What kinds of hot pot are there?

There are many kinds of hot pot, such as: Chongqing people used to call it "hot pot", Guangdong called it "side furnace", Ningxia directly called it "pot", Jiangsu and Zhejiang called it "warm pot" and Beijing called it "shabu-shabu". Thousands of miles of different winds, hundreds of miles of different customs, our country's hot pot is colorful, thousands of pots have different tastes, below I list some to see if you have eaten.

The northern schools are: old Beijing hot pot, Inner Mongolia fat sheep hot pot, Northeast white meat hot pot, Shandong fat beef hot pot, sheep scorpion hot pot, mutton soup hot pot, etc.

Laobeijing hotpot

Instant-boiled mutton in copper pot is an authentic hot pot method in old Beijing. Very particular about the choice of utensils and ingredients, copper pot, water, fresh mutton. The taste is just one word: "pure"! The soup base is clear water, with onion and ginger at most; Mutton tastes pure, unlike mutton frozen rolls, but fresh mutton sliced by hand, slipped with chopsticks and fished out after discoloration.

Sichuan Hotpot, Sichuan Hotpot, Fish Head Hotpot, Chuanchuanxiang Hotpot, Chongqing Hotpot, etc.

Chongqing hot pot

Speaking of Chongqing, you will think of hot pot. Chongqing is the birthplace of hot pot. The biggest feature of Chongqing hot pot is spicy, hemp and spicy. It is said that five out of every six restaurants in Chongqing are hot pot restaurants. The most important thing for people is to become their daily life. Hot pot has obviously become the daily life of Chongqing people.

Cantonese hot pot: seafood hot pot, porridge hot pot, bean fishing hot pot, Chaoshan beef hot pot, pork belly hot pot, calcium bone hot pot, etc.

Chaoshan area is the collective name of Shantou City, Chaozhou City and Jieyang City in Guangdong Province. The geographical area is not vast. Take Shantou, a small town, for example. The ocean area is five times that of land. However, beef hot pot has defeated seafood and won the status of Chaoshan cuisine in one fell swoop.

Cloud Hotpot: Mushroom Hotpot, Rib Hotpot, Black Goat Hotpot, Yunnan Hotpot, Sour Soup Fish Hotpot, etc.

Guizhou sour soup is fermented with black rice soup or bad pepper, which has a strong natural sour taste. Unique soup base, sour and outstanding, spicy and delicious, freshly slaughtered live fish cooked in sour soup, the taste is really delicious! Coupled with the combination of Xiangxi "dip in water" and Sichuan-Chongqing oil dish flavor dip, I feel that a bowl of soup can kill a pot of rice!

Jiangsu and Zhejiang departments include: Chrysanthemum Warm Pot, Yipin Pot, Chicken Nest, Assorted Warm Pot, Klang Hot Pot, Sanxian Hot Pot, etc.

The chrysanthemum in Suzhou and Hangzhou is a warm pot, the hot pot soup is chicken soup or broth, supplemented by meat, fish and chicken slices and chrysanthemum, which is fragrant and refreshing and has a unique flavor.

Its practice is to soak and wash fresh chrysanthemum petals, then rinse them with alum in water, and then drain them for later use. Add chicken soup or broth to the hot pot. After boiling, add chicken slices, meat slices, fish slices and other raw materials. 1 minute later, put the chrysanthemum petals in, cook for a while, and then dip them in the juice to eat. I am a leader in the hot pot family because of my fragrant smell and unique flavor.

Others: Xiangxi dog meat hotpot, Hubei game hotpot, coconut chicken hotpot, etc.

In the south of China, chicken coconut is a household name, and everyone loves it. Chicken coconut not only has high nutritional value, but also has a very rich flavor. Coconut chicken hot pot has become a new type of pot which is deeply loved by deep diners in Guangdong, Hong Kong and Macao in recent years, relying on the new food concept of nourishing and moistening, timely seasonality and emphasizing ingredients over cooking.

You look hungry.