Authentic beauty of chongqing is straightforward and likes spicy food. Pepper can help burn fat, so all the beautiful women in Chongqing are not fat. They can keep slim while they are full, which makes foreign beautiful women envious. Speaking of hot pot in Chongqing, it originated from a slaughterhouse at Pier 18 in Chongqing. They discard the internal organs of livestock, and fishermen and sticks in Chongqing put the discarded internal organs and spicy ingredients such as peppers and peppers into the pot for cooking. Because of the humid air in Chongqing, it can keep out the cold and gradually develop into today's hot pot restaurant. To eat hot pot, we should implement the three-light policy: drink all the wine in the cup, eat all the dishes in the pot, and strip off all the clothes on the man. Chongqing hot pot is not only a delicious food, but also a part of cooking method and food culture. It has the following characteristics. First, there are many fuels for scalding Chongqing hot pot, such as charcoal, kerosene, natural gas, liquefied gas and power supply. , is widely used. The heat is large and stable, and the heat conduction methods are different, but all of them can keep the marinade in the hot pot boiling. Consumers eat while scalding, and the scalded raw materials leave the soup for a short time, and then they are put into salty dishes at once, which not only fully ensures the heat of raw materials, but also organically combines with condiments in salty dishes, which is both hot and delicious. Therefore, chefs and tasters summed up an experience: "one spicy and three fresh". Secondly, the soup of fresh Chongqing hot pot is very particular, and the soup materials used are all made of fresh and fragrant raw materials and seasonings. Whether it is red soup or white soup, the raw materials used are very fresh, such as chicken, fish, bonzi bone and so on. , which contains a variety of glutamic acid and nucleotides. These substances interact with each other in the marinade to produce a very attractive fresh flavor, which is enhanced by the above seasonings such as mash juice, pepper, watercress, cooking wine and so on. On the other hand, all the scalded raw materials in the hot pot are fresh, have no peculiar smell, and are cooked and eaten now, such as prawns and sea crabs in the seafood hot pot, which are all fresh things flown from the coast by plane that day. Crucian carp used in hot pot of crucian carp is slaughtered and cooked now, that is, boiled and ready to eat. After the live eel is slaughtered, it is boiled with blood juice to make the fragrance of raw materials stronger and more prominent. This means that the gravy is fresh and the hot pot is hot, which is really fresh and delicious. Third, the taste suits everyone. The original taste of Sichuan hot pot is spicy, and only some seasonings such as douban, ginger, garlic and pepper are put, which is very irritating to people. Later, it was developed to use beef bones, live chickens, crucian carp, ducks and snakes to hang soup, which not only increased the umami flavor, but also reduced the irritation. Some hot pot varieties, from all kinds of soups to all kinds of seasonings, can reach more than 30 kinds, which can be described as all kinds of flavors. In recent years, with the change of raw materials, various kinds of hot pots have been produced, such as the beer flavor of beer duck hot pot, the sauerkraut flavor of pickled fish hot pot, and the seafood flavor emitted by seafood hot pot, which is the development on the basis of its original spicy flavor. In addition, there are many kinds of sauces attached to Chongqing hot pot, such as sauces made of sesame oil, oyster sauce, cooked vegetable oil and soup, which meet the needs of people with different tastes. Therefore, it is a new feature of Chongqing hot pot to give priority to spicy, supplemented by many other flavors, which makes it widely adaptable. The fourth is "Dare to eat anything". Some people say humorously that today's Chongqing hot pot is "flying in the sky does not eat planes, running on the ground does not eat trains", and everything else can be eaten. Of course, this is a joke, but Chongqing hot pot does have a wide range of materials and is unique. Chongqing beef omasum hotpot, an old hotpot with beef omasum as the main ingredient, has always been praised by people. However, Chongqing hot pot has spread to Chengdu, Sichuan and even the whole country, but it has expanded its scope: there are 100 kinds of beer duck hot pot, dog meat hot pot, fat beef hot pot, braised chicken hot pot, snake meat hot pot and so on, as well as western-style hot pot specially provided for foreigners. The things put into the hot pot have been expanded to poultry, aquatic products, seafood, game, animal offal, various vegetables, dried fresh mushrooms and fruits. It's really "take what you need from your stomach and eat what you want from your mouth". You can eat whatever you want! Fifth, the practice of improving Chongqing hot pot is very elegant. The ingredients must meet the requirements, be of high quality and strive for freshness. For example, watercress must use Pixian watercress or Justin watercress, otherwise, the taste is not enough; The pickled cabbage used in pickled fish hot pot should be pickled with fresh pickled cabbage, otherwise it is not salty. Knife work should come from the hands of masters, and meat slices, waist slices and chicken slices should be large and thin; Ring throat, web beam and chicken gizzard should be cut