There are more than 30 kinds of hot pot in China, which are divided into six schools. How much did you eat? People in Chongqing, Sichuan are used to calling it "hot pot", Guangdong is called "side pot", Ningxia is directly called "pot", Jiangsu and Zhejiang are called "warm pot", Beijing is called "shabu-shabu", and Japan and South Korea are also birthday pots and team pots. If you are tired of eating familiar pots, don't say much, serve! Thousands of miles of different winds, hundreds of miles of different customs, China's hot pot color, thousands of flavors, in general, divided into six schools and more than 30 kinds, let's take a look at the China hot pot classification map and count how many kinds you have been eating.
There are northern schools-old Beijing hotpot, Inner Mongolia fat sheep hotpot, Northeast white meat hotpot, Shandong fat beef hotpot, sheep scorpion hot pot hotpot and mutton soup hotpot. Recommended: Old Beijing Hotpot. Instant-boiled mutton in copper pot is an authentic hot pot in old Beijing. The choice of utensils and ingredients is very particular: copper pot, clear water, fresh mutton.
The taste is just one word: "pure"! The soup base is clear water, with onion and ginger at most; Mutton tastes pure, unlike mutton frozen rolls, but fresh mutton sliced by hand, slipped with chopsticks and fished out after discoloration. Nowadays, instant-boiled mutton is influenced by southern hot pot, and the soup base of big bone and spicy red soup is also popular in Beijing. Only this dip, the old Beijingers will never compromise.
Sesame sauce is thick and mellow, leek flowers are fresh and fragrant, and there are some salty and sweet fermented milk and chopped green onion parsley, a mouthful of sugar and garlic and a mouthful of tender mutton, which are intertwined in the mouth, sweet and sour, fresh and salty, and do not rob each other. It's really wonderful! Sichuan cuisine includes: Sichuan hotpot, fish head hotpot, chuanchuanxiang hotpot, Chongqing hotpot, etc. Recommendation: Chongqing Hot Pot When it comes to hot pot, half of people will think of spicy food, while the other half will think of 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 thing for people is to become their daily life. Hot pot has obviously become the daily life of Bashu people.
Chongqing old hot pot, the bottom material should be fried with a lot of butter, so as to seal up the spicy taste of pepper, pepper and other spices, and then mix with beef soup, so that the thick original soup is wood-based, and the red oil soup base will give off a rich aroma, which will stimulate a particularly complex, provocative and mellow taste with the ingredients when cooking hot pot. As for the hot pot, it was originally beef tripe, duck intestines and cow blood, so the early Chongqing hot pot was also called beef tripe hot pot.
The spicy hot pot in Sichuan and Chongqing is * * *, so you can't use pepper to "add fuel to the fire" when dipping it. Instead, it is an oil dish made of garlic paste, oyster sauce and sesame oil, which is more moist and eliminates fire. Many people go to Chongqing to eat hot pot for the first time, and feel that the oil dish is particularly strange, only to find that it is really oily but not greasy.
Guangdong has: seafood hot pot, porridge hot pot, bean fishing hot pot, Chaoshan beef hot pot, pork belly hot pot, calcium bone hot pot, etc. Recommendation: Chaoshan area of beef chafing dish is the collective name of Shantou City, Chaozhou City and Jieyang City in Guangdong Province. The geographical area is not vast.
Take Shantou, a small town, for example. The ocean area is five times that of land. However, beef hot pot has defeated seafood and won the status of Chaoshan cuisine in one fell swoop. Why? Perhaps this can only be explained by Chaoshan people's sincerity in cooking and their love for food.
Chaoshan people who know how to eat use sand tea as the bottom of the pot and rinse all parts of the cow. Later, with the change of years, the beef pot also changed slightly.
Replace the bottom of the pot with clear soup made of beef bones, rinse all parts of the beef, and dip in seasoning such as sand tea sauce and Puning bean sauce. Although they are all hot pots, this beef pot really tastes different from instant-boiled mutton.
The most exquisite Chaoshan hotpot restaurant will send you a pot of beef bone soup. Before the meat comes in, a bowl of soup flavored with celery powder will wake up the taste buds.
Yunnan and Guizhou departments include: mushroom hot pot, ribs hot pot, black goat hot pot, Yunnan hot pot, sour soup fish hot pot and so on. Recommended: Sour soup fish hot pot Guizhou's sour soup is fermented with black rice soup or rotten pepper, which has a strong natural sour taste. Unique soup base, sour and outstanding, spicy and delicious, freshly slaughtered live fish cooked in sour soup, the taste is really delicious! Coupled with the combination of Xiangxi "dip in water" and Sichuan-Chongqing oil dish flavor dip, I feel that a bowl of soup can kill a pot of rice! Although the material of sour soup is very simple, the practice is very particular.
