Is there any delicious hot pot place in Chongqing?
What are the delicious hot pots in Chongqing? 1. First of all, the mr. six and Qinma hot pots in Chongqing hot pot are very good in both ingredients and dishes. Besides the traditional cauldrons, there are also clean and hygienic small pots here, which are excellent in taste and reasonable in price, taking the civilian route. 2. Next is Zhao Er Hotpot. This shop is near Chaotianmen, and there are often queues, so it is very worth eating. In addition to the hairy belly and goose intestines that we must eat, there are also waist slices, eel and bamboo shoots, which are all characteristics of their family. They are really delicious. 3. Then there is Little Swan Restaurant. Near Hongyadong, this store is built on the mountain, and the decoration inside the store is also very elegant, with a unique mountain city feature in Chongqing. We can enjoy the beautiful scenery outside while eating delicious hot pot. 4. Finally, the odd hotpot. This store also has many branches. The taste of hot pot in this store is much more authentic than other hot pots, and it is not easy to get angry if you eat it. The environment is also very elegant, and there are many kinds of dishes, which are worth eating. As a representative of China hotpot, Chongqing hotpot must be very authentic. If we travel to Chongqing, we must eat the local hotpot. What small series of delicious hot pot in Chongqing have been recommended to everyone, so you can try it.
Which hot pot restaurant is more delicious?
1. Yuzong laozao hotpot
The amazing delicious food is 98 yuan per capita.
An amazing old hotpot restaurant will be surrounded by a burning smell as soon as it enters the door. There are a lot of pepper in the bottom of the pot, which tastes numb and enjoyable. As a must-order dish, hairy belly and fresh goose intestines are smooth and elastic, which will definitely make you bite after bite. The old meat slices of Yuzong are also very distinctive. Although there is an old word, the taste is amazing. Not only is it not old, but the more it is cooked, the more tender it is, which is very distinctive. His duck blood is not only fragile, but also very tender and fresh.
Address: 3rd floor, Sun Moon Plaza, Jiaochangkou.
2. Huangjie Hotpot
The authentic hot pot in the gap is 64 yuan per capita.
If no one shows you the way, you'd never think that there is a Huangni Village in the middle of broken walls next to a lot of new houses, which feels like a thief of time. It's here that Sister Huang's hot pot is, and it will be a little hard to find for the first time. Of course, as long as you can eat the authentic old hot pot in Chongqing, the location and environment are not a big problem. Tender beef is marinated, and the meat slices are thick and extremely smooth; The Meilin luncheon meat in Chongqing is the real thing, and the entrance is full of meat ... and the brown sugar glutinous rice balls sold by the aunt at the door of the store. Don't be too cool in summer!
Address: Huangni Village 163- 1
3. Peijie hotpot
Old shops that are also in constant stream in the early morning are per capita 106 yuan.
Sister Pei's hot pot business is really hot, and people are waiting in line at night. The more grounded the gas, the more popular it is. Sister Pei is such a shop. The ingredients are natural and fresh, and there are a lot of them. The more the soup is cooked, the hotter it becomes. In particular, the pepper and pepper are at the bottom of the pot, and the bottom of the pot is full of flavor. Friends who can't eat spicy food may have to think carefully. Kung fu ox tongue is moderately thick, cooked as soon as it is cooked, and tastes soft and fragrant; The fresh hairy belly in the slaughterhouse is super fresh, crisp and fresh; Hand-made tribute meatballs are full of sincerity, with meat flavor and crisp tribute, and the double taste brings a great taste experience!
Address: No.4 Xianxiang, Minsheng Road, Jiaochangkou, Jie Fangbei 1, and Deng Mangzi and Maixiangyuan are all very good.
Hot pot recipes daquan practice _ how to make hot pot delicious
China's hot pot is colorful, with hundreds of pots and flavors. Famous as Chongqing's spicy hot pot, spicy and mellow, famous all over the world; Guangdong's seafood hot pot, calcium bone hot pot is delicious but not greasy; The mutton shabu-shabu in Beijing is unique and appetizing. The following are some methods of hot pot recipes I have compiled, hoping to help everyone!
