Sesame sauce dipping, this can be said to be very classic. I used to know that sesame sauce dip was gradually developed on the basis of copper pots and copper pots in old Beijing, with chives, fermented bean curd, sweet and sour garlic and some oil peppers and minced garlic. This is the longest hot pot dip I have ever eaten. There are two key ways to eat hot pot restaurants, one is to use the bottom of the pot, and the other is to use clean water. If you have a pot with a bottom, you will smell like it. If you touch the material, you will look like it. In the hot pot restaurant with clear water, the food is only cooked, without oil, salt and odor, and the seasoning is all dipped. If you want to eat comfortably, you need to see how well the ingredients are prepared.

Collocation of hot pot dip: The taste of spicy dip will be different according to different regions. In Chongqing, everyone only uses sesame oil and minced garlic when eating spicy dipping sauce, while in Chengdu, besides sesame oil and minced garlic, some good friends like to use oil, onions and fragrant lai. Friends outside Sichuan and Chongqing eat spicy food. There are various condiments in the bowl, and I don't like them too greasy. Tomato sauce, peanut butter, chives, hot sauce, Xo sauce, fresh sauce, all kinds of minced garlic and chopped green onion are put in. Eating spicy food is very particular.

It's just that the seasoning is very particular and there are many flavors. For example, the taste of hot pot in Chongqing is relatively biased towards taste, and the taste here in Sichuan is lighter. There are many kinds of condiments, such as sesame oil, cooked edible oil, red bean paste, minced garlic, seasoning salt, fragrant lai, onion, millet pepper, soy sauce, vinegar, oil consumption, peanuts and sesame seeds. When people usually eat mala Tang, the store always displays this condiment and makes it according to their own taste composition. A very common one is sesame oil, minced garlic, soy sauce, oil consumption, vanilla and a little seasoning salt.

Peanut butter, vinegar, soy sauce, mashed garlic, minced garlic, chopped peanuts and a little salt. If it's a mandarin duck pot, you can add a little spicy sauce. You seldom eat a clear pot. If it is a spicy pot, you don't need spicy sauce. Try to choose something light to neutralize the spicy taste in the spicy pot. I'm not interested in garlic hot sauce, and I've never mixed that sauce. If I am not afraid of the top, I can add a little yellow. The chemical substances with flavor enhancement effect in soy sauce are mixed with sesame oil, and the taste is also the finishing touch, without adding too many raw materials, and the original ecology of vegetables and meat products can be better tasted.