Collect the soaked water in a bamboo tube and heat it continuously, and the fire will slowly heat up. During the period, the temperature was measured by hand, and it felt hot (about 40℃-50℃). Repeated for many days and times, the warm water in the bamboo tube began to ferment slowly, emitting a faint sour taste. The sour soup made in this way is necessary for hot pot, and it is also the most unique sour soup hot pot in Guizhou.
Jiangsu and Zhejiang departments include: Chrysanthemum Warm Pot, Yipin Pot, Chicken Nest, Assorted Warm Pot, Klang Hot Pot, Sanxian Hot Pot, etc. Recommended: chrysanthemum warm pot Suzhou and Hangzhou chrysanthemum warm pot, hot pot soup is chicken soup or broth, supplemented by sliced meat, fish, chicken, etc., rinsed with chrysanthemum, fragrant and refreshing, unique flavor. Its practice is to soak and wash fresh chrysanthemum petals, then rinse them with alum in water, and then drain them for later use.
Add chicken soup or broth to the hot pot. After boiling, add chicken slices, meat slices, fish slices and other raw materials. 1 minute later, put the chrysanthemum petals in, cook for a while, and then dip them in the juice to eat. I am a leader in the hot pot family because of my fragrant smell and unique flavor.
Others include: Xiangxi dog meat hotpot, Hubei game hotpot, coconut chicken hotpot and so on. Coconut chicken hot pot is a famous food in South China, and chicken coconut is very popular with everyone. Chicken coconut not only has high nutritional value, but also has a very rich flavor.
Coconut chicken hot pot has become a new type of pot which is deeply loved by deep diners in Guangdong, Hong Kong and Macao in recent years, relying on the new food concept of nourishing and moistening, timely seasonality and emphasizing ingredients over cooking. Coconut chicken hot pot uses high-quality coconut green produced in Hainan as the original soup at the bottom of the pot without adding any artificial seasoning. As soon as the pot is boiled, it is hot coconut juice, which is served directly with a bowl of fire, especially favored by women.
2. What idioms are there to describe "hot pot"? Phoenix marrow dragon liver has endless aftertaste, good color and taste, and eating eight precious stones is even more mouth-watering and memorable.
Idiom: everything.
Pinyin: y ě ng y ǐ u jn y ǐ u
Description: You should have everything. The description is very complete.
Source: Song Shu Jiang Zhiyuan Biography: "Everyone has it, and people should be infinite, and their Jiang Zhiyuan is almost!"
There are many kinds of goods in this shopping center.
Idiom: Its flavor is endless.
Pinyin: qíwèI Wu qióng
Description: The description is profound and unforgettable.
Idiom: endless aftertaste
Pinyin: hui wèI wúqióng
Explanation: aftertaste: refers to the aftertaste after eating. This is a metaphor for remembering things. The more you think about it, the more interesting it is.
Source: Wang Song Yucheng's "Olive" poem: "The aftertaste is long and the first feeling is sweet."
This article is very meaningful and unforgettable.
Idiom: mouth watering
Pinyin: ChuíXián yud
Explanation: Saliva: Saliva. I am so greedy that my mouth is watering. Describe a very greedy look.
Source: Tang Zongyuan's "Zhao Hai Wen Jia": "I am greedy for words and squander the afternoon."
Example: But in the eyes of a poor boy like me, I really think it's a lot of money, and to be honest, my mouth is watering!
Idiom: phoenix marrow dragon liver
Pinyin: fèng suǐ lóng gān
Explanation: Metaphor is rare and delicious.
Source: Ren "Dong, I will be my lover's place": "He is so good that he suffers from his phoenix marrow dragon liver; I should chew my tongue, so I'm ashamed that I didn't leave two women. "
Example: Five hundred years ago, when I was making a scene in the Heavenly Palace, I ate Laojun's eggs, Huang Yu wine, Wang Mutao, and ~-I've never eaten anything like that?
3. Find a four-word idiom to describe food. Eating food is full of flavor for catering advertisements.
The fragrance drifted for miles.
Oily but not greasy
Crispy and delicious
Medium salinity and sweetness
Crisp and refreshing
Suitable seasoning
Sweet and sour
Fresh and juicy
Fresh and delicious
Fresh and refreshing
Spicy and delicious
Sweet and soft waxy
Delicious and unforgettable.
Not fully expressing one's views
The saliva flowed down three feet from the lips.
Eagerly look forward to
delicacies
Exquisite yaozhuan
The tongue is sweet.
have a hearty meal
A gluttonous feast, a gluttonous meal, full of fragrance, endless aftertaste, delicious jade plate, full of color and flavor, mouth-watering, delicious eight treasures.