One is hot: Chongqing hot pot fuel a lot of charcoal, kerosene, natural gas, liquefied petroleum gas, power supply and other widely used, the heat is large and stable, the heat conduction mode is different, but can make the hot pot in the marinade has been at a rolling boil in the eater hot side to eat, the hot food ingredients away from the soup for a short period of time, and then put into the flavor of the dish, to fully ensure that the raw materials of the heat, and with the flavor of the dish of organic combination of seasonings, but also hot Organic combination of seasonings, hot and fresh, very tasty. Therefore, the chef and the tasters summarized an experience "a hot when three fresh".
Two is fresh: Chongqing hot pot soup brine modulation is very elaborate, the soup used are made of fresh ingredients and seasonings. Whether it is red soup brine, white soup brine, the raw materials used, such as chicken, fish, stick bone, etc. is very fresh, containing a variety of glutamic acid and nucleic acid, these substances in the brine interactions, resulting in a very attractive fresh flavor, coupled with the top quality seasonings, such as mash juice, peppercorns, soybean petals, cooking wine, etc., so that the freshness is more intense; on the other hand, all hot pot hot pot hot food into the raw materials, are very fresh, no odor, do now eat, such as seafood hot pot In the prawns, sea crabs, are flown by plane from the coast on the day of the fresh things, carp hot pot with carp is a live fish slaughtered now do, that is hot that food, live eel slaughtered with blood in the pot hot food, so that the raw material of the fresh flavor is more intense and more prominent. This is the marinade with fresh ingredients, hot pot hot material fresh, can be described as fresh on the fresh, fresh and thick flavor.
Third, taste for the mouth: Sichuan hot pot initial marinade is to hemp horrified mainly, only put some beans, ginger, garlic, peppercorns and other seasonings, stimulating to people. Later developed with beef bones, live chicken, crucian carp, ducks, snakes and other hanging soup, that increases the fresh flavor, but also reduces the irritation. Some hot pot varieties, from a variety of different soups, to a variety of seasonings, the number of up to more than 30 kinds, can be described as a full range of flavors. In recent years, the use of raw material changes, and produced a variety of flavors of hot pot, such as beer duck hot pot of beer flavor, pickled fish hot pot of pickled cabbage flavor, seafood hot pot seafood flavor, etc., is in its original hemp horrified taste on the basis of a development. In addition, there are many kinds of flavor plates attached to Chongqing hot pot, such as those made of sesame oil, oyster sauce, cooked vegetable oil, soup, etc., which are adapted to the needs of people's different tastes. Therefore, the hemp horrible as the basis and supplemented by many other flavors, so that it has a wider adaptability, is a new feature of Chongqing hot pot.
Four is "what all dare to eat": some people say wittily, today's Chongqing hot pot is "flying in the sky do not eat airplanes, running on the ground do not eat trains," and other what can eat. Of course, this is a joke, but Chongqing hot pot is indeed a wide selection of materials, unique. The old hot pot - Chongqing maw hot pot, maw-based, and later developed to clear soup hot pot, yuanyang hot pot, has been praised, but, Chongqing hot pot to Chengdu, go to the whole Sichuan and even the country, but the scope of the expansion: what beer duck hot pot, dog hot pot, beef hot pot, horrified chicken hot pot, snake hot pot, and so on, no less than a hundred varieties. There are more than a hundred kinds of hot pots, and there are also western hot pots for foreigners. Into the hot pot hot food things expanded to poultry, aquatic products, seafood, game, animal offal, all kinds of vegetables and dried fresh mushrooms and fruits, etc., really "each take the belly needs, each eat mouth long", as you wish, nothing, what all dare to eat!
Fifth, excellence: Chongqing hot pot practice is very careful. Selection of materials must meet the requirements, top quality, and strive for fresh, such as bean paste must be used Pixian bean paste or yuan red bean paste, otherwise, the flavor is not enough; pickled fish hot pot with sauerkraut, to use fresh pickled mustard greens, otherwise, salty fresh taste is not strong. Knife work should come from a master, meat, waist, chicken slices should be sliced large and thin; ring throat, belly beam, chicken gizzard to graft knife; green onion, garlic, mushrooms, etc. should be cut to the same length, neat and beautiful. Tabletop also have to pay attention to the first soup ingredients from the pot closer, and vice versa farther, raw materials have the main and secondary, the main and secondary; size plate, surrounded by the hot pot, such as the stars arching over the moon, very good-looking. In short, from the preparation of materials to hot food, must be organized, meticulous, so that diners feel its unique flavor, as if tasting a famous song, aftertaste.
Sixth is to enjoy: Chongqing hot pot, people love, which is related to the fun of eating hot pot. Indeed, relatives get together, friends drink, around the hot pot side eating and chatting, unrestrained, fragrant hot air and the harmony of the atmosphere mingled with the joy of it! Song Lin Hong said that eating hot pot has "reunion hot and warm music", the Qing poet Yan Chen hot pot verse "gathered around the stove drinking cheers, all kinds of taste melt small kettle", is a depiction of this fun. However, the best thing about Chongqing hot pot is that it is suitable for all seasons, and the hotter it gets, the hotter it gets. People usually eat hot pot in winter, but Chongqing people always eat hot pot in all seasons. Chongqing is one of China's three "hot furnaces", the temperature in the mountain city in the summer up to 38 ℃, but the hot pot store is still full of diners, hand-waving fan, while eating watermelon, hot pot. Chengdu people also ignore the heat of three days, a group of people crowded into the hot pot store, back blowing fan, front chest roast hot pot, eat very addictive. In fact, eaten the summer pot of talent to understand, hot food hot pot, sweat out, a few cups of beer, drinks under the belly, the body through the Thai, God refreshing, people have a feeling of floating. The reason for this, many people explain that: one is the climate is damp and foggy, eat hot pot to drive moisture; the second is to heat against heat, to heat to drive heat, to seek a refreshing. A writer said Chongqing people eat hot pot in the summer, such as the word in the "bold faction", "or as Wu Sung Tiger style", "quite a Mrs. Liang beat the drums to fight the concept of Jinshan". Le eat hot pot is Chongqing people character needs, taste needs, remove the need for moisture.
Seven is convenient and casual: Chongqing hot pot is not like eating Sichuan cuisine in general, the first cold dishes after hot dishes, in the middle of the soup, there are certain procedures, it is more casual, a hot pot marinade boiled open, casual ingredients, what hot what, can be rich and frugal, can be meat can be vegetarian; flavor plate is also casual production, or hemp horrified, or salty and fresh, or sweet and sour, some simply a bowl of white water soak to spicy taste to eat; fire can be adjusted at will, can be big or small, to eat tender, fresh, or sweet, can be adjusted at will. Can be large or small, to eat tender, to eat old, their own mastery; and it occupies a small area, in the family kitchen, in the living room, and even in the yard can be eaten, as for the small hot pot, "mahoi hot" is even more casual and convenient, a small casserole, a small iron pot, a small aluminum pot can be added to the marinade, will be the seaweed skin, dried bean curd, quail eggs, slices of shiitake mushrooms, slices of sausage, slices of beef, slices of potatoes, slices of chicken and vegetables. The beef slices, potato slices, chicken and duck mash, etc., with a bamboo stick through the good, into the marinade in the hot cooked that is to eat.