The origin of hot pot has a long history, and the types are even more varied. Mutton-instant-boiled mutton, eat while cooking, eat hot pot ... There are many word games in eating hot pot, not to mention the doorway of hot pot itself. China's hot pot culture is profound, the soup base is half white and half red, the main ingredient is goat spinal cord, and there are various pots with medicinal diet and beauty effects, which are even more dizzying.

Types of hot pot

Taking a sip of wine and talking about various types of hot pot will also make us all eat more easily. Generally speaking, the most common hot pot can be divided into:

instant-boiled?mutton

As the name implies, mutton is the staple food. Generally speaking, the traditional copper pot with charcoal fire is the most delicious. The dipping sauce formula of instant-boiled mutton is special, and it pays more attention to the kung fu of cutting meat. This kind of hot pot is eaten more by northerners.

White meat pot with Chinese sauerkraut

Usually pork belly and sauerkraut are the main ingredients, and dipping sauce is the same as instant-boiled mutton. The real northeast sauerkraut white meat pot should also add blood sausage. No one can be short of winter in the northeast.

Beef ball pot

The traditional copper pot with charcoal fire is the main one, with red bull mutton and beef balls as the main ones, and pork is not used. Because Muslims believe in religion, there is absolutely no pork and no dip in the beef ball pot, so Muslims in the north eat more.

Xiangguo, Yuanyang pot

The spicy pot invented by Sichuanese was originally hairy belly hot pot, which was very spicy and hemp. Later, it spread to other areas, and there was no hairy belly. All kinds of materials could be put into the pot, so it was called incense pot. The appearance of "Yuanyang pot" is a multiple choice for many people who don't eat spicy food. In Sichuan, the traditional pot is a raw iron pot, and soup is constantly added in the middle of the table, and the dipping material is simple sesame oil, because the taste at the bottom of the pot is really too heavy. The characteristics of incense pot are: spicy to your mouth numb, spicy to your sweat, so that you can enjoy it directly.

Guangdong edging furnace

Cantonese people attach importance to soup, so the Cantonese-style edge-banding furnace is naturally based on good soup, and all kinds of seafood dishes are mainly dipped in sand tea sauce. All kinds of casseroles and earthenware pots are made of bean curd and soy sauce. Cantonese proverb: soy sauce? Dip in and eat. In Shantou, Chaozhou, all kinds of meatballs are used to make hot pot, especially beef meatballs, which are very biting and have a special flavor.

Gangshan mutton Lu

Mainly mutton with skin, with Chinese herbal medicine, dipped in spicy bean paste or bean curd, authentic Taiwan Province flavor, delicious meat stove can also use the same method.

Desktop seafood stove, ginger duck, roast chicken.

Authentic Taiwan Province flavor, including seafood, duck, chicken and various seasoning methods, with obvious themes and different flavors.

Casserole dish

Casserole fish heads are the most representative, as well as assorted casseroles and casserole tofu, all of which taste good.

Herbs hotpot

With Chinese herbal medicine as the supplement, ribs and chicken can be the main body, which is simple to dip in and emphasizes the nourishing function of Chinese herbal medicine.

Stinky tofu pot

Taking stinky tofu as the theme is the favorite of stinky people.

Vegetarian pot

Mainly based on various vegetables, mushrooms and bean products, bean sprouts and bamboo shoots are usually used as the soup base, which is exclusive to vegetarianism.

Nuannuan hotpot exotic style

Chinese hot pot is very popular. Don't think that only China has the money to eat hot pot, and many foreign countries eat hot pot. In the east, Japan and Switzerland in the west, there are also many "famous classics" of hot pot. Here are a few examples:

Japan chushao hotpot

The main ingredients are beef slices, shrimp, chicken, fish, lean meat and pork tenderloin, and the ingredients are vermicelli, spinach, Beijing cuisine and onion. The way to eat is usually to heat the pot, heat the oil, pour in chopped green onion and onion slices, stir-fry until it is 80% cooked, then put all kinds of favorite ingredients into the pot and eat while frying. Halfway through, add fresh soup and seasoning to boil, rinse the main ingredients in the fresh soup before eating.

Japan mini hotpot

This Japanese mini hot pot is also called "shabu shabu" or "one's world" in Japan. It consists of a small pot with soup, tofu, tomatoes and mushrooms and another dish of meat. It is self-sufficient and especially suitable for one person to enjoy.

