The bottom of the old Beijing hot pot is usually clear soup. The bottom of the clear soup pot ensures the delicacy of the ingredients to the maximum extent and tastes great.

Old Beijing hotpot is one of the winter characteristics in northern China. Hot pot is made of copper, aluminum or sand. Usually including eating instant-boiled mutton, beef, fish, shrimp slices, bean products, vermicelli, fresh vegetables, jiaozi and so on. Some foreigners call it Mongolian pot, which is probably related to Mongolian instant-boiled mutton.

Eating old Beijing hot pot must have exquisite condiments, which are made of sesame sauce, sesame oil, marinated shrimp oil, soy sauce, spicy oil, chives, coriander, cooking wine, bean curd and so on. , with sweet garlic, delicious and interesting.

When eating old Beijing hot pot, first pour water (preferably boiled water) into the pot, and then put the lit charcoal into the furnace tube. When the water in the pot boils, you can put pieces of meat and the like into the pot, wait for a while, master the heat, and then take them out and dip them in a pre-adjusted seasoning bowl. This is called eating "hot pot".

Extended data

Hot pot is not only delicious food, 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 gather around the steaming hot pot, hugging and waving their hands, feeling warm and full of warm and harmonious atmosphere, which is in line with the traditional culture of China.

In the northeast, when people entertain guests, the dishes in the hot pot are arranged in the usual way: fly first and then go, fish on the left, shrimp on the right, cauliflower scattered around, that is, the meat of birds is placed in front of the hot pot mouth, the meat of animals is placed behind the hot pot, fish is placed on the left and shrimp is placed on the right. Put a little of all kinds of shredded vegetables, just like "stars holding the moon" to show respect. If you entertain uninvited guests, put two extra-large meatballs in front of the hot pot, and then put animal meat to show your departure.

In Sichuan, we also pay attention to eating hot pot. Generally, the most basic seasonings are onion, ginger, garlic and sesame oil, so that we can enjoy the original flavor of hot pot. There are rules for scalding vegetables. First, eat ingredients such as beef omasum and duck intestines. The scalding method is: seven times and eight times, so that the scalded food is the most tender. When entertaining guests or having dinner with friends, beer and white wine hotpot are the best ways to satisfy the hospitality of Sichuanese.

Hakkas in Taiwan Province Province often eat hot pot on the seventh day of Lunar New Year's Eve. Seven kinds of hot pot materials are indispensable, namely celery, garlic, onion, leek, fish and meat, which respectively mean "diligence, numeracy, intelligence, popularity, long-term happiness, surplus and abundance".

Baidu encyclopedia-Beijing hotpot

Baidu Baike-Hotpot (China Cuisine)