Each grid of Jiugongge Hotpot has a different taste.

The center grid is the spiciest and is suitable for scalding tripe, goose intestines, loin slices, beef liver, fat beef, etc.; the cross grid is less spicy and can be used for cooking; the four-corner grid is the lightest and can be used to make soup.

Moreover, the middle grid has the strongest firepower and the highest oil temperature. It is used to scald duck intestines, fat beef, and kidney slices to maintain the best taste. The cross grid has the second highest firepower and oil temperature.

Used to cook ingredients; use small fire at the corners of the four-corner grid. If the fire is weak and the oil is thick, it can be used to make soup.

Chongqing Jiugongge Hot Pot is a unique cooking method. Each grid has different temperatures, oil volumes and flavors, which can be selected according to different ingredients and cooking methods.

The correct way to use it is to put different types of ingredients into different grids and control them according to the characteristics of the ingredients and the cooking time to obtain the best texture and taste.

Characteristics of Jiugongge hot pot: Jiugongge hot pot divides the grid into nine, that is, the nine-shaped iron sheet or wooden board is divided into nine grids.

This is the origin of the name Jiugongge Hotpot.

The nine grids of Jiugongge Hot Pot are heated to different degrees, and their boiling conditions are also different.

In view of this feature of Jiugongge hot pot, when you enjoy different ingredients, you can put the ingredients into different grids for scalding according to the characteristics of the ingredients.

In this way, the food will be more flavorful and unique.

Ordinary hot pot only has one pot, so all the ingredients are scalded in one pot. Their boiling points are different. The order in which they are put into the pot must be weighed by the consumer. This way, after the ingredients are out of the pot,

It will be more delicious.