Have you ever eaten Chongqing hot pot? How does it taste?

Chongqing hot pot is one of the traditional cuisines in Sichuan and Chongqing, which is mainly spicy, salty and sour and can be divided into clear soup hot pot, red soup hot pot and Yuanyang hot pot. It is famous for its exquisite soup mix, diverse raw materials, various meats and vegetables, extensive adaptability, unique style and warm scenes, so it is the hottest mountain city.

Chongqing hot pot is mainly divided into two types: Maotai-flavor and Luzhou-flavor. Scoop a spoonful of butter in a red pot, cool it for a minute or two, and it will solidify into a ball. This is the most traditional butter pan. The fragrance of the hot pot in Chongqing's old base lies in the rich butter, and only in this way can the dishes be delicious. Chongqing hot pot is generally dominated by fresh vegetables. Diners who will eat will choose the fresh ingredients of the day as the "main course", and fewer frozen vegetables will be ordered. Ordering in this way can ensure that the food tastes fresher; Second, it will not increase the moisture in the pot, ensuring that the original soup is more fragrant under the condition of the bottom material.

Pepper is the essence. In the collocation of raw materials, the first thing to say in raw materials is pepper. The mix of raw materials has its own characteristics, and the taste and shape of peppers are different. With the collocation of peppers with different shapes, when eating hot pot, you can get the best taste of hot pot from the bottom material and enjoy the most authentic Chongqing taste. So the choice of pepper is the essence of the whole hot pot, and it is also a principle that the whole hot pot must adhere to. Only through constant selection can we achieve the most authentic taste of hot pot.