Spicy and full of flavor, endless aftertaste, not yet finished, hot, red-hot, sitting in a group, eating in the same pot, phoenix marrow and dragon's liver, endless aftertaste, color and taste, mouth-watering, eight treasures and jade food, its taste is endless, and everything is available.
China's hot pot is divided into six schools more than 30 kinds, to see how many you have eaten? Sichuan Chongqing people used to call "hot pot", Guangdong area called "hit the side of the stove", Ningxia directly called "pot", and Jiangsu and Zhejiang areas called "warm pot", Beijing is called "warm pot". Beijing calls it "shabu-shabu", and Japan and Korea call it "sukiyaki" or "troop hot pot". If you're tired of eating the familiar hot pot, there's no need to say anything more! Thousands of miles of different winds, hundreds of miles of different customs, China's hot pot colorful, thousands of pots and pans, in general, is divided into six schools more than 30 kinds, the following take a look at the classification of China's hot pot atlas, count how many kinds of total **** you have eaten it.
The northern school has - Old Beijing hotpot, Inner Mongolia fat sheep hotpot, Northeast white meat hotpot, Shandong fat beef hotpot, sheep scorpion hotpot, sheep soup hotpot, etc.; Recommendation: Old Beijing hotpot. Copper pot shabu-shabu is the authentic hotpot eating style in Old Beijing, which is very particular about the selection of utensils and ingredients: copper pot, clear water, shabu-shabu fresh sheep.
It's all in one word: "pure"! The soup base is made with water, with onions and ginger at the top, and the lamb is pure, not like eating a lamb jelly roll, which is freshly sliced, slid with chopsticks, and then fished out after discoloration. Nowadays, shabu-shabu is influenced by hot pots in the south, and flavorful soups such as big-bone soup and oil-spiked red soup have also become popular in the capital, but it's the dipping sauce that the old Beijingers can't afford to compromise on.
Sesame sauce thick alcohol, leek flower fresh, and then some salty and sweet curd juice and green onions and cilantro, a mouthful of sugar and garlic a mouthful of tender lamb, sweet and sour, fresh and salty choking in the mouth staggering and not rob each other of the taste, it is really wonderful! Sichuan has: Sichuan hot pot, fish head hot pot, skewer hot pot, Chongqing hot pot, etc.; Recommended: Chongqing old hot pot mention hot pot half of the people think of spicy, the other half of the people think of is Sichuan and Chongqing. And Chongqing hot pot, Sichuan hot pot, the biggest feature is also spicy, it is said that every six restaurants in Chongqing, five are hot pot store, a thing on the most important meaning of people is to become its daily routine, hot pot has obviously become the daily routine of the people of Sichuan.
In Chongqing's old hot pots, the base ingredients are fried in a lot of butter, so that the chili peppers and other spices can be sealed up, and then blended with the beef broth, the original oil broth, the red oil broth will emit a strong aroma, and when the hot pot is cooked, it will be stimulated with the ingredients to produce a particularly complex and provocative, chokingly spicy and mellow flavor. As for the shabu shabu, the earliest is actually tripe, duck intestines, ox blood Wang and so on, so the early Chongqing hot pot is also called tripe hot pot.
The spicy hot pots of Sichuan and Chongqing are more ***, and the dipping sauces can't be made with chili peppers, but rather with garlic paste, oyster sauce, and sesame oil, to make the oil dish more moist and remove the fire. Many people go to Chongqing for the first time to eat hot pot, feel the oil dish is particularly strange, eat up to find that it is not greasy oil.
Cantonese: seafood hot pot, congee bottom hot pot, bean soup hot pot, Chaoshan beef hot pot, pork belly chicken hot pot, calcium bone hot pot, etc.; Recommended: Beef hot pot Chaoshan region is Shantou City, Guangdong Province, Chaoshan City, Jieyang City, the collective name. The geographical area is not vast.
Take the small city of Shantou, where the ocean is five times larger than the land. However, beef hot pot beat seafood, and took the status of Chaoshan food carrier in one fell swoop, based on what? Perhaps this can only be explained by the sincerity of the Chaoshan people's cooking and their love of flavor.
The Chaoshan people used sacha as the base of the pot, and shabu-shabu all parts of the cow. Later, as the years went by, the beef pot underwent some minor changes.
The base of the pot was changed to a clear broth made from beef bones, and the beef parts were dipped in sacha sauce, Puning bean paste, and other seasonings. Although it's a hot pot, this beef pot doesn't taste quite the same as shabu-shabu.
The most conscientious Chaoshan hot pot restaurants will give you a full pot of beef bone soup. The soup is flavored with chopped celery before the meat comes in, which wakes up the taste buds.
