Chengdu hotpot Sichuan dish publicity sketch

After hot pot spread from Chongqing to Chengdu, its style and content have been further enriched and developed. Chengdu hot pot, with clean fire source and diverse bottom materials, has developed from a single spicy taste to Yuanyang hot pot, Sanwei hot pot and Siwei hot pot, as well as medicated hot pot and fish head hot pot with nourishing function. In recent years, hot pot has derived "chuanchuanxiang". "Chuanchuanxiang" is economical and convenient, and it is also welcomed by Chengdu people.

Chengdu people have a long history of eating hot pot. Zuo Si, a writer in the Western Jin Dynasty, described in Shu Du Fu that "sitting on the golden base, four dishes are delicious, washed with clear water, with little purple scales" is actually a small hot pot.

Chengdu hot pot used to be used by families, but it developed into society after the 1980s. Chengdu hot pot has developed from a simple variety of hemp soup called "hot pot bonsai" to a variety of mutton hot pot, beer duck, fish soaked in water, chrysanthemum and so on 10. Its momentum is no less than that of Sichuan cuisine restaurant, which can be said to be all over the street, everywhere, and the luxury decoration can completely rival other high-end restaurants. Hotpot restaurant recipes have developed from dozens to hundreds in the past. It can be said that almost all the raw materials of Sichuan cuisine have become the soup of hot pot restaurants, and diners with different eating habits and partial eclipse can find their favorite food in hot pot restaurants.

Sichuan hotpot can be roughly divided into Chongqing hotpot and Chengdu hotpot. According to the bottom of the pot, it can be divided into red oil, mandarin duck, pickled fish, nourishing, roast chicken and other hot pots. The soup of Chengdu hot pot is mainly made of chicken, fish and beef bones, as well as spices, which have five flavors and bean paste flavor. It tastes very spicy, but not as spicy as Chongqing hotpot. Chongqing hot pot originated earlier and has a strong taste. It is famous for its spicy taste. Do you eat spicy food without hemp? It's maotai. Whether it is red soup or clear soup, the main raw materials are chicken, fish and pig bones. Although it has been developed for many years, there are also great soups made of beef bones, live chickens, crucian carp, ducks and snakes, but the difference from Chengdu hot pot is mainly in the soup materials, and other rinse foods, such as beef, eel and beef, are not much different. On the seasoning, the real Sichuan-style hot pot has no sesame sauce, only sesame oil and garlic paste. Eating Chongqing hot pot is generally accompanied by authentic old eagle tea, which can reduce greasy and irritating.

Hot pot is the favorite of Chengdu people. Hot pot is the most popular restaurant in this street. When you come to the local people's home, it is still hot pot that entertains you.

Spicy or hemp? It is a major feature of Chongqing hot pot. Chongqing is a stove city, and the highest temperature in summer can reach 4 12 degrees Celsius, which makes strangers from south to north feel incredible. Even in the midsummer when it is as hot as a barn, hot pot is still popular. It is said that hot pot originated from boatmen on the Chuanjiang River. At that time, there was a slaughterhouse under the stone slope of the ancient city near the Yangtze River, which slaughtered a large number of fat cows and pigs every day. The rest of the tripe and pig offal are basically not needed. In the cold weather of freezing rain, snow and ice in winter, the boatmen on the riverside went ashore to pick the tripe and pig viscera back to the boat, washed them and sliced them, made a fishy smell all over the place in a quiet stove, cooked a pot of spicy red oil soup, and greeted the neighbors who had been busy for a day to keep warm. From then on, word of mouth, gradually, hot pot, an elegant restaurant diet that boatmen and peddlers can't go to, began to enter the house. Every family can smell the fragrance of hot pot in cold and humid winter.

Nowadays, hot pot has become synonymous with Chengdu, and it is often eaten all year round. If you don't eat hot pot every once in a while, the birds in Chengdu's mouth will fade out.

Compared with the hot pot in Chengdu, Chongqing hot pot is more masculine. If Chengdu hot pot is a "small bridge with flowing water", then Chongqing hot pot is a "point of no return". Chengdu people eat hot pot, and the raw materials are very fine. Chongqing people are not so particular about it. Pork and beef are big slices. The cabbage was torn into pieces by hand. Eels don't need washing at all. They were poured into the pot with blood. Recently, Chongqing old stove hot pot reappears, and the earthen stove is bold and unconstrained, even more bold!

There are many famous hot pot restaurants in Chongqing, such as Qiaotou, Little Swan, Luningxiang and Sister Su. I like the bridge. In Nanping's head office, the place is large, the atmosphere is good, the order is priced, you can eat high-end dishes such as Jiangtuan, and there is a song and dance fashion show during the dinner.

However, Chongqing hot pot is more hemp and spicy than Chengdu hot pot, so be prepared!