with a flower knife; Onion segments, garlic seedlings, Flammulina velutipes, etc. Should be cut to the same length, neat and beautiful. There are also exquisite tables on the dining table. The raw materials of soup are close to the pot, and vice versa. Raw materials have their own priorities and priorities. Large and small plates, surrounded by hot pot, such as stars arching the moon, are all beautiful. In short, from preparing materials to drowning, we must be methodical and meticulous, so that consumers can feel its unique charm, just like tasting a famous song with endless aftertaste. Sixth, everyone likes Chongqing hot pot, which is related to the fun of eating hot pot. Indeed, relatives get together, friends have a drink, and chat while eating around the hot pot. It is unrestrained, and the rich aroma and harmonious atmosphere blend together, which is endless fun! Lin Hong, a poet in the Song Dynasty, said that eating hot pot has "the joy of reunion and warmth", and Yan Chen, a poet in A Qing, also wrote a poem about hot pot, "All kinds of flavors melt in the furnace", which is a portrayal of this kind of fun. However, the best thing about Chongqing hot pot is that it is suitable for all seasons. The hotter the weather, the hotter it becomes. Most people usually only eat hot pot in winter, while Chongqing people always eat hot pot in four seasons. Chongqing is one of the three "stoves" in China. In summer, the temperature in the mountain city is as high as 38℃, but the hot pot restaurant is still full of diners, shaking fans, eating watermelons and taking care of the hot pot. Despite the intense heat in dog days, Chengdu people crowded into hot pot restaurants in droves, blowing electric fans on their backs and roasting hot pot on their chests, which was very enjoyable. In fact, everyone who has eaten summer pot knows that eating hot pot, sweating and drinking a few cups of draft beer and drinks makes people feel refreshed and excited. The reasons are explained by many people as follows: first, the climate is humid and foggy, and eating hot pot drives away moisture; The second is to resist heat with heat and drive heat with heat to get a refreshing feeling. A writer said that Chongqing people eating hot pot in summer is the "bold school" of Ci writers, "like playing tigers" and "quite like Mrs. Liang beating Jinshan with gongs and drums". Eating hot pot happily is the need of Chongqing people's personality, taste and dehumidification. Seventh, Chongqing hot pot is rich in ingredients, and many food raw materials produced in four seasons can be eaten, such as all kinds of meat, poultry, aquatic products and seasonal vegetables, which are rich in nutrition and necessary for human body. In addition, Sichuan hot pot does not cook most of the raw materials in advance, but directly cooks the food and can be eaten with a clip and a rinse. Most of its nutrients are not lost, and it is fresh, tender and delicious, which is beneficial to health. From the variety point of view, from the monotonous hairy belly hot pot, broth hot pot and so on. Here come the beer duck, braised chicken, seafood turtle and so on in the hot pot. Its nourishing and strengthening function is greatly enhanced. In particular, many newly developed medicinal chafing dishes have been gradually accepted by people and often benefit from eating them. For example, according to the principle of "harmony between man and nature", in recent years, ginseng, astragalus, angelica, medlar, jujube and other traditional Chinese medicines have been added to the hot pot, which combines the fire property with the nourishing property, perspires after eating, and the functions of the five internal organs are fully adjusted, which not only tonify qi and yang, but also nourish blood and dispel fire, which complement each other and overcome some discomfort caused by dry heat in general hot pot. Eighth, it is convenient and casual. Chongqing hot pot is not like eating Sichuan food. Cold first, then hot, with soup in the middle. There are certain procedures. It is more casual. A hot pot stewed at will, anything spicy can be rich and thrifty, and meat and vegetables can be used. Dishes are also made at will, either spicy, salty or sweet and sour, and some simply soak in a bowl of boiling water to remove the spicy taste of the dishes; Firepower can be adjusted at will, but it can be big or small, tender or old, and you can master it yourself; Moreover, it occupies a small area and can be eaten in the family kitchen, living room and even yard. As for the chafing dish, it is more casual and convenient. Marinade can be added to small casserole, small iron pot and small aluminum pot, and bamboo sticks can be used for kelp skin, dried bean curd, quail eggs, sliced mushrooms, sausage slices, beef slices, potato chips and chicken and duck viscera. Nine, Chongqing hot pot, which can cure minor illnesses, has become a hot pot other than nourishing and medicated hot pot because of its raw materials and ingredients. Most consumers feel comfortable after eating. If you have a slight cold, stuffy nose, headache and other minor illnesses, the symptoms will be alleviated or even cured after eating a hot pot and sweating; For example, in rainy days, rheumatoid joint pain and numbness, eating a hot pot, pain and numbness can disappear; People with poor appetite, the more they eat hot pot, the more they want to eat, and they feel their appetite is wide open. The specific reasons may be related to the efficacy of many condiments.