Chongqing Hot Pot

Chongqing Hot Pot, also known as Maodu Hot Pot or Spicy Hot Pot, is a traditional Chinese way of eating. It originated from the extensive catering method of the shipyards of Chongqing Jialing River and Chaotianmen in the late Ming and early Qing dynasties. The raw materials are mainly cattle hairy belly and pig yellow throat. , duck intestines, cattle blood Wang and so on.

Hot pot is a traditional Chinese way of eating. It originated from the folk and has a long history. Chongqing hot pot, also known as Maodu hot pot or spicy hot pot, originated from the extensive dining style of the shipyards of the Jialing River and Chaotianmen in Chongqing in the late Ming and early Qing dynasties. Later, with the development of society, the historical changes, People's eating habits, the unique flavor of Chongqing hot pot is gradually loved by people.

As the years go by, Chongqing hot pot has gradually become popular in the country. There were large-scale hot pot enterprises such as “Dezhuang”, “Little Swan”, “Qin Ma”, “Kong Liang”, “Su Sister” and “Qi Hot Pot”. There are 10 hot pot enterprises that have obtained China's well-known trademarks and famous trademarks. There are 17 hot pot enterprises with annual turnover exceeding 100 million yuan, and they have entered 14 national top 100 food and beverage enterprises.

The hot pots in the capital are not only fragrant in the large and medium-sized cities of China, but also in the towns of Bianque, and they have been used as a leeks for cooking culture in Japan and Nanyang. In Hong Kong and Taiwan, Chongqing hot pot is very popular. In foreign countries, such as Japan, the United States, Russia, etc., Chongqing hot pot also has a certain impact.

The selection of hot pots is all-encompassing. The dishes have been developed into hundreds of varieties, including edible foods in the food kingdom. The dishes have been expanded to poultry, aquatic products, seafood, game, animal offal, various vegetables and dried fruits. On the basis of the Maodu hot pot, it has developed into a clear soup hot pot, a hot pot, a beer duck hot pot, a beef hot pot, a spicy chicken hot pot, etc. There are no more than one hundred varieties, and there is a Western hot pot prepared for foreigners.

In the preparation of ingredients, it is the most representative of the typical character of mala Tang in the taste. The authentic Maodu hot pot is famous for its thick and heavy oil. The traditional soup is prepared by using Jixian spicy bean paste, Yongchuan soybean meal, Ganzi's butter, Hanyuan. Pepper is the raw material. First put the butter into the pot of steaming, pour the watercress into the sauce, and then pour it into the sauce red oil, accelerate the sauteed pepper, then mix the beef soup, add the glutinous soybean meal and chopped Rock sugar, ginger, Kagawa salt, glutinous rice and small peppers.

There are also flavors such as beer flavor, sauerkraut flavor and seafood flavor. Different hot pot varieties, different hot pot soups and different seasonings, the number can reach more than 30 kinds. In addition, there are many flavor dishes attached to Chongqing hot pot, which can be prepared with sesame oil, oyster sauce, cooked vegetable oil, soup and monosodium glutamate, garlic, egg white, etc., and the hot dishes are eaten, which not only reconciles the taste, but also reduces the fire.

How to eat hot pot?

Different from Chinese food, you can not eat the cooked dishes on the table; instead, you can put some semi-finished dishes on the table, handle them by yourself (cooking), self-satisfy and self-satisfaction; When the food is on fire, it is in the hands of the diners. Therefore, diners must understand how to eat hot pot in order to eat well.

1. Hot in the pot, its decision is: first of all to distinguish between various materials, not all kinds of materials are able to eat hot. Generally speaking, the texture is tender and tender, and the ingredients are ready to be cooked. It is suitable for hot foods such as duck intestines, waist tablets, liver slices, pea sprouts, spinach, etc.; If you are not familiar with it, you should heat it for a while, such as hairy belly, mushroom liver, beef slices, etc. Secondly, observe the change of soup, when the soup is boiled, tumbling, and the soup is full of oil, the food is delicious and delicious. Insulation; again, to control the heat, the fire is over the head, the food is getting old, the fire is not, it is raw; fourth, the food must be stabilized when it is hot, otherwise it will be easy to cook and cook.

2. Cooking: The ingredients are cooked in the soup. The main decision is: first, choose the materials that can be boiled, such as squid, meatballs, mushrooms, etc., which are relatively tight in texture and must be heated for a long time. Secondly, it is necessary to master the heat, and some have to cook for a long time. Boiled and boiled.

3. The experience of eating hot pot should be first, after the hot food, the soup must be rolled away, all immersed in the soup to eat hot; followed by the regulation of spicy taste, the method is: like spicy, from the side of the hot pot The oil is hot, otherwise it is hot from the middle of the boiling; once again, when eating hot pot, you must have a cup of tea to appetite and digest, to get rid of oil, to change taste, to reduce the sense of spicy.

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