As one of the traditional cuisines in China, Chongqing Hotpot is famous for its spicy taste and unique rinse method. Among many kinds of hot pots, Jiugongge hot pot has attracted much attention for its unique grid division design. This design is not a simple decoration, but to cook different ingredients in the same pot at the same time.
The design of Jiugongge hot pot originated from the deep accumulation of Chongqing hot pot culture and the pursuit of raw materials. This hot pot consists of a central pot and eight connected small grids, each with different seasonings and peppers. This design can satisfy different tastes of different people and keep the original flavor of each ingredient.
Features of Chongqing Hotpot:
Traditional tripe hotpot is mainly tripe, while authentic tripe hotpot uses almost all vegetarian dishes such as beef liver, beef heart, beef tongue, tenderloin, blood curd, lotus white, garlic sprout, green onion and pea tip. The selection of hot pot is all-encompassing, and the dishes have developed to hundreds, including the edible things in the gourmet kingdom. The dishes have been extended to poultry, aquatic products, seafood, game, animal offal, various vegetables and dried and fresh mushrooms.
On the basis of beef omasum hotpot, it developed into broth hotpot, Yuanyang hotpot, beer duck hotpot, fat beef hotpot, spicy chicken hotpot and so on. There are more than 100 kinds, as well as western-style hot pot for foreigners, which pays more attention to the modern concept of nutrition and health. Traditional hot pot is famous for its thick and heavy oil, so it should be scientifically blended, and the nutritional structure will be more reasonable by reducing spicy or changing the amount of oil.