Differences and characteristics of hot pot in different places

Differences and characteristics of hot pot in different places

Chongqing hot pot: Chongqing hot pot is mainly spicy.

Chongqing hot pot uses butter as the bottom material of hot pot, and only ginger, garlic, pepper and sea pepper are added to enhance the flavor, which can lock the taste of food well. Chongqing hot pot is mainly meat, and there are few kinds of vegetables. Mom! Spicy! It is the soul of Chongqing hot pot! Suitable for people with heavy tastes.

Sichuan Hot Pot: The taste of Sichuan Hot Pot is mainly spicy, and the taste is refreshing and spicy.

When Sichuan hot pot is used as soup base, rapeseed oil is usually used, and a lot of spices are also used. The flavor of Chengdu hot pot mainly depends on many secret spices. There are many kinds of ingredients in hot pot, including rich meat and vegetables. The taste of the entrance is not only spicy, but also spicy and fresh. Compared with Chongqing hot pot, it tastes lighter, and Chengdu hot pot prefers Yuanyang pot.

Chaoshan beef hotpot: The most famous hotpot in Chaoshan is beef hotpot.

There is only beef bone broth and white radish at the bottom of the pot, which is more conducive to tasting the original flavor of beef. Chaoshan cuisine pays the most attention to' big taste to light'. Chaoshan beef hot pot, beef is now slaughtered and sold, and the word "fresh" is brought to the extreme. Different parts of beef, different texture, different rinsing time and different taste.

Chicken coconut: it belongs to Hainan's hometown dish.

It is the first of the four famous dishes in Hainan. The delicious flavor of chicken and the fruity taste of coconut milk are perfectly blended, which looks light but tastes special. A small amount of oil in chicken matches the fragrance of coconut milk, and the soup base is clear but not lacking, which is very delicious. It tastes fresh, salty, fragrant and sweet.

Copper pot in old Beijing: Copper pot is the most authentic hot pot in old Beijing.

In Beijing, hot pot is called instant-boiled mutton. Charcoal+copper pot is the most authentic hot pot. Clear soup into the pot, to maximize the preservation of mutton delicious. With sesame sauce as the base, add fermented milk, chives, Chili oil, etc. To prepare the dip, every bite is very satisfying.

Mushroom soup hot pot: Mushroom soup hot pot is a unique delicacy in Yunnan.

Mushroom soup chafing dish is a kind of chafing dish mainly cooked with wild mushroom ingredients. Delicious and nutritious, it is increasingly loved by consumers all over the country. Even standing in the distance, the finished mushroom soup hot pot can smell a natural fresh fragrance, and boiling soup with fungi can clear away heat and reduce fire.

Hua Jiao Chicken: It is a traditional local dish in Guangdong.

The main raw materials are gelatin and chicken. Gelatin is fish maw, which can exert its nutritional value to the extreme after being stewed with chicken, and is rich in protein. Hua Jiao Chicken's chicken is tender and delicious. Hua Jiao chicken soup is golden yellow, very thick and has a gelatinous texture.

Sheep scorpion hot pot: The Special Food of Old Beijing.

Scorpions are sheep beams, and this part of the meat is tender. Sheep scorpion hot pot in old Beijing is a must: "Its meat is tender but not greasy, its bone marrow is not slippery, and its soup is fragrant but not greasy." Especially after a long period of stewing, the original soup is called a rich and delicious taste.

Doulao Hot Pot: It is a Cantonese hot pot.

The word doulao, which originated in Hong Kong, is the evolution of hot pot in Hong Kong. The homonym of "Doulao" means "Dulao". Many people understand it as making money, blessing, good luck and so on. Everything is in a bowl, which is a wonderful wish. The taste is light, the bottom of the clear soup pot is mostly, and the ingredients are mainly seafood, beef and meatballs.

Sichuan flavor and Guizhou characteristics.

Sour soup fish hot pot is an innovative variety of Sichuan hot pot, inspired by Guizhou famous dish "sour soup fish". That is, the soup of sour soup fish is used as hot pot soup, and then ingredients such as hairy spicy fruit and rotten pepper are added to make it. The soup is delicious, fragrant and unique.

Chrysanthemum hot pot: it is a traditional famous dish popular in Jiangsu and Zhejiang provinces.

It is mainly made of mutton and fresh fish. It, together with Chongqing Mala Tang, Guangdong Seafood Side Stove, Shandong Fat Beef Hot Pot and Beijing Instant Mutton, is called the five hot pots in China. Chrysanthemum hot pot began with Tao Yuanming, who wrote a famous sentence: "Pick chrysanthemums under the east fence and see Nanshan leisurely", which became a swan song throughout the ages.

Seafood Hotpot: It is a traditional folk food in China.

Seafood is the main ingredient and cooked in hot pot. This method can avoid redundant seasonings and additives and maintain the original flavor of seafood. Autumn is coming, and a pot of light and delicious seafood hotpot is absolutely delicious.

Braised chicken: It belongs to Hakka cuisine and is popular in Guangdong.

Eat pork tripe and chicken with original pork tripe soup, the pork tripe is refreshing, the chicken is tender and delicious, and the taste of the soup adds to the umami flavor of the chicken. Pre-dinner soup, which is necessary for banquets in Hakka areas of Guangdong Province, is thick and clear, with strong medicinal flavor and Chili flavor.

Side stove: it belongs to Guangdong hot pot.

The edge sealing furnace is actually a beating furnace, and the beating of the edge sealing furnace refers to the "rinsing" action. This is a famous dish with good color and flavor. The main ingredients are sashimi, squid slices and raw shrimp slices. The main cooking technique is cooking. "Edge-burning furnace" pays attention to the word "fresh" and has extremely high requirements for ingredients.

Sanxian Hotpot: It's a dish in Sichuan. The main ingredient is cooked chicken.

Three fresh foods are divided into three fresh foods: fresh ground, fresh trees and fresh water. The bottom tastes delicious and pure enough. Coupled with the clear oil of Chengdu hot pot, the fragrance naturally comes out. Eating hot pot in Chengdu, there are not many choices at the bottom of Sanxian pot, but it can lead the most delicious taste in Chengdu.

Fish head hot pot: Fish head originated from Sichuan casserole is widely spread in western Sichuan.

In ancient times, people were so poor that they couldn't eat the whole fish, so they could only eat fish heads that the rich didn't want. Fish head hot pot is made of silver carp head as raw material, with a variety of accessories, and the meat is smooth and tender. Fish head hot pot tastes spicy, which combines the freshness, aroma, hemp, spicy and various vegetables of fish head, and tastes delicious but not dry.