Food is our deepest memory of the distant places we have ever arrived. Because of all the human sensory memory, the sense of taste is the least easily forgotten.
Especially hot pot, Chinese love and pursuit of hot pot has never stopped, it is a unique Chinese cuisine with a long history.
Today, Xiaobian will present you with a hot pot encyclopedia, hot pot in different cities, which can bring different excitement and happiness to the taste buds!
Beijing copper pot shabu-shabu
When everyone came to Beijing to travel, the happiest thing was to be able to eat copper pot shabu-shabu with friends around the table once.
People who like to eat the old Beijing shabu lamb hot pot, that really loves mutton, in the mouth of native Beijingers, they always directly say "shabu lamb".
Copper pot charcoal fire, lamb meat is tender, accompanied by sesame sauce chives and coriander, while chatting and drinking wine while eating meat, so happy and unhappy will be vented out at this moment.
Northeast sauerkraut pot
The pot is covered with shredded sauerkraut and white meat, and there are about a dozen dishes of various sizes next to the pot, which contain pork belly, blood sausage, frozen tofu, green onion, ginger and garlic, full of strong Manchu style.
When sauerkraut and pork meet, it becomes an appetizing and heart-warming hot pot, which is the New Year's taste of the hearts of the people in the northeast. Take a sip on a snowy winter day, and your stiff body is alive.
In one bite, it is crisp and sour, the sour taste is long-lasting, and the appetite is appetizing, which is absolutely incomparable to the additive. The taste of the soul is only understood best by the northeasterners, and only the northeasterners can do it!
Guangdong Chaoshan beef meat pot
Chaoshan beef hot pot is really a gift from the Chaoshan people to winter, just a cow, it can be cut out of a completely different taste of meat.
Chaoshan beef hot pot has a sign that it is slaughtered and sold, and pays great attention to knife work, "the hand knife falls, and the rise and fall is calm and appropriate".
Chen Xiaoqing, director of "China on the Tip of the Tongue", once said that every gourmet has to go to Shantou, which is an island of Chinese cuisine. Just like beef hot pot, it reveals the Chaoshan people's attachment to the deliciousness of food.
Lake South La flavor pot
Bacon, a hard dish that Hunan people can't get tired of eating, the wax-flavored hot pot belongs to a very typical Hunan cuisine, with fish, chicken and rabbit as the main ingredients, and Omori leaves, ginger slices, vermicelli and so on as accessories.
Its preparation method is to put the wax flavor products in water and then oil, sauté with cooking wine, and cook in red oil for 15 minutes to eat, its unique taste, mellow and delicious.
Side dishes of the bacon hot pot can be paired with your own taste. For example, duck intestines, vegetables, hairy belly, beef and lamb rolls, these usual hot pot side dishes can be put into the bacon hot pot, fresh and wax taste collision makes these ingredients have a different flavor.
Yunnan fungus fire pot
Yunnan hot pot has many categories, Dianwei hot pot is the collective name of Yunnan characteristic hot pot, Dianwei hot pot has a typical Yunnan flavor, different flavors are mostly due to the rich and complex geographical environment of Yunnan.
Wild mushroom hot pot is usually made by mixing more than 7 kinds of wild mushroom dried slices such as chicken fir, matsutake mushroom, porcini mushroom, chanterine mushroom, old man's head, bamboo thorn, etc., plus high calcium aggregate after 7 hours.
Dipped in special dipping sauces such as paprika sesame oil, it is spicy and tender, and the taste is rich.
Heavy Celebration Spicy Hot Pot
To say that the legend of the hot pot industry is unchanging, it must be the authentic Sichuan-Chongqing hot pot, known for its spicy and fresh flavor, the audience is very wide, as a delicacy, the hot pot has become a representative of the Chongqing area of Sichuan.
Under the action of firepower, the soup base grunts and tumbles, and the hairy belly, yellow throat, duck intestine, etc. are the soul of the Sichuan-Chongqing hot pot, and the rich spicy fragrance comes with the heat.
The sea peppers and peppercorns added to the hot pot dispel dampness and cold, and after the workers eat them, they are beautiful. This food habit was inherited and gradually enriched.
Guizhou sour soup fish pot
Spicy is the soul of Guizhou cuisine, sour is its characteristic, dipping water is also a major feature of Guizhou cuisine.
The sour soup used in the sour soup fish is different from the Chongqing sauerkraut fish, which is made of fermented red acid, which is rich in sour taste and ruddy in color, which is very distinctive.
The sour soup fish hot pot made of sour soup is sour and spicy, after eating the fish, you can eat other side dishes, which is most suitable for three or five confidants to sit around and eat together.
Zhejiang Jianghang Zhou three fresh warm pot
The hot pot produced in Jiangsu and Zhejiang is mainly based on a light and nourishing warm pot, but compared with the Cantonese-style health "side stove", the Jiangsu and Zhejiang hot pot takes a gentle and elegant exquisite route.
Three fresh can be divided into three fresh ground, three fresh trees, and three fresh water. The three fresh fruits of the ground are broad beans, amaranth and cucumbers; the three fresh trees are cherries, loquats and apricots; and the three fresh water are sea lice, puffer fish and anchovies.
In front of the hot pot, the troubles of walking alone, the noise of the city, the busyness of running are not a thing, what is your favorite hot pot to eat?
Xizang ink de-stone pot pot pot
The cooked chai chicken nuggets are soft and tender, and the tea tree mushrooms and white jade mushrooms that are used as side dishes are also mushrooms unique to Tibet.
In addition, the Chinese herbs such as cordyceps flowers, palm ginseng, party ginseng, and lilies at the bottom of the pot also have the effect of health maintenance, and these precious ingredients and herbs can be fished out and eaten directly with the sauce.
Cordyceps flowers, in particular, are a superior tonic. After being rolled over the hot soup base, the sweet and sour is chewy and the taste is very unique.
Hainan coconut chicken pot
Refreshing Hainan coconut chicken hot pot, with coconut water as the soup base, without adding a drop of water, the taste of boiling out is very sweet, very delicious.
Wenchang chicken is delicate and tender white, is the leader in chicken meat, the growth conditions are more demanding, the golden Wenchang chicken has been preserved on the table of Hainan people, inseparable from the unique natural environment of Hainan.
And Wenchang chicken with white bone, white meat and white oil can be called the fresh and superior ingredient of coconut chicken hot pot.
When the term "hot pot" is mentioned, words such as enthusiasm, hotness, warmth, and so on will also come to people's minds at the same time.
Winter, especially close to the New Year, is to eat hot pot! Different regions of hot pot, which one do you want to try?