Winter hot pot restaurant, family and friends get together.
The soup is thick and boiling, and the vegetables are fresh and the meat is fragrant.
The sauce is changed more often, and the cup sounds in all directions.
Where the reunion is joyful, the friendship is longer.
The above is a five-law poem of "Hot Pot" created by the little poet Glory.
If it's cold, you can't eat more hot pot in summer? In fact, in the modern era, vegetables can be grown indoors, and food can be frozen and sent to all parts of the country. It's just that the hot pot is clear and thick, the soup is clear and thick, and the vegetables, fish, shrimp, crabs, meat and dishes are available in all seasons. You can eat hot pot in spring, summer, autumn and winter.
* This is the existence of two days, eat more hot pot in winter, in fact, hot pot is also eaten in air-conditioned rooms in summer. For example, beef and sheep hot pot, seafood hot pot, okay, let's get down to business. There are ups and downs in life, there is nothing that cannot be solved by a hot pot, if there is, then continue to eat hot pot again.
The following little poet gloriously shares my country's "Seven Factions Hot Pot", I hope you like it.
First faction hot pot:
Sichuan hot pot, originating from the Sichuan region of China, is known for its unique flavor and hot and spicy taste. It is not only a delicacy, but also a cultural heritage, spicy! On behalf of the warmth and hospitality of the Sichuan people, there is a well-known word Sichuan girl, it is not difficult to imagine a folk song hot girl.
Sichuan hot pot is characterized by a spicy taste and full of aroma. It usually uses chili, pepper, ginger, garlic, etc. as the main seasonings, and then adds various spices and Chinese herbs to cook a pot of fragrant food. The soup base of Sichuan hot pot is usually made of stock or clear soup to highlight the original flavor of the ingredients.
Among the Sichuan hot pots, the most representative is the spicy hot pot. Mala hot pot is loved by consumers for its spicy and delicious taste and rich and diverse ingredients. In addition to traditional ingredients such as meat, vegetables, and tofu, there are also various special ingredients such as hairy tripe, duck intestines, and brain flowers, which make people have an endless aftertaste.
In addition to spicy hot pot, there are many other types of Sichuan hot pot, such as mandarin duck hot pot, clear soup hot pot, sour soup hot pot, etc. Each type of hot pot has its own unique flavor and characteristics that make people have endless aftertastes.
Second faction hot pot:
Cantonese hot pot, originating from the Guangdong region of China, is known for its unique flavor and abundant ingredients. It is not only a gastronomic enjoyment, but also a cultural inheritance, representing the warmth and hospitality of the people of Guangdong.
Cantonese hot pot is characterized by a light taste and an emphasis on the original flavor of the ingredients. It usually uses seafood, meat, vegetables, etc. as the main ingredients, and then adds a variety of seafood and meat to cook a pot of fragrant food. The soup base of Cantonese hot pot is generally clear soup or broth to highlight the freshness of the ingredients.
The most representative seafood is seafood hot pot. Seafood hot pot is loved by consumers for its fresh seafood and light soup base. In addition to traditional seafood and meat, there are also a variety of special ingredients such as fish balls, shrimp slippery, crab sticks, etc., which will make you have a long aftertaste.
In addition to seafood hot pot, there are many other types of Cantonese hot pot, such as beef hot pot, chicken hot pot, vegetarian hot pot, etc. For example, Chaoshan hot pot is another major representative of Cantonese pot in addition to seafood hot pot, which is known for its fresh fragrance. Different from the hot pot in other places, Chaoshan hot pot is made of beef bones and white radish boiled for a long time as the bottom of the pot when shabu beef, which not only tastes fresh and fragrant, but also best reflects the origin of the ingredients, and more importantly, Chaoshan beef balls are well-known at home and abroad, Chenghai's "world goose king", lion's head goose is also well-known abroad, goose intestines, foie gras is the top hot pot materials!
The third faction hot pot:
Yunnan-Guizhou hot pot, originated from the Guizhou region of Yunnan, China, is known for its unique flavor and rich ingredients. It is not only a gastronomic enjoyment, but also a cultural inheritance, representing the warmth and hospitality of the people in the Yunnan-Guizhou region.
Yunnan-Guizhou hot pot is characterized by mellow taste, fresh and spicy and fragrant. It usually uses chili, pepper, ginger, garlic and other ingredients as the main seasonings, and then adds various spices and Chinese herbs to cook a pot of fragrant food. The soup base of Yunnan-Guizhou hot pot is generally made of broth or clear soup to highlight the original flavor of the ingredients.
In the Yunnan-Guizhou hot pot, the most representative is the sour soup fish hot pot. Sour soup fish hot pot uses sour soup as the base, adding fresh fish fillets, vegetables, etc., and then accompanied by special sauces and spices to cook a pot of sour and hot and delicious food. This way of eating not only retains the tender taste of the fish, but also gives you a unique flavor.
