Chongqing Jiugongge Hotpot Eating Method

Chongqing Jiugongge Hot Pot scalds different foods in different positions.

First floor: central grid, rolling up and down, suitable for scalding hairy belly, duck intestines, waist slices, beef liver and fat beef for 8- 15 seconds, fresh and cool. Second floor: cross, slow fire in the cross is suitable for cooking spicy beef, yellow throat, county flower, coriander balls and piranha for 2- 10 minutes to lock the original flavor of the ingredients. The third layer: four-corner lattice, suitable for stewing brain flowers, duck blood, eel, quail eggs and fat intestines for more than 20 minutes, soft and glutinous.

When you pick up chopsticks and pick up a dish from the pot, several peppers will roll into the dish. At first my mouth was crisp, and then my lips began to tremble like cotton. Take a bite, and in less than three seconds, the tongue leaves the mouth and keeps colliding with the air. Take a deep breath and shout: it's so spicy! How spicy it is!

The key to eating Jiugongge

First of all, introduce the ingredients. To eat Jiugongge, you must order the ingredients: duck intestines, duck blood, beef omasum, yellow throat and kidney flowers. It is said that this magical drink can only be drunk in Chongqing and Sichuan. Later, I changed other ingredients, all of which were extremely spicy. After eating a hot pot, I feel completely unconscious in my mouth.

Let's start with dipping. Each table is equipped with a jar of mashed garlic, a bottle of sesame oil and a bottle of vinegar, and nothing else. Add sesame oil to garlic paste and live together. Eating Jiugongge means eating the original flavor in the hot pot, and dipping in it only plays a role in cooling down. This cold salad dipped in garlic paste and sesame oil is more spicy. But the fact is that if you dip garlic sesame oil in Jiugongge, the spicy taste will be reduced by a few points.

Reference to the above content: Baidu Encyclopedia-Chongqing