When it comes to the jianghu of hot pot, there are two gate schools that are very important, they are the Sichuan hot pot and Chongqing hot pot that represent the origin and prosperity of hot pot. So in the jianghu, who can better represent hot pot? Who is more popular? Let's find out.
The first is the different origins.
Sichuan hot pot originated from XiaomiTan in Luzhou, and later spread along the river to develop throughout Sichuan and Chongqing.
The old appearance of Luzhou
Chongqing hot pot originated from the banks of the Jialing River in Chongqing, Chaotianmen, and developed in Jiangbei City, Chongqing.
Chaotianmen Wharf during the Republic of China period
One theory is that Luzhou was the earliest origin of the Sichuan-Chongqing hot pot, but later with the spread and evolution, different factions were divided.
The second is that the soup base is different.
Whether the hot pot is delicious or not, the soup base is the key of the key, and a good soup base is the soul of an authentic hot pot. Chongqing hot pot pays attention to heavy spicy, spicy blending, the bottom of the pot more use of butter, old and garlic, emphasis on the performance of the original spicy taste; Sichuan hot pot, more use of rapeseed oil and other clear oil, grease is lighter than Chongqing hot pot, the bottom of the pot added a variety of spices, pay attention to spicy not dry, spicy but not greasy.
The difference in the use of pots and pans also reflects the difference in "temperament" between the two.
Sichuan hot pot mostly uses Mandarin duck pot, red soup and clear soup.
Mandarin duck hot pot
Chongqing hot pot likes to use red soup jiugong grid, and the clear soup is boiled for them.
Nine house grid
The use of dipping sauces is also very particular.
The dipping sauce of Chongqing hot pot still follows their original characteristics, sesame oil, garlic paste, simple is more of a taste of the original taste of ingredients; Sichuan hot pot in the dipping sauce is a variety of varieties, sesame sauce, coriander, pepper, peanut crumbles, seafood soy sauce and so on, you can think of the seasoning is not falling.
Finally, returning to the ingredients themselves, Sichuan hot pot pays attention to meat and vegetarian collocation, meat and vegetables are rich and diverse; Chongqing hot pot is mainly meat, hair belly, yellow throat, duck intestine, blood Wang, etc. are the constant themes in Chongqing hot pot.
Chongqing hot pot
The above is the difference between Chongqing and Sichuan traditional hot pot, in the era of change, regional culture integration today, the difference between the two is also constantly converging, mutual integration and development, but also make the hot pot evolved more flavor, more possibilities.