Where the country's hot pot is delicious, after rating the top 4, I really love each
One, Sichuan and Chongqing hot pot
Sichuan and Chongqing hot pot is the highest coverage of the national hot pot hot pot types, including Chengdu hot pot and Chongqing hot pot is a typical representative of the Sichuan and Chongqing hot pot, many people will think that the Chengdu hot pot is the same as Chongqing hot pot, in fact, there is a difference between them, although both are Although the main spicy red oil pot bottom, but Chongqing hot pot is based on butter, while Chengdu hot pot is based on clear oil.
Chongqing hot pot has the highest coverage in the country, with about four to five pounds of butter used for one pot base and dozens of spices, focusing on spicy red oil flavors, which can be smelled from afar. Sichuan and Chongqing hot pots specialize in shabu shabu, such as tripe, yellow throat, duck intestines, duck blood, camphor, and crispy pork. In addition to these, traditional beef and mutton, various kinds of meatballs, and vegetables can be used as shabu shabu items. Chongqing hot pot is very flavorful due to the pot base itself, and the dipping sauce with sesame oil and garlic, and a little oyster sauce and cilantro will be very tasty.
2. Chaoshan Beef Hot Pot
Chaoshan hot pot specializes in beef hot pot, and usually chooses soft, gluten-free beef cut into slices, which are used directly for shabu-shabu. The beef with tendons is made into beef meatballs, which are very tough. Chaoshan hot pot has also spread to the north and south of the Yangtze River in recent years and is very popular among people. The base of the pot is made of beef bones boiled over a long period of time, which is rich and flavorful, and you can drink a few bowls of it before shabu-shabu. Chaoshan hot pot has high requirements for beef, the meat should be fresh, and the shabu-shabu should not be too long, otherwise the beef will be too old to affect the taste. The Chaoshan beef meatballs are also very flavorful and meaty, and much tastier than those made from starch on the market
Three: Old Beijing Shabu Shabu Hotpot
Old Beijing hotpot specializes in shabu shabu in copper pots, especially in winter when a hot meal of lamb has a warming effect on the stomach, and in an authentic Old Beijing shabu shabu, the bottom of the pot must be made from a copper hotpot with charcoal burning in the middle. The old Beijing hot pot pot base is nothing to pay attention to, is generally clear soup base, so that you can taste the fresh flavor of mutton, the choice of mutton is also fat and thin, cut into thin slices, put in the boiling water to scald a little discoloration can be eaten, the fresher the more tender texture. Old Beijing hot pot is the most important thing is the dipping material, dipping material must have sesame sauce, chive flowers, bean curd juice, and then garnished with some green onions and parsley end, mutton with sesame sauce incense, let a person aftertaste.
Four, Guizhou sour soup fish hot pot
Sour soup fish is a famous dish in Guizhou, by the sour soup fish as the bottom of the sour soup fish hot pot, the use of tomatoes, sauerkraut, ginger and pickled peppers and other ingredients boiled in sour soup, add fish head and fish bones boiled into a fresh broth, cooked to the soup is thick, add salt, chicken broth and pepper to taste. The main ingredient of the sour soup fish hot pot is the fish meat slice, the flavor is sour and spicy, fresh and delicious, it is not as fat as the above mentioned beef, mutton and pancetta hot pot, compared to the use of fish to make the hot pot is more fresh and low-fat, and the calorie is not so high.