Hot pot is the first way to eat around the hearth, and the main ingredients of hot pot are very different due to the differences in climate and geographical eating habits in various places
1. Northeast: Sauerkraut hot pot, the main ingredient is sauerkraut, pork white meat and blood sausage. Due to the original fishing and hunting customs and the Kannai diet brought by the Kanto region, the soup base includes the soup stock that the Han people are accustomed to, as well as the fish soup and seafood soup given by the white mountains and black water.
2. Beijing: Copper pot shabu mutton, mutton scorpion hot pot, braised hot pot. Beijing, as the base camp of the Manchurian people, has the nearby Xuanfu and Inner Mongolia grasslands to provide high-quality beef and mutton. The accumulation of cattle and sheep deboning residues and pig sewerage naturally appeared sheep scorpion hot pot and braised hot pot that met the consumption capacity of the people at the bottom.
Yang Lizi
3. Tianjin, Qinhuangdao, Shandong coastal areas: seafood hot pot, due to its proximity to the Bohai Sea and the Yellow Sea, shrimp and crab as the base, soup stock hanging flavor, with abundant shellfish, octopus, small trash fish, etc., is the outlier in the base camp of the northern assorted hot pot and beef and mutton hot pot.
4. Shanxi, Inner Mongolia, Hebei: Assorted hot pot and mutton hot pot are divided into courts. As a traditional farming and cultural area, it has a long history of assorted hot pot with roast meat, meatballs, tofu, cabbage as a base, and soup stock, and the northern part of the province is also a high-quality mutton production area, so the copper pot shabu mutton is also profound.
Assorted hot pot
5. Jianghuai region: chicken, duck and goose hot pot and fish hot pot, due to the dense water network and lakes, are the main production areas of poultry and river fresh, so the main ingredients of hot pot here are quite different from those in the north. However, the ingredients in this area are slightly different from those of Yusheng and poultry in South China, so the flavor of the soup base is heavier, and it needs to be supplemented with a lot of spices to suppress the fishy smell. Although Henan is a large noodle province and its diet is quite northern, the Gushi goose hot pot in Xinyang is closer to Hubei and Jiangxi provinces.
The geographical and geographical distance determine the incompatibility between Gushi County and Henan
6. Yunnan-Guichuan: Spicy hot pot, sour soup hot pot, mushroom hot pot, the hot flashes of the climate lead to the diet here emphasizing numb, spicy, and sour taste as the finishing touch, and the main purpose is to sweat and dehumidify. Yunnan is famous for producing mushrooms in China, and the legend of hallucinogenic mushrooms makes people want to try it. The main ingredients of spicy hot pot in line with the consumption habits of dock workers include pigs, cattle and sheep and poultry offal, which are cheap and heavy salt, convenient for replenishing physical strength, and are even more popular all over the country today.
Spicy hot pot
7. Fujian-Guangdong and adjacent blocks: This area includes Fujian, Guangdong, Guangxi and Hainan. Due to the abundance of ingredients and light taste, the hot pot here focuses on the quality of the ingredients and the soup base is lightly seasoned. Hainan coconut chicken, Chaoshan beef pot and so on are typical representatives, only go to the local to eat the most authentic Wenchang chicken, slaughterhouse side of the fresh beef, you know why the bottom of the pot is so clear, and the northern region of the clear soup mutton pot a reason.