#我来唠家常#
▲ 火锅!火锅!图/soogif
-The Legend of the Gentleman of Things-
No one can resist the charm of hot pot
The most healing thing is hot pot
The Chinese table is unified by the aesthetics of hot pot.
▲ How do you say that sentence? There is no problem that can't be solved by hot pot~ Picture/soogif
Regardless of cold or heat, people's love index for hot pot has never declined. Eating a steaming hot pot on a snowy winter day is a sign of respect for the cold air, and eating hot pot sweating profusely in the scorching heat of more than 30 degrees is a unique summer feeling. In the eyes of hot pot fans, the smoke rising from the hot pot is the best footnote to fireworks in the world.
Unlike the "royal" lineage of most traditional Chinese cuisines, hot pot is an authentic commoner food. During the Qing Dynasty, hot pot was "turned against the wind" because of its unique taste, and flew into the royal courtyard wall from the dining table of ordinary people.
▲ Hot pot is the most convenient, after all kinds of ingredients are prepared properly, you only need to eat in the boiling soup base. Photo/Visual China
Emperor Qianlong was an iron fan of hot pot. In the first month of the first year of Jiaqing, this pompous and luxurious "perfect old man" once held a hot pot party "Qiansuo Banquet" in the Forbidden City, where more than 1,550 hot pots boiled at the same time, and more than 5,000 people tasted them.
In the Chinese worldview, the extreme love for a certain food can always sublimate some special feelings. When Yi Zhongtian was tasting hot pot, he once sighed: "There is Chinese culture in hot pot. A small pot, several "fire companions" sit around, meat, seasonal vegetables, mountain goods, seafood, river fresh and other ingredients in the boiling pot undulating and tumbling, the taste of the world, also ups and downs. It is also this misty world that can heal people's hearts the most.
▲ In Yi Zhongtian's view, "hot pot is hot, which means 'intimacy', and hot pot round, which means 'reunion'." "Diagram / Diagram Worm Creativity
Where is the best hot pot in China?
Hot pot unifies the aesthetics of the Chinese, but in terms of taste, it is a hundred pots and thousands of flavors. In the vast land of China, different animals and plants grow in different regions, which is also a guarantee of the variety of flavors and ingredients of hot pot.
▲ Oxtail hot pot. Figure/Network
Northern hot pot丨Meat and meat
Old Beijing copper pot shabu-shabu
Meat is the eternal theme of northern hot pot.
▲ The moment the mutton hits the wall of the pot, the stabbing sound is simply the most beautiful music in the world. Photo/soogif
The lamb curled in the boiling soup is the protagonist of the old Beijing copper pot shabu. The most authentic old Beijing copper pot, almost no shadow of seasoning, the bottom of the pot of clear water, only green onions, dried mushrooms, wolfberries, ginger slices as decorations. After the soup base is boiled, the "upper brain" and "three forks" are all put into the pot, and the splashed soup swings to the wall of the copper pot, steaming out the sound of stabbing, and the whole pot has a soul.
Tender hand-cut mutton, after a few seconds in the water from bright pink to white, with long chopsticks to clip out, dipped in soy tofu, leek flower blended sesame paste, fragrant and chic, straight to the mouth of the mouth.
▲ Sesame sauce is the standard configuration of northern hot pot. Figure/Network
No copper pot shabu-shabu without white-skinned sugar, garlic and sesame pancakes is complete. At the end of eating, the fragrant mutton with the rich sesame sauce will inevitably be greasy, and the crispy and sweet sweet garlic is the most refreshing. Finally, a plate of sesame baked cakes with two cuts and four openings can be regarded as the end of this copper pot shabu-shabu meal.
▲ A complete copper pot shabu-shabu, mutton, sesame paste, leek flowers, soy tofu, sweet garlic, and sesame baked cakes are indispensable. Photo/Visual China
Sheep scorpion hot pot
In the winter of Beijing, only the lamb and scorpion hot pot with big bones can compete with the copper pot shabu. "It is better to eat a pig than a cow, and it is better to eat a cow than a sheep. "The large lamb girder covers the whole pot, the heat wafts out from the cracks in the bones, and the aroma of the mutton rushes straight to the diners' noses, which is the unique charm of the lamb scorpion hot pot.
