Hot Pot, Chongqing Hot Pot Article/Bailiu Village

One of the rewards of this trip to Guizhou and Chongqing is to taste the emotions, scenery, ideas and environment of Chongqing hot pot. It is really profound. Among them is Samadhi.

The first time I had Chongqing hot pot was around the early 1990s. A group of us traveled from Chengdu to Chongqing and were received by Chongqing Bus Company No. 2. We visited Jinyun Mountain, Bei Hot Spring, and Zhazi Cave. After visiting the White House Pavilion, we went to the Haochi Street near Jiefangbei, which was famous throughout China at that time, and tasted Malatang-style hot pot, which I will never forget.

Ten or twenty years later, on May 22, 2009 (Friday), it was a sunny day in Zunyi. Morning Qiuli, Homesickness, Dahuai, Shen Yue, Chunhua Qiuyue and so on are the first hot spring experiences in Zunyi created by netizens who have worked hard for many years. At 3 p.m., a group of six people including Da Huai, Lao Xie, and Li Qian took the bus and arrived at Nanping, Chongqing at 6:40 p.m. At this time, there was a violent rainstorm. After getting off the bus, a taxi driver asked us to take the six of us in a black car, which was really weird, so we refused. It was the rush hour after get off work. A group of us were dragging big and small bags and were soaked in the rain like a drowned rat. We wanted to ask a taxi parked aside for a high price to take us. While we were talking, we saw a bus bound for Jiefangbei coming, so we squeezed into this bus without choosing a way. We arrived at the Liberation Monument in a jostling manner. Dragging large and small bags, we went through a lot of detours before we found the Xitu Hotel (Southwest Library Building) at No. 8 Xilai Temple, Yuzhong District, arranged for us by netizen Niuniu Brothers.

After the arrangement comes to a standstill, the first thing to do is to solve the stomach problem. Someone told us that Qiqi Hotpot opposite the hotel is very famous. The interior is splendidly decorated, but it is not a place to worry about fullness. So, we walked up Minsheng Road and found a hot pot restaurant with a facade lower than the street level and one had to go down steep steps to reach the restaurant. The signboard of this hotpot restaurant says "Bawei hotpot, fragrant skewers, meat and vegetables" on the front. The words on both sides are economical and affordable, and the dishes are delicious. As soon as we entered the store, there were about ten tables inside, all of which were occupied. When we were about to exit, the owner said that a table of customers had just finished eating and were about to leave, so that only the six of us could have a seat and enjoy Chongqing hot pot at leisure. Almost all the people sitting in the store were Chongqing locals, and the atmosphere was very warm. With the steaming hot pot and beer added to the fun, people naturally spoke a little louder, but this did not hinder others. Because, at other tables, friends were simmering meat and vegetarian dishes in groups of twos and threes, eating freely, and chatting in high spirits. In this shop, both meat and vegetables are placed on a large rectangular white enamel plate in a bookcase-like cupboard, and you can pick and take it yourself. At the end of the day, the shopkeeper counts the bamboo sticks in front of you. That feeling of freedom and randomness seems to make each of us feel like we are among the people of Chongqing. Coupled with the laughter and laughter, it felt even more like home.

At noon the next day, it was Mo who invited the classmates who arrived in Chongqing in two groups to have lunch together. Including the VIP guest Yu Han***, 11 people, two hot pots, ate at the romantic hot pot restaurant among the stilted buildings in Hongyadong. Watching the dripping green cliffs, strolling around the old streets of the mountain city, appreciating the Bayu culture, cooking hot pot in the mountain city, watching the confluence of the two rivers, and tasting delicious food from all over the world, this is indeed a very elegant, perfect, and romantic place. In the cozy store, the decoration is stylish and not ostentatious. Rows of tables and chairs are neat and bright, giving people a sense of comfort. A variety of delicious dishes are placed on the compact stainless steel food rack, keeping them nearby for you to access at any time. The waiter's movements are prompt and attentive. The meaning of hot pot here is not only about eating, but also as the saying goes: hot pot brings joy and enlightens people with philosophy. Through hot pot, everyone can taste the culture of Chongqing's mountain city and taste the harmony, warmth, fun and artistic conception contained in the spicy soup. Here, you are the master of life.

