A must-eat delicacy in winter is hot pot.

First, a basic introduction to hot pot: Hot pot, known as "antique soup" in ancient times, is named after the "dong" sound made when food is put into boiling water. It is one of China's original delicacies and a food suitable for all ages.

Hot pot generally refers to a cooking method that uses a pot as an utensil, uses a heat source to boil the pot, and boils water or soup to cook various foods. It can also refer to the pots used in this cooking method.

Its characteristic is that you can eat while cooking, or the pot itself has a heat preservation effect, so the food is still steaming hot when you eat, and the soup is integrated into one.

There are similar dishes all over the world, but they are particularly popular in East Asia.

Hot pot is eaten right now and hot. It is spicy, salty and fresh, oily but not greasy. It can relieve depression and dehumidify. It is suitable for the climate of mountains and rivers. Now it has developed into mandarin duck pot, which can be spicy or light. You can choose what you need and add different soups according to your personal preference.

Ingredients and food, suitable for all ages, a great treat in winter.

Typical hot pot ingredients include various meats, seafood, vegetables, soy products, mushrooms, egg products, staple foods, etc., which are boiled in boiling water or a special stock pot and then eaten.

Some ways to eat it are to dip it in seasonings and eat it together.

Third, hot pot classification: dish characteristics. Nowadays, with the advancement of science and technology and the development of cooking skills, hot pot varieties are also colorful and have their own characteristics. According to the fuel, they are divided into charcoal hot pot, gas hot pot, electric hot pot, alcohol hot pot, etc.

In terms of texture, there are tin hot pots, aluminum hot pots, stainless steel hot pots, enamel hot pots, etc.

According to the structure, there are conjoined hot pot, split hot pot, mandarin duck style hot pot, etc.

According to the cooking style, there are soup hot pot, stewed hot pot, boiled hot pot, etc.

A wide variety of hot pots add a lively atmosphere to the dining table.

Different styles come from thousands of miles away, and different customs come from hundreds of miles away. my country's hotpots come in a variety of colors and flavors.

Guangdong's seafood hot pot is made of seafood and the like. The ingredients are very particular. The most important thing is the delicious taste and the fun of eating. The food is not greasy, and the taste is endless.

The chrysanthemum hotpot in Suzhou and Hangzhou uses chicken soup or broth, supplemented with thin slices of meat, fish, chicken, etc. and is eaten together with chrysanthemums. It is fragrant and refreshing and has a unique flavor.

Yunnan's Dian-style hot pot is characterized by the fact that cloud legs must be placed in the hot pot. It is served with mushrooms, fish and other raw ingredients. It is tender, spicy and full of flavor.

Chongqing's Maodu hot pot features a variety of raw materials, thick and fresh stewed soup, spicy and mellow flavor.

In addition, Beijing’s mutton hot pot, Zhejiang’s Basheng hot pot, Hangzhou’s “Three Fresh Hot Pot”, Hubei’s “Game Hot Pot”, Northeast’s “White Meat Hot Pot”, Hong Kong’s “Beef Hot Pot”, Shanghai’s “Assorted Hot Pot”, Shandong

The "Sheep Soup Hot Pot" and so on, also have unique flavors.

Third, the production method is as follows: the bottom of the pot is heated to fully bring out the various characteristics of the condiments.

To adjust the flavor of the hot pot bottom, you must make full use of the fat solubility and water solubility of the condiments when heated to achieve "five flavors harmony".

This requires correct control of the heat, the order of feeding and the cooking time during operation, as well as the blending of four or five flavors in appropriate proportions.

Hot pot condiments are an organic combination of various condiments. The harmony of the five flavors contains a subtle relationship of ebb and flow. Excessive use of a certain condiment will cover up the flavor of other condiments, resulting in "overpowering the guest".