The picture comes from the documentary "Living Like a Living Buddha"
In the hot pot rivers and lakes with different styles and customs, the bottom of the pot, ingredients and dipping materials express their opinions, so that people in each city have their own flavor.
Like the north where I live, the flaming stove loves the slightly curled mutton. If you go to Yunnan-Guizhou, All in's choice is to have a bowl of unique water, and a pot will say Bye Bye to your troubles.
The picture comes from the documentary "Living Like a Living Buddha"
Let's talk about my favorite hot pots.
North: A hot pot without rinse meat is incomplete.
It's getting slightly colder. Tianjin whitebait purple crab, Cangzhou hot pot chicken, Beijing yangxiezi, Xinjiang local hot pot ... A "Great Wall" built with hot pot has quietly risen in the north.
The picture comes from the documentary "Boiling Hot Pot"
But if you want to experience the happiness of the Dragon Royal Banquet in the north, it must be the boiled mutton in Beijing copper pot.
The picture comes from the documentary "Boiling Hot Pot"
"A copper pot, a bowl of clear water, and two or three ginger onions", the bottom of the pot is so simple that the ingredients and dipping materials must be particularly elegant.
The sheep in Inner Mongolia, who was sentenced to life by love, came all the way to Beijing and wanted to be a eunuch, but was cut to pieces by the executioner.
The picture comes from the documentary "Boiling Hot Pot"
The tender meat of seven different parts, such as cucumber strips, big trident, small trident, upper brain and grinding crotch, has clear textures, red lean meat is like the temptation of roses, white fat is like jade crystal, hand-cut is as thin as cicada's wings, and it can still perform the stand-up dish.
The picture comes from the documentary "Boiling Hot Pot"
The clear soup in the charcoal copper pot is boiled, and a piece of mutton is put into the pot. With the crackling sound of the pot wall, the soup is spinning and jumping, and the soul sealed in the hot pot in the previous life is about to be lifted.
Don't be distracted at this moment, and don't leave the mutton with chopsticks, because in just a few seconds, the bright red meat will coagulate and change color, emitting a charming aroma, as if you could hear it shouting: Eat me quickly! Eat me quickly!
The picture comes from the documentary "Boiling Hot Pot"
Time waits for no one to take it out of the pot, dip it in the elegant dip with a silky chocolate taste, and let you dream back to the grassland in one bite.
As for what this dip is, I don't need to tell you-sesame sauce. It is the only partner to rinse the meat. Besides the sesame sauce, marinated shrimp oil, red fermented bean curd, leek flower sauce and red pepper oil are also unique, giving birth to the multidimensional flavor of the population.
The picture comes from the documentary "Living Like a Living Buddha"
Remember to have one or two cloves of sugar and garlic and a crispy sesame seed cake after eating, and this royal banquet will be complete.
Guizhou: the fairy wind is wild and interesting, and the water is rampant.
Chen Xiaoqing said that Guizhou is a rare museum of flavor. The integration of multi-ethnic and multi-party ingredients here not only makes hot pot schools contend, but also makes Guiyang the city with the largest number of hot pot restaurants per capita in China.
The picture comes from the documentary "Boiling Hot Pot"
Among them, Hua Dan is in charge of the fish hot pot with sour soup. After all, "if you don't eat sour for three days, you will jump up and down when you walk". Only when you eat sour soup can Guizhou people "eat and quit".
Have you noticed that "fish in sour soup" is actually a famous dish in Guizhou?
The picture comes from the documentary "Boiling Hot Pot"
Traditional sour soup mainly includes red acid and white acid. Red acid, the main raw material is tomato. Local tomatoes, which have been stationed in vats for one year, are decomposed and metabolized under the command of microorganisms, and slowly ferment out the rich taste.
The picture comes from the documentary "Boiling Hot Pot"
White acid, which is not the acetic acid you understand, is mostly fermented by rice soup and rice washing water. It is thick and clear, with a sweet smell.
No matter what kind of acid, the fish in sour soup is stewed and becomes a hot pot. Not only it, but also spicy chicken, sauerkraut trotters, three fresh stewed chicken, stewed pork trotters with ribs, stewed chicken with squid trotters ... these are all unique "hot pot ingredients" in Guizhou.
The picture comes from the Internet.
The one above is a little red and sticky, and looks like porridge. It is the real hot pot trump card in Guizhou-bean rice hot pot.
Kidney beans in Guizhou and Dabi areas in the pot, with their dense and fragrant taste, are destined to play the leading role in hot pot. The bean rice stewed for a long time secretes its own starch in the water, and the rustling and thick taste is only the first step to success.
The picture comes from the Internet.
Next, add the long-stewed pork bone soup, then saute dried peppers, star anise and other spices in the oil pan, and finally add some mushrooms and bean sprouts. When you hear the boiling sound of "Gollum", the happy symphony of the hot pot begins.
The picture comes from the documentary "I Powder You"
If you want to be a real conductor of this symphony, you need a copy of "Soul Dipping in Water". The combination of soy sauce, pepper, broken ear root and soft whistle is the favorite idlo of bean rice hot pot.
Put the ingredients full of beans and rice in the dip water, roll them, and eat them piece by piece, leaving a deep feeling in your mouth.
Finally, pick up a bowl of rice, mix it into the soup base of various vegetarian dishes, pour it into it without hesitation, and let them fight for thousands of rounds with chopsticks. This is the real "Guizhou brand spleen and stomach".
Cattle and sheep hot pot | Image from the documentary "Boiling Hot Pot"
If you still want to challenge the ceiling of "strange hot pot", then shrimp sour hot pot+beef and mutton flat hot pot will steadily refresh your understanding of the taste of hot pot.
From ancient times to modern times, from the north to the south, from the sea to the land, no matter what flavor of hot pot, the heat flow surges there, which can always make people's limbs smooth, make people no longer afraid of the cold, and let the annoying life be vented.
In the cold winter, hot pot is also our boiling life.