Full of spiciness, endless aftertaste, unfinished, full of heat, bustling, sitting together and eating from the same pot, phoenix marrow and dragon liver, endless aftertaste, good color and taste, mouth watering, eight treasures and jade food , its taste is endless and has everything you want. There are more than 30 types of Chinese hot pot in six categories. Let’s see how many have you tried?
People in Sichuan and Chongqing are used to calling it "hot pot", in Guangdong it's called "Dabian Lu", in Ningxia it's called "guozi", in Jiangsu and Zhejiang it's called "hot pot", and in Beijing it's called "shabu-shabu" ", Japan and South Korea also have sukiyaki pot and military pot... If you are tired of eating the pot you are familiar with, without further ado, let's get on to the pot!
Thousands of miles have different styles and hundreds of miles have different customs. my country’s hot pots come in various colors and flavors. Generally speaking, they are divided into six major styles and more than 30 types. Let’s take a look at the classification chart of Chinese hot pots. , count how many kinds you have eaten.
The northern ones include - Old Beijing Hot Pot, Inner Mongolia Sheep Hot Pot, Northeastern White Meat Hot Pot, Shandong Beef Hot Pot, Sheep and Scorpion Hot Pot, Sheep Soup Hot Pot, etc.; Recommended: Old Beijing Hot Pot.
Shabu-shabu mutton in a copper pot is an authentic way of eating hot pot in old Beijing. It is very particular about the selection of utensils and ingredients: copper pot, water, and fresh mutton. It tastes like just one word: "pure"! The soup base is made of water, with at most onion and ginger; the mutton has a pure umami flavor, which is not like eating mutton jelly rolls. It is fresh mutton sliced ??by hand, lifted with chopsticks, and taken out after it changes color.
Nowadays, mutton-shabu-shabu is influenced by southern hot pot. Flavored soup bases such as big bone broth and spicy red soup have also become popular in the capital. Only this dipping sauce cannot be compromised by old Beijingers. The sesame sauce is rich and mellow, the chive flowers are fragrant, add some salty and sweet fermented bean curd juice and green onions and coriander, a bite of sugar and garlic, a bite of tender mutton, the sweet and sour flavors are intertwined in the mouth without overpowering each other, it is really delicious. wonderful!
Sichuan style includes: Sichuan hot pot, fish head hot pot, Chuan Chuan Xiang hot pot, Chongqing hot pot, etc.; Recommendation: Chongqing Old Hot Pot
When it comes to hot pot, half of the people think of spicy food, and the other half think of spicy food. It’s 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 meaning of a thing to people is to become their daily life. Hot pot has obviously become the daily life of the people of Bashu. .
In Chongqing old hot pot, the base material needs to be fried with a large amount of butter, so as to seal in the spicy flavor of peppers, peppers and other spices, and then add beef stew stock. Yes, the red oil soup base will exude a strong and integrated aroma. When cooking hot pot, it will combine with the ingredients to create a particularly complex, tantalizing, spicy and mellow taste. As for the hotpot ingredients, the earliest ones were tripe, duck intestines, ox blood, etc., so the early Chongqing hot pot is also called tripe hot pot.
The spicy hot pot in Sichuan and Chongqing is more exciting. The dipping sauce can no longer use chili peppers to "add fuel to the fire". Instead, it is an oil dish mixed with minced garlic, oyster sauce and sesame oil, which is more moisturizing and reduces the heat. When many people go to Chongqing to eat hot pot for the first time, they feel that the oil dish is very strange. Only when they eat it do they realize that it is indeed oily but not greasy.
Cantonese cuisine includes: seafood hot pot, porridge hot pot, doulao hot pot, Chaoshan beef hot pot, pork belly and chicken hot pot, calcium bone hot pot, etc.; Recommended: beef hot pot
Chaoshan area is The collective name for Shantou City, Chaozhou City, and Jieyang City in Guangdong Province. The area is not vast. Take the small town of Shantou as an example. The ocean area here is five times that of the land. However, beef hotpot defeated seafood and took the leading position in Chaoshan cuisine in one fell swoop. Why? Perhaps this can only be explained by the sincerity of Chaoshan people towards cooking and their love for delicious food.
The Chaoshan people who know how to eat use sand tea as the bottom of the pot and rinse all parts of the cow. Later, as the years changed, the beef hotpot also underwent some important changes. The bottom of the pot is changed to a clear soup made from beef bones, and all parts of the beef are rinsed and eaten with Shacha sauce, Puning bean paste and other seasonings.
Although they are both hot pots, this beef pot tastes really different from the mutton shabu-shabu. The most exquisite Chaoshan hot pot restaurant will make you a pot of beef bone soup. Before the meat is put in, serve a bowl of soup seasoned with minced celery to wake up the taste buds.
Yunnan-Guizhou cuisine includes: Mushroom Hot Pot, Cured Pork Ribs Hot Pot, Black Goat Hot Pot, Dian Flavor Hot Pot, Sour Fish Hot Pot, etc.; Recommended: Sour Fish Hot Pot
Guizhou’s Sour Soup It is made from fermented rice soup or dried chili peppers, and has a rich natural sour aroma. The unique soup base is sour and sour, spicy and spicy. The freshly slaughtered fish is boiled in the sour soup. It tastes really delicious! Coupled with the flavored dipping sauce that combines Xiangxi "dipping water" and Sichuan and Chongqing oil dishes, it feels like a bowl of soup can finish a pot of rice!
Although the ingredients for making sour soup are very simple, the method is very particular. Collect the water in which the rice has been soaked in a bamboo tube and heat it continuously. The fire will slowly increase in temperature. During this period, you will test the temperature with your hands. It will start to feel hot (about 40°C-50°C). Repeat this for many days, and the temperature inside the bamboo tube will increase. The hot water begins to ferment slowly, giving off a light sour smell. The sour soup made in this way is a must-have for hot pot, and it is also the most unique sour soup hot pot in Guizhou.
Jiangsu and Zhejiang cuisines include: chrysanthemum hot pot, Yipin hot pot, local chicken coop, assorted hot pot, eight-year-old hot pot, three delicacies hot pot, etc.; recommended: chrysanthemum hot pot
Suzhou and Hangzhou areas The chrysanthemum hot pot, the hot pot soup is chicken soup or broth, and is supplemented with thin slices of meat, fish, chicken, etc. and is eaten together with the chrysanthemum. It has a refreshing fragrance and a unique flavor.
The method is to soak and wash the fresh chrysanthemum petals, then rinse them in water with alum added, pick them up and drain them for later use. Add chicken soup or broth to the hot pot. After boiling, add chicken slices, meat slices, fish fillets and other raw ingredients. After about 1 minute, add chrysanthemum petals, cook for a while and then you can dip it in the sauce. The fragrant and unique flavor of Ou Ke is regarded as the top product in hot pot families.
Others include: Xiangxi Dog Meat Hot Pot, Hubei Game Hot Pot, Coconut Chicken Hot Pot, etc. Recommended: Coconut Chicken Hot Pot
In southern my country, coconut chicken is a household name that everyone loves. food. Coconut chicken not only has high nutritional value, but also has a very rich flavor. In recent years, coconut chicken hotpot has become a new hot pot favorite among diners in Guangdong, Hong Kong and Shenzhen, relying on the new food concept of nourishing, adapting to the season, focusing on ingredients but not cooking.
Coconut Chicken Hotpot uses high-quality young coconuts produced in Hainan as the base of the pot. No artificial seasonings are added. The coconut juice is hot as soon as the pot is opened. Just start with a bowl and heat it up. It is especially popular among women. Favor