At nearly 5 o'clock in the afternoon, netizen Lukong, his wife, son, and daughter-in-law drove two cars to the hotel to pick us up to eat hot pot in Nanshan. At this time, Li Qian and Lao Xie were on the plane that night and did not go with us. The car passed the Yangtze River Bridge and went around to the south bank. A large sculpture holding a pair of chopsticks in one hand marks this place as Chongqing’s food street. It is home to many well-known catering companies in Chongqing such as Taoranju and Grandma Bridge. Then around Nanshan, at a place marked with Happy Forest Hotpot, the car stopped and made some adjustments. Luo Ying and the others stayed behind, waiting for Luo Ying and Xiao Yingzi, who had arrived by bus or taxi from Neijiang. Ten people in two cars came to Yining Hotpot Leisure Villa in Jinzhu Village, Huangjueya Town, Nanshan to eat hotpot.

According to relevant historical records, Huangjueya and Laochang were originally post stations on the caravan road from Chongqing to Guizhou. There was a constant flow of caravans and merchants passing by the post stations. Since most of them are passers-by in a hurry, most of them are busy with their livelihood in a hurry. When dining at the inn, they strive to be simple, fast and economical, but they are afraid of the inconvenience and trouble caused by unclean food on the road. The shrewd store owners grasp the customers' psychology and use bone soup, garnished with Sichuan peppercorns, chili peppers, salt and other raw materials to make soup pot stews and offal stews. Adding to the fun, very economical and affordable. This way of dining that not only sterilizes and sterilizes with high temperature, but also dehumidifies, appetizes, and makes people sweat, and makes people's hair follicles accessible and refreshing, immediately won the favor of passing merchants, and the business prospered. It became a special delicacy in the Mabang Station, in the style of Chongqing land hot pot.

Yining Hotpot Leisure Villa is a veritable resort.

The roads beside the mountain and simple parking lots are filled with cars and vans of various models. There are fruit trees all over the mountains and plains, with pear trees, loquat trees and other fruit trees planted in a stepped pattern. Among the fruit trees, pavilions and flowers, there are stone tables and stools for hot pot, layer by layer, from the mountainside all the way up the mountain. Diners simmer hot pot among fruit trees and flowers. The roar of people broke the silence of the mountains and forests, and the lights all over the mountains and plains reflected the stars and the moon. The waiters walked along the stone steps on the hillside, serving tea, water, dishes and wine to the diners. They were nervous and busy. Cooking hot pot here, eating and drinking vigorously, making your intestines and belly bulge, giving you an inexplicable sense of excitement. The vegetables seemed to have just been picked from the farmland, and the meat and fish had the word "fresh" in them. This made me marvel that Chongqing people really show taste and wild taste when eating hot pot. Here, you are the master of nature.

After finishing the hot pot, the host, who had missed the netizens, took us to the "One Tree" viewing platform to see the night view of Chongqing, and to visit the Yangtze River Bridge that was just opened to traffic on May Day. The hospitality was lasting. memorable.

In two days, three hot pot places reflected the three tastes of vulgarity, elegance and wildness. Each of the three tastes has its own merits. No one will lose to the other, each has its own strengths and has its own merits. The calmness of vulgarity, the graceful attitude, and the pursuit of wildness all lead to the essence of Chongqing hot pot culture. Numb, spicy, and hot, they can taste all kinds of tastes in the world; vulgar, elegant, and wild, they reflect the needs of society. As it is said in the song "Hot Pot Ode", "Friends near and far are greeted with smiles. No matter whether they are having a drink every now and then, whether it is a wedding banquet or a birthday party. Moving to a new school, enlisting in the army and having a baby. It is appropriate for couples to whisper, but it is also appropriate to talk about Kanye loudly." The joy of life is melted into this spicy hot pot.

This is the hot pot I realized - Chongqing hot pot.

Chongqing Hot Pot Malatang

Type: Prose Author: Li Tingfang 2007-2-14 Published in Hongxiu Tianxiang

Still on the 9th express train, just Hearing people talk about the numbing, spicy and hot characteristics of Chongqing hot pot makes me, a "foodie" who loves local snacks, drool. I think that after arriving in Chongqing, I must experience the numb, spicy and hot taste.

When I arrived in Chongqing, the meetings for a few days were very tense, but I still kept thinking about "numbing, spicy, and hot" in my mind. It wasn't until the afternoon of the last day of the conference that I had time to go out with some friends.

To eat hot pot, we went to a restaurant in a deep alley. The restaurant was clean and tidy, and the environment was elegant. The Chongqing hot pot table was specially made, with a round hole in the middle and a large kerosene stove inside. (Some use liquefied gas stoves). There is a pot on top, and the pot is divided into "nine grids" with iron plates. The tables around the round hole are filled with various dishes that can be cooked in hot pot, including tripe, duck intestines, squid slices, fresh fish segments, eel segments, meat slices, pork loin, chicken feet and various vegetables. As soon as we sat down, the waitress turned up the fire on the kerosene stove. After a while, the yellow sauce in the pot began to boil. According to the owner, the marinade in the pot is made from butter, sesame oil, Sichuan peppercorns, dried chili peppers, ginger, bean paste and other raw materials. There is a small bowl in front of each person, which is made of sesame oil, monosodium glutamate, and minced garlic. Waiting for the prepared ingredients.

