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Sichuan spicy hot pot is a very characteristic local snack in Leshan, Sichuan, has been passed down for hundreds of years of history, through the changes of the times, is still enduring, and is loved by food friends. Szechuan spicy hot pot flavor with spicy and fresh, pure taste, lips and teeth, and other characteristics. Eating pot with a good secret old soup, direct heating and boiling, and then in the boiling old soup, casually dipped in some of the various seasonings, and finally into the carefully selected dishes, hot boiling food cooked, eat up and numb, and spicy, and hot, very refreshing.

Because of its material mass, easy to cook, so the price is cheap, delicious flavor, y sought after by the majority of food lovers. Therefore, Sichuan spicy hot pot is known far and wide, prevalent to this day.

Expanded Information

Scientific Eating of Hot and Spicy Hot Pot

Firstly, hot and spicy hot pot usually has a variety of green leafy vegetables, a variety of soybean raw materials, algae such as kelp, mushrooms and other fungi, potatoes, fish, and eggs....... In comparison, the Plant-based raw material varieties dominate. As long as reasonable collocation, it is easier than the general fast food dishes to achieve the requirements of acid-base balance, but also in line with the principle of food diversity.

Secondly, the heating temperature of spicy hot pot is not high, and will not produce oil smoke and fat high temperature oxidation problems. Compared with high-temperature cooking and frying, it is less polluting to the air environment.

Third, the process of shabu-shabu removes some of the oxalic acid, nitrites and pesticides from the vegetables, reducing anti-nutritional factors and toxic substances despite the loss of some vitamin C. The process of shabu-shabu is also a good way to reduce the amount of vitamin C in the vegetables. As long as you change the shabu-shabu water regularly and add less salt to the shabu-shabu process, it's a very good way to cook.

Fourth, spicy hot pot seasoning can be healthy and low-fat. There is no oil in the shabu-shabu, and the amount of oil can be reduced according to the customer's request, so overall, the ingredients contain less fat and are lower in calories. In contrast, when stir-frying, you often have to go through three fueling processes: oil sliding, cooking and stir-frying, and dripping with oil, and the customer can't choose how much oil to put in the dish.

Fifth, more vegetables in spicy hot pot is better.