A complete collection of practices of hot pot recipes
First, the practice of homemade spicy hot pot
Materials:
Beef slices, rice cakes, broccoli, potato flour, lotus root, Pleurotus ostreatus, potato, cucumber, chafing dish, bean paste, onion, ginger, garlic, coriander, pepper and pepper.
Practice:
1, first heat the pan, then get the right amount of oil, turn on the fire and heat the oil;
2. Then pour pepper, pepper, garlic, ginger and onion stalks respectively and stir-fry until fragrant;
3. Pour in 3 spoonfuls of bean paste and stir-fry until fragrant, and add the hot pot bottom material to stir-fry until fragrant;
4. Add boiling water and boil;
5. Add salt, monosodium glutamate, coriander and onion.
6. Add vegetables in turn and start to hot pot.
Tips:
It is still a very simple dish, very well prepared, and the degree of saltiness and spicy taste is still personal preference. Scallion, ginger and garlic should be cut in advance, and other dishes should be cut in advance and put on a plate. Buy peppers and peppers with aroma, which will taste better. In the case of oil dishes, you can make sesame oil and garlic according to the habit of eating hot pot in Chongqing, and friends in the north can buy peanut butter to dip in.
Second, the practice of spicy sheep scorpion hot pot
Materials 1:
Scorpion 1 000g, millet pepper 4, onion ginger 3, soy sauce 1 spoon, soy sauce1spoon, cooking wine 2 tablespoons, salt 2 teaspoons, crystal sugar 10, spicy hotpot 2 tablespoons, and spice package.
Ingredients 2: Zanthoxylum bungeanum 1 teaspoon, fennel 1 teaspoon, 2 pieces of fragrant leaves, and cinnamon 1 piece.
Practice:
1, the scorpion is soaked in the bleeding water. Then put cold water, onion and ginger into the pot;
2, remove the sheep scorpion and control it for use. Cooking wine and scorpion fire are boiled to remove blood foam;
3, I prefer to use xx to fish the hot pot bottom material, usually open the bag and pour it directly into the fresh-keeping box;
4. Add about 1 spoon of spicy seasoning and moisten the pot;
5, add the sheep scorpion and stir well, add soy sauce, soy sauce and cooking wine;
6. Add rock sugar into the pot;
7. Mix the spices and pour them into the spice bag;
8. Put the spice bag into the pot;
9. Finally, add millet pepper;
10, add enough hot water, turn to a small fire cover after the fire boils, and stew for about 2 hours until the meat is soft and rotten.
Tips:
1, many supermarkets don't sell scorpions, so it's recommended to go to the market to purchase them, such as a butcher shop that specializes in selling beef and mutton. There are also places that need to be booked;
2, the scorpion is the backbone of the sheep, generally selling a whole root. A whole root is at least 7.8 kg;
3, the contents of the spice bag can be matched at will according to your own habits, but it is not recommended to match the star anise, which has a strong taste;
4, if there is no millet pepper, you can not put it. If you like spicy food, you can add more spicy seasoning;
5, according to the amount of ingredients to extend the cooking time, using different pots and stoves will also extend or shorten the time, please judge as appropriate.
Third, the practice of Thai Dongyin Gong Tang hot pot
Dongyin Gong Tang is the national soup of Thailand. "Dongyin" means hot and sour, and "Gong" means shrimp. I like to drink Dongyin Gong Tang, like its sour and spicy taste, like the fragrance of coconut milk, and like the wonderful collision of various spices.
In fact, the practice of Dongyin Gong Tang is not difficult. As long as you buy all the raw materials, you can cook it at home as delicious as a Thai restaurant, or even better. And it's affordable. You can drink as much as you want, and you can also make Dongyin Gong Tang hot pot. After eating the hard goods inside, we cooked fresh corn shoots, tofu and konjac knots with soup. I don't think this soup is very suitable for sour rinse vegetables, and the color of the leaves will darken after a while.
Supplement: If there is no such vegetable market near your home, you can consider buying Dongyingong sauce and coconut milk online. There should be fish sauce in the supermarket. If there is no fresh citronella, you can buy it online. Southern ginger and lemon leaves can be omitted.
