How much do Sichuan and Chongqing people like to eat hot pot with red oil? Even the Bai Yueguang in vegetables and fruits-pea tip, can't give up your seat, and you are willing to rinse the pea tip into the red oil pan, or be cruel and call it a sub-pot. Only the pea tip is rinsed in the small-caliber broth, and other foods are only in the red oil pan.
Red oil hot pot, like Sichuan and Chongqing people, is wild, domineering and happy, and the more it is cooked, the more fragrant it becomes. It doesn't matter which food, A5 and beef, is put into the hairy-bellied duck intestines, and it only needs to be put into the pot of red oil, which will become the flavor with the local characteristics of Sichuan and Chongqing.
However, Yuanyang hot pot does have a market, and the key is applicable to these locals who really can't eat spicy pot and mainlanders who travel to Sichuan and Chongqing. After careful observation, the middle baffle of the Yuanyang pot produces an S-shape, and after adding green soup and white soup, it becomes a pair of Tai Chi Eight Diagrams, which is quite characteristic of China.
The point is, this baffle is deliberately made into an S-shape, isn't it consuming raw materials? If the baffle is made into a straight plate and punched horizontally, the pot can be divided into two sections, and the cost can be saved. How can the hot pot restaurant manufacturers still insist on producing S-shaped Yuanyang pots?
The first reason is the aesthetics of China people. The S-shaped+circular design scheme makes the hot pot restaurant look like a diagram of gossip and yin and yang. The two sides are poured with different colors of broth, which greatly improves the beauty of the hot pot restaurant and promotes appetite. You will find that the S-shaped mandarin duck pot that maintains the traditional aesthetics is more attractive than the straight horizontal pot.
The second reason is that the S-type baffle technology does not use very high precision specifications. When Yuanyang hotpot was first produced, the precision of the processing technology was not as accurate as it is now. In order to solve the shortcomings of the processing technology, the baffle was designed as S-shaped, which can be adjusted at will when put into the pot.
If the design is straight and horizontal, then the processing accuracy of the board in the middle is very high, not more or less, just one millimeter apart, and the board in this respect will be finished. On the contrary, S-shaped wooden boards are not easy to consume. To be on the safe side, most manufacturers will still make S-shaped Yuanyang hot pot.
A small baffle separates the soup on both sides, which makes the hot pot restaurant become the protagonist of all party activities. If you have done team-building activities, you will know that hot pot is as important as kebabs. Eating sweet and salty, eating Chinese food or western restaurant, after the dispute, there must be a person jumping out and saying: then eat mala Tang.
Hot pot restaurant is all-inclusive, and the red oil pan happens to be the bully of the occasion and the best choice for team building activities. The birth of Yuanyang hot pot is not only an extra baffle, but also a choice. On the contrary, it is very suitable for most people's taste, taking into account friends who can eat spicy food and those who can't.
But the clear soup pot is difficult to make, at least it is much more difficult than the bottom of the red oil pot. Sichuan and Chongqing people put their life's efforts into the red oil pan, so the red oil pan developed by the product is fragrant, spicy and delicious, but the bottom of the clear soup pan is different, such as bone soup pot, chicken pot with gelatin, chicken pot with pork belly, tomato pot and fish head soup pot, and it is not easy to be specific.
Therefore, compared with the bottom of clear soup pot, Sichuan and Chongqing people prefer to choose a more inclusive and powerful red oil pot, at least how to eat it can't be wrong. Once the flavor is discounted, the sales market will soon eliminate it.