▲ Different from other hot pots that are suitable for all seasons, it is best not to eat lamb scorpion hot pot in summer, and warm mutton is the easiest to get hot if you eat more. Don't ask why I know. Figure/Network
Sheep and scorpion hot pot is a pleasure to eat. The sound of gloves on the hands is a clarion call for this "gluttonous feast". Holding a huge bone in both hands, the rotten mutton crumbled and gnawed, and when he took a bite, his mouth was covered with a thick oily finish.
▲ Sheep and scorpion hot pot is the best gift in winter. Figure/Network
The most charming thing about the sheep scorpion hot pot is the translucent meat tendons where the sheep bones connect. After a long time of stewing, the meat tendons on the lamb backbone are the most flavorful, a few bites on the bones, the delicious soup slides into the mouth, the meat tendons and teeth start a tearing competition for strength, and the soft mutton bones ooze out of the bone marrow, directly satisfying the most primitive appetite of diners.
▲ The bone marrow in the bone seam has a deliciousness that mutton does not have. Figure/Network
Xinjiang soil hot pot
Even in Xinjiang, where food is everywhere, local hot pot can occupy a place on the food list of Xinjiang. Xinjiang local hot pot is a localized improvement of Beijing copper pot shabu-shabu. The copper pot with a thick base and a round belly looks bulky and rustic in the aesthetics of Xinjiang people, and the earth hot pot gets its name from this.
▲ Xinjiang local hot pot, what you want is to eat meat. Figure/Network
The appearance is not important, the "Spring and Autumn" in the pot is the key to attracting Xinjiang people. A pot, half a chicken, horse intestines, beef tendon, lamb shank, beef balls, with frozen tofu, mushrooms, crispy bamboo shoots, yuba, fungus...... Full of ingredients spread all over the pot, like enthusiastic Xinjiang people, quite solid and hearty!
▲ In Xinjiang soil hot pot, meat is the key ingredient, and the picture shows lamb leg meat. Photo/Visual China
All the ingredients, blended together, are slowly simmered in the pot. The moment the lid is lifted, all the flavors burst into flames, which can be called a double feast for the senses of sight and smell.
Northeast sauerkraut white meat hot pot
Winter in the Northeast is sauerkraut-flavored. In the snowy winter, sauerkraut and white meat hot pot is the "spring breeze" in the hearts of Northeast people.
▲ Is this pot of sauerkraut on the cuihua?
Sauerkraut white meat hot pot is a traditional dish of the Manchu people in Northeast China. White meat, also known as royal meat. When the Manchu emperor was sacrificial, he was quite fond of using white meat as a tribute. After the sacrifice, the white meat would be cut into pieces and eaten by the emperor. It is a great honor for the recipient to receive the reward of white flesh.
▲ Sauerkraut is the memory of Northeast people. Photo/Documentary "A Bite of China 3"
Every summer when the wind begins to cool, the barbecue shop on the northeast street puts away the grill and transforms it into a steaming sauerkraut white meat charcoal hot pot. Sauerkraut white meat hot pot, mostly with bone soup as the base, after the sauerkraut is shredded, put into the pot to stew, sour and slightly sweet. Eight ripe white meat is sliced and eaten in a pot, mixed with the freshness of sauerkraut, which is particularly fresh and tender. When I take a bite on a snowy winter day, my stiff body is alive.
▲ Last winter, Xiaobian and a Northeast man ordered a sauerkraut and white meat hot pot in the early morning of Wuhan, and in the hot mist, this Northeast strong man burst into tears. Photo/Documentary "A Bite of China 3"
Sichuan-Chongqing hot pot丨Spicy and spicy
The bottom of the pot with red oil floating with chili peppers in the Sichuan-Chongqing region is people's initial impression of hot pot. Hot pot is definitely the most popular food in the Sichuan-Chongqing region. According to statistics, in Chongqing, 1 in 30 people are engaged in hot pot related industries, and Chengdu people's annual consumption on hot pot is as high as 12 billion!