Ingredients 1: sea white shrimp 12, decapitated squid 1 strip, half bag of fried fish balls, 5 tomatoes, 250g straw mushroom, half root of citronella, 5 lemon leaves, green lemon 1 piece, 2 millet peppers and 5-ginger.
Ingredients 2: 3 tablespoons of Dongyingong sauce, 5-6 tablespoons of coconut milk, fish sauce 1 tablespoon, sugar 1 tablespoon, cooking oil 1 tablespoon.
Ingredients 3: about 400g of chicken rack and 4-5 slices of ginger.
Practice:
1, bought two dollars of chicken bones, washed, put them in a casserole and boiled in cold water, skimmed off excess oil and foam, and then added ginger slices to cook for two hours as the soup base;
2. After the sea white shrimp is washed, cut off two whiskers, the thorn on the shrimp head and the foot under it, and cut off the shrimp back to pick out the sand line;
3. Wash the bought straw mushroom, cut off the pedicle with a knife, cut it in half and blanch it with boiling water for later use;
4. Cut a small "grid" evenly on the squid with a knife, but you can't cut it off. Then cut it into large pieces, blanch it with boiling water, roll it and take it out. I don't think there is any trick to cutting squid rolls, but I need a sharp knife and patience;
5. Spices used to make Dongyin Gong Tang, Nanjiang, Citronella and lemon leaves to enhance the aroma. Source of acid: green lemon. Spicy source: Xiaomi spicy. In fact, the "TomYampaste" bought in the market is already sour and spicy. But I have a strong taste, so I added green lemon and millet spicy;
6. Cut the root of citronella into pieces with an oblique knife. Citronella has a very special fragrance. I like it very much. Every time I accidentally meet it when I drink Dongyin Gongtang, I will bite it with my teeth because I miss his taste. But my father doesn't like its taste. He says it smells like soap. Haha ~ Southern ginger is sliced. If you can't buy this flavor, you can use ordinary ginger at home instead. Lemon leaves are a kind of vanilla that I like very much. After being rubbed by hand, it will give off a refreshing lemon flavor, which is not necessary. Slice millet and spicy, and take juice from green lemon;
7. The preparation work is almost done. Make a pot on the stove. After the pot is slightly hot, pour a small amount of oil, cook in the citronella slices and ginger slices and stir fry.
8. Add three tablespoons of Dongyingong ginger and stir fry;
9. Pour the boiled chicken soup, half-cut tomatoes, prawns and fish eggs;
10, put the lemon leaves that have been rubbed by hand;
1 1, pour the blanched straw mushroom;
12, taste the soup after boiling, adjust the salty taste with fish sauce, and add a spoonful of sugar to taste;
13, transfer coconut milk before leaving the pot;
14, just pour in fresh lemon juice. Put the boiled Dongyingong soup into a pot and sprinkle some coriander on it.
Fourth, the practice of dog meat hot pot
Main ingredients:
Dog meat1500g.
Accessories:
Fennel15g, cinnamon15g, yellow rice wine100g, 25g of white wine, 5 dried red peppers, 75g of soy sauce, 2g of monosodium glutamate, 5g of salt, 25g of Chili sauce, 0g of white sugar15g, and lard/kloc-0.
Practice:
1 Burn all the fluff on the dog skin, put it in cold water, scrape and clean it, cut it into small pieces about 4 cm square, boil it with cold water at the same time, remove the dirty blood, wash it twice with clear water, drain the water, mix it with sorghum wine, salt and monosodium glutamate and marinate it slightly;
2. Cut green garlic into sections about 3.5 cm long, and wash cinnamon and fennel with water;
3. Heat the wok, add 50g of lard to 80% heat, put the dog meat to explode, spray Shao wine, add hot sauce, sugar, soy sauce and salt, continue to stir fry, and collect water to make the dog meat tasty;
4. Add onion, ginger and pepper, add whole dried red pepper, cinnamon, fennel, angelica and water1000g, cover and bring to a boil, then simmer on low heat for about 2 hours until the meat is crisp, take out cinnamon, fennel, onion, ginger and dried red pepper, then pour them into the hot pot and continue to cook/kloc.
