In Sichuan and Chongqing hot pot can not be separated from the tripe, duck blood, yellow throat, blood Wang, according to evidence that Sichuan's hot pot really originated in Luzhou's millet beach, began to tile pots to hold the soup, and then add a variety of vegetables to cook, and add chili peppers and peppercorns to get rid of dampness. Under the action of fire, the soup in the hot pot boils, diners can eat while hot, eat as much as hot, very convenient. Hot pot in the combination of heat and flavor, "a hot when the fresh", coupled with the soup brine modulation is very careful, deep diners like. Now the Sichuan hot pot with material is very careful, superior seasoning with fresh vegetables and flavor plate, how is a "fresh" word can end.
Yungui hot pot
In the humid climate of the Yunnan-Guizhou Plateau, the hot pot is mainly to dispel dampness and cold and the local characteristics of the vegetables for the development of the underlying. Like the original mushroom hot pot, black goat hot pot, preserved pork ribs hot pot are to local, abundant ingredients as raw materials, with local ingredients unique flavor. Geographically speaking, the hot pot in Ronggui is more sour in flavor. Popular in Lijiang's wax ribs hot pot, is integrated into the acid of tomatoes, as well as Miaozhai's sour soup hot fish pot, is also the best sour hot pot, in addition to sour soup pig's foot hot pot is also more popular in the Yunnan-Guizhou region.
Yungui series of hot pot "acid" is very careful, sour soup is generally brewed with boiled rice swill, but this sour soup thick flavor, a little inferior, suitable for those who like sour and fragrant friends. If you want a strong flavor, then you need to be on the tomato soaked red sour soup, relative to the clear sour soup, tomato sour soup is more perfect. Careful shopkeepers will then get some bean sprouts, bamboo shoots and wild onions into it, the flavor is even more unique. It should be noted that the sourness of the pig's feet hot pot in sour soup is made from local radish and greens fermented with sauerkraut, which makes it a refreshingly sour appetizer and strengthens the spleen.
Cantonese hot pot
Cantonese hot pot is mainly fresh, Guangdong and other places are located in the coastal belt, so in the hot pot is not without seafood, in this drinking congee paradise in Guangdong, naturally, also less week to congee for the hot pot, of course, to supplement the main is also a characteristic of Guangdong. In the hot pot named on most of the soup base to the characteristics of the name, such as seafood hot pot, Chaoshan beef hot pot, Douluo hot pot, pork belly chicken hot pot, a variety of congee hot pot, etc., simple and easy to understand. The dishes include seafood, beef and mutton, as well as various kinds of meatballs and local seasonal vegetables, with a theme of lightness and freshness.
The Chaoshan Beef Hot Pot shows how well the Chaoshan people know their beef, using fresh beef of the day so that it seems flavorful enough. How to eat each part of the cow, in order to eat the most authentic flavor, in the Chaoshan people are not a matter of fact, and even you will find that the beef cut how long to place are extremely concerned about the way of food is no better than this. And seafood hot pot main try to maintain the original flavor of a variety of seafood, just seafood with the hot pot cooking method, on a word "fresh"; the same reason congee bottom hot pot is also to cook a variety of seafood-based. Extremely elaborate belongs to the pork belly chicken hot pot, is a famous dish in Guangdong pork belly chicken using hot pot cooking method refined, pork belly has a warming effect, muscle can enhance the body's immunity, is famous for nourishing hot pot. In addition to the hot pot outside and hit the side of the stove, the hot pot in Guangdong called hit the side of the stove, because of the cold winter, around the fireplace and food, more famous calcium bone hit the side of the stove, the use of pig bones for the soup hot pot, nutritious and delicious.
Northern hot pots
There are many types of northern hot pots, including Old Beijing hot pot, Inner Mongolia sheep hot pot, Northeast China white meat hot pot, Shandong beef hot pot, sheep scorpion hot pot, and sheep soup hot pot, etc., of which the Old Beijing copper hot pot has a strong representation. The Old Beijing copper hotpot is a typical example of this. The old Beijing copper hotpot is a charcoal-fired hotpot with mutton. If anyone invites a guest to an Old Beijing hotpot without shabu-shabu, either the hotpot is not authentic or the person inviting the guest is insincere.
Beijing's copper hotpot shabu-shabu has a centuries-old history, and with a copper pot base that doesn't get bland and meat that doesn't get old, it's a traditional copper hotpot shabu-shabu that's the best way to enjoy a bite of original shabu-shabu. The Old Beijing copper hotpot is heated by smokeless fruitwood charcoal, which is pure charcoal, and the copper pot is heated evenly to keep the bottom of the pot boiling just right, so the hot air can cure all the unhappiness, and diners can sit around the hotpot for a week, which is better than lively.
Jiangsu and Zhejiang hot pot
Jiangsu and Zhejiang hot pot mostly to nourish the main, lighter taste, like chrysanthemum warm pot, a pot, local chicken nest, assorted warm pot, eight hot pot, three fresh hot pot, etc. belong to the series of Jiangsu and Zhejiang hot pot. Mainly distributed in coastal cities, relative to other hot pot, jiangsu and zhejiang hot pot spread weak, weak to the local young people now have not eaten the traditional jiangsu and zhejiang hot pot, take Shanghai's assorted warm pot, basically has been disappeared, and even the Shanghai local restaurant can not be seen in the traces of it.
Su-Hangzhou area of the chrysanthemum hot pot, to chicken soup as the base, take chrysanthemum petals torn into silk broth, and other ingredients in the pot with a clear flavor, eat up a different flavor, chrysanthemum itself also has a clear liver and eyesight, for the current low head is very suitable for the people.