Differences and Characteristics of Hot Pots in Various Regions Chongqing Hot Pot: Chongqing Hot Pot is mainly spicy and has a stronger spiciness.

Chongqing hot pot uses a hot pot base made of butter, and only adds ginger, garlic, Sichuan peppercorns and sea pepper to enhance the flavor, which can well lock in the flavor of the food.

Chongqing hot pot is mainly based on meat ingredients, with fewer types of vegetables.

numb!

hot!

It is the soul of Chongqing hot pot!

Suitable for people with heavy taste.

Sichuan hot pot: The taste of Sichuan hot pot is mainly spicy, with a refreshing and spicy taste.

When Sichuan hot pot makes the soup base, rapeseed oil is usually used, and a large number of spices are also used. The aroma of Chengdu hot pot mainly relies on a large number of secret spices.

Hot pot has a wide variety of ingredients, including rich meats and vegetables.

The entrance taste is not only spicy but also numb and fresh. Compared with Chongqing hot pot, the taste is lighter. Chengdu hot pot prefers mandarin duck pot.

Chaoshan Beef Hot Pot: The most famous Chaoshan hot pot is undoubtedly the beef hot pot.

There is only beef bone broth and white radish at the bottom of the pot, which is more conducive to tasting the original taste of beef. Chaoshan cuisine is most particular about "big flavor but light taste".

In Chaoshan beef hotpot, the beef is slaughtered and sold immediately, taking the word "fresh" to the extreme.

Different parts of beef have different textures, require different rinsing times, and taste very different.

Coconut Chicken: Hainan’s hometown dish.

It is the first of the four famous dishes in Hainan. The fresh aroma of chicken and the fruity aroma of coconut milk are perfectly blended. It seems light, but it tastes unique. The small amount of fat in the chicken is combined with the fragrance of coconut milk, and the soup base is clear and delicious.

Not too little, very delicious.

The taste is fresh, salty, fragrant and sweet.

Old Beijing Copper Pot: Copper pot is the most authentic hot pot in Old Beijing.

In Beijing, hot pot is called mutton-shabu.

Charcoal fire + copper pot is the most authentic hot pot.

Pour the clear soup into the pot to preserve the deliciousness of the mutton to the greatest extent.

With sesame sauce as the base, bean curd juice, chive flowers, chili oil and other dipping sauces are added to make every bite satisfying.

Mushroom soup hot pot: Mushroom soup hot pot is a unique delicacy in Yunnan.

Mushroom soup hot pot is a hot pot cooked mainly with wild mushroom ingredients. It is delicious and nutritious, and is increasingly loved by consumers across the country.

The finished mushroom soup hot pot, even if you stand far away, you can smell a natural and fresh fragrance, and using mushrooms to cook the soup can relieve heat and reduce heat.

Fish maw chicken: It is a local traditional dish in Guangdong Province, Cantonese cuisine.

The main raw materials are fish maw and chicken, and fish maw is fish maw. When stewed with chicken, the nutritional value can be maximized and it is rich in protein.

The chicken in fish maw chicken is tender and delicious, and the fish maw chicken soup is golden, thick, and gelatinous.

Sheep and scorpion hot pot: a special delicacy of old Beijing.

Sheep scorpions are sheep beams, and the meat in this part is tender.

The sheep and scorpion hot pot in old Beijing is a must-have: "The meat is tender but not greasy, the bones are marrow but not slippery, and the soup is fragrant but not smelly." Especially the sheep and scorpion that have been simmered for a long time, the original soup is so delicious

Call it a rich and delicious flavor.

Doulao Hot Pot: It is a Cantonese hot pot.

The word doulao originated in Hong Kong and is an evolution of Hong Kong hot pot.

The homophony of Doulao is "Du Lao". Many people understand it as fishing for money, luck, good luck, etc. Everything will be fished into the bowl, which is a very beautiful wish.

The taste is light, with mostly clear soup base, and the main ingredients are seafood, beef, and meatballs.

Fish Hot Pot in Sour Soup: Sichuan style and Guizhou specialty.

Fish hot pot in sour soup is an innovative variety of Sichuan hot pot, inspired by the famous Guizhou dish "fish in sour soup".

That is, the soup stock of sour fish is used as the hot pot soup stock, and then the spicy fruit, bad pepper and other ingredients are added to make it. The soup is delicious, fragrant and has a unique taste.

Chrysanthemum hot pot: It is a traditional dish popular in Jiangsu and Zhejiang.

Made with mutton and fresh fish as the main ingredients.

Together with Chongqing spicy hot pot, Guangdong seafood hot pot, Shandong beef hot pot, and Beijing mutton shabu-shabu, it is known as the five hot pots in China.

Chrysanthemum hot pot originated from Tao Yuanming, who wrote a famous saying: "Pick chrysanthemums under the eastern fence, and see the Nanshan Mountain leisurely", which has become an eternal masterpiece.

Seafood hot pot: It is a traditional Chinese folk delicacy.

Using seafood as the main ingredient, it is cooked in a hot pot style.

This approach avoids redundant seasonings and additives and maintains the original flavor of the seafood.

When autumn comes, enjoy a pot of light and delicious seafood hotpot, which is absolutely delicious.

Pork belly and chicken: It belongs to Hakka cuisine and is popular in Guangdong.

Use the original pork belly to wrap the chicken soup and eat the pork belly and chicken. The pork belly is extremely refreshing, the chicken is tender and delicious, and the taste of the soup adds to the umami flavor of the chicken. It is a must-have soup before meals for banquets in the Hakka area of ??Guangdong. The soup is thick and medium-bodied.

It is clear with a strong medicinal flavor and peppery aroma.

Dabian stove: It belongs to the Cantonese style hot pot of Cantonese cuisine.

The "beating" of "beating" in "beating" refers to the action of "rinsing".

It is a famous dish that is full of color, flavor and flavor. The main ingredients are sashimi, squid slices, shrimp slices, etc.

The main cooking process is boiling.

"Dabian stove" pays attention to the word "fresh" and has extremely high requirements for ingredients.

Sanxian Hot Pot: It is a Sichuan dish whose main ingredient is cooked chicken.

The three delicacies are divided into the three delicacies of the ground, the three delicacies of the tree and the three delicacies of the water.

The base tastes delicious and pure enough. It is paired with Chengdu hot pot clear oil, and the fragrance comes out naturally.