Just as Wen Wu is the first, Wu wu is the second. No hot pot restaurant in Sichuan dares to claim that it is "the best in Sichuan".
On the issue of the difficulty of all mouths, even the hot pot that can be used by all things cannot be praised in unison. A small hot pot has its own unique taste in the minds of Sichuan people. If you have to say which is more delicious, you can probably argue for three days and three nights without stopping.
So let's ask the question in reverse, what does the most difficult hot pot look like in the minds of Sichuan people?
Next, let's make a choice problem and make up a pot of the most difficult Sichuan hot pot.
01 Bottom of the pot
A hot pot is not good or not, the bottom of the pot is picked beams. If the hot pot base is not right, it is naturally not related to "palatable".
Over the years, in the palace fight of Sichuan hot pot, the bottom of the butter pot is like the queen of the six palaces, who is in the middle of the palace, and no one can shake it. And the oil hot pot can only be made small with her head down, hoping that the picky diners will think of her when the rain and dew are all wet.
However, in the past two years, the newly emerged lychee-flavored hot pot has broken into people's vision like an unruly wild. Fruity bottom? Diners try it with the idea of trying it, but find a different flavor.
In the past two years, there have not been many choices at the bottom of the red soup pot. Slightly spicy, medium spicy, extremely spicy, lychee flavor, can not be counted as options. Merchants have a different way of making a fuss about the bottom of the clear soup pot.
Tomato pot bottom, mushroom soup pot bottom, tom yin gong pot bottom, sauerkraut pot bottom, coconut sauce pot bottom, and even curry pot bottom, water pot bottom all appear on the menu. This was followed by an updated iteration of the utensils. The choice of eating red pot or Mandarin duck pot is already the old yellow calendar, and now there are already "Mercedes-Benz pots", "T-shaped pots" and "Tianzi pots" for diners to play freely.
In the eyes of many senior diners in Sichuan, the Mandarin duck pot is a chicken rib. Hairy belly yellow throat mille-feuille belly, waist slice brain flower fresh duck intestine, these meat dishes and clear soups that must be ordered to eat hot pot can not be overwhelmed. The appearance of multi-flavored pot bottoms is only to please the curiosity of young people and take care of outsiders who cannot eat spicy flavor.
So the topic is back, what kind of hot pot is the most difficult to eat?
Eating the bottom of the salty and bitter butter pot in the back is a problem with the craftsmanship of the stir-fry master, and the strange curry tom yin gong pot bottom is a taste problem, which cannot be counted as unpalatable.
When I think about it, probably only the bottom of the clear soup pot mixed with red oil is the most difficult to eat.
No matter how high the partition in the middle of the Mandarin duck pot, there will always be mischievous red oil splashing next door. People sitting in the direction of the red soup want to pinch the dishes in the soup pot, and chopsticks dipped in red oil will leave a spicy mark in the clear soup. So when you are full of joy and want to take a sip of clear soup, the sandwiched baby cabbage is covered with red oil, and the sweet and sour tomato soup has long become a spicy tomato.
02 Dipping sauce
If the bottom of the pot is a girder, then a bowl of hot pot dipping sauce is the finishing touch.
The traditional saucer only needs oil and garlic puree, and adds a little salt and MSG at most. The complex flavor of the oil dish has garlic paste, green onion, coriander, millet spicy, oyster sauce these standards, as well as folded ear root, peanut crushed, kohlrabi, celery, watercress sauce is a supplement.
The tahini sauce on the northern hot pot sauce plate is not very popular in Sichuan. Most northern friends come to Sichuan to eat hot pot will manage the waiter to ask for sesame sauce, the waiter will only look at the northern friend with a confused face and repeat: "Mahjong? ”
I remember once inviting friends in the north to eat hot pot, and knowing my friend's taste, I found a hot pot restaurant with sesame sauce in advance. Who knows that this time the friend also managed the waiter to ask for leek flowers and tofu milk, seeing the waiter is a confused expression, I sighed helplessly, it is estimated that there are not many hot pot restaurants can find these two things.
The sesame sauce is mixed with curd milk, leek flowers, and sprinkled with some green onions and coriander, which overflows the throat, which is a classic recipe that every northerner is familiar with, but such a recipe obviously cannot control the hot and thick Sichuan hot pot.
Warm oil with coriander, garlic paste, and green onions not only perfectly neutralizes the choking taste of the bottom of the spicy pot, but also plays a cooling role. Oil saucers and hot pots are a natural pair. Pick up a piece of hairy belly from the spicy, spicy and hot pot soup base, and shabu it in a small oil dish, and instantly have several flavors, and you can immediately put the original hot hairy belly into your mouth and feast on it.
If you ask me what the most difficult hot pot dip looks like, it is probably an arbitrary dipping dish.
Ordinary hot pot restaurants only have a few common ingredients. Many chain hot pot restaurants have small tables for diners to play freely. Garlic paste, green onion, coriander, folded ear root is a common ingredient, peanut crumbles, kohlrabi, celery has been able to meet the needs of the vast majority of people, some stores also provide old dry mother, sesame sauce, sand tea sauce, leek flowers, tofu milk and so on for the taste of small diners to play freely.
Once I saw a young man adding oyster sauce and soy sauce to a bowl at a small table, adding tahini and ketchup, and finally a little millet spicy and celery garnish. I think he probably wanted to taste the "taste of life" tonight.
03 Dishes
The "everything that can be shabu" of hot pot has been played to the extreme in Sichuan. The entrails on the menu of Sichuan hot pot restaurants are the absolute main force, and all kinds of strange offal are available.