The soup in the pot is rolling, and the steaming heat is filled with an alluring aroma. I smacked my lips to suppress the drool that was flowing out. I held up the chopsticks in my hand and was eager to eat it, but I didn't know how to eat it. The host smiled when he saw this, then picked up a piece of tripe with his chopsticks and dipped it in the boiling soup for a while, then dipped it into the toppings in the bowl and ate it. I picked up a chicken foot and imitated the master's example. I rinsed it in the soup and was about to eat it. The master stopped me and said, "Different foods require different times. The chicken will not taste good if it is cooked for a long time." The claw time is too short to bite. "So, I turned to rinse the hairy belly. When I took my first bite, the first thing I felt was hot, then spicy, then numb, but during the chewing process, I felt fragrant. I just chewed it a few times, and it seemed like a small hand was grabbing it in my belly, which made it feel itchy and strangely comfortable. Then, I picked up my chopsticks and rinsed them off one bite after another. Duck intestines, potato slices, lotus root slices, vermicelli, water spinach... I want to try everything on the table, like a complete glutton! After a while, sweat fell all over his body, his nose and tears flowed together, and his handkerchief became wet. At this time, I looked up at my friends at the same table. The situation was similar to mine. They had already used up two stacks of napkins. Only then did I fully realize the usefulness of napkins. According to the owner, if you don't need 5 stacks of napkins to eat hot pot here, you won't be satisfied!

When I was in Chongqing, I heard someone say that this kind of hot pot originated from beggars. During the feudal society, whenever the cold wind blew, beggars would set up pots and light fires in the ruined temples, put all the leftovers they had collected in the pots and eat them while they were hot, which not only warded off the cold but also satiated their stomachs. With the development of the times, hot pot has entered common people's families, forming a spicy, spicy and hot style. However, at this time, it still belonged to the "Lower Riba people" and could not reach the upper echelons of society. After the reform and opening up, Chongqing hot pot has experienced amazing development, and all major hotels and restaurants have hot pot. The dishes are becoming more and more high-end. Nowadays, there is a hot pot street in the city called "Good Food Street". Foreign businessmen have also opened a hot pot city here, and a "Hot Pot Festival" is held every December. New types of hot pot are also constantly being introduced, including clear soup hot pot that adapts to the tastes of outsiders, spicy or non-spicy mandarin duck hot pot, and medicinal hot pot.

Whenever the lanterns come on, hot pot stalls of various flavors can be seen everywhere on the streets of Chongqing. They keep the fire going all night long, and the aroma wafts throughout the mountain city...

Beautiful, numb and spicy , hot pot!

A hot pot restaurant with unlimited soy milk

Friday night is always very relaxing. Because I can take two days off to relax. It's getting colder. A few girls from our department decided to have hot pot. I have heard of the place I went to this time, and it has been open in Shanghai for several years. It's just that there are too many hot pot restaurants, so I never have time to go there. Since we have this opportunity this time, let’s go have a different hotpot together.

This store is Su Wu Mu Yang. As soon as you look at the name of the store, you can tell that this store specializes in mutton hot pot. Actually, that's not the case. When you go in and look at the menu, you can see that the health hotpot here is actually recommended. This name was also given because Su Wu lived to be more than eighty years old even though he lived in very harsh conditions, eating mutton soup and eating mutton.

Therefore, except for the mutton, all the pot bases in this store are prepared with Chinese herbal medicine, and I took a look, and there seemed to be very few pure spicy pot bases. Most of them are white soup pots. Although there is a mandarin duck pot bottom, in the end we chose a mushroom pot bottom.

Choosing which dishes to rinse can be a headache. Because the portion is difficult to control, one of my colleagues, Xiao W, ordered it first. She cooked radish, bean sprouts and pig brains. I saw that after eating so many hot pots, I had never ordered these three dishes to be cooked. There were a series of questions in my head. I have eaten radish and bean sprouts before, but I have never eaten pig brains. So he asked: "Is this pig brain delicious? What does it taste like?" Little W said: "It's delicious, a bit like tofu but tastier than tofu." Little O also said: "Yes, it's very delicious. "My family has always had steamed food, but it's rare to see it in the market in recent years. It's probably provided directly to the restaurant." I felt relieved after hearing what they said.

