The hot pot base belongs to Class 30 of the trademark classification. Trademarks in Class 30 mainly include vegetable foodstuffs and condiments prepared for consumption or preservation.

Hotpot is a cooking method in which food is cooked in a pot with a heat source and water or stock is boiled, and also refers to the pots and pans used for such cooking. It is characterized by the fact that the food is cooked and eaten at the same time, or that the pot itself is insulated so that the food is still hot when it is eaten, and the soup is served in a single bowl. Similar dishes can be found all over the world, but are particularly popular in East Asia.

The hot pot is now eaten hot, spicy and salty, fresh, oily but not greasy, sweating, hearty and very good, to relieve depression and dehumidification, suitable for the climate of the mountains and rivers, the development of mandarin ducks pots, spicy and light each other, each take what they need, young and old, to the winter of the best products. Typical hot pot ingredients include a variety of meat, seafood, vegetables, soybean products, mushrooms, egg products, etc., which are put into the boiling water or special soup pot base hot cooked and eaten.

Expanded Information:

Note:

1, in the hot pot bottom of the frying process must be used in a small fire, so that on the one hand, to avoid frying the raw materials paste, and on the other hand, so that the raw materials inside the aroma of the full ooze out.

2, frying process, you should constantly turn the spoon or spatula, so that the ingredients are heated evenly, to avoid sticking.

3, added to the hot pot base of the bean curd is mainly used for seasoning, red chili pepper is mainly used for coloring, but requires both to be slowly stir-fried out of the water, so that the flavor and pigment fully dissolved within.

4, adding rock sugar to the hot pot base can be brighter. The addition of mash juice promotes the spicy flavor of the beans and chili peppers, and the flavors in the spices are fully leached and dissolved in the oil. Additionally the addition of mash juice serves to temper the flavoring agents in certain spices and eliminate bitterness and astringency.

Baidu Encyclopedia - Hot Pot Base