First of all, the type of pot base, Chongqing hot pot is divided into yuanyang pot and pure spicy pot, yuanyang pot white soup is mostly mushroom clear soup, which spicy pot can be divided into Chongqing old hot pot and improved version of Chongqing hot pot. Chongqing old hot pot is concerned about the original spicy style, spicy flavor is extraordinarily raw, heavy butter fat, more than the form of nine palace grid. Modified version of the hot pot soup with a lot of spices, often dregs-free hot pot pot pot, spicy flavor mild, more prominent in its fresh flavor, Haidilao and other emerging brands of hot pot is a representative of such pot. The real old Chongqing diners, eat hot pot is sure to eat the old hot pot.
Chongqing traditional old hot pot seasoning is not so complex, sesame oil, garlic, monosodium glutamate, seasoning salt, only a few, and then with a large pot of heat to remove the fire of the old yin tea, now the emerging hot pot store out of dozens of kinds of seasoning to, but let a person be at a loss, and more reflect a commercial show.
The most important thing to remember about Chongqing hot pot is that it's all about shabu-shabu, tripe, duck intestines, goose intestines, and cashews, and it's all about shabu-shabu for a few seconds, so it's all about seeing what's going on, and it's all about getting it right in the mouth, and it's all about getting it right. Shabu-shabu is a great learning experience, over the old, under the raw, depending on the feel of the experience. For these shabu-shabu ingredients, there is a very high degree of freshness required, preferably the day of slaughter of the tripe, duck intestines and goose intestines, the whole process of preservation of chilled, in order to have its crispness, of course, you can eat this kind of ingredients hot pot store, the price is not very expensive, a lot of hot pot stores in Beijing are directly from the Chengdu-Chongqing two places of the day of the chilled air, visible in the position of this kind of ingredients in the hot pot in Chongqing. Some stores use hairy tripe instead of fresh tripe, is to reduce costs, but the taste freshness is to be greatly reduced. Many outsiders ordered tripe duck intestines, like eating shabu shabu, a whole plate poured into the pot to cook, eat in the mouth as chewing sisal pieces of the same, a hundred jokes. Chongqing hot pot also has a title, it is called maw hot pot, no maw duck intestines hot pot can not be called authentic Chongqing hot pot.
Eel, loach, fish slices, frogs, Chongqing hot pot ingredients in the fresh flavor, eel to eat crisp, fish slices to eat tender, loach to eat rake rotten, frogs to eat tender. Chongqing people eat hot pot favorite eel, so Chongqing hot pot also has a title called eel hot pot. Chongqing has a lot of paddy fields, and it is a great pleasure for Chongqing people to be able to eat eel, chicken and loach from the fields. Eel, loach, fish, frogs, must be eaten now slaughter, in order to ensure the full flavor, especially eel, can not eat dead eel, just as can not eat dead crabs, or will be poisoned. Frogs are rare now, and the average store uses bullfrogs instead.
Pig's blood, duck's blood, pig's brain, pig's fat intestines, handmade beef balls, old meat slices, fried crispy pork, chicken gizzard flowers, yellow throat, water squid, hand-cut beef, luncheon meat, fish, scallops, cow's trotters and so on, are the most common meat ingredients in Chongqing hot pot, and the customers generally selective ordering according to their own taste preferences. Chongqing people seldom shabu-shabu in the hot pot, mutton hot pot has a special way of eating, Chongqing Fushun mutton soup pot is the most famous.
There is a wide variety of vegetarian dishes in Chongqing hot pots, the common ones are; fresh bamboo shoots, bamboo shoots in water, lettuce strips, black fungus, kelp, lotus root slices, radish, scallions, white mushrooms, flat mushrooms, soybean sprouts, vine vine vegetables, winter melon, potato slices, lotus blossom cabbages, and beetroot. Sweet potato vermicelli and dried cow skin tofu are generally more popular among women on a diet. Chongqing people usually do not shabu-shabu tofu in hot pots because it is easy to spoil the soup.
Because Chongqing hot pot is so spicy that diners' tongues feel like they're on fire, the main course is usually rice, and preferably cooled cauldron rice, sipped with old shade tea. People who have eaten rice cauldron know that especially fragrant, with the cauldron steamed rice, soft and hard moderate, grain crystal, fluffy and full of air, and there is a natural flavor, that flavor contains the natural fragrance of rice, slightly mixed with the penetration into the rice cauldron cedar incense and bamboo incense. It is common for people with a good appetite to eat three or five bowls of cauldron rice after a hot pot meal, and the rice is also filling without a price increase. Hot pot restaurant usually also provide diners with a free meal, diving kimchi, this dish each store has its own masterpiece, appetizing and refreshing to eat a hundred not tired.
Finally, Chongqing hot pot eating tips are first shabu-shabu after cooking, while the hot pot soup is refreshing, the first taste of tripe, goose intestines, the next step is to cook meat, big mouth drinking. Vegetarian dishes must wait until dinner time before the pot, otherwise wrapped in a layer of red oil will be directly to the veggie dry over. Eat Chongqing hot pot the biggest taste characteristics on the spicy hot, very addictive, very cool, hot pot addiction to smell the soup pot wafted out of the aroma, can not help but drool, with the words of Chongqing people, three days do not eat hot pot no spirit, many people in the north once fell in love with the hot pot, and its fanaticism even more than the people of Chongqing, which is the charm of the Chongqing hot pot, a full of chivalrous and righteousness and bravery of the jianghu dish.