The Yunnan-Guizhou system has: mushroom hot pot, waxed spare ribs hot pot, black goat hot pot, Dian Wei hot pot, sour soup fish hot pot, etc.; Recommended: sour soup fish hot pot Guizhou sour soup is made of clear rice soup or bad chili pepper fermentation, with a thick natural sour aroma. The unique soup base has the prominence of sour and spicy, and the freshly slaughtered live fish cooked in the sour soup has a really beautiful flavor! Together with the flavorful dipping sauce that combines western Hunan "dipping water" and Sichuan-Chongqing oil dishes, it feels like a bowl of soup can kill a pot of rice! The ingredients for the sour soup are very simple, but the method is very delicate.
The soaked rice water collected in the bamboo tube heating, fire slowly rising temperature, during the hand test temperature, feel the beginning of scalding (about 40 ° C - 50 ° C), so repeated many days many times, the bamboo tube within the warm water began to slowly fermentation, exudes a light sour flavor. The sour soup made in this way is a must-have for hot pots, and is the most unique sour soup hot pot in Guizhou.
Zhejiang and Jiangsu systems: chrysanthemum warm pot, a pot, the local chicken nest, assorted warm pot, eight raw hot pot, three fresh hot pot, etc.; Recommended: chrysanthemum warm pot Suzhou and Hangzhou area of the chrysanthemum warm pot, hot pot broth for chicken soup or broth, and supplemented with thin slices of meat, fish, chicken and other raw pieces of chrysanthemums together with shabu-shabu, fragrant and refreshing, unique flavor. The practice is to soak the fresh chrysanthemum petals and wash them, then put them into the water with alum to rinse them once, and then fish them up and drain them.
In the hot pot, add chicken broth or broth and other soup, after boiling, first chicken, meat, fish and other raw materials into the past 1 minute or so into the chrysanthemum petals, and then cook for a few moments and then can be dipped into the juice to eat. The fragrant and flavorful even is regarded as the best in the hot pot family.
Other: Xiangxi dog meat hot pot, Hubei wild game hot pot, coconut chicken hot pot, etc. Recommended: coconut chicken hot pot in the south of China, coconut chicken is a household name everyone is very favorite kind of food. Coconut chicken not only has high nutritional value, but also has a very strong flavor.
Coconut chicken hot pot with nourishing and moisturizing, seasonal, heavy ingredients and light cooking of the new food concept, in recent years, Guangdong, Hong Kong and Shenzhen region has become a new type of pot loved by diners. Coconut chicken hot pot with Hainan produced high-quality coconut green as the base of the original soup, do not add any artificial seasonings, a pot is hot coconut juice, direct first bowl of fire, especially favored by women.
2. Idioms describing the pot? The first thing you need to do is to make sure that you have a good meal
? The first is a large pot of rice
? Cold pot of beans
? To serve a meal in a pot
? burying the pot to make the rice
? Cold cooker
? hot pot of fried vegetables
? Ants in a hot pot
? Hot pot of mole crickets
? Ants on a hot pan
? Sweep the pot and scrape the stove
? One Pot
? A pot of noodles
? A pot of porridge
? A pot of cooking
? A pot of iron
? take the blame
? Eating a big pot of rice
? Nine out of ten pots and pans are different
? Waiting for the rice to come down
? Break the pot to the bottom
? Break the casserole and skip to the end
? Break the casserole
? Break the casserole to the end
? Break the casserole to the bottom
? You can't get out of the pot
? Buy the rice and put it in the pot
? Eating from the bowl and looking into the pot
? Eat the bowl, look at the pot
3. What are the words of the lunch menu for young childrenMonday
Breakfast Milk
Lunch Rice Shrimp in tomato sauce Stir-fried liver with garlic shoots Vermicelli Soup with spinach
Lunch Banana
Tuesday
Breakfast Fresh Soya Bean Milk
Lunch Rice Clover Meat Roasted Cauliflower with Tomatoes Carp Fish Soup
Lunch Rice Diced Chicken, Dried Celery and Tofu, Tomato and Egg Soup
Lunch Rutabagas
Thursday
Breakfast Sweet Corn Egg Drop Soup
Lunch Rice Sweet and Sour Meatballs, Mushrooms, Mushrooms, Tomato and Egg Soup
Lunch Yogurt Carton
Friday
Breakfast Milk
Lunch Yangzhou Fried Rice West Lake Beef Soup
Lunch Seasonal Fruit
Recipes should be adjusted appropriately according to the charges of the nursery school, as long as it is a good chef look at the name of the almost know how to do it, do not have to do a specific recipe.