1. Words to describe the taste of hot pot

Delicious, delicious, delicious, spicy and memorable

1. Delicious

Explanation: delicious food.

second, delicious

explanation: food and drink are suitable for taste or cold and hot.

Quote: Bing Xin's Zhang Sao: "The old lady cooks by herself, and the food is delicious."

3. Delicious

Explanation: Xing tastes good.

fourth, spicy

numb * * *.

Citation: Xie Pu's Jiping Debao: "He was scolded so hot that he didn't dare to be naughty at all."

fifth, endless aftertaste

explanation: aftertaste: refers to the aftertaste after eating. It is a metaphor to recall something, and the more you think about it, the more interesting it becomes.

from: Song Wang Yucheng's poem "Olive": "After a long aftertaste, I feel sweet at first."

Translation: It took a long time to finish, and I began to feel as sweet as sugar. 2. What are the words used to describe hot pot?

It is full of spicy taste, endless aftertaste, endless meaning, full of enthusiasm, full of prosperity, sitting together, eating with the same pot, chicken marrow and dragon liver, endless aftertaste, good color and taste, mouth watering, and eight treasures and jade food, with endless taste and everything.

There are more than 3 kinds of hot pot in China, which are divided into six schools. How many have you tried? People in Chongqing, Sichuan are used to calling it "hot pot", Guangdong is called "edge boiler", Ningxia is directly called "pot", while Jiangsu and Zhejiang are called "warm pot", Beijing is called "rinse pot", and Japan and South Korea are also birthday pots and team pots. If you are tired of eating the familiar pot, don't say much, serve it! Thousands of miles of different winds, hundreds of miles of different customs, China's hot pot colors, thousands of pots and flavors, in general, divided into six schools of more than 3 types, let's take a look at the China hot pot classification map, count how many kinds you have always eaten.

the northern schools include-old Beijing hotpot, Inner Mongolia fat sheep hotpot, Northeast white meat hotpot, Shandong fat beef hotpot, sheep scorpion hot pot hotpot and mutton soup hotpot. Recommended: Old Beijing Hotpot. Hot-boiled mutton in copper pot is an authentic hot pot eating method in old Beijing. It is very particular about the selection of utensils and ingredients: copper pot, clean water and fresh mutton.

it tastes like one word: "pure"! The bottom of the soup is clear water, with onion and ginger at most; Mutton is pure in flavor, not like eating mutton frozen rolls, but fresh mutton sliced by hand, slipped with chopsticks, and fished out after changing color. Nowadays, instant-boiled mutton is influenced by hot pot in the south, and soup bases with big bone and spicy red soup are also popular in Beijing. Only this dip, old Beijingers can never compromise.

The sesame sauce is thick and fragrant, the chives are fresh and fragrant, and some salty and sweet fermented milk and chopped green onion parsley, a mouthful of sugar and garlic and a mouthful of tender mutton, which are intertwined in the mouth and do not rob each other of flavor. It's really wonderful! Sichuan cuisine includes: Sichuan hotpot, fish head hotpot, chuanchuanxiang hotpot, Chongqing hotpot, etc. Recommended: Chongqing Hotpot When it comes to hot pot, half people think of spicy food, while the other half think of Sichuan and Chongqing. The biggest feature of Chongqing hot pot and Sichuan hot pot is also spicy. It is said that five out of every six restaurants in Chongqing are hot pot restaurants. The most important significance of one thing to people is to become their daily life. Hot pot has obviously become the daily life of Bashu people.

Chongqing old hot pot, the bottom material should be fried with a lot of butter, so as to seal up the spicy taste of spices such as pepper and pepper, and then mix it with beef broth, so that the crude original soup is wood-based, and the red oil soup base will emit a strong aroma. When cooking hot pot, it will stimulate a particularly complex, sultry and mellow taste with the ingredients. As for the chafing dish, in fact, it was originally beef tripe, duck intestines and beef blood, so the early Chongqing hot pot was also called beef tripe hot pot.

Sichuan and Chongqing's spicy hot pot is * * *, so you can't use Chili to "add oil to the fire" for dipping, but it is an oil dish mixed with garlic paste, oyster sauce and sesame oil, which is more moist and eliminates fire. When many people go to Chongqing to eat hot pot for the first time, they feel that the oil dish is particularly strange, only to find that it is really oily but not greasy.

Guangdong style includes: seafood hotpot, porridge hotpot, doulao hotpot, Chaoshan beef hotpot, pork belly chicken hotpot, calcium bone hotpot, etc. Recommendation: Chaoshan area of beef chafing dish is the collective name of Shantou City, Chaozhou City and Jieyang City in Guangdong Province. The geographical area is not vast.