In addition to sour soup fish hot pot, there are many other types of Yunnan-Guizhou hot pot, such as Kunming hot pot, Zhaotong hot pot, Guizhou hot pot and so on. Each type of hot pot has its own unique flavor and character!
In general, Yunnan hot pot is added that with mushrooms as the main ingredient, its taste is no less than meat, and the nutritional value is very high. For example, the chicken fir mushroom, known as the "king of mushrooms", tastes fresh and fragrant, and is even better than chicken.
Fourth faction hot pot:
The hot pot in Jiangsu and Zhejiang is usually based on clear soup or broth, focusing on the original taste of the ingredients. In the hot pot, you can enjoy a variety of fresh vegetables, seafood, and meats, such as tender fish fillet, fatty shrimp, delicate meatballs, etc. These ingredients are carefully selected and processed to ensure their superior quality and taste.
The uniqueness of Jiangsu and Zhejiang hot pot also lies in its seasoning. Different from hot pot in other regions, the seasoning of Jiangsu and Zhejiang hot pot is mainly light, highlighting the deliciousness of the ingredients. Commonly used seasonings include light soy sauce, garlic, minced ginger, chopped green onions, etc., but these simple seasonings can add a fresh flavor to the ingredients.
Whether it is in a family gathering or a business banquet, Jiangsu and Zhejiang hot pot is an indispensable food choice. It's as much a gastronomic experience as it is a social event. People sit around the hot pot, share food and exchange emotions. This warm atmosphere and unique culture make Jiangsu and Zhejiang hot pot a major feature of Jiangsu and Zhejiang regions.
Fifth faction hot pot:
Beipai hot pot, originated from the northern region of China, is famous for its unique flavor and profound cultural heritage. It is not only a delicacy, but also a way of life, representing the enthusiasm and boldness of the people of the north.
The northern style hot pot is characterized by its rich taste, fresh and spicy and delicious. It is usually made with beef and mutton as the main ingredient, accompanied by a variety of vegetables and tofu, etc., plus special sauces and spices to cook a pot of fragrant dishes. The soup base of the northern hot pot is generally made of broth or clear soup to highlight the original flavor of the ingredients.
Among the northern hot pots, the most representative is the old Beijing mutton shabu. Hot pot with Inner Mongolia fat sheep. The history of shabu-shabu can be traced back to the Yuan Dynasty, it is based on fresh lamb slices, quickly cooked in a clear soup, and then eaten with sesame paste, leek flowers, green onion and coriander. This way of eating not only retains the tender taste of the mutton, but also gives people a unique flavor.
In addition to the old Beijing mutton shabu, there are many other types of northern hot pot, such as Northeast sauerkraut white meat hot pot, Shandong fat beef hot pot, Henan braised noodle hot pot, etc. Each type of hot pot has its own unique flavor and characteristics that make people have endless aftertastes.
Beipai hot pot is loved by people for its unique flavor and profound cultural heritage. Whether it's in a cold winter or a hot summer, it brings delicious food and joy to people. Beipai hot pot is not only a delicacy, but also a cultural heritage.
Sixth faction hot pot:
Hunan hot pot belongs to Hunan hot pot. Hunan hot pot is mainly characterized by the freshness, spiciness, and richness of Hunan cuisine, and usually uses spices such as chili, pepper, ginger, and garlic to make the soup base to increase its spiciness and aroma. Hunan hot pot has a wide variety of ingredients, including a variety of meat, seafood, vegetables, etc., among which beef, mutton, fish balls, bean skin, etc. are the main ingredients.
The uniqueness of Hunan hot pot lies in its spicy taste and rich fragrance, at the same time, the selection of ingredients in Hunan hot pot is also very rich, a song "Spicy Girl" by the beautiful and talented girl *** makes people have endless aftertaste, the hot girl represents the Sichuan girl and also represents the Hunan girl, or the Chongqing girl, the north and south are transparent that can be represented, making people happy!
Seventh faction hot pot:
The seventh type of hot pot is the hot pot that belongs to each region.
For example, the Cantonese Hainan cuisine hot pot, the famous overseas hot pot made of a few coconuts has become a unique series. Sanya's coconut is famous because of the sea of beautiful women, and the hot pot coconut can beautify the skin, so it is naturally famous because of the beauty.
For example, the new cuisine is the Muslim spicy cumin hot pot in Urumqi.
There are also many kinds of local specialties such as hot pot. The times are changing, and the seven major factions of hot pot are only temporarily classified for your reference.
The above article was first published by the original creator: Glory of the Little Poet.
Pseudonym: Hou Yi, Aunt Lin Jiu, Jun is not.
Published on December 18, 2023.
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