Yes, Chongqing hot pot and Chengdu hot pot, as representative cuisines in Sichuan and Chongqing, although they belong to the same cuisine, there are also some differences in many aspects. These differences are mainly manifested in the following aspects:
The use of base and oil: Chongqing hot pot uses butter and old brine oil as the bottom of the pot, and focuses on the use of large pieces of butter, after the butter is melted, vegetable oil, green onions, ginger, garlic and chili pepper are added to make red soup;
Taste and spiciness: Chongqing hot pot pays attention to spicy taste, pays more attention to spiciness, and the taste is heavier; while Chengdu hot pot also has a spicy taste, but it is much more mellow than Chongqing, which is more suitable for people who can eat spicy and are not spicy as the main Xi taste area.
Dipping dish: Chongqing hot pot dipping dishes are relatively simple, with only garlic paste added to sesame oil, while Chengdu hot pot dipping dishes can also add garlic paste, oyster sauce, vinegar, coriander and so on in addition to sesame oil.
Cultural connotation: Chongqing hot pot is rough and bold, and the meat is mostly known for its large pieces of thickness, and pays more attention to the authenticity, simplicity and directness of the ingredients; Chengdu hot pot pays more attention to innovation, integration, and quality at the same time, and also pays attention to the creation of environment and ritual.
These differences not only reflect the historical, cultural and geographical characteristics of Chongqing and Chengdu, but also reflect the diverse food culture of Sichuan and Chongqing. Whether it is Chongqing hot pot or Chengdu hot pot, it has its unique flavor and charm, which is worth tasting and appreciating.
