What's the difference between Chengdu Hotpot and Chongqing Hotpot?

Difference 1: The bottom of the pot is the soul of hot pot.

First of all, the bottoms of Chongqing hotpot and Chengdu hotpot are very different.

The bottom of Chongqing hot pot is mainly butter, and authentic old hot pot is even made of pure butter.

Authentic and traditional Chongqing hot pot is made of butter, which tastes mellow and the more you use it, the more fragrant it is, so the traditional Chongqing hot pot has the habit of old oil.

This kind of butter chafing dish is characterized by its good taste locking, and the ancient Chongqing chafing dish also advocated old oil. A large amount of butter was put together with all the ingredients and cooked slowly with low fire.

After a long period of refining, the flavors of various ingredients are completely integrated into it, and the more you cook, the more fragrant it becomes.

Chengdu hot pot, mainly vegetable oil, is also a clear oil hot pot. The oil at the bottom of this pot is thin, but the aroma is still very strong. It is refreshing while retaining the taste.

The bottom of the pot is mainly rapeseed oil and salad oil, and the fragrance mainly depends on various spices. The cost of this pot bottom is not as high as butter, and it tastes softer than Chongqing hot pot.

Chongqing hot pot tastes heavy and is good at spicy. The feeling of numbness is never as good as the desire for spicy food. If liquor is used to describe Chongqing hot pot, it is maotai-flavor.

There are many famous dishes in Chengdu hotpot soup. Even the most common red hot pot is cooked with chicken, fish and beef bones. In terms of fragrance, five flavors and douban flavor are the main flavors.

Difference 2: the pot type is different.

Jiugongge is the signboard of Chongqing hot pot, and which grid each ingredient enters is also particular.

For example, it takes a little time to cook in a medium grid and rinse beef intestines in a cross grid. The four-character box on the edge is used for brainwashing.

The pot types of Chengdu hot pot are all red pot, Yuanyang pot and pot in pot, leaving a trace of vitality for people who can't eat spicy food.

Difference 3: Different dipping materials.

The dipping materials of these two groups of spicy hot pots are basically the same, and the standard is oil dish+garlic paste.

But Chongqing hotpot is more direct here. In addition to the oil dish and garlic paste, the most is to add some coriander and a little vinegar. This pure way of eating also reflects the confidence of the people in the mountain city in butter hot pot.

The dip in Chengdu hot pot is more abundant. In addition to oil dishes, there are oyster sauce, sesame oil, sesame seeds, millet spicy, chopped green onion and so on, all of which hide the wisdom of eating.

Difference 4: The dishes are different.

Chongqing hot pot signs are the old three-hairy belly, yellow throat and duck intestines.

Absolutely classic, delicious and comfortable! Of course, besides the third child, there are many choices in Chongqing hot pot, such as fat sausage, blood flourishing, beef, brain flower, piranha, bean sprouts, wide noodles and tribute dishes. ......

But Chengdu hot pot can burn too many dishes. As long as it is edible, almost nothing can escape the fate of hot pot.

Pink, potatoes, taro, wax gourd, palm treasure, pig paradise, fish fillets, chicken ... as long as you can think of it, no Chengdu people dare to use it for hot pot.

Difference 5: Different decoration styles.

The local Chongqing hot pot is very Jianghu-like, and the signs are mostly names. Sister XX and brother XX are very grounded, and some of them are actually in bomb shelters.

The hot pot in Chengdu is more humanistic, and the two characters of "Sichuan" and "Shu" on the signboard highlight its grandeur. Whether it is decoration or service personnel's clothing, it is usually relatively uniform.