Sichuan spicy hot pot is a traditional Han nationality famous food in Sichuan Province, belonging to Sichuan cuisine. Heat butter in a wok, add 15g Zanthoxylum bungeanum, 25g dried capsicum, ginger and garlic and stir-fry until fragrant, then add seasoning of Sichuan spicy hot pot and stir-fry with rice wine. Put the remaining ingredients and broth into a wok, then cook your favorite food and eat it with hot pot dishes. This dish belongs to casserole/hot pot. The main ingredients are beef, lettuce and Chinese cabbage. The taste is spicy, and the cooking process is medium difficult. This is a special food in Sichuan.

Origin:

In the past, boatmen on the Yangtze River lived in Xiaomi Beach (near Gaoba River) in Luzhou. Stop and make a fire and cook to drive away the cold. The cooker is just a crock, which contains soup, various vegetables, sea pepper and pepper to remove moisture. After the boatman ate it, it was beautiful. This eating habit has been inherited and gradually enriched, becoming a unique food for Bashu people.

Features:

Hot pot is not only delicious, but also contains the connotation of food culture, which adds elegance to people's taste. When eating hot pot, men, women, children, relatives and friends sit around the steaming hot pot, hugging and waving their hands. It feels very warm and full of warm and harmonious atmosphere, which is very suitable for the traditional culture of China.