<h1 class="pgc-h-arrow-right" data-track="3" > cooled down, take everyone to punch in Chongqing hot pot restaurant, taste authentic spicy hot pot</h1>
With a gentle drizzle pouring out the heat wave, the south suddenly entered autumn. It's not very cold yet, but it's already a late autumn feeling. I don't like autumn very much, and the faint coolness coupled with the yellow leaves will make me very sad. But the rotation of the four seasons in autumn is exhausted in the spring, and the spring is just ahead, so let's feel the different charms of the four seasons.
As soon as the temperature drops, I especially want to eat, especially the spicy hot pot. It feels like several people are around the hot pot, eating and cooking while talking is particularly comfortable.
Today, several people met to step on the street, and friends said to take us to eat authentic Chongqing hot pot. Guaranteed to be better and more delicious than the hot pot we've eaten before, the group came to a less conspicuous little shop with a heart of anticipation. The overall renovation is a bit old, but it can be seen that the business is very good.
After a little understanding, the friend told us the difference between hot pot and other hot pots and told us how to eat it. The hot pot is a spicy "nine-square grid" Looking at the soup base and the floating peppers on it, I doubt if I can eat it. Because it's so spicy, are you sure it won't spit fire? The soup base is boiled with broth, and the mixture of butter stir-fry is particularly fragrant.
As the ingredients ordered were served one after another, our friends told us that we had to take a "material bag" The so-called material bag was actually a bowl of "sesame oil" and accompanied by garlic. Friends say that after cooking, put things in a bowl and roll around before eating, which is not so spicy or on fire and tastes very good. This is completely different from the soy sauce vinegar in my mind.
Friends said that eating Chongqing hot pot has several things that are mandatory, if you don't eat it, you can't taste the characteristics and taste of Chongqing hot pot. Hairy belly, beef liver, goose intestines, beef and so on. The hairy belly is cleaned very clean, and it gives me the feeling of being tough and energetic.
As soon as the beef liver came up, I thought it was pork liver. The chef has worked hard to cut the beef liver thick and thin and evenly in size, which seems to take into account the time problem between the taste and the boiling water. Two eggs are also beaten on top of the beef liver, stirred and then stirred up and then picked into the pot. The beef liver that comes out of this way is particularly delicate and tender.
The goose intestines are very cleanly processed, and you only need to use chopsticks to hold them in the pot and brush them for a while, and the taste is very crisp and delicious. As for the beef, there are several kinds, and it feels like it is about to catch up with the Chaoshan beef. There are raw beef that can be eaten raw and beef slices that can be shabu, and the taste is completely different.
As for lotus flakes, fish skins and some vegetables, I personally feel that they are completely supporting roles. Although it is very delicious after boiling, the taste is far less than meat and animal offal, of course, if you don't like these, there are also seafood options.
But I personally think that the bottom of this pot is completely matched with meat and animal offal, and it is not only "fishy" but also particularly fragrant. In addition to the importance of the base of the pot, the freshness of the ingredients is also a key. Only fresh ingredients have a taste and taste standard, I thought I would not be able to eat it well but I could barely hold on. Friends have no way to "filter" a bowl of water to make ends meet. For Chongqing's spicy hot pot, I don't know how you feel?
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