Use a four-word idiom to describe hot pot.

1. The word

used to describe hot pot is full of spicy taste, endless aftertaste, endless meaning, full of enthusiasm, full of fire, sitting together, eating with the same pot, chicken marrow and dragon liver, endless aftertaste, good color and taste, mouth watering, eight treasures and jade food, 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 chafing dish 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 original soup with crude oil is wood-rich, and the red oil soup base will emit a strong aroma. When cooking chafing dish, 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 fillets, add chrysanthemum petals after about 1 minute, 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. 2. What are the idioms used to describe "hot pot"?

Fengsui Longgan has an endless aftertaste, good color and taste, and it's mouth watering. Eight treasures and jade foods have everything.

Idiom: everything is available.

Pinyin: y ī ng y ǒ u j ǒ n y u

Explanation: everything is available. The description is very complete.

Source: Biography of Song Shu Jiang Zhiyuan: "People have everything, and what people should have is endless, and their wisdom is profound!"

Example: There are many kinds of goods in this shopping mall.

Idiom: Its flavor is endless

Pinyin: qí wèi wú qióng

Explanation: The description is profound and memorable.

idiom: endless aftertaste

Pinyin: huí wèi wú qióng

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.

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

Example: This article is meaningful and memorable.

idiom: mouth watering

Pinyin: chuí xián yù dī

Explanation: saliva: saliva. I am so greedy that my mouth is dripping. Describe a very greedy look.

Source: Tang Zongyuan's "Zhao Hai Jia Wen": "I am drooling and squandering the afternoon."

Example: But for a poor boy like me, I really think this is a lot of money, and to be honest, it is a bit drooling!

idiom: phoenix marrow dragon liver

pinyin: fèng suǐ lóng gān

explanation: metaphor is rare and delicious.

source: Ming Sun Ren's book "Dong Guo Ji: I will be a lover's place": "He is so affectionate that he suffers from his phoenix marrow and dragon liver; I should have chewed my tongue, so I'm ashamed that I didn't leave two women. "

Example: When I made a scene in the Heavenly Palace 5 years ago, I ate Laojun Dan, Yuhuang wine, Queen Mother Peach, and ~-I have never eaten anything like that? 3. Seeking a four-character idiom to describe food, For catering advertisements, the

fragrant

oily but not greasy

crispy and delicious

moderately salty and sweet

crisp and refreshing

all five flavors

sweet and sour

delicious and juicy

refreshing and delicious

tender and refreshing

. The taste is endless

the meaning is still unfinished