Take Shantou, a small town, where the ocean area is five times that of land. However, beef hot pot has defeated seafood and won the position of Chaoshan cuisine in one fell swoop. Why? Perhaps this can only be explained by Chaoshan people's sincerity in cooking and their love for delicious food.

Chaoshan people who know how to eat use sand tea as the bottom of the pot and rinse all parts of the cow. Later, with the change of years, the beef pot also changed slightly.

Change the bottom of the pot to clear soup made of beef bones, rinse all parts of beef, and dip it in seasoning such as sand tea sauce and Puning bean sauce. Although they are all hot pots, this beef pot really tastes different from instant-boiled mutton.

The most exquisite Chaoshan hotpot restaurant will cook you a pot of beef bone soup. Before the meat enters, first come to a bowl of soup seasoned with celery powder to wake up the taste buds.

Yunnan-Guizhou departments include mushroom hotpot, ribs hotpot, black goat hotpot, Yunnan hotpot, fish hotpot with sour soup, etc. Recommended: Sour soup fish hot pot Guizhou's sour soup is fermented with black rice soup or bad pepper, with a rich natural sour flavor. Unique soup base, sour and prominent, spicy and spicy, freshly slaughtered live fish cooked in sour soup, the taste is really delicious! Coupled with the combination of Xiangxi "dip in water" and Sichuan-Chongqing oil dish flavor dip, I feel that a bowl of soup can kill a pot of rice! Although the material of sour soup is very simple, the method is very particular.

the water soaked in rice is collected in a bamboo tube and heated continuously, and the fire is slowly heated. During this period, the temperature is tested by hand, and it feels hot (about 4 C-5 C). After repeated for many days and times, the warm water in the bamboo tube begins to ferment slowly, emitting a light sour taste. The sour soup made in this way is a must for hot pot, and it is also the most unique sour soup hot pot in Guizhou.

Jiangsu and Zhejiang departments include: chrysanthemum warm pot, yipin pot, local chicken nest, assorted warm pot, Basheng hot pot, Sanxian hot pot, etc. Recommended: Chrysanthemum Warm Pot The chrysanthemum warm pot in Suzhou and Hangzhou, the hot pot soup is chicken soup or broth, supplemented by thin slices of meat, fish, chicken and so on, which are rinsed with chrysanthemum, with a refreshing fragrance and unique flavor. Its practice is to soak and wash the fresh chrysanthemum petals, then rinse them in water with alum, and then pick them up and drain them for later use.

add soup such as chicken soup or broth to the hot pot. After boiling, first add raw materials such as chicken slices, meat slices and fish slices, then add chrysanthemum petals for about 1 minute, then cook for a while and then dip in the juice to eat. I can be regarded as the best in the hot pot family because of my fragrant smell and unique flavor.

Others include: Xiangxi dog meat hot pot, Hubei game hot pot, coconut chicken hot pot and so on. Coconut chicken hot pot is a household name and a favorite food in South China, chicken coconut. Chicken coconut not only has high nutritional value, but also has a very strong flavor.

Coconut chicken chafing dish has become a new type of chafing dish deeply loved by diners in Guangdong, Hong Kong and Shenzhen in recent years, relying on the new food concept of nourishing and moistening, keeping season in season, and emphasizing ingredients over cooking. Coconut chicken hot pot uses high-quality coconut green produced in Hainan as the original soup at the bottom of the pot, without adding any artificial seasoning. As soon as the pot is opened, it is hot coconut juice, which is directly served with a bowl of fire, especially favored by women. 3. Describe the taste of Chongqing hot pot more specifically. I want to write a composition quickly ~ ~ < P > As the saying goes, "A hundred miles of different styles, a thousand miles of different customs." Indeed, different places have different diets. My hometown Chongqing, the most famous is hot pot.

Chongqing hot pot is also called spicy hot pot. We Chongqing people think that pepper can stimulate the appetite, refresh and warm the body, which is very beneficial to people's health, so it is essential in hot pot.

there are three kinds of hot pot: one is called Yuanyang hot pot, which is divided into two portions like gossip, spicy and clear soup; The other is red oil hot pot, which is all spicy. The soup is bright red and the smell of pepper is scattered. There is also a kind of hot pot called Zimu, which is a concentric circle with clear soup that is not spicy in the middle and spicy in the outer circle. But all of us in Chongqing love to eat hot pot with red oil, which is why it tastes good. In Chongqing accent, it means: ease.

the characteristics of Chongqing hot pot are hemp, spicy and hot, which makes Chongqing hot pot famous all over the world. First, hemp: when we eat hot pot, the first thing we see must be pepper. If you eat one of the peppers in that pot, make sure you stick out your tongue and eat straight. So when you pick up a dish, never let it slip into your dish. Second, it's spicy: compared with other cities, it's not as spicy as our hot pot in Chongqing. When you start eating, you will be "spicy" at the sight of the red oil in the pot! If you take a bite, you will be so hot that you will drink straight. But after you drink enough, you can't help but start eating again. Because that spicy is not boring spicy. That's spicy, spicy enough for you; It's so hot that you are comfortable. In Chongqing's words, it's so hot that you are "comfortable"! Third, scalding: you can tell how high the temperature is by looking at the bubbling in the pot. When the dishes are cooked, don't eat them as soon as they are picked up. You have to cool them for a while before you can eat them. Otherwise, I'll burn your tongue out a few bubbles!

