1. Verses praising Chongqing hot pot. Verses praising Chongqing hot pot 1. Verses describing the beauty of Chongqing and the delicious hot pot. "It is called "shabu shabu" in the north. Judging from the unearthed cultural relics of the Western Zhou Dynasty Skylark Bronze Pot, the Chinese custom of eating hot pot has a long history.

Exactly. But the spicy hot pot, known as "Chongqing hot pot", is a unique local product of Chongqing. The origin of Chongqing hot pot is actually unremarkable. Before the middle of the last century, transportation in Chongqing and even Sichuan was inconvenient.

Merchants and travelers relied on the Yangtze River waterway to travel to and from the Central Plains. Boatmen drove boats to and from the river and lived on board regardless of the cold or summer. At that time, the Yangtze River waterway was not regulated, and the shoals were dangerous and fast. "Green Beach is not a beach, and the mountains are the gateway to hell."

There are three famous dangerous shoals in the Yangtze River waterway below Chongqing. During the dry season in spring and winter, the boatmen and trackers rely on wading through the water and climbing rocks to pull the boat forward. In order to resist the rheumatism and cold, the poor boatmen and trackers use pepper and pepper.

Make a pot of thick soup, buy some of the cheapest pig and cow offal at the time, and all kinds of side dishes that you can afford and pick up, cook them together, and everyone sits around and eats, eating in a spicy, hot, and spicy way.

It's fun to sweat and resist the cold and dampness. This is the earliest version of Chongqing hot pot. Due to the humid climate in Chongqing, the boatmen's hot pot was developed in the streets and alleys. They used a large iron pot on the stove and used wood in it.

, the iron plates are divided into several grids, and the ingredients in the soup and the dishes in the pot are also very particular. 2. What are the poems about Chongqing hot pot?

Hot pot, also known as tripe hot pot or spicy hot pot, is a traditional eating style of the Han people. It originated from the extensive dining style of boat trackers on the banks of the Jialing River and Chaotianmen in Chongqing in the late Ming and early Qing dynasties. The raw materials are mainly beef tripe, pig throat,

Duck intestines, beef blood, etc. The characteristics of Chongqing hot pot base are: spicy, multi-flavor, seasoning, good at changing, emphasis on soup, advocating nature, fine knife skills, flexible changes, wide selection of ingredients, unique

One style, food and drink in one, whatever you want. Pixian Douban is brewed with broad beans, peppers and salt. It is a local specialty of Pixian County, Chengdu. It is bright red in color and has a rich spicy flavor.

The most important seasoning in the soup, it can increase the flavor and aroma, making the soup have a warm and spicy taste and a thick red color. The poem describing Chongqing hot pot is: The first street alley, open a unitary.

A shop; a square table with a hole dug in the middle; a stove is lit in the hole, and a pot is placed on the stove; soup is boiled in the pot, and the diners use their chopsticks; or they can scald meat slices or vegetable leaves; a full meal will last a lifetime.

The second one is the pork ribs stewed in spicy red oil, and the clear soup is made of bamboo shoots. The meat dish is as spicy as the old meat.

My ears suddenly heard the sound of fairy music. The third song of Qin Ma Sister Su Liu Yishou, the eel with hairy belly and crispy goose intestines, the lights on the bottom of the canopy are bright all night, the spicy fragrance of the old stoves along the street, the heaven and earth are gathered in the red oil pot, and the lips are soothed by the glass of wine.

Long, it is better to throw away the hard work as rain, and the heroic spirit of the mountain will boil the heat.

The fourth song: Drinking wine at night in scattered mountain cities, enjoying the aroma of hot pot in famous restaurants.

The waiter brought a cup of Shixian wine, and Yaomei served a plate of spicy soup.

The Jialing River is rolling all over, and thousands of mottled bamboo branches are weeping.

I want to pour out all the fortresses, but the thick fog makes my soul light and drunk, and I have long dreams.

Chongqing hot pot is not only a delicacy, but also a cooking method and a part of food culture. It has the following characteristics.

First, it is hot: Chongqing hot pot uses a lot of fuel, such as charcoal, kerosene, natural gas, liquefied gas, power supply, etc., which are widely used. The heat is large and stable, and the heat conduction methods are different, but they can all keep the marinade in the hot pot boiling.

The eater eats while blanching, and the hot food ingredients leave the soup for a short time, and are immediately put into the sauce plate, which fully ensures the heat of the raw materials and is organically combined with the condiments in the sauce dish, making it hot and delicious.

Fresh and very delicious.

Therefore, chefs and tasters have summed up a rule of thumb: "One hot dish should serve as three fresh dishes."

The second is freshness: Chongqing hot pot is very particular about the preparation of soup and brine, and all the soups used are made of fresh and fragrant raw materials and seasonings.

Whether it is red soup marinade or white soup marinade, the raw materials used such as chicken, fish, stick bones, etc. are very fresh and contain a variety of glutamic acid and nucleotides. These substances interact in the marinade to produce a very attractive aroma.

In addition, it is paired with high-quality seasonings such as fermented glutinous rice juice, Sichuan peppercorns, watercress, cooking wine, etc. to make it more umami. On the other hand, all the raw materials used in hot pot are very fresh, have no peculiar smell, and are made and eaten freshly, such as seafood hot pot.

The prawns and sea crabs in the dish are all fresh food transported by plane from the coast on the same day. The crucian carp used in the crucian carp hot pot is made from live fish and is blanched and eaten immediately. The live eel is slaughtered and eaten with blood juice.

The hot pot will make the umami flavor of the raw materials more intense and prominent.

This means that the marinade uses fresh ingredients and the hot pot ingredients are fresh. It can be said that the ingredients are fresher and more delicious.