▲ A plate of meat is put into the pot, and half a minute later, the chopsticks of the whole table are out together, which is not lively. Photo/soogif
Most people outside of Sichuan and Chongqing will confuse the hot pot in Bashu and Shu, which is the most unforgivable mistake in the eyes of Chongqing people. Regarding who is the most authentic between Sichuan hot pot and Chongqing hot pot, people in both places have their own arguments, and no one is willing to admit defeat. In 2009, the Chongqing Hot Pot Association also proposed to hold an official debate competition to debate where the hot pot originated.
Chongqing hot pot
In fact, Chongqing hot pot is very different from Sichuan hot pot. Chongqing hot pot is like a domineering Chongqing elder brother, straightforward, numb and spicy.
▲ Jiugongge is the original creation of Chongqing hot pot, and in the earliest days, the Jiugongge grid was prepared for one person to eat. A table of eight immortals, surrounded by strangers, each person has two grids in front of them, and when they order food, they are in the grid in front of them. The middle compartment is the power source of the other eight soup bases, and is not used for shabu-shabu. Photo/Visual China
Chongqing hot pot is authentic with hairy belly hot pot, and the bottom of the butter pot is the proof of the identity of Chongqing hot pot. Butter can be recycled, and the old oil hot pot that has been repeatedly refined and boiled has a thick and rich taste.
Wharf dishes hairy belly, yellow throat, duck intestines and other foods are a must-order for Chongqing people, in the hot soup pot, "seven up and eight down", rough, lively, just like Chongqing's wharf rivers and lakes.
▲ Dock dishes such as hairy belly are the standard configuration of Chongqing hot pot. Photo/Visual China
Chongqing hot pot gives people the most intuitive feeling is spicy. The spicy nature of Chongqing hot pot has a magic that fascinates people.
Needless to say, even the most spicy people will suddenly have the courage to "challenge" in the face of Chongqing hot pot with fiery red peppers. After taking a bite, his lips suddenly lost sensation, and after a few seconds of numbness, they began to swell hotly, and after a while, he could have the same lips as Ouyang Feng. Even so, people are still reluctant to drop their chopsticks as if they are suffering from Stockholm syndrome.
▲ When shabu-shabu, how many people silently chant the mantra of "seven up and eight down" in their hearts?
Chengdu hot pot
Different from the violence of Chongqing hot pot, Chengdu hot pot has a bit of a "gentle knife" meaning. The seemingly mild hot pot soup base also implies a good fortune, waiting for an opportunity to hit the diner's mouth and stomach with a critical blow.
▲ After watching the panda, eat a hot pot, so comfortable~ Photo/Visual China
Chengdu hot pot is mainly based on clear oil, and with the scorching flame, the fragrance of rapeseed oil at the bottom of the pot also wafts out. The taste of rapeseed oil is not strong enough, and in order to ensure the freshness of the bottom of the pot, the addition of spices is essential. Sichuan pepper and sesame pepper are the first choice for Chengdu hot pot to enhance the flavor, and "hemp" has become the biggest feature of Chengdu hot pot.
▲ Enhancing the fragrance with large ingredients is one of the differences between Chengdu hot pot and Chongqing hot pot. Photo/Visual China
Located in the land of abundance, "comfort" is the only pursuit of Chengdu people for life. When eating hot pot, the taste of the dishes is important, and the presentation is also essential. Before the hot pot is eaten, rich snacks and snacks can also be "put on a large scale", and the whole table is full of places.
Jiangsu and Zhejiang hot pot丨Wonderful
Anhui Yipin pot
Whether you miss your hometown or not, the sense of taste is the most deserved.
