Jiugong grid is divided into central grid, cross grid and quadrilateral grid. The middle cabin has relatively strong firepower and the highest oil temperature, which is not suitable for long-term cooking. Suitable for scalded beef omasum, goose intestines, loin slices and fat beef. You can also put the shallots in the middle compartment and cook them to taste, so that you can enjoy the fresh and tender taste of the ingredients. The one with moderate firepower and moderate oil temperature is a cross grid, which is suitable for those ingredients that need to be cooked for a long time, such as all kinds of meatballs, slippery meat and old meat slices.
Fang Gezi, which has the least firepower, is suitable for slow cooking, such as brain flower, fat sausage and duck blood. In this way, the taste of hot pot can be slowly simmered in the ingredients. The seemingly simple Jiugongge Chongqing Hot Pot hides the culinary wisdom of the working people according to local conditions.
The origin of Chongqing Jiugongge hot pot;
Jiugongge hotpot was originally invented for the convenience of accounting. In the past, at Chaotianmen Wharf, some clever vendors divided a hot pot into nine compartments for different diners to eat. A square table, surrounded by different customers, each with two squares. After ordering, rinse in your own grid and calculate the money according to the grid. In this way, not only the cost of vendors is reduced, the business is bigger, but also customers eat healthily and cheaply, so Jiugongge hot pot is gradually popularized.
Nowadays, it is rare to eat hot pot together, but Jiugongge hot pot still has its place. It has been found that Jiugongge hot pot can separate meat and vegetables, and at the same time, it can fix food in one place.