Sichuanese like to eat hot pot with dry ingredients and oil dishes; And the north eats hot pot. Hemp sauce? Is the essence.

When eating hot pot? Sesame sauce? Can reduce the hot pot? Spicy? . In addition, northerners love to eat instant-boiled mutton, and the thick sesame sauce can hold the flavor of mutton.

Sesame sauce? Also called? Hemp sauce? It is a fragrant food made by grinding fried sesame seeds and serving as seasoning. In our north, what is the most common seasoning for eating hot pot? Sesame sauce? . ?

Northerners eat hot pot, such as instant-boiled mutton. How can they eat it without sesame sauce? There is also garlic, sesame oil, and chives.

Southerners eat hot pot, in addition to the bottom of the pot, there are a lot of dipping materials, all kinds of soy sauce oil, chives coriander, Chili garlic, and so on. The only difference is that there is no sesame sauce.

As a dish, hot pot consists of three parts: a pot with fire, boiled vegetables and seasonings. The core part is vegetables and seasonings.

Vegetables are divided into vegetarian dishes, as long as they are rinsed and eaten; There are two pieces of seasoning: base and dip. The relationship between vegetables and seasonings is primary and secondary, while vegetables are primary and materials are secondary. Seasoning is born for vegetables, which suppresses the evil taste of vegetables and highlights the positive taste of vegetables. Just like emperors and ministers, only the ministers can serve the emperor, but the emperor can't listen to the ministers.

Take Chongqing Hotpot and Beijing Hotpot for example, one stands for South Hotpot and the other stands for North Hotpot. Chongqing hot pot pays attention to the bottom of the pot, and each family is different and has its own secret recipe. At the same time, it is necessary to dip the ingredients, but it is relatively simple. It can be said that the taste of Chongqing hot pot is the most complicated and heavy, which is not something that can be explained by a spicy one.

Beijing hot pot is just the opposite. Without the bottom of the pot, it's just white water, and the dipping material is not complicated. Sesame sauce is the main tone, and others are mixed at will.

Why is there such a big gap? According to the cooking principle, the seasoning depends on the ingredients. The ingredients of Chongqing hot pot are mainly animals in the water and filthy things. It is necessary to use heavy ingredients to avoid the foul smell. Therefore, the bottom material of the pot has no other purpose, just to avoid the foul smell of the water, and then balance it with dipping material to reach the food standard.

Beijing shabu-shabu has a single ingredient, as long as mutton is enough. However, there are requirements for mutton shabu-shabu. You can't eat it thoroughly, but you should rinse it to 70%. This kind of meat is equivalent to white-cut meat, and it is not delicious without dipping. As long as the spices for instant-boiled mutton have the traditional leek flowers of grassland herders, the salty and pickled leek flowers are enough, which enhances the meat flavor and suppresses the meat.

The dip with sesame sauce as the main tone is old Beijing flavor, and instant-boiled mutton was settled in Beijing and popularized. Beijingers found that sesame sauce had a better effect on suppressing the smell of mutton, so the northern hot pot was set at the bottom of the white water pot, with mutton and mahjong leek dipping as the keynote.