▲ The production process of a pot is very complex, and the requirements for heat are very high. Figure/Network
Even Chen Xiaoqing, the chief director of "A Bite of China", who has tasted Chinese food, blurted out the taste of his hometown when asked about the best hot pot he had ever eaten: "What I am more accustomed to is our Anhui hot pot, that is, the hot pot we ate when I was a child, called Yipin Pot." ”
In a sense, Anhui is the most neglected food province. The convergence of northern and southern cultures has brought rich and unique food to Anhui. Anhui Yipin pot is the best among them. The so-called Yipin pot is made by constantly simmering and adding soup to the prepared egg dumplings, mutton, tofu, fried tofu and other ingredients.
▲ How much is the nostalgia of Anhui people? Diagram / Diagram Worm Creative
Hu Shi is the "promotion ambassador" of Anhui Yipin Pot, and every time a guest visits, Yipin Pot is Hu Shi's "only" hospitality. After eating it, Jixi's son-in-law Liang Shiqiu also praised it: "A large iron pot, with a diameter of about two feet, a layer of chicken and a layer of duck, a layer of meat and a layer of fried tofu, dotted with a layer of egg skin rolls, and radish greens at the bottom, which tastes very good." ”
▲ After improvement, seafood has also become a new ingredient in Yipinguo. Diagram / Diagram Worm Creative
Jiangsu and Zhejiang chrysanthemum warm pot
The Jiangsu and Zhejiang regions, which have always been highly respected by literati, even have their own elegant and meticulous filters for food.
▲ After the opening of the Forbidden City restaurant, Chrysanthemum Hot Pot became a new Internet celebrity. Figure/Network
"Picking chrysanthemums under the east fence, leisurely see Nanshan. According to rumors, the chrysanthemums collected by Tao Yuanming were used to make chrysanthemum hot pot. This statement is inevitably far-fetched. But the Empress Dowager Cixi's love for chrysanthemum hot pot is well known to everyone.
Chrysanthemum hot pot is mainly for health preservation. The pot is mostly made of raw chicken broth or broth, and when sashimi and raw chicken slices are eaten, washed chrysanthemum petals are sprinkled to add a touch of poetry to the thick white soup base. Fish fillet, chicken soup, chrysanthemum "three-in-one", the soup is delicious and abnormal, extremely warm and replenishing.
▲ The most authentic chrysanthemum hot pot is mostly made of Hangbai chrysanthemum petals. Figure/Network
Fujian Basheng hot pot
Fujian's attainments in food are by no means more than a "Buddha jumping over the wall". Basheng hot pot is also a "food" gift from Fujian people to gourmets.
▲ Chicken gizzards in eight lives. Diagram / Diagram Worm Creative
If the Buddha jumps over the wall, the Fujian cuisine is also lively and harmonious. The so-called eight raw materials, refers to chicken gizzard, beef hundred pages, fresh oysters, fresh eye fish, raw fish, pork kidney, fresh shrimp, lean meat eight kinds of raw materials, hot pot soup seasoning, first eat these eight sheng, and then other ingredients.
It is rumored that Basheng hot pot originated from Lin Hong, a native of Quanzhou in the Southern Song Dynasty. Lin Hong once described in detail the scene of eating "Paxia Offering" (i.e., shabu rabbit meat) in Wuyi Mountain: "Shi Yun: Only thin batches are used in the mountains, and wine sauce and pepper are live. Put it on the table with a wind stove, use half a chop of water, wait for the soup to ring, and then divide it into a spoon, so that the soup is cooked by itself, and the juice is offered at will. ”
▲ Eight fresh shrimps. Diagram / Diagram Worm Creative
Lingnan hot pot丨Fresh and fresh
Chaoshan beef hot pot
The earliest definition of a certain food with the word Internet celebrity is nothing more than Chaoshan beef hot pot.
