The northern style includes Old Beijing hotpot, Inner Mongolia sheep hotpot, Northeast China white meat hotpot, Shandong beef hotpot, sheep scorpion hotpot, sheep soup hotpot, etc.
Old Beijing hotpot
Copper pot shabu-shabu is the authentic way to eat hotpot in Old Beijing, and the selection of utensils and ingredients is very elaborate, with a copper pot, clear water, and shabu-shabu. The copper pot, fresh water, and fresh sheep are all used to make the dish taste pure! The soup base is made with fresh water, topped with green onions and ginger; the mutton is pure, not like eating a lamb jelly roll, which is freshly sliced and sliced with chopsticks, browned and then fished out.
Sichuan hot pot, Sichuan hot pot, fish head hot pot, skewer hot pot, Chongqing hot pot and so on;
Chongqing hot pot
The first mention of Chongqing will think of hot pot, Chongqing is the birthplace of hot pot, Chongqing hot pot is the most important feature is hot and spicy, and spicy and spicy, it is said that Chongqing, every six restaurants in five are hot pot store, a thing of the most important significance to the people is to become the most important thing of its! Everyday, hot pot has obviously become the daily life of the people of Chongqing.
Cantonese hot pot: seafood hot pot, congee bottom hot pot, doulou hot pot, Chaoshan beef hot pot, pork belly chicken hot pot, calcium bone hot pot, etc.;
Chaoshan region is the collective name of Shantou City, Chaozhou City and Jieyang City in Guangdong Province. The geographical area is not vast. Take the small city of Shantou, where the ocean is five times larger than the land. However, beef hot pot beats seafood and takes the position of the leader of Chaoshan cuisine.
Yun hot pot: mushroom hot pot, preserved pork ribs hot pot, black goat hot pot, Yunnan hot pot, sour soup fish hot pot, etc.;
Guizhou's sour soup is made of clear rice soup or fermented bad chili peppers, with a muddy, natural, sour aroma. The unique soup base has the prominence of sour and spicy, and the freshly slaughtered live fish cooked in the sour soup has a really beautiful flavor! Plus a combination of western Hunan "dipping water" and Sichuan-Chongqing oil dish flavor dipping sauce, feel a bowl of soup can kill a pot of rice!
Jiangsu and Zhejiang have: chrysanthemum hot pot, Yipin pot, local chicken nest, assorted warm pot, eight raw hot pot, three fresh hot pot, etc....
The Chrysanthemum Warming Pot in Suzhou and Hangzhou is made of chicken or meat broth, supplemented with thin slices of meat, fish, chicken, etc. and chrysanthemums, which is fragrant and refreshing, with a unique flavor.
The practice is to soak and wash fresh chrysanthemum petals, then rinse them in water with alum, and drain them. In the hot pot to add chicken soup or broth and other soup, boil the first chicken, meat, fish and other raw materials into the past 1 minute or so into the chrysanthemum petals, and then cook for a few moments and then can be dipped in the juice to eat. The fragrance and flavor of the chrysanthemums are considered to be the best in the hot pot family.
Other: Xiangxi dog meat hot pot, Hubei wild game hot pot, coconut chicken hot pot, etc.
In the south of China, coconut chicken is a household name everyone is very favorite kind of food. Coconut chicken not only has high nutritional value, but also has a very strong flavor. With the new food concept of nourishing and moisturizing, seasonal and heavy on ingredients and light on cooking, coconut chicken hot pot has become a new type of pot loved by diners in Guangdong, Hong Kong and Shenzhen in recent years.
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