The difference between Sichuan hot pot and Beijing hot pot

Different spicy degrees: Sichuan hot pot is famous for its spicy taste. Usually a lot of pepper and pepper are used as seasoning, and the whole pot bottom and vegetables will be red and spicy. Beijing hot pot, on the other hand, does not emphasize the spicy degree, and the seasoning tastes relatively mild, paying more attention to the original flavor.

Dipping is different: the special dipping material of Sichuan hot pot is oil dish, which can relieve the spicy degree and increase the taste; Beijing hot pot, on the other hand, prefers relatively light dipping materials such as bean paste, sesame oil and mashed garlic, which makes the taste of ingredients more prominent.

Different side dishes: the most common side dishes in Sichuan hot pot are beef and mutton, various fungi and vegetables. Cook and eat in the pot. Beijing hot pot emphasizes the freshness and beauty of dishes. In addition to traditional side dishes such as beef and mutton, there are many other ingredients such as seafood and vegetables.

The bottom of the pot is different: the bottom of Sichuan hot pot generally uses spicy oil, pepper and so on. As the main seasoning, and the taste is spicy; Beijing hot pot pays more attention to the refreshing bottom of the pot and the balance of nutrition. You can choose beef bones, kelp and tofu as the bottom of the pot.