There are many kinds of sauces in hot pot. Which one do you like best?

In fact, there is no best dip in hot pot.

I believe there is a Sichuan-Chongqing sesame oil party that eats Chaoshan beef hotpot and insists on sesame oil and vinegar.

I also believe that the sesame sauce party with Beijing flavor uses sesame sauce+chives+fermented milk like seafood bean paste.

Dip in the sauce, as long as you eat it refreshing and live up to this hot pot, it is the best.

The following article is taken from Can I really eat hot pot? ? The extreme hot pot dining guide is presented!

For your reference, please use it to illustrate each hot pot and its original dipping sauce, and taste the authentic hot pot taste:

1, old Beijing instant-boiled mutton

Small ingredients of old Beijing instant-boiled mutton: sesame sauce (raw and cooked, and now there are Erba sauce, peanut butter and sesame sauce), vinegar, chives, fermented milk, soy sauce, chopped green onion, coriander, Chili oil, and shrimp sauce or fish sauce.

There are three most common types: sesame paste, fermented milk and leek flower.

2. Chuanyu Hotpot

There are many dishes in Sichuan hot pot, such as sesame oil, oil consumption, sesame seeds, coriander, chopped green onion and even sesame paste, and all kinds of seasonings can be mixed in.

Chongqing people eat hot pot simply and rudely. Usually sesame oil+garlic paste. Add vinegar at most according to personal taste, and occasionally add coriander.

Most hot pot restaurants have their own dried vegetables, which are generally sea pepper noodles+peanut sesame noodles+salt+monosodium glutamate.

3. Chaoshan beef hotpot

Chaoshan is the birthplace of sand tea sauce, which is made of fish, dried seaweed, peanuts, white sesame, shredded coconut, onion, ginger, garlic, pepper, mustard, clove, pepper, dried tangerine peel and vanilla. The taste is salty, sweet and spicy, which complements the taste of beef and makes beef taste a little sea. People who like spicy food will also add a little Chaoshan Chili sauce.

Now, more and more people choose Puning bean paste. Puning bean paste was originally a patent for Chaoshan people to dip in seafood, and now it is also used to dip in beef.

In addition, the store will provide fried garlic oil as sauce, and the thick garlic flavor is also a must.

4. Guangdong-style edge furnace (streaky chicken, Macao doulao)

Beipai hot pot has simple ingredients and rich dipping sauce, while Nanpai hot pot pays attention to the original ingredients. Cantonese hot pot dipped in Beipai sesame sauce is not a tasteful eater, especially seafood fillets, which are easy to paste and affect the taste.

No matter what you eat, such as stove, streaky chicken, or doulao, the dipping materials are usually light soy sauce or seafood soy sauce, which not only improves the taste of seafood, but also does not make the fish sweet. If you are spicy, you can add some millet pepper to the soy sauce to make it more layered.

Seafood with soy sauce, red meat with sand tea, and Chaoshan hot pot in Guangdong, sand tea sauce is also one of the commonly used dipping materials.