1, Beijing hotpot
In Beijing, mutton rolled in boiling soup will always be the "absolute protagonist" of the old Beijing copper pot. There is almost no seasoning at the bottom of the pot except onions, mushrooms, medlar and ginger slices.
After the soup base is boiled, put the mutton roll, the brain and the fork into the pot. After a few seconds, the tender hand cuts the mutton, and the mutton turns from bright pink to white. After being clipped out, it is wrapped in a mixed sauce of sesame sauce, leek and bean curd. It tastes delicious in one bite, which makes people salivate. The more you eat, the more you want to eat.
2. Chaoshan hotpot
Chaoshan hot pot has a long reputation. The earliest traditional practice was to add sand tea sauce to the pot and use thick soup as the bottom of the pot. Now, it has been simplified. The bottom of beef soup is only boiled with beef bones and white radish. After six or seven hours of boiling, the essence of beef bones is integrated into the bottom of this pot, which is delicious and fragrant.
Using this soup base to rinse beef can best reflect the origin of ingredients, so Chaoshan beef hot pot has very high requirements for ingredients. The quality and freshness of beef are the most important, and knife work is also the key.
3. Hainan hotpot
Coconut chicken hot pot is the "new favorite" on the dining table of Hainan people. Two seemingly incompatible ingredients are full of satiety, but the amazing taste is refreshing. Three coconuts with a chicken is the way for Li people in Hainan to eat chicken. Fresh coconut is poured out with sweet coconut water and cooked with chicken. Of course, ingredients such as coconut meat and water chestnut also add a lot of color to the bottom of the pot.
The oil in the chicken is separated, and the fragrance of coconut juice blends with it. Coupled with the blessing of kumquat sand tea sauce, the taste of chicken is more fragrant and diners have a different experience.
4. Yunnan hotpot
Yunnan is a paradise for mushrooms, and naturally there are many ways to eat mushrooms. This mushroom hot pot is the favorite of Yunnan locals. Meat-free is the essence of Yunnan mushroom hotpot.
Fresh mushrooms not only have their own fragrance, but also have delicate meat flavor. For example, termitomycetes, known as the "king of mushrooms", tastes no less than chicken. When all kinds of mushrooms are put into the pot, you just need to wait for a moment, and you can harvest the ultimate delicious food and satisfy the taste buds.
5. Chongqing hotpot
The hot pot in Chongqing gives people the most intuitive feeling that it is spicy. It has charming magic. For people who love spicy food, it should not be too enjoyable to eat. For people who can't eat spicy food, they can't help but want to try it when facing the bottom of the red oil pot with red pepper.
After cooking, the ingredients absorbed the spicy taste of pepper and red oil. I can't wait to have a bite. The spicy taste suddenly made my lips numb, and after a few seconds, the burning swelling came. Still, people are reluctant to put down chopsticks.