Pig yellow throat, fresh county liver, large knife waist slices, duck intestines, brain flowers are all regular customers in the hot pot. The crisp and raw yellow throat is always the first to be fished out, the large piece of waist is wrapped in garlic paste is the most delicious, the county liver is always cooked but every time it has to be ordered, the fat intestines are full of meat and the bottom of the pot, and the juice splashes around in one bite, which is the most satisfying.
However, "Ru's honey, other arsenic", there are several ingredients that seem ordinary, but many diners hate and avoid it.
Potatoes, an ordinary popular ingredient, are regular on every hot pot restaurant's menu.
If you like to eat crispy potatoes, you can cook them for a short time, and if you happen to encounter kung fu kung fu potato chips in the store, it will be a blessing. Sliced and translucent potato chips are served in a piping hot pan for more than ten seconds and can be immediately entered into the mouth. The crispy texture is particularly delicious when set off by a dipping dish.
Potatoes that like to eat a little soft sticky are cooked for a long time, and the potatoes that bite down on the sticky potatoes melt in the mouth. The characteristic taste of potato starch is intoxicating. But this is precisely the characteristic of potatoes that some diners criticize. If the potatoes in the pot have fish that have slipped through the net, a puff of green smoke rises in the pot while boiling, and the potatoes at the bottom of the pot directly become a pot of paste.
This is also the reason why many old-school Chongqing hot pot restaurants do not have potatoes and wide flour on their menus.
Bai Shengsheng's brain flower is probably also an ingredient that many outsiders cannot accept. Pink brain flowers sink in the red and shiny bottom of the pot. After a bite, the smooth and tender one is like bean blossoms or cheese, and after a while, the aroma of meat appears in the mouth, accompanied by the unique aroma of the hot pot base, the garlic aroma in the oil dish, and various flavors come to the brain.
However, the timing of cooking brain flowers when eating hot pot is very important, either find a pot with a bottom that is "nine palace grid", or cook it alone with a colander, otherwise cooking brain flowers will always be annoying. The mouth shouted, "The brain is under the pot!" Brain flower under the pot! Chopsticks don't make up (cao) "At this time, everyone has to stop chopsticks and wait for a long time to cook their brains."
In the same way, there are also tender tofu and fine vermicelli.
After the tender tofu is cooked, you naturally don't dare to move, otherwise you will only get a pot of tofu residue. A plate of fine vermicelli poured down and soon filled the entire pot. When you quickly pick up the vermicelli, he is already covered with peppercorns, peppers and slices of boiled meat. At this time, everywhere in the pot is a fan, and there is no way to get off the chopsticks.
However, if you want to vote for the most unacceptable hot pot ingredients, coriander, folded ear roots and shallots will probably be on the list.
It is difficult for people who do not like to eat these three ingredients to understand how these seasonings can also be used as hot pot ingredients. A plate of coriander with roots and leaves was put down, and probably the bottom of the pot was destroyed.
Looking back, these unwelcome ingredients all have one thing in common: they can single-handedly destroy the entire bottom of the pot. The bottom of the potato paste pot, the brain flower to engage in cold field, the fans full of pots, and the taste of coriander are too large, which is a senseless disaster for people eating at the same table.
04 Drinks
Finally, let's talk about the important supporting role of eating hot pot: drinking.
If you want to find a hint of pleasure in the spicy hot pot world, a bottle of "Fat House Happy Water" is essential. Carbonated drinks that emit cool air are undoubtedly the best hot pot companions.
Adults only have cold beer to choose from, while young people who don't want to grow up have Coke, Sprite, Fanta to tangle with. When the hot pot is spicy and produces a wonderful chemical reaction with carbon dioxide, the double stimulation of taste buds and psychology makes people fall in love with this feeling. If you're not afraid of the carbonated drink in your hand becoming a "dilution package," a generous amount of ice can double that happiness.
Soy milk, beer, milk tea, yogurt, juice are all regular customers of hot pot restaurant drinks, if you add a "ice" prefix, you can directly double their appearance rate. Hot and spicy hot pot with ice cold drinks, a hot pot to eat enough to write the four words "full of fun".
Probably the most unpopular liquor on the hot pot restaurant's drink list is liquor. Spicy hot pot soup base with spicy liquor is known as "scraping bones and healing" by young people. A glass of white wine went down to the stomach, and the spicy taste of the hot pot seemed to increase tenfold. If you don't accidentally suppress the churning wine, who knows who tries that kind of sourness.
The lively atmosphere of the hot pot restaurant, the steaming hot pot gas, the hot and spicy ingredients, the red-faced diners, a glass of white wine belly, alcohol quickly swimming in the body, suddenly there is a bit of wine.
05 Afterword
Let's think of a scenario.
When you pick up a piece of baby cabbage, you find that there is red oil hanging on it. One bite down, the refreshing sweetness of the baby cabbage can not be eaten, and the mouth is full of the thick spicy at the bottom of the butter pot. You are helplessly preparing to look for food in the red soup, but a puff of green smoke rises from the bottom of the pot. The waiter on the side immediately picked up the bottom of the colander and stirred it, and his mouth was still nagging and complaining.
Seeing the messy bottom of the pot, you stretch out your chopsticks to pick up a clip of vermicelli full of green peppers, and you can't put your mouth down. When I was ready to catch another chopstick, the annoying colleague next to me actually poured a plate of scallions into it.
You reluctantly put down your chopsticks and are preparing to drink Coke to change your mood. The leader of the next table began to toast from table to table with a white wine. You have a grin on your face and a grin on your heart. Honestly dry a glass of liquor, spicy liquor desperately ravaging your butter-filled throat, a gush of wine gushed up, and the stomach began to turn the river and the sea.
So you run desperately to the toilet, maintaining your last dignity.
I think this hot pot is probably the hardest hot pot you can remember.