Northern region laobeijing hotpot
The reputation of Beijing Shuan rou is comparable to that of Beijing Roast Duck. In old Beijing, you must use a copper pot, you must rinse mutton, and you must dip it in sesame sauce.
The copper pot is very distinctive in shape, with a high top in the middle and a circle around it for washing meat. It is worth mentioning that the bottom of the pot used to rinse meat is all clear water pot, and the taste depends on the quality of mutton.
Senior diners can judge the taste of this store from the moment they meet the mutton.
Northeast Chinese sauerkraut hotpot
As soon as the season arrives, the barbecue shop on the northeast street will turn into a hot pot business. Sauerkraut can be regarded as a major specialty in Northeast China, which naturally leads to the way of eating sauerkraut hot pot.
In addition to sauerkraut, blood sausage and pork belly are a classic match. Add a stack of frozen tofu and vermicelli, and you will be surprised to find that simple ingredients can create such delicious food.
Inner Mongolia yangxiezi
In fact, the sheep scorpion has nothing to do with the scorpion. It is actually a complete sheep spine with tenderloin and spinal cord, named after it looks like a scorpion.
As soon as the pot comes up, it is full of mutton. After eating some mutton, you can add other ingredients according to your personal preference.
Compared with other mutton foods, the mutton scorpion pot will not have too heavy mutton smell, so friends who are sensitive to this taste can also try it boldly.
Other hot pots are eaten with chopsticks, while eating scorpions requires another pair of gloves. The feeling of eating a piece of hot mutton may only be known if you have experienced sheep scorpion hot pot.
Korean pickle pot
Korean people who love kimchi will certainly not miss the opportunity to make kimchi into hot pot!
Pork, tofu, Flammulina velutipes, pickles? People can't help thinking of adding another bowl of white rice.
Chuanyu region Chongqing hotpot
Authentic Chongqing hot pot is a "Jiugongge" spicy pot, and pepper, pepper and butter are indispensable components of hot pot bottom material.
Crispy hairy belly and yellow throat are also necessary items for Chongqing hot pot. It is necessary to remind everyone that eating spicy pot should follow the order of "meat first, then vegetarian", so as to avoid vegetarian dishes wrapping up red oil and affecting the taste of subsequent ingredients.
Sichuan chafing dish
The biggest difference between Sichuan hot pot and Chongqing hot pot is that the bottom material of Sichuan hot pot is clear oil instead of butter. In addition, spices such as pepper will be used more.
Sichuan hot pot, which is characterized by spicy, spicy and rare, has become a major representative of China cuisine. I don't know how many people are sweating while screaming "delicious!" .
Yungui region Guiyang doumi hotpot
Bean rice chafing dish takes Yundou rice and pork belly as the main ingredients. The bean rice flour is delicate and the tube bone soup is delicious.
The bean-rice hot pot becomes thicker and thicker. Finally, the soup mixed with soft glutinous beans and pork belly is poured on the rice and eaten in one bite, which is simply not too cured.
Guizhou sour soup fish hotpot
Fish in Sour Soup Hotpot: The Special Cuisine of Miao and Dong People. There are two kinds of sour soup in Guizhou, one is red acid and the other is white acid. Sour soup fish uses red acid, that is, the soup base is fermented with tomatoes.
Most of the fish used in hot pot are paddy fish, and the meat quality is more compact and tender. When dipping, people will get used to adding another spoonful of sour soup to the plate, and it is best to thicken it.
Yunnan wild mushroom hotpot
Some people say that "mushrooms can only be eaten in Yunnan, and all the other places are mushrooms", so wild mushroom hot pot has become a unique delicacy in Yunnan.
Mushrooms in Yunnan are thick in meat. Do you eat mushrooms such as meat, termites, dictyophora, boletus and Tricholoma matsutake? This pot is like a vegetarian meat feast! Rich in nutrition, delicious explosion!
Lijiang ribs hotpot
Lijiang Rib Hot Pot, also known as "the first pot in Lijiang", is also an indispensable main course in the third stack of Naxi famous dishes.
Pork ribs are salted, hung and dried, and become bacon. When eaten, the pork ribs will be cut into small pieces, put into casserole, and stewed with purple-heart potatoes and fresh vegetables locally produced in Yunnan.
The wax steak made in this way is soft and waxy without leaving the bone, and then dipped in the dipping sauce mixed with fermented bean curd and Chili powder-authentic Yunnan flavor!
Guangdong pork tripe chicken hotpot in South China
Pork-bellied chicken, also known as "Phoenix reborn", is a traditional local dish in Guangdong Province, and Cantonese people like to make up. The most important thing in pork-bellied chicken hot pot is the first soup.
The creamy white soup base made of pork tripe and chicken stew has a little taste of medicinal materials, and is spicy with white pepper, which warms the stomach and is delicious. It is a must-have dish in autumn and winter!
When eating pork belly chicken, the dip will be lighter than the general hot pot. Generally, there are only soy sauce, sesame oil, chopped green onion and coriander, so as to better taste the taste of the ingredients themselves.
Chaoshan beef hot pot
You may not have been to Chaoshan, but you can't eat Chaoshan beef hotpot. Chaoshan people's understanding of beef decomposition is far beyond everyone's imagination, so it has also created the reputation of Chaoshan beef hot pot.
Different parts of beef have their own best cooking time, and where is the taste difference of beef in different parts? Everyone can find the answer when eating Chaoshan beef hot pot.
Shunde wumizhou hotpot
Other hot pots use broth as the base, but rice porridge hot pot is different. It uses rice soup.
The rice soup should be boiled for at least 10 hour, and then the rice grains are filtered to make it rich in consistency without rice, or the rice has actually been boiled until it is invisible.
In this way, rice soup can firmly wrap the food and lock the most natural taste of the ingredients.
Hainan coconut chicken hotpot
Coconut chicken hot pot uses high-quality coconut green produced in Hainan as the original soup at the bottom of the pot. After a period of cooking, coconut juice will be perfectly blended with chicken.
The chicken is soft and rotten but not firewood, and the freshness of the chicken collides with the sweetness of coconut milk, which is nourishing and light.
Macao Doulao in Hong Kong, Macao and Taiwan
Although Macao doulao is not a traditional hot pot type in Macao, it has become a major representative brand in Macao. Bean fishing advocates clear soup and light ingredients, and the main dishes are fresh beef, mutton and seafood, which is more in line with the concept of "health hot pot" today.
Bean fishing is a transliteration of the English word "dollar", which is similar to the Chinese word "all fishing", meaning that everyone can make a fortune together.
Taiwan Province shachaguo
Sand tea pot is famous for its delicacy. Dolphin bone soup as the base, accompanied by the fresh flavor of seafood cooking, rich sand tea sauce with peanut butter, bringing rich and mellow taste on the tip of the tongue.