Sichuan hot pot is famous for its spicy and delicious flavor. It came from the people and sublimated into a temple. No matter vendors, servants, senior officials, scholars, businessmen and farmers, or nobles and blond women, their consumption groups cover a wide range, and the per capita consumption times are beyond his scope. As a kind of food, hot pot has become a representative food in Sichuan and Chongqing.

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Sichuan hot pot appeared in Daoguang period of Qing Dynasty (1821-1851). After many researches, the real birthplace of Sichuan hot pot is Xiaomi Beach (now Gaoba No.25 Factory), a wine city on the Yangtze River. The cooker is just a crock, which contains water (soup), various vegetables, peppers and peppers to get rid of dampness.

At that time, boatmen along the Yangtze River often stayed at Xiaomi Beach (Xiaomi Beach was a very moderate wharf along the Yangtze River in Sichuan at that time). After the ship stops, make a fire and cook to drive away the cold. After the boatmen ate it, it was beautiful. In this way, it spread around the docks along the Yangtze River.

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Introduction of how to eat:

First, how to eat rinse

Rinse: The key points for cooking are as follows: First, we must distinguish between various materials, not all materials can be burned. Generally speaking, materials with tender and crisp texture and instant cooking are suitable for scalding (rinsing) food, such as duck intestines, kidney slices, liver slices, pea seedlings and spinach.

Moreover, the texture is a bit dense, which is not easy to cook instantly. It needs to be scalded for a while, such as hairy belly, mushroom liver and beef slices. Secondly, we should observe the changes of soup and brine. When the soup brine keeps boiling and rolling, and there is enough grease on the soup brine, it is delicious and can keep warm. Third, we should control the heat. If the heat is too high, the food will get old. If not, the food will be raw. Fourth, when drowning, you must firmly grasp the food, otherwise if the food falls into the pot, it will easily boil and melt.

Second, cooking methods

Cook: that is, put the ingredients into the soup to cook. The key points are: First of all, we should choose cooking materials with relatively tight texture, such as hairtail, meatballs and mushrooms.

Third, the eating experience.

The experience of eating hot pot should be meat first, then vegetarian. When blanching, the soup must be rolled away and completely immersed in the soup for blanching. The second is to adjust the spicy taste. The method is: if you like spicy food, you can eat it from the oil on the edge of the hot pot; On the contrary, hot food is cooked from the boiling place in the middle; Once again, when eating hot pot, you must drink a cup of tea to stimulate appetite and help digestion, relieve oil and fatigue, change taste and reduce spicy feeling.

Baidu encyclopedia-Sichuan hotpot