▲ The soup of Chaoshan beef hot pot is a must, and it is not a secret, the most attractive thing about the beef pot is the bowl of delicious soup. Photo/soogif
Beijing's Chaoshan beef hot pot restaurant always has a long queue. In the eyes of the writer and Caitou, the beef pot also has a different meaning: "The people of the imperial capital have experienced the baptism of soy sauce for many years, the impact of monosodium glutamate, and the ravages of chili peppers, and finally began to wake up to the truth that the original taste of food is the most beautiful." In my opinion, this kind of aesthetic awareness and improvement of food starts from Chaoshan beef hot pot, starting from satisfying the desire of carnivorous animals, which is a good start. ”
▲ Boss, let's have another beef ball!
The soup base of the beef pot is the most exquisite. The beef bones are boiled for six or seven hours on low heat, and the essence of the bones is all in one pot of soup. Before shabu hot pot, a bowl of soup is a tacit understanding between everyone who likes to eat beef hot pot.
One hanging blood water, two hanging acidic, three hanging fiber, pouring three spoonfuls after hanging, is a wonderful way to shabu beef hot pot. In the eyes of many people, the smoothness of the three-flower toe and the five-flower toe is not as thick as the chest. Although the chest is the fat layer of the cow's breast, there is no fat feeling, and there is a strange creamy aroma in the mouth, like a storm inhaling a piece of cheese dessert.
▲ 潮汕牛肉火锅。 图/soogif
Two wide play side stoves
"On the winter solstice, eat around the hearth and say hit the side hearth. "As early as the Qing Dynasty, Cantonese people have fallen under the charm of hot pot in the side stove.
▲ The action of hitting the finger shabu, because the stove is placed next to the person, the food is eaten while shabu, all of which are called the side stove. Diagram / Diagram Worm Creative
The most out-of-the-circle food in Guangdong is soup. The cooking secret of fresh and healthy is naturally also suitable for the boiling of hot pot soup base. Dabian stove (one says Da Gong stove) is the name of hot pot in Guangdong, and "beautiful" is the only criterion for the soup base of Dabian stove.
The seafood flavor is the most distinct difference between the side stove and other hot pots with a heavy soup base. The soup base made by chicken and pork bones is thick and mellow, and the addition of seafood injects a taste of "Langwei Xian" into the soup base. A single mouthful of soup, rich, mellow and delicious, the three tastes are progressive, and the tip of the tongue seems to swing on the ladder of taste.
▲ A hot pot without seafood can't be called a side stove. Diagram / Diagram Worm Creative
No seafood, no side stoves. Shrimp slippery and seafood balls, which are popular in the inland, are the "next dishes" of the side stove, and only the real shrimp, crab, flower nails, fresh octopus, sashimi and other seafood can be used in the bottom of the side stove. After the seafood, the kway teow is carefully prepared for diners on the side stove.
Guangdong Shunde porridge bottom hot pot
Shunde, Guangdong, is a paradise for food lovers. The fragrant porridge bottom hot pot is the unique experience of Shunde people in hot pot.
▲ Shunde porridge bottom hot pot. Figure/Network
Retaining the original taste of food is the essence of Shunde cuisine. The porridge base hot pot naturally uses fragrant rice porridge as the bottom of the pot, and the viscous rice fragrance coats the food in the pot with a thick layer of "pulp". In a warm fire, the ingredients are soaked in rice porridge, which preserves the deliciousness of the food itself to the greatest extent.
▲ Fresh in one word. Diagram / Diagram Worm Creative
Fresh is the secret of Shunde porridge bottom hot pot. The moment the food turns from raw to cooked, the taste is the most delicious, and the people of Shunde think it is true. White shellfish, bamboo sausage, raw pork balls, oysters and other ingredients, thrown into the pot, boiled until just right, scooped up, the original taste of the ingredients and the fragrance of rice porridge, the most soft and glutinous.
Hainan coconut chicken hot pot
Coconut chicken is paired with hot pot, and the unexpected ingredients collide to create an amazing taste. Coconut chicken hot pot is the new favorite of Hainan people's table, and the lingering dance of coconut and chicken is the most fresh and gentle.
