Basic introduction of northeast hot pot

Northeast hot pot is also called Manchu hot pot because of its historical allusions. It has a long history. It is not only a traditional diet custom of Manchu, but also a popular food in Northeast China. The copper pot is full of charcoal fire and the chicken soup is boiling. The soup is mixed with shredded sauerkraut and vermicelli, which are used to rinse pork, mutton, chicken, fish, and sometimes pheasant, roe deer, venison and dragon meat. Some also use various mushrooms to make soup, such as hazel mushroom, yuanmo, straw mushroom, Hailaer mushroom and so on. Their food is extraordinary.

Northeast hot pot still maintains the traditional big-edge hot pot, that is, the pot has a rim. Various side dishes such as sesame sauce can be put on the edge of the pot, and sauerkraut and sliced meat can be added to the soup in the pot. Everyone can sit around and eat it, which is suitable for the western season. The popular northeast hot pot is more distinctive. That is, white meat, blood sausage, sauerkraut and vermicelli are cooked and served on the table. There is a round plate that can open and close automatically on the dining table. Take it off, and there is a brazier burning charcoal fire under the pot. In addition, some people reserved a wide-brimmed hot pot and put it on a special bracket on the brazier. Everyone has a sauce dish with seasoning in it. Diners sit cross-legged and eat together, which is unique.