There are so many hot pots in China, which one is the first in the hot pot industry
If one day, when Xinjiang's mutton meets Guangdong's seafood, if it is not because of love, it is because of hot pot. The invention of hot pot may be, because everyone can't wait for the food to be cooked before serving it, so let's serve it with the pot!
Whether it is a dignitary or a common man, as long as there is a pot, anything you put in it is a hot pot, and anything you eat is a hot pot. This is called society. In the heat, everyone is trying to distinguish each other. Now, eating hot pot has become one of our important social ways. The popularity of hot pot on our table has surpassed all popular dishes. . According to the data of Big XX, the number of hot pot merchants accounts for 7.3% of the total number of catering merchants in the country. Some even say that China's hot pot restaurants are about to catch up with Western-style coffee shops.
China is so big and there are so many delicious hot pots, which one is right for you? Today, let's talk about the hot pot all over China...
Northern style hot pot
Representative of Northern Style Hot Pot——Beijing Copper Pot Shabu-shabu
In old Beijing, hot pot is not actually called hot pot, it should be called mutton soup. The pots used are not like iron pots used in the South, but copper pots. This kind of pot is made of red copper hanging tin. The red copper conducts heat quickly, so the pot can be opened quickly, saving fire and time. Coupled with a charcoal fire, the heating temperature is higher and the speed is faster. In this way, the effect of "washing" can be achieved.
Representative from Hong Kong, Macau and Taiwan - Macau Doulao Hotpot
There is a very important reason why I like eating Doulao hotpot: I have no taste on my body after eating Doulao Hotpot. "Dou Lao" originated in Macau. Due to the rich seafood in Macau, the rich local seafood is processed and then boiled in a pot to change the taste. This way of eating seafood, the meat is very tender and the soup is sweet. But not greasy. The word "dou Lao" is derived from the homonym of "Du Lao", which means not only to get the balls, slips, and seafood in the pot, but also to get wealth and luck.
Representative of Jiangsu and Zhejiang - chrysanthemum hot pot
Chrysanthemum hot pot, also known as chrysanthemum hot pot, is a traditional Chinese dish popular in Jiangsu and Zhejiang. In fact, this dish is to add chrysanthemum to make hot pot soup base. It is said that chrysanthemum hot pot was popular in the late Qing court. According to legend, this dish was extremely popular with the Empress Dowager Cixi.
This hot pot is to take chrysanthemum petals, wash them, tear them into stubble and sprinkle them into the soup. After the fragrance of chrysanthemum has penetrated into the soup, put the raw meat slices, raw chicken slices, etc. into the pot soup to cook, dip in the sauce to eat, the taste is fragrant and tangy, and has a unique flavor.
As for the bottom of the pot, old Beijing doesn’t pay attention to what kind of hot pot base is the food in the south. Usually, two or three sections of scallion white, a few slices of ginger, red dates and wolfberry plus boiled water are enough, and you can eat the original flavor of the shabu-shabu. The mutton is divided into sheep upper brain, grinding gear, big and small three forks, especially "shangnao" and "three forks" are the top grades. A plate of hand-cut mutton is considered good mutton if the mutton does not fall off when the plate stands up.
Northeast Pickled Cabbage Hot Pot
Unlike in the south where you can eat hot pot all year round, the sauerkraut hot pot in the northeast seems to only belong to winter. The hot pot restaurant in the northeast will become a barbecue restaurant in summer and a charcoal hot pot in winter. The main ingredients of the hot pot are sauerkraut, white meat and blood sausage, and the soup base is bone broth and seafood. The sauerkraut pot is appetizing and refreshing, and the soup is delicious. In the snow-capped world of the Northeast, eating meat and drinking a lot, thinking about the life of a man in the Northeast.
Southwest Department
The representative of Yunnan-Guizhou-Sichuan-Chongqing Hotpot
In the eyes of outsiders like me, Chongqing hot pot and Sichuan hot pot are collectively referred to as "spicy hot pot". Then a Chongqing colleague will be furious for a second: Climb away, Baopilong, it's a big difference, you're talking about a hammer! After being lectured by Chongqing girls for 2 hours, I realized that there is a difference between Chongqing hot pot and Sichuan hot pot.
First is the oil for the bottom of the pan! Chongqing people believe that butter and clear oil determine the ownership of this pot. On the other hand, Sichuan hot pot likes to use clear oil as the bottom of the pot, which is not as dry as Chongqing hot pot. Chongqing hot pot is so spicy and so numb that it evokes the soul. Sichuan hot pot prefers Sichuan pepper rather than chili, and also likes spicy food, but Sichuan hot pot cares about the aroma of hot pot.
Chongqing friends believe that Maodu is the most authentic Sichuan-Chongqing hot pot, and the core of this hot pot is the bottom of the butter pot. Butter is heavy in animal fat, which can better lock the taste of hairy belly, especially for meat-based hot pot. All kinds of meat are poured into the pot and can be melted by butter.
As for spicy, the most important difference between Chongqing and Chengdu is that Chongqing prefers spicy, and Chengdu prefers hemp. According to statistics from the mysterious person, 60% of Chongqing hotpot's peppers and 40% of Sichuan peppercorns; 70% of Sichuan's hotpot's peppers and 30% of peppers.
Guizhou sour soup fish hot pot
It is said that friends who have traveled to Guizhou must have eaten hot pot with sour soup. There is a folk proverb in Guizhou, "If you don't eat sour for three days, you will walk around."
In fact, Guizhou sour soup fish is a dish, but later this fish swam to Beishangguang and became sour soup fish hotpot. The main raw materials are fresh fish, tomatoes, white vinegar, etc., which are delicious and have a sour feeling. The juice is thick and delicious, the fish is tender, and the national flavor.
When eating, remember to drink a bowl of original sour soup before you put in the fish, and feel the natural sour taste of the tomato, which is guaranteed to dispel your day's sleepiness. At the same time, don't cook the fish for too long, and eat it while it's still tender.
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