▲ Coconut chicken hot pot is a small fresh representative of the hot pot industry. Photo/soogif
"Three coconuts and one chicken" is the secret of eating chicken for the Li people in Hainan. Freshly picked coconut, poured out of the sweet coconut water as the base of the pot, coconut meat, water chestnuts and other ingredients as garnishes, put the chicken into the boiling coconut water and boil, the excess fat in the meat is oozing out, replaced by a rich coconut fragrance.
▲ The essence of coconut chicken hot pot lies in the coconut-flavored soup. Before eating, start with a bowl of coconut chicken soup, which is appetizing and warm. Figure/Network
Kumquat sand tea sauce is the most tacit partner of coconut chicken hot pot. The salty and fresh sauce, slightly sour, perfectly covers the oiliness of the chicken. The crispy coconut fruit and the tender chicken seem to be undisturbing to each other, but they secretly compete in the mouth, and the coconut aroma and meat flavor are different in the mouth, bringing diners a different taste experience.
▲ If you think the coconut chicken has a light taste, you can put more "effort" on the dipping sauce. Figure/Network
Yunnan mushroom hot pot
Mushroom hot pot is the most luxurious way of eating in Yunnan. In "A Bite of China", it is said that the price of a plate of charcoal-grilled matsutake mushrooms is 1,600 yuan, and such an expensive ingredient is used by Yunnan people to eat shabu shabu.
▲ All kinds of mushrooms gather in one pot, how can one be delicious!
Yunnan is a paradise for fungi, with a warm and humid climate and a variety of forest types, which provide unique conditions for the growth of fungi. Gourmand Wang Zengqi mentioned in "The Rain of Kunming": "There are a lot of fungi in Kunming, and when you visit the vegetable market in the rainy season, you can see all kinds of fungi at any time. "During the rainy season, Yunnan people automatically turn on the fungus eating mode.
▲ Brewed with a dazzling array of wild edible mushrooms, with the fresh breath of the mountains. Figure/Network
Don't put meat, it's the essence of mushroom hot pot. In addition to the fragrance of the mountains, the crispy mushrooms have a delicate meaty taste. The "King of Mushrooms" chicken fir is as delicious as chicken, and porcini mushrooms are on par with beef jerky. All kinds of mushrooms are stewed into a pot, crisp and smooth, very layered, and the rich oil and water and juice are sprayed after the entrance, and the appetite is greatly satisfied.
▲ I haven't eaten mushroom hot pot, don't say you've been to Yunnan. Photo/Visual China
Guizhou sour soup fish hot pot
Sweet, sour, bitter, spicy and salty, as the "chief" of the five flavors, the sour taste naturally has countless fans. Guizhou's sour soup fish hot pot eats the sour taste to the extreme.
▲ Sour soup fish hot pot. Figure/Network
Guizhou's sour soup is very particular, high sour soup, sour soup, two sour soup, clear sour soup, thick sour soup, Miao sour, Dong sour, aquarium sour, Buyi sour and other sour tastes, the people who like sour taste are arranged clearly. The bottom of the pot is the magic weapon of sour soup fish hot pot, and the secret lies in the production of "sour soup sauce". Tomatoes and sauerkraut are the secrets of sour soup sauce. Special sauces, side dishes, freshly boiled bone broth, and the success of a pot of sour soup are essential for every taste.
Fish is the protagonist of sour soup fish hot pot, and catfish and yellow bone fish are the most common. The phosphorus-free catfish is cut into chunks and soaked in a sour soup, and the sour and spicy taste penetrates into every cell of the fish. The catfish in the mouth, tender and juicy, overbearing with a sour taste to occupy the stomach of diners.
▲ In the five flavors, the sour taste always gives people a wonderful feeling, and a mouthful of sour soup attracts people to "eat and quit". Figure/Network
As one of the most ordinary beings, perhaps we have long been unfazed when facing the stumbling blocks on the road of life. However, at the moment when the hot pot is boiling and the smoke from the food tumbling, we can unload our fatigue and give ourselves a hug without hesitation through this rising warmth.