Where is the hot pot delicious?
Delicious hot pot: Beijing copper pot, if you choose to go to Beijing to play, then the old Beijing copper pot is the taste that must be tasted. The most important thing about this hot pot in Beijing copper pot is to see whether the mutton is delicious, and the broth used is naturally one of the key points to ensure the taste. Its biggest feature is that it has built a steaming elevated platform in the middle of the whole hot pot, which is very obvious from the appearance. The authentic taste of old Beijing must be tasted from the most famous shops.
Chongqing hot pot, when it comes to delicious hot pot, Chongqing old hot pot must have a name! Chongqing people love hot pot so much that even the air in Chongqing is filled with the smell of red pepper. People in other cities prefer to eat hot pot in winter, but hot pot in Chongqing can run through all the year round. Compared with the hot pot with rapeseed oil as the bottom of the pot in Chengdu, the old hot pot in Chongqing is heavier. Niu Chongqing hot pot originated from the market pier, so the materials used are relatively grounded. You must order these three things to eat Chongqing hot pot: hairy belly, duck intestines and yellow throat. In Chongqing's old hotpot, you can feel the spicy stimulation, the fresh fragrance of hemp, and even the weakest vegetable tofu can shine immediately when you rinse it inside!
Sichuan hot pot, in the hot pot rankings, Sichuan and Chongqing have been competing, which is quite imposing. Authentic Chongqing hot pot is the bottom of Jiugongge pot. Pepper, prickly ash and butter are indispensable ingredients of hot pot, and hairy belly and yellow throat are necessary points. To eat this kind of pot, we need to adhere to the principle of "meat first, then vegetarian" to prevent vegetables from sucking red oil away and affecting the subsequent taste. The biggest difference between Sichuan hot pot and Chongqing hot pot is that the bottom material of Sichuan hot pot uses clear oil instead of butter, and spices such as pepper will also be put enough. Set hemp, spicy and fresh in one, I don't know how many loyal diners have been captured.
Anhui hot pot, in Anhui, hot pot showed a different flavor. The name of the hot pot here is also very unique. Some people call it Hu Shi Yipin Pot, because Hu Shi was once a loyal fan of it. Some people simply refer to it as a product pot. The prepared egg dumplings, mutton, tofu, fried tofu and other ingredients are stacked layer by layer, with meat at the top. As the broth is stewed, the oil and essence of the meat are transferred from top to bottom, through tofu and egg skin, and to the lowest vegetables. The people who eat are also eating from top to bottom layer by layer. When they eat the vegetables at the bottom, they have already stewed and soaked the soup, and the taste is not worse than the meat at the top. The existence of each ingredient has its significance, and it has reached its own highlight moment in the slow stew.
Cantonese-style hot pot, also known as "edge furnace", is the Gao Fushuai of hot pot industry! Different from the rough and heroic meat-washing form of northern hot pot, Cantonese hot pot reveals a kind of fine cooking beauty. Guangdong-style hot pot is located near the sea, and fresh seafood is always the protagonist of Guangdong-style hot pot. Therefore, the dipping sauce of Guangdong-style hot pot tastes softer and will not hide the delicious seafood itself. Many people like the combination of seafood soy sauce with fried garlic and peanuts. Based on the old fire soup, all kinds of processed mushrooms, vegetarian food, hand-made meatballs, shrimp, crab, flower shell, fresh octopus and other seafood are served with dipping materials, and they are all delicious.
Chaoshan beef hot pot, compared with the fiery Chongqing hot pot, Chaoshan beef hot pot seems a little "tasteless", but as long as you have eaten it once, you will never think so. Chaoshan beef hot pot eats a "fresh" word. Authentic Chaoshan beef hot pot pays attention to "fresh cutting", from slaughtering live cattle to distributing them to hot pot restaurants, and finally serving them on the table. The time should be controlled within 6 hours. Whether it is beef from different parts, beef offal or beef balls, boiling it in the soup is the most original fresh beef flavor.