People love to eat hot pot, so what is the order of eating hot pot? Many diners have their own opinions, but different types of hot pot restaurants have different dining orders. In fact, hot pot restaurants in many cities don't rinse meat and fruit first, and grasp the proper order of eating. The waiter is afraid to ignore you, because she will know that this is also an expert eating method, and it is necessary to provide good service.
Let's talk about the old ancestor of hot pot-old Beijing copper pot hotpot. As the originator of hot pot culture in China, old Beijing copper pot hotpot is undoubtedly the oldest and oldest food. It's not mutton that is poured into the mutton hotpot first, but "sheep tail oil". Sheep tail oil, in fact, is the pure fat in sheep tail. If you rinse it into cold water copper hot pot, it will bring a little water and oil in cold water, and then rinse other parts of mutton to eat, which will become fragrant.
After you rinse the sheep tail oil, you have to put in a plate of "hand-cut mutton". Be sure to note that the menu bar is marked "hand-cut", so you must try it. Hand-cut mutton must do the most basic thing, that is, "pour the dish without sprinkling", and the meat sticks tightly to the dish without falling over. One more thing, when beef is put in the pot, there can't be any blood on the dish. That is the "hand-cut mutton" with technology.
Let's talk about the leader of hot pot-Chongqing old hot pot. Chengdu people are used to rinse all kinds of drainage and internal organs in hot pot restaurants, such as tripe, goose intestines, pork liver, loin slices, tripe, and liver. Chongqing hotpot has another feature. The more authentic the restaurant, the more it likes Jiugongge hotpot. Therefore, it is necessary to pay attention not only to the ingredients, but also to which box it is put.
First of all, put small pieces of meat products into many squares next to them, and the squares next to them have small firepower and can be cooked for a long time. What you want to put in such places are cumin potato chips, brain flowers, blood tofu and old and young meat. The more you cook, the more fragrant and delicious this food is, so you put them in the pot at first, regardless, until you taste it to your heart's content, and then fish them up.
Finally, the small freshness of hot pot restaurant-Shantou beef hot pot. Chaoshan beef hotpot in Chaoshan, Guangdong Province, with its unique delicacy and mastery of the top quality of beef and mutton, has created a world in the hotpot restaurant industry. Eating beef hot pot is the opposite of the old Beijing copper pot hotpot. You should eat light and then greasy. If you eat fat at first, the broth will become greasy and harmful to the taste.
Therefore, when eating Shantou beef hotpot, the meat should be served first, and the meat must be thinned first and then fattened. Therefore, the order of rinsing meat should be soft meat, three-flowered tendon, five-flowered tendon, spoon handle and spoon kernel, and then when it comes to the part with fat, rinse in small snowflakes, hanging dragons, hanging dragons and breast forks. By the time I reached the breast ridge, it was already intestinal oil and fat, and the soup became more and more greasy, so I could rinse in fresh vegetables and fruits.
Having said that, I think everyone has a certain grasp of hot pot restaurants. There are also some hot pot cultures in China, such as mutton pots in Inner Mongolia, earthen pots on the Qinghai-Tibet Plateau, mushroom pots in Yunnan, and edge-beating stoves in Guangdong, all of which are delicious hot pots. In that case, when people eat hot pot, what is the order of serving?