China where the best hot pot to eat hot pot what are the flavors of hot pot

The best thing to eat in winter is hot pot, and in different regions you can eat different kinds of hot pot, so here is a small introduction to what are the differences between hot pot in different regions, so that you can find the right food when you go to play.

Northern regions

Old Beijing Shabu Shabu

Beijing Shabu Shabu has a reputation that rivals that of Peking Duck. In the case of Old Beijing Shabu Shabu, it must be served in a copper pot, it must be shabu shabu, and it must be dipped in sesame sauce.

The copper pots have a very distinctive shape, with a high top in the center and a circle around it for shabu-shabu. It's worth noting that the bottom of the pots used for shabu-shabu are all clear water pots, and the flavor depends on the quality of the lamb.

Experienced diners can judge the flavor of the restaurant from the moment they lay eyes on the lamb.

Sauerkraut hot pot in Northeast China

As soon as the season arrives, the barbecue restaurants on the streets of Northeast China will transform themselves into hot pot business. Sauerkraut can be regarded as one of the major specialties of the Northeast, which naturally gives rise to such eating methods as sauerkraut hot pot.

Besides the sauerkraut, blood sausage and pancetta are a classic pairing. Order a stack of frozen tofu and vermicelli, and you'll be amazed at how simple ingredients can create such a delicious meal.

Neimeng Sheep Scorpion

Sheep scorpion has nothing to do with scorpions at all; it's actually an intact sheep vertebrae with tenderloin meat and spinal cord, so named because of its scorpion-like shape.

When the pot comes up, it's full of lamb, and after you've eaten some of the lamb, you can put down other ingredients according to your personal preference.

Compared with other lamb food, the lamb scorpion pot does not have too heavy lamb flavor, so those who are sensitive to this flavor can also dare to try it.

While other hot pots are eaten with chopsticks, a pair of gloves is additionally needed to eat scorpion. The feeling of grabbing a hot piece of lamb and gnawing on it is something that you may only know if you've experienced a scorpion hotpot.

Korean kimchi hot pot

Korean people who love kimchi will not let go of the opportunity to make kimchi into a hot pot!

Pork, tofu, enoki mushrooms, and kimchi? One can't resist the urge to add another bowl of white rice.

Sichuan and Chongqing

Chongqing hot pot

The authentic Chongqing hot pot is a spicy pot with a nine-gallon grid, where chili peppers, peppercorns, and butter are indispensable components of the hot pot base.

Crisp tripe and yellow throat is also a must-have option in Chongqing hot pot, we need to remind everyone is to eat spicy pot should follow the order of "meat after vegetarian", so as to avoid vegetarian dishes to the red oil are wrapped away, affecting the texture of the subsequent ingredients.

Sichuan hot pot

Sichuan hot pot and Chongqing hot pot is the biggest difference is that the Sichuan hot pot base with oil rather than butter. In addition, peppercorns and other spices will be used a little more.

Sichuan hot pot, characterized by numbness, spiciness and freshness, has become a major representative of Chinese cuisine. I don't know how many people are sweating while screaming, "Yummy!"

Guiyang Bean and Rice Hot Pot

Bean and rice hot pot is made with kidney beans, beans and rice and pork as the main ingredients, and the bean and rice powder is delicate, and the soup is fresh and tasty.

The more the beans and rice hot pot is simmered, the thicker it gets, and finally the broth is mixed with the soft and sticky beans and pork and poured over the rice, and eaten in one bite, it is simply not too healing.

Guizhou sour soup fish hot pot

Sour soup fish hot pot Miao and Dong specialties. There are two kinds of sour soup in Guizhou, one is red sour and the other is white sour. Sour Soup Fish uses red sour, which means the soup base is made from fermented tomatoes.

The fish used in the hot pot are mostly rice paddy fish, which have firmer and more tender meat. When mixing dipping sauces, people are accustomed to adding another spoonful of sour soup to the saucer to thicken it up for the best.

Yunnan Wild Mushroom Hot Pot

Some people say, "You can only eat mushrooms in Yunnan, but everywhere else is mushrooms," so wild mushroom hot pot has become a unique Yunnan delicacy.

Yunnan's mushrooms are thick and meaty, and eating mushrooms is like eating meat, chicken fir mushrooms, bamboo fungus mushrooms, porcini mushrooms, matsutake mushrooms, etc. The pot is like an all-vegetarian meat pot. This pot is like an all-vegetarian meat feast! Nutritious and flavorful explosion!

Lijiang waxed pork ribs hot pot

Lijiang waxed pork ribs hot pot is also known as the "Lijiang first pot", but also the Naxi dish three stacks of the third stack - the warmth of the stacks of the indispensable a main dish.

The pork ribs are marinated, hung to dry, and then made into bacon, which is chopped into small pieces and put into a casserole dish, along with Yunnan's locally produced purple potatoes and seasonal vegetables.

The preserved pork thus made is soft and sticky without leaving the bone, and then dipped in a dipping sauce made from a mixture of fermented bean curd and chili powder - an authentic Yunnan flavor!

Southern China

Guangdong Pork Belly Chicken Hot Pot

Pork Belly Chicken, also known as "phoenix reborn", is a traditional local dish in Guangdong Province, and since Cantonese people are good at tonicity, the most important part of the Pork Belly Chicken Hot Pot is the soup in the first bite.

By the pork belly and chicken made of milky white soup base with a little taste of herbs, accompanied by the spicy white pepper, warming the stomach and delicious, is a must-have autumn and winter dishes!

The dipping sauce for the pork belly chicken will be lighter than the usual hot pot, usually just soy sauce, sesame oil, chopped green onion and cilantro, so that you can better taste the flavor of the ingredients themselves.

Chaoshan Beef Hot Pot

You may not have been to Chaoshan, but you can't have eaten Chaoshan Beef Hot Pot. Chaoshan people's knowledge of beef decomposition is far beyond everyone's imagination, thus creating the reputation of Chaoshan beef hot pot.

Different parts of beef have their own best time to cook, and you can find the answer to this question when you eat Chaoshan beef hot pot.

Shunde Rice Porridge Hot Pot

Unlike other hot pots that use stock, Shunde Rice Porridge Hot Pot uses rice stock.

The rice broth is simmered for at least 10 hours, after which the rice grains are strained out to give it a rich consistency without the rice, or the rice is actually simmered down to nothing.

This way, the rice broth can firmly coat the food and lock in the most natural flavors of the ingredients.

Hainan Coconut Chicken Hot Pot

Coconut Chicken Hot Pot uses high-quality coconut green from Hainan as the original soup for the bottom of the pot, and after a period of cooking, the coconut juice will blend perfectly with the chicken.

The chicken is soft but not firewood, and the freshness of the chicken and the sweetness of the coconut juice create a collision that is both nourishing and light.

Hong Kong, Macao and Taiwan

Macao Douluo

Macao Douluo is not a traditional type of hot pot in the region, but it has become a major representative brand of Macao. Douluo specializes in light soups and light ingredients, and focuses on fresh beef, lamb and seafood, which is more in line with today's concept of "hot pot for health".

Dou Liao is the phonetic translation of the English word "dollar", which is also similar to the Chinese word "Du Liao", meaning "to fish for luck", "to fish for money" and "to fish for fortune".

Taiwanese Shacha Wok

Shacha Wok is famous for its freshness. The pork bone soup is the base, with the fresh flavor of steamed seafood, and the rich sacha sauce with peanut sauce, bringing rich and mellow flavor to the tip of the tongue.