Bottom of the pot

Traditional Chengdu hot pot mainly focuses on clear oil and pays attention to spicy and delicious flavor. Most of them are Yuanyang pots. It skillfully combines red soup hot pot and clear soup hot pot in one pot, with spicy and non-spicy ingredients.

Jiugongge hot pot is the main one in Chongqing, which is suitable for people with different tastes. There are nine grids with the same base material. Different grids represent different temperatures and concentrations, and various ingredients can be put in different grids. You can choose what taste you want. This is also the unique cooking method of Chongqing hot pot. Chongqing hot pot is wild in style and is a fighter in the spicy world! Pay more attention to the spicy marijuana, mainly butter, and spread the whole noodle soup with morning pepper and pepper. At least there are half a catty of dried pepper and a few ounces of pepper oil. The more you cook, the more spicy it becomes. If you still dislike the lack of spicy food, you can continue to add money and materials until it is so spicy that you scream.

oil dish

Sichuan hot pot has many flavors, such as sesame oil, oil consumption, sesame, coriander, chopped green onion and even sesame sauce. Chongqing hot pot seasoning is much simpler. Generally, only sesame oil and garlic are put in the oil dish, and vinegar or coriander and sesame seeds are added at most according to personal taste.

dishes

Chongqing people are traditional and even a little stubborn. Hairy belly, yellow throat and duck intestines are a must. Chongqing people don't like to order vegetables and potatoes when they eat hot pot, because the vegetables are full of water and the potatoes are high in starch, and the whole old oil will go bad when you put it in the pot. And resolutely implement the principle of authentic Chongqing hot pot "rinse meat instead of vegetables". Want a cabbage and potato chips, bye-bye, don't send them, and see you at Sichuan hot pot when you go out and turn right. Sichuan hot pot is much more casual and varied. Everything that flies in the sky, runs on the ground and swims in the water is something that can be rinsed in the pot. The dishes are exquisite and delicate. After development, the dishes are refined and distinctive after being integrated into many local traditional dishes.