Shabu lamb hot pot is a very popular food in the northern region of China, with a high copper stove and fresh lamb boiled around it to make people look full and satisfied. So does the shabu lamb hot pot have to use a copper pot? To know that this way of eating hot pot, has been circulating for a period of time, it was originally prevalent in the northern region, after continuous change and development, gradually evolved into the "shabu lamb hot pot" represented by Beijing, the regional ownership of copper hot pot and the main ingredients are expressed clearly.
The northern hot pot is not as spicy as the Sichuan-Chongqing hot pot, the bottom of the pot is added to the broth, in the center of the pot gall into the appropriate amount of charcoal, wait until the soup base is opened, you can add lamb and other ingredients to blanch. The Sichuan-Chongqing spicy hot pot is completely different, the base, raw materials, butter in the boiling water, you can enjoy the delicious, for the lamb is not particularly cold, so the region is different, but also led to a great difference in the diet between the north and the south.
So if the shabu lamb hot pot does not use a copper pot, but uses the bottom of the southern spicy hot pot, will it still be authentic? In fact, the northern "shabu lamb" hot pot also has a cooking method called "white shabu", cut the thin lamb slices into the broth and stir back and forth, in a few moments can be eaten, and then with sesame sauce, peanut crushed and coriander and other raw materials, both can set off the original soft and tender flavor of lamb, but also can cover up the original taste of lamb, so this is also the main reason why northerners love to eat "shabu lamb" hot pot.
The reason why the lamb and the copper pot maintain a close connection, and the reason for the ingredients is inseparable, the lamb originally has a large taste, if you rely on sichuan and Chongqing cooking spicy hot pot, it is not enough to remove the taste, which will inevitably affect the taste of subsequent ingredients. The way of adding broth in a copper pot can remove the smell of lamb well in the process of shabu, while protecting the tenderness and freshness of the meat as much as possible, and this is the biggest difference between shabu lamb hot pot and spicy hot pot.
Nowadays, this northern cuisine has long spread throughout the country, retaining the name of old Beijing and attracting diners from all over the world. Even in the Sichuan-Chongqing region full of spicy hot pot, shabu lamb hot pot can also have a place, which also reflects that everyone's dietary hobbies are constantly changing, but even in how to change, many traditional things can not be changed, such as lamb copper pot can be changed in a different way, but its essence will never change, so this is also an important reason why there are local hot pot cuisines everywhere now.