Sichuan-style hot pot is divided into Chongqing hot pot and Chengdu hot pot, each with its own characteristics and advantages. Chengdu hot pot pays attention to spicy, delicious and rich in layers. Chongqing hot pot gives people a burning feeling, reflecting two different cultures and personalities.
Chengdu hotpot
The dipping materials in Chengdu are mainly sesame oil and garlic paste, balsamic vinegar, oyster sauce, chopped peanuts, sesame seeds, coriander and chopped green onion, with a little white sugar to freshen up, generally without monosodium glutamate.
In the later period of hot pot, because the taste of hot pot is getting heavier and heavier, balsamic vinegar is generally added to maintain combat effectiveness. Of course, because oyster sauce is relatively thick, it is "lost" faster in the process of eating, and it can also be supplemented as appropriate.
Chongqing hot pot
Chongqing hot pot is more spicy and direct than Chengdu hot pot, and its taste is heavier than Chengdu hot pot. I use sesame oil and garlic paste as the bottom of dipping sauce, and then add some balsamic vinegar to start directly. The vinegar is mainly to understand spicy.
There is also a * * * dip: dry dishes. Homemade dry dishes are also relatively simple, mainly Chili powder and peanut powder (crushed), plus monosodium glutamate and salt to taste, and you can also add some spices according to your own preferences. Dry dishes are generally spicy and have the heaviest taste. They are more suitable for eating such as waist slices, goose intestines and yellow throat, especially waist slices.