Northerners VS southerners eat the same pot, but are they two flavors?

Hotpot restaurant is a simple food. China means ingredients. If jiaozi is generally considered by the older generation of China people that China means special cuisine, then the hotpot restaurant will definitely become the number 1 in the minds of the new generation of young people. It is precisely because hot pot restaurants and jiaozi have the same characteristics-great tolerance, jiaozi can cover everything in the world, and hot pot restaurants can rinse everything in the world, so the influence of hot pot is rising.

Speaking of hot pot restaurants, what is the first reaction in everyone's mind? Butter hot pot in Chongqing, clear oil hot pot in Sichuan, Chaoshan beef hot pot in Chaoshan, Guangdong, instant-boiled mutton hot pot in Beijing, edge stove in Hong Kong and mushroom hot pot in Yunnan are just the names of such hot pots. Is someone drooling already?

Hot pot restaurant is delicious, and the hot pot dip with hot pot restaurant is also the essence. For many hot pot restaurant enthusiasts, if they want to eat a delicious hot pot restaurant, the pre-meal ceremony must be accompanied by sauce, and the sauce must be made by themselves. No one knows how much oil and salt they need to put.

Different tastes in the north and south also make people in every place put different kinds of condiments when they eat dipped vegetables. If you go to college, you will undoubtedly find that you have different habits from other students. As long as the students in the same dormitory come from all corners of the country, even if you eat the same hot pot restaurant, the food you eat will be completely different.

North zhandie

Traditional aluminum-flowered sesame sauce: peanut butter+fermented milk+chives. The sesame sauce in this dish is very important. Be sure to mix 28 sauces, and the whole bowl of sesame sauce will not taste bad. Leek flower has a special taste, and people who can accept it should especially like it.

South zhandie

Traditional Sichuan-style rapeseed: sesame oil+minced garlic+Xianglai+shallot, and the combination of four flavors can show the best flavor. Sesame oil relieves spicy, protects stomach, and minced garlic gives off fragrance. Sometimes it can be a little pungent. Lai Xiang shallot is a lush dish in terms of personal hobbies, addition and subtraction.

Traditional Sichuan-style dried vegetables: dried Chili powder+white pepper powder+pepper noodles+salt+chicken essence+chopped flowers+sesame seeds, the latter two are the importance of aroma. It is best to use meat-wrapped ingredients, which are slippery but not greasy, spicy and delicious. Even if you eat too much, it is easy to make people thirsty and get angry easily.

Traditional Cantonese dipping sauce: seafood soy sauce, which is common in Chaoshan and Fujian, but the tastes of the two regions are quite different. Generally speaking, hot pot restaurants with seafood soy sauce must have the taste of Chaoshan in Guangdong. The seasoning used is more complicated than that in Fujian, and the secret recipe of cooking sauce is very close to Chaozhou marinade. With boiled beef and mutton, the flavor is excellent.

Why is there such a big difference between North and South?

According to the basic principle of cooking, the taste of dip is food. Beijing hot pot ingredients are relatively simple, beef will do, and it will be perfect to 7 points. This kind of beef is basically equivalent to boiled meat, and its taste is not bad. Leek comes from the taste of Huns, and Baer sauce is the hobby of old Beijingers. This kind of integration has become the favorite of old Beijingers.

Hot pots in Chongqing and Sichuan contain a lot of food, basically animals in the water, fish, dried pickles and so on. Therefore, it is necessary to use a heavy-flavored dip to suppress the fishy smell of ingredients. However, different types of animals have different fishy smells when entering the water. Some animals can suppress the taste with simple sesame oil, while others must have the heavy taste of Chili powder and pepper powder to achieve balance.

Seafood soy sauce in Chaoshan, Guangdong Province is more important for political reasons. Satay from Southeast Asia rushed to the local area and transformed it into seafood soy sauce that was more acceptable to local people. Paired with Chaoshan beef hot pot, it has become a feature of Chaoshan, Guangdong.

In that case, what kind of sauce do you like to go with hot pot? How do you prepare the TOP 1 sauce in your mind? If you like, you can share it with everyone, so that everyone can try it next time they eat hot pot.