If there is only one meal left in my life, I will give this quota to shabu-shabu.
It is best that day when the snow falls, and my soul will live forever with the copper pot, the charcoal fire, the clear soup, and the dry plate.
It snowed a little, ate a plate of lamb, and drank a sip of wine, and this was the good life I could think of.
It's cold, and there's no food better than hot pot.
There are six main factions in the hot pot rivers and lakes:Sichuan-Chongqing spicy pot, northern shabu mutton copper pot, Cantonese beef seafood pot, small fresh desktop pot, sour and spicy Yungui pot, gentle and elegant Jiangsu-Zhejiang pot
Each of them is a stomach-warming one, and the first three are even more popular.
Sichuan and Chongqing Jiugongge spicy pot
Sichuan and Chongqing spicy Jiugongge is definitely a player in the hot pot world.
Chengdu hot pot and Chongqing hot pot are very different, like two different factions in the Jianghu sect.
The base of Chengdu hot pot is generally lumpy.
The lumpy base pays attention to the spicy pepper and Sichuan pepper, and stimulates it to the extreme from the beginning.
After boiling, the first sip has the most delicious and rich flavor, which makes you want to stop. At the end of cooking, the meat and vegetables absorb the flavor in the pot, and the more you eat, the saltier and slightly bitter it becomes.
Chongqing hot pot is sandy and scattered.
The master chef of the stir-fry will think about what kind of heat should be stir-fried according to the growth degree of the different spices in each season. They usually deliberately retain some of the undertaste of the spices when stir-frying.
Therefore, you can't eat the best taste in the first bite of the boiling pot, and in the end, the flavor of the spices is gradually cooked, which will make people eat more fragrant and stronger, and there is no bitter taste.
"As long as the bottom of the pot is good, it is not limited to the dishes, and anything is delicious. ”
Tired, unhappy, all evaporated in the smoke and fire of the spicy hot pot.
Beijing copper pot shabu mutton
The copper pot conducts heat quickly, boils quickly, has no metallic flavor penetration, and has a very high compatibility with beef and mutton.
The old Beijing copper pot is based on clear soup, only a little green onion, ginger, sea rice, and jujube are added to it, no oil is added, no complex ingredients, and the mutton is all original.
A bowl of authentic sesame sauce, with leek flower sauce, fermented bean curd, coriander, and chopped green onion is the soul of shabu mutton.
The mutton is dipped in sesame sauce, the meat is fragrant in one bite, soft but not woody, soft and crispy, and the meat aroma and sesame sauce fragrance linger between the teeth at the same time, which makes people want to stop!
Chaoshan beef pot
Guangdong hot pot, also known as "side stove", pays more attention to the freshness and aroma of the soup base, such as seafood hot pot, Chaoshan beef hot pot, pork belly chicken hot pot, bean hot pot, etc., and the ingredients are mainly seafood, beef, and meatballs.
Chaoshan beef hot pot is one of the representatives.
Chaoshan beef hot pot restaurants are all bright stalls.
Beef, as the absolute protagonist of Chaoshan beef hot pot, you can watch the masters sharpening their knives in the Ming stall.
In order to ensure the freshness of the ingredients, the beef is freshly slaughtered and cut on the same day.
The meat is cut very thinly, so the time is about 10 seconds, 10 seconds to shabu the meat, 3 up and 3 down.
In addition to beef, there are also beef meatballs.
Chaoshan beef balls are still handmade and are hammered out one by one. If you throw it on the ground, you can really bounce up.
Chaoshan people eat beef dipped in sand tea, and the system forcibly locks the collocation, and the aftertaste is endless after one bite.
Everything can be burned
How much do Chinese people love to eat hot pot?
According to the company's data, as of the end of November this year, there were about 44 hotpot-related enterprises in China40,000 (companies whose company name, business scope, and product name include the keyword "hot pot").
In the first 11 months of this year, there were 7 new hot pot related enterprises430,000,000,000The year-on-year increase was 3783%。
Take Chongqing, the city of hot pot, as an example. According to the "Big Data In-depth Interpretation of the Secrets Behind Chongqing Hot Pot" released by Chongqing University, it showsIn the inner ring area of Chongqing, there is a hot pot restaurant every 200 meters.
Someone said with a smile, "In Chongqing, you don't need to look for a hot pot restaurant at all, the hot pot restaurant will find you by itself." ”
Netizens across the country have also said that for Chinese, everything can be hot.
Life is not only about the immediate reluctance, but also the steaming hot pot when the weather is cold.
Which pot do you best?
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