As the so-called "Sichuan-Chongqing is one", from a geographical point of view, Chongqing is located in Sichuan Province. From the perspective of diet, Chongqing and Sichuan are not obviously different, they are all spicy and tempting.
However, for this "spicy", it is also "spicy" different. From the hot pot that the people of Sichuan and Chongqing love, we can have obvious feelings.
Speaking of this, maybe you have to express your feelings: it is nothing more than the difference between "spicy" and "spicy" and heavy.
I don't refute that. Because this is indeed "Sichuan hot pot" and "Chongqing hot pot", the most direct difference. But how can the difference between brothers and sisters be summed up in one sentence?
It can be said that "Sichuan hot pot" and "Chongqing hot pot", as representative cuisines of Sichuan and Chongqing, they have similarities and differences. But in any case, it is not something that can be summed up in this sentence.
<h1 class="pgc-h-arrow-right" data-track="23" > similarities:</h1>
One, spicy enough, cool enough.
Whether it is "Sichuan hot pot" or "Chongqing hot pot", "spicy" is what they have in common. The flaming red peppers floating in the bottom of the pot helped them capture the hearts of many diners, all year round.
Therefore, friends in Sichuan and Chongqing will never reduce their love for hot pot because of summer and winter. In the hot summer, a spicy hot pot, even if you are sweating, is also full of joy.
Second, the oil is large.
Compared with the Chaoshan beef hot pot, the old Beijing shabu lamb hot pot, the Japanese Suki pot and other hot pot clear soup pot bottom, Sichuan hot pot and Chongqing hot pot pot bottom is indeed considered to be "heavy oil".
But it is this thick layer of "oil" that has achieved the characteristics of Sichuan hot pot and Chongqing hot pot. It pried open our taste buds and aroused our gluttony.
<h1 class="pgc-h-arrow-right" data-track="79" > differences:</h1>
First, the substrate is different.
1, the "oil" used for the bottom material is different.
The base of Chongqing hot pot, "oil" is mainly butter. A little chicken fat is added to the individual hot pot base to enhance the delicious taste of the hot pot bottom. But if it is an authentic old Chongqing hot pot, most of it is pure butter.
The main oil used in butter as the bottom of the hot pot is characterized by: the soup at the bottom of the hot pot is red and bright, the color is more attractive, and the color is delicious. And the bottom of the pot is rich and full of flavor, and the aroma is overflowing, and the smell alone is enough to drool.
The base of Sichuan hot pot, "oil" is mainly based on vegetable oil. The vegetable oil here actually refers to "rapeseed oil" and "salad oil". The ratio of the dosage is generally 2:1, or 1:1.
The bottom of the hot pot pot with vegetable oil as the main base, the soup color at the bottom of the pot is slightly clearer visually, not as thick as the bottom of the butter pot. In terms of taste, it also focuses on natural fragrance.
Therefore, we also use this to manage the bottom of the Sichuan hot pot as the "bottom of the oil pot".
2, the ingredients of the bottom material are different.
The base of Chongqing hot pot, the ingredients are relatively simple and single. Because the bottom of the pot is made of animal oil, butter. Butter is thicker and thicker, which can better lock in the umami taste of food.
The umami taste of the food is locked in the base soup of the hot pot, which in itself has a delicious and layered aroma, so why add other ingredients to flavor it?
The base of Sichuan hot pot, the ingredients are more complicated. Because the bottom of the pot is made of vegetable oil, it is lighter than animal oil butter. Therefore, it needs to improve the aroma by adding some ingredients.
Ingredients such as watercress sauce, peppercorns, peppers and other ingredients are used in more amounts, and even become the main taste of hot pot.
3, the bottom of the pot with soup is different.
When eating Chongqing hot pot, the bottom of the pot generally rarely needs to add soup, or even needs. Because of its pot bottom, the butter ratio is very high, and it may initially form a 6:4 specific gravity with water.
With the evaporation of water during the process of eating hot pot, the proportion of butter will be higher, and in the end it will even form an 8:2 ratio with water. And we taste this fragrance, at this time to add water, will undoubtedly affect its pure taste.
Therefore, people who can eat rarely add soup halfway when eating Chongqing hot pot.
When eating Sichuan hot pot, the bottom of the pot needs to be added to the soup halfway. Because in the bottom of the pot, the oil is relatively light, and the water evaporates more and faster.
What's more, its hot pot flavor does not come from the "oil" in the base, but from the ingredients in the base. Therefore, adding soup does not reduce the taste of the bottom of the pot. On the contrary, after repeated cooking, the aroma will be more intense.
<h1 class="pgc-h-arrow-right" data-track="80" > two, the ingredients of shabu are different</h1>
As for the dishes that are eaten in the hot pot, it is not mandatory to require what the "Sichuan hot pot" must be shabu and what the "Chongqing hot pot" must be shabu. Because the hot pot itself is an all-encompassing food culture, everything can be hot pot.
However, according to the different bottoms of Chongqing hot pot and Sichuan hot pot, in order to highlight the taste characteristics of its hot pot, we may wish to pay a little attention to shabu-shabu.
Chongqing hot pot, eating the butter bottom of the mellow, the taste of the thick. Therefore, it is best to have less shabu-shabu like vegetables. Because vegetables will have a lot of water flowing out during the process of shabu-shabu, this will reduce the rich taste of the hot pot and reduce the taste.
Therefore, Chongqing hot pot generally has more ingredients such as shabu-shabu, duck intestine, etc. I don't know another name for "Chongqing hot pot" - "Mao belly hot pot", is it also derived from this?
Sichuan hot pot, the requirements for the ingredients are not so strict, it can be said that it is all-encompassing. Whether it is shabu-shabu or shabu-shabu, it has little impact on the taste of the hot pot.
<h1 class="pgc-h-arrow-right" data-track="81" > three, dipping sauces are different</h1>
To eat Chongqing hot pot, it is generally necessary to use an oil dish as a dipping saucer. The oil dish here is actually sesame oil, minced garlic and vinegar, while coriander and green onions are added according to personal taste.
The taste of the oil dish is relatively dull, which does not mask the rich aroma of the butter pot bottom, and can also help alleviate the spicy taste of Chongqing hot pot.
When eating Sichuan hot pot, the dipping sauce is relatively rich, sesame paste, oyster sauce, tofu milk, millet spicy, and so on. Its dipping sauce plays a role in freshening and flavoring.
Different cuisines have different characteristics. Different hot pots have different flavors. Therefore, when "Chongqing hot pot" meets "Sichuan hot pot", there is no need to compare and fight. Different taste characteristics make up the breadth and depth of our Chinese cuisine.
For the "Sichuan-Chongqing complex", it is also spicy, but it is spicy and beautiful!