I really don't understand the essence of Chongqing hot pot. The essence of Chongqing hot pot is soup stock, oil, oil and oil. According to "China Catering Report", at present, the number one consumption in the catering industry is hot pot. The most famous hot pot is Chongqing hot pot, so it is its soul: butter.
Spicy means morning pepper. Chaotian pepper, which originated in Chongqing, is also famous all over the country. Eating a throat will smoke, and pepper is also a great hero of Chongqing hot pot! The soul and charm of hot pot are only known to Chongqing natives who are really over 40 years old! The fragrance of butter, pepper, sea pepper and ingredients is mixed together, which will not be enhanced by additives, and it is original and natural. Now the new hot pot has long been out of the essence of Chongqing hot pot! The essence of Chongqing hot pot is casual, and you can eat whatever you want. Eating the dishes that Chongqing hot pot must order, beef tripe, duck intestines, duck blood, chicken feet, pig brain, sliced old meat, black tofu, spicy beef, spicy beef is really my favorite dish.
In line with my love for Chongqing hot pot, I would like to supplement and recommend Chongqing hot pot dishes. The viscera of the special dish mentioned in the video: duck intestines with hairy belly are essential, as well as brain flowers, eel, yellow throat, waist slices, pig teeth stalks, innocent duck feet, piranha ... There is also a special dish, the old meat slices unique to Chongqing hot pot, and butter is an indispensable oil in traditional hot pot. It is made by melting the fat of cattle. Its biggest function is to generate greasiness when heating, thus increasing the flavor of soup brine.