The past life of hotpot king
According to written records, the earliest hot pot was to rinse rabbit meat, that is, to make a summer sacrifice. There is also a view that China Ding Tao 8000 years ago was the earliest embryonic form of hot pot.
Graphics/network
The ancients in the pre-Qin period used to eat cold food, but they also skillfully invented the method of heating cooked food. This heating method is called "wetting". First, cook the food until it is edible, then put it in hot seasoning, and then put it in a dyeing cup with seasoning juice for further processing. This process is a bit like rinsing meat at the bottom of a hot pot, which can make the food more fragrant.
During the Southern and Northern Dynasties, there was a copper chafing dish. By the Tang Dynasty, hot pot had become one of the masters of folk banquets.
In the Ming and Qing dynasties, it was even worse, and hot pot was the number one traffic among online celebrities. Kanggan Shengshi has 1550 pots of "Thousand Banquets", which has become a super hot pot ladder. Even Qianlong went to Jiangnan several times, and he had to eat a pot to stop everywhere.
Now, there are more varieties of hot pot, each with its own flavor. It is also appropriate not to repeat sampling within one week. Monday beef hot pot, Tuesday mutton hot pot, Wednesday white meat hot pot, Thursday beef hot pot, Friday mushroom hot pot … It can be said that hot pot makes life better!
Graphics/network
As foodies become more and more lazy, self-heating hot pot has also come out. Add some water, and it will become delicious food in a few minutes. When you can't eat hot pot, it's ok to use it to satisfy your hunger.
And even if we can't eat hot pot, we still have descendants of Mala Tang, maocai, Chuanchuanxiang, Ji Bo and other hot pots!
Maocai: A person's carnival.
Want to eat hot pot but no one to accompany you? Don't worry, maocai Jun can solve your troubles.
Graphics/network
In Chengdu, maocai scalded vegetables in bamboo baskets and put them in bowls to eat. Sitting in a food stall, guarding the boss's soup pot, watching meat, seafood, tofu, vegetables, mushrooms and fans go up and down several times in a small bamboo basket and drink soup is a visual feast.
The boss will ask, "Is it spicy, is it slightly spicy?" According to the taste requirements, put it into a bowl, then scoop a spoonful of soup, and a bowl of hot maocai is out of the pot.
The essence of maocai is soup. Carefully prepared exclusive spices are the key to attract repeat customers. Maocai's soup can be drunk directly, which is the main difference between maocai and hot pot.
Mala Tang: One place is blind, and people are not from Sichuan.
Friends in Chengdu said that they have always been curious about what mala Tang is, and they only know maocai, hot pot, skewers, and at most an ascetic chicken.
Figure /soogif
The most representative mala Tang in the eyes of outsiders should be Sean's mala Tang and Yang Guofu's mala Tang. It is a kind of instant "Mala Tang" which combines all kinds of vegetarian dishes and meat dishes, puts them in the display cabinet for customers to choose, cooks them by the store after selection, and is seasoned with various seasonings and soups.
When it comes to mala Tang, we have to mention Fushun spicy mix.
Graphics/network
The raw materials of Mala Tang are similar to those of Mala Tang. Mala Tang is a local food that is cooked and drained and mixed with salt, vinegar, sugar, chopped flowers, peppers, cumin and sesame oil. Fushun people invented it on the basis of mala Tang, and the improved sweet and sour taste satisfied the desire of people who could not eat spicy food.
Another close relative of Mala Tang is spicy balsamic pot.
Stir-frying meat, seafood, crispy sausage and bamboo shoots, and adding yuba, can absorb the delicious taste of all kinds of meat and seafood and mix them together to become a mouth-watering "one pot fragrance".
Chuanchuanxiang vs Ji Bo: Why do you two look so alike?
Chuanchuanxiang is the stew closest to the form of hot pot, so it is called "small hot pot". However, it is also very different from hot pot.
Hot pot is rich in bottom materials, including fish hot pot, chicken hot pot, beef offal hot pot, fat sausage fish hot pot and so on. There are many shapes of pots, such as round pot, concentric pot, Taiji round pot (Yuanyang pot) and Jiugong dry pot. However, there are generally only red cans for string incense.
String together, a donkey chicken string together. However, from the container to the soup base, the pot chicken is more particular.
Graphics/network
Bowls and bowls are made of pottery (some are antique jars with red and yellow porcelain dragon patterns), which contain red soup and are soaked in cooked food. The bottom of the soup is made of native chicken, and there is a delicious layer of native chicken oil floating on the noodle soup. The "primitive" toppot chicken is served with local tender chicken and chop suey.
Graphics/network
There are two flavors of giving chicken: red oil and rattan pepper. You can choose one. A key point that distinguishes Ji Bo from other similar foods is that it is cold!
Graphics/network
Well, after talking so much, are you dizzy? Mala Tang, maocai, Chuanchuanxiang and Ji Bo belong to the same family and are all extensions of hot pot.
So, now it's time for a hot pot of beef, shrimp, mutton, beef omasum, tofu, lettuce and mushrooms? Or string incense, maocai, beggar chicken?