All the dishes I ordered were pretty standard: beef scallops, frozen tofu, lettuce, swallow dumplings, vermicelli, fish tofu, and fish rolls. My colleague ordered veal beef, fat lamb and the special mutton here, as well as nostoc, skirt vegetables, enoki mushrooms and so on. When the bottom of the pot came up, there was a pot full of various mushrooms, and we hurriedly returned the enoki mushrooms

We got the sauce here ourselves. We went to get Chuanqi sauce, one spicy, one not spicy, peanut sauce is a must, one pure peanut sauce, one with fermented bean curd, and Shacha sauce. I like Chuanqi spicy sauce, a little spicy but very salty and fresh.

I felt very strange when I saw a large vat of soy milk on every table. Later I found out that the soy milk here is all-you-can-drink, no wonder. But I have never used soy milk to drink hot pot. It feels like soy milk is just mixed with fried dough sticks. Why are you here to occupy new markets now? Since it's free, I naturally want to order a bucket to drink. Soon, everyone drank the soy milk. It felt quite light and quite comfortable to drink.

At first, the fire in our pot was very small, and after waiting for a long time, there was no movement. The service attitude here is quite good. A new tank of liquefied gas was given to us, and the pot of soup began to boil. While we were waiting for the soup to boil, we ordered grilled lamb kebabs and grilled chicken wings. This mutton kebab is quite good, very tender and not particularly salty. This chicken wing is very scary. It is so big that it is a whole chicken wing. It's so big that one wonders if it's the wings of a goose. Because the wings are too big, the flavor can't get in. It's very bland and has to be eaten with sauce.

After the soup boiled, we poured all kinds of dishes into it. The boiling soup suddenly calmed down, leaving the few of us gnawing on chicken wings and staring at the pot. When the soup boiled again, people were making bird's nest dumplings and mutton and mutton. It was very lively. Everyone said something to me, and the atmosphere immediately became heated. "Bean sprouts, bean sprouts," Xiao W called the bean sprouts he ordered. I also joined in the fun and picked up the chopsticks, and let the bean sprouts swim back and forth three times from one side to the other in the boiling hot pot out of boredom. I saw that each one of them became softer. Haha, it turns out that it is so easy to ripen and it does not fade. , green and green. It tastes delicious in your mouth.

At this time I thought of the plate of pig brains in the corner. So I said: "Can you boil pig brains?" Little W said: "You haven't rinsed pig brains before. Some people can't get used to it if you boil them less." Well, that makes sense. I carefully picked up a piece and quickly put it on the spoon. It's actually very difficult to pick it up, so you have to put it on the spoon quickly. With probably half a brain, Little L sat next to me and said, "After you rinse it, let me have a taste." I nodded and started to rinse it. Little W and Little O each took the whole brain and boldly put the spoon containing the pig brain into the pot. In the middle of a pot of boiling water, two and a half pig brains are turning from pink to white. You also need to remove the pig brain while cooking, otherwise the inside may be unfamiliar. Little Z on the side looked at it and said, "You really can't look at this too much. If you look at it too much, it will feel very disgusting." After saying this to her, I also felt a little bit.

The pig brains were finally cooked. Little Z put a small bit in Little W's spoon, put it in his mouth and immediately spit it out, saying: "It has a strange smell." L also took a little bit from the spoon I was washing with. Seeing her struggling to swallow it, I began to wonder whether I should eat it. Look at little O and little W eating with gusto.

I decided to give it a try, so I took a piece of it. The smell was rather fishy, ??but the texture was very good, just like the spinal cord in the bones of a big stick, much softer than tofu. It's just that the taste is really unbearable if you eat too much. I was quite happy with the first few bites, but then my mouth felt full of fishy smell and I felt a little nauseous. I ended up eating half my brain. I think if I order the pig brain next time, I might not be able to eat even half of it. It tastes good but smells fishy, ??which is really a contradiction.

At this time, I found that soy milk is really good. It is not as thick and sticky as yogurt, and it is not as bloating as soda, and it is also warm. It was like a comb going down the esophagus into my stomach, sorting out the balls, meats, and vegetables with different flavors. It's really comfortable.

At the end of the meal, I found that I really ate a lot, probably because of the grooming function of soy milk. Moreover, the heat and air conditioning in this store is set very low, so you will definitely not sweat profusely while eating hot pot, let alone feel stuffy. So I don’t know if eating hotpot here can help you live longer, but it can definitely make people feel comfortable and happy.