As a representative of our Chongqing cuisine, hot pot is as hot and spicy as our Chongqing people's passionate and unrestrained personality, which is unforgettable! 4. Words to describe taste and smell

Original publisher: wxf199456

Words are unspeakable: words: words; Declare: to publish, express. Words can't express it (used to say the mystery and taste of things). I don't know the taste of meat: it originally means that I am intoxicated by beautiful music, so I can't tell the taste of meat. After that, I can concentrate on my study, and I can't tell the taste when I eat. It also describes that life is difficult and there is no meat to eat. Feet and cheeks are fragrant: after eating delicious food, teeth and cheeks gradually feel sweet taste. Metaphorical words and poems are meaningful and memorable. Dull and tasteless: light: thin, as opposed to "thick". Dishes are tasteless because of the lack of salt. It also refers to light and tasteless. It also describes that speaking and writing articles are dull and uninteresting. Ear food theory: ear food: believe what you hear. Like eating with ears without knowing the taste of food, like eyes can see fine hair but not eyelashes. Metaphor is credulous of others' words, lacking solid basis. Taste in it: in it: among them; Taste: taste, emotional taste. The taste in it. Refers to the bitterness of personal experience. Delicious food: refers to the first-class food, exquisite and delicious food or delicious food. Delicious food: delicious food. Refers to the first-class food, exquisite and delicious food or delicious food. Relish: relish: the appearance of strong interest. Of eating with great taste or talking with great interest. Delicious food: refers to the first-class food, exquisite and delicious food or delicious food. Its taste is endless: there is no end to the taste. The description is profound and memorable. It is a pity to abandon it, but tasteless to eat: it means that it is a pity to abandon it, but it tastes tasteless. It puts people in a dilemma. Thousand-mile thick soup: the soup made by water shield in Thousand-mile Lake is delicious, so it is not necessary to use salted black beans as seasoning. Generally refers to local products with local flavor. Restless, unwilling to eat: sweet: refers to eating the taste. You can't sleep on a pillow, and you can't eat. Describe the heart 5. Words to describe the good environment of hot pot restaurant

Feet and cheeks are fragrant: After eating delicious food, teeth and cheeks gradually feel sweet taste. Metaphorical words and poems are meaningful and memorable.

Eat delicious food and ride a fine horse. Describe the luxury of life.

five cauldrons: boil: cook. Ancient rituals, later used to refer to eating particularly delicious meals. Describe the luxury of life.

fat and crispy: crispy: refers to strong alcohol; Crispy: delicious. Delicious food. Generally refers to good wine and food.

incense sticks: burn: burn, light; Column: arrange. Light expensive incense and fill it with a lot of delicious food. Describe the rich life and pay attention to ostentation and extravagance.

rich clothes and delicious food.

phoenix marrow dragon liver: a metaphor for exotic delicacies.

sweet and fat: generally refers to delicious food.

paste Liang's children: paste: fat; Liang: flour and rice; Paste beam: generally refers to delicious food. In the old days, it referred to bureaucrats, landlords and children of rich families.

children of sorghum: sorghum: fat meat and flour and rice, which means delicious food. Children of wealthy families who are used to enjoying life. 6. The composition describing the color, smell and taste of hot pot should be like

Chongqing old hot pot

My hometown is Chongqing. Of course, the most famous food in Chongqing is hot pot, and the best one in hot pot is the old hot pot, which tastes authentic and delicious, and it is memorable after eating. I like eating Chongqing hotpot very much. There are many peppers and peppers in the red soup ... Looking at the ingredients of the red soup, so many peppers and peppers float, which is daunting. But when you smell the spicy and fragrant smell far away, you don't want to leave.

when you pour all those meat dishes and vegetarian dishes into the hot pot, in a short time, there are big bubbles in the red soup, as if it were angry and its head was on fire. When all the dishes float to the noodle soup, you can open the pot and move the chopsticks quickly. Look, this piece of lotus root has been covered up by oil. The lotus root is shiny with oil, so I can't help but take a bite. It's really fragrant and crisp, spicy and hemp, and it's delicious. I can't help but be tempted. After another bite, I promise to make you so hot that you blush like fire and your tongue is as hot as a snake. In order to eliminate these conditions, eat a dessert, or drink a big drink, and even shout it!

I love Chongqing, and I love Chongqing hotpot even more!