 48 million square meters, which is enough to cover the whole Macao with 1.5 layers of "summer cool quilt". This kind of eating power is really like Chongqing hot pot, and the heat is overbearing!

The heat is overbearing, which is the essence of the soup base of Chongqing hot pot. For Chongqing people who love life, the hotter the "autumn tiger", the more they want to eat hot and spicy. This is the best response to hot weather.

"Six parts butter and four parts water, ginger, garlic, pepper and sea pepper", the bottom of this pot is especially thick and rich. The red soup pot rumbled, and the aroma of butter mixed with garlic sesame oil dipped in the dish rose slightly. What the diners are waiting for is the first protagonist to make a debut. Only the unique structure of hairy belly can fully absorb this rich soup. Its tender and crisp texture ensures that diners can fully enjoy the first taste of the jubilant soup pot.

Eating hot pot requires a hairy belly, which is not only very important in the minds of Chongqing people, but also a common sense for gourmets who know hot pot.

In the hottest variety show this summer, "The Life I yearn for", Huang Lei also popularized the historical knowledge of beef omasum hotpot.

This is interesting. There are many dishes that can rinse hot pot. Needless to say, all kinds of meat and meat, duck intestines and yellow throats are all malicious characters that are cooked in 15 seconds, as well as bean skin, bean curd, bamboo and Flammulina velutipes, and all kinds of green vegetables ... Why does hairy belly become the soul role of hot pot?

This will start with the riverside wharf in Chongqing more than 100 years ago.

In the late Qing Dynasty and the early Republic of China, hairy belly was synonymous with hot pot.

The word "Banu" tells the past century of hairy belly hot pot.

The so-called Banu is a tracker who pulls a boat on the Chuanjiang waterway in Chongqing. At the end of the Qing Dynasty and the beginning of the Republic of China, these trackers, after being tired, "had a picnic" on the spot with viscera such as tripe that they could easily obtain. They use their wisdom, adjust measures to local conditions, set up pots with stones, cook soup with vegetable leaves, cook with pepper, pepper, salt and tripe, etc., and have a natural flavor, so a kind of delicious food-hairy tripe hotpot was born.

For example, Li Shizhen, a medical scientist, said in Compendium of Materia Medica, "tripe can tonify the middle energizer and replenish qi". This simple spicy and delicious fragrance is used by the working people, which not only satisfies hunger, but also perspires and keeps fit, and has cooked Sichuan-Chongqing hot pot for a hundred years.

Since then, the hairy belly has been "savagely grown" with Sichuan-Chongqing hot pot under the pen of Li Jieren, a master of literature and a famous Sichuan style: at first, this kind of riverside picnic was imitated by Jiangbei hawkers. They carry the burden, prepare spicy gravy with clay furnace and iron basin, and cook all kinds of buffalo viscera. This kind of "mobile hot pot", called "eight pieces of water", has become a famous delicacy in Jiangbei.