What is the origin of traditional spicy balsamic pot?

The origin of spicy balsamic pot: Spicy balsamic pot originated from the Tujia flavor in Jinyun Mountain, Chongqing, and is a common practice of local people. It is characterized by mixed hemp, spicy and fresh fragrance. It is said that locals usually like to fry a large pot of vegetables with various seasonings and flavors. Whenever there are important guests, they will add ingredients such as meat, seafood, bamboo shoots and semi-finished yuba to the usual wok.

In particular, semi-finished yuba can absorb the delicious taste of various meats and seafood after being put into the pot, and mix them together with their own fragrance to achieve the effect of "one pot fragrance". Recently, with the rapid rise of popularity, spicy incense pots have also expanded to hundreds of categories such as seafood, aquatic products, livestock and poultry, and fresh vegetables.

Spicy incense pot is to fry a large pot of spices and ingredients. Although it sounds a bit spicy to eat spicy incense pot in early summer, this spicy, dry and fragrant pot has not been served yet. Who can refuse its fragrance?

On the basis of spicy dry pot dishes, Sichuan chefs have sorted out and developed this spicy incense pot, making it suitable for restaurant management and operation: in terms of raw materials, it has expanded to hundreds of seafood, poultry, livestock and seasonal vegetables; In taste, it combines the characteristics of Chongqing hot pot, Sichuan dry pot and spicy food, highlighting the characteristics of hemp, spicy, dry and fragrant; In terms of spicy taste, it is further refined, using a grading method of 5-7 grades, which is a little spicy, slightly spicy, medium spicy, heavy spicy and extra spicy, which varies from person to person; In terms of efficacy, Chinese herbal medicines with heat-clearing and dehumidification effects are added to the unique spicy raw materials of traditional Chinese medicine, which has special medicated diet functions such as not hurting the stomach, not getting angry, and removing damp heat. Therefore, it is not surprising that spicy incense pots are popular in summer.