Japanese paper hotpot

Paper chafing dish is a new chafing dish in Japan in recent two years. It's called paper hot pot, but it's more accurate to call paper pot soup. It uses special Japanese oiled paper instead of the traditional pot. This new type of paper hot pot does not leak or burn, and has the characteristics of absorbing impurities and removing greasy, which can keep the soup base fresh and keep the food delicious after long cooking. Put the special Japanese stock into the pot, and then add seafood, tofu, carrots, clams, mushrooms and so on. Cook for a while and then eat in the pot. Special paper can't be burned and soaked thoroughly, which gives people enough time to savor. The ingredients are mostly light vegetables, which not only tastes delicious, but also has the effect of reducing fire.

North Korea Chinese sauerkraut baifutou hotpot

Heated with charcoal fire, the broth is seafood soup, and its sauerkraut is very famous. The white fat is pork belly, with blood sausage and clams. The way to eat is primitive, but it is very satisfying.

Korea shitou hotpot

The bottom of the pot is Chili oil and Chili powder, covered with sliced meat and fat chicken, which is very spicy.

Indonesia curry hotpot

The ingredients are curry, scallops, coconut powder and spices produced in Indonesia, fish head, prawns, chicken and beef are rinsed, and rice noodles are soaked in the bottom of the pot, which has an elegant taste of absorbing raw juice.

Switzerland bugendi hotpot

If you want to eat fried salty food, you can eat Bugendi hotpot. This kind of hot pot gives people a special feeling. It's a frying pan and a dish of Baihui meat. Beef, prawns and chicken are marinated with red pepper and then cooked with a fork. They are fried in oil pan until golden and crisp, and eaten with dipping sauce according to personal preference. You can also try various condiments, including mayonnaise, seafood sauce, coffee, black pepper sauce, mayonnaise and tea powder. When eating hot pot in Burgundy, if you can match it with a bottle of red wine, it is an excellent enjoyment.

Swiss cheese hotpot

First, put the cheese into the pot, and then add a certain amount of white wine and fruit wine after it is boiled to a liquid state. When eating, fork a piece of French bread with a long-handled fork and put it in the pot to eat. At this time, the bread is hot and fragrant, and it tastes particularly refreshing and pleasant. In this way, while burning, dip in and eat until the liquid cheese in the hot pot is about to burn dry and scorch. Some Europeans who love Swiss cheese fondue can even eat twenty or thirty pieces of bread dipped in liquid cheese beads at a time.

Swiss chocolate hotpot

This is also a hot pot that Swiss girls especially like. It is eaten in the same way as fondue cheese. Put the chocolate into the pot in advance and beat it into juice, then fork the fruit slices with a long-handled fork, dip them in the chocolate juice in the pot and eat them one by one until all the chocolate juice in the hot pot is dipped. This chocolate hot pot tastes crisp, refreshing and sweet. It is a delicious food with rich nutrition, high calorie and easy digestion, and it can also keep out the cold in winter.

India hotpot

The most famous hot pot in this country is curry hot pot, which uses local specialty curry, vermicelli, coconut powder and spices. With fish head, grass shrimp, chicken, beef, etc. The rice flour soaked in the bottom of the pot has an elegant taste of absorbing the original juice.

North Korea hotpot

The hot pot in this country is based on "sauerkraut and white fat", which is cooked by charcoal power plant and sea cucumber soup. Sauerkraut and sausage are soaked in salt water, filtered and pickled. The white fat used is pork belly cooked and sliced or steamed once to remove greasy, and served with blood sausage, clams and so on. Although this way of eating Korean hot pot is primitive, it tastes very refreshing.

Italy hotpot

The main ingredients of hot pot in this country are beef slices, ham, pork chops and shrimp, and the ingredients are spinach, onion and butter. When people eat hot pot, they first heat the hot pot, then put spinach and onion into the pot to cook, then put ham, chicken slices and pork chops later, and then add seafood products such as shrimp when they start eating, so as to keep the hot pot fresh and fragrant.

Korea hotpot

The most traditional hot pot in this country is "stone hot pot", which has a Korean flavor of "spicy people don't want to die". The bottom of this hot pot is filled with spicy spices such as Chili oil and Chili powder. It is covered with sliced meat and fat chicken, which will make you sweat. It's really "hot and happy".

Thailand iced charcoal hotpot

Thailand is located in the tropics. In hot weather, many people eat "hot pot" around the stove. I saw plates of beef slices, mutton slices, fish eggs, fish fillets, squid, tofu, lettuce and vermicelli on the table. People eat with relish with very spicy hot sauce, and don't feel hot, because the air conditioner keeps the temperature of the restaurant below 10 degrees Celsius. Thais like to use "hot pot" at more formal banquets, which is their hobby. While eating "hot pot", they drink "iced tea" and cold drinks and snacks, saying that this is a "combination of ice and charcoal" and taking it as fun, which has a unique taste.