What is the bottom of the old Beijing hot pot?

The bottom of the old Beijing hot pot is usually clear soup. The bottom of the clear soup pot ensures the delicacy of the ingredients to the maximum extent and tastes great.

Old Beijing hotpot is one of the winter characteristics in northern China. Hot pot is made of copper, aluminum or sand. Usually including eating instant-boiled mutton, beef, fish, shrimp slices, bean products, vermicelli, fresh vegetables, jiaozi and so on. Some foreigners call it Mongolian pot, which is probably related to Mongolian instant-boiled mutton.

To eat old Beijing hot pot, you must have exquisite condiments, and make sauce with sesame sauce, sesame oil, marinated shrimp oil, soy sauce, spicy oil, chives, coriander, cooking wine, bean curd, etc. And served with sweet garlic, delicious and interesting.

When eating old Beijing hot pot, first pour water (preferably boiled water) into the pot, and then put the lit charcoal into the furnace tube. When the water in the pot is boiled, you can put the meat slices and the like into the pot, wait a while, master the heat, and then take them out and dip them in the seasoning bowl prepared in advance. This is called eating "hot pot".

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Hot pot is not only delicious, but also contains the connotation of food culture, which adds elegance to people's taste. When eating hot pot, friends and relatives of men, women and children gather around the steaming hot pot, arm in arm, waving, full of warmth and harmony, which is very suitable for the traditional culture of China.

In the northeast, when people entertain guests, the dishes in the hot pot are arranged regularly: fly first and then go, with fish on the left and shrimp on the right, and cauliflower scattered around, that is, the meat of birds is placed in front of the hot pot mouth, the meat of animals is placed behind the hot pot, fish on the left and shrimp on the right. Put a little shredded vegetables, just like "the stars hold the moon" to show respect. If you treat uninvited guests, put two extra-large meatballs in front of the hot pot, and then put animal meat to show your departure.

In Sichuan, we also pay attention to eating hot pot. Generally, the most basic seasonings are onion, ginger, garlic and sesame oil, so as to enjoy the original flavor of hot pot. There are rules for scalding vegetables. Eat ingredients such as hairy belly and duck intestines first. The scalding method is: seven times and eight times, so that the scalded food is the most tender. To entertain guests or have dinner with friends, beer and white wine hotpot are the best ways to satisfy the hospitality of Sichuanese.

Hakkas in Taiwan Province Province often eat hot pot on the seventh day of Lunar New Year's Eve. Seven kinds of hot pot ingredients are indispensable, namely celery, garlic, onion, leek, fish and meat, which respectively represent "diligence, numeracy, intelligence, good popularity, long-term happiness, surplus and abundance".

Baidu encyclopedia-Beijing hotpot

Baidu Baike-Hotpot (China Cuisine)