How to eat Chongqing Jiugongge hot pot correctly?

Chongqing Jiu Gongge Hot Pot is famous throughout the country, not only because of the good flavor, but also because of the refreshing seasoning. As a foodie, this is an essential culinary pleasure that makes you feel very refreshed. Here is the correct way to eat Chongqing Jiugongge hot pot.

There are three levels of Jiu Ge hot pot: - central grid, cross grid and square grid. Each level has different temperature and different concentration. Depending on the ingredients, you can put them in different grids to get the best taste, or you can use the same ingredients in different grids to feel the change of the ingredients.

The first layer: center grid

Hot|The center box rolls up and down to hot tripe, duck intestines, sliced waist, beef liver, fat beef, 8-15 seconds, fresh and crisp.

The second layer: cross grid

Cooking|Cross type medium heat is suitable for cooking spicy beef, yellow throat, county flower, coriander balls, baby fish for 2-10 minutes, lock the original flavor of the ingredients.

Third Level: Tetragrammaton

Braised|Tetragrammaton slow-fire grinding is suitable for braised brain flower, duck blood, eel, quail eggs, fat intestines. It takes more than 20 minutes and is soft and tasty.

The most essential part of Jiu Ge hot pot is the "butter pot base". The richly flavored butter and special frying of the ingredients make the pot more flavorful.

It was six years ago that I first saw Jiugongge. At that time Chongqing noodles had not yet taken the country by storm, but Jiu Gongge was silent in the midst of this culinary frenzy.

There is an exaggeration about the influence of Chongqing hot pot in Chongqing. It is said that when you sit on an airplane and hear the clatter of mahjong tiles, it means you are over Chengdu, and when you smell the strong smell of hot pot, it means you are over Chongqing. The identification of this claim is yet to be proved, but there is one thing: the nine squares of Chongqing represent the unique fresh aroma and spiciness of Chongqing hot pot. It can be said that the nine-gallon grid represents the Chongqing hot pot, Chongqing hot pot is also the leader of the nine-gallon grid.

The reason why the nine palace grid is called nine palace grid is because the hot pot is divided into nine small squares. The surrounding squares are mainly boiled, such as boiled duck blood and boiled brain flower. The center square is for shabu-shabu, shabu-shabu, shabu-shabu, shabu-shabu and duck intestines. The first time I saw the nine squares, it wasn't its shape that surprised me, but its peculiar ingredients and dipping sauces.

As a true northerner, how do you serve hot pot without beef or lamb or sesame sauce? Nine Palace Grid showed me what hot pot is.

First the ingredients. Eat nine palace must order ingredients: duck intestines, duck blood, tripe, yellow throat, waist flower . These are obviously in serious conflict with the traditional hot pot ingredients in my mind. My friend was very enthusiastic and kept telling me how these ingredients should be shabu-shabu'd, and 15 seconds later, I was feeling anxious. Shortly after, a freshly shabu-shabu duck sausage was placed in front of me, and I ate it with trepidation while seriously doubting its ripeness. Instantly, the pungent flavor filled my mouth and I quickly took a sip of Wei Yi. This amazing drink is said to be only available in Chongqing and Sichuan. Then switched to other ingredients, all of which were spicy. After a hot pot meal, it felt like my mouth was completely senseless.

First, the dipping sauce. Each table came with a jar of garlic paste, a bottle of sesame oil, a bottle of vinegar, and nothing else. Faced with this decline, I was worried. How am I going to eat it? My friend was thoughtful enough to make me a bowl. Mix the garlic with sesame oil. Well, it was time to eat a belly full of sesame oil. My friend told me to eat the nigiri as it is in the hot pot, and that dipping it just serves to cool it down. This cold dip with garlic paste and sesame oil was a bit spicy for me. However, the truth is that when you eat Jiugongge, the spiciness is reduced by a few points if you dip it in the garlic and sesame oil, and by a few points if you add a bit of vinegar. Is this the legendary 'heat for heat'? The principle is unknown.

The first time I ate Ninjago, I didn't resist its spiciness at all. I thought I could eat spicy food and was instantly defeated. Easy only drank three bottles and dared to taste only one bite of each ingredient. My friend laughed and said 'it's still mildly spicy'. Well, I don't know much about that. All in all I was impressed with my first experience of Nine Gourmet. I didn't expect to be obsessed later.

After that, when I came to Chongqing several times, my friends took me to practice the Nine Palace Grid. Over time, I became accustomed to its spicy flavor, and every time I ate it, I had a feeling of well-being.

Then it evolved into a yearning for it. When I'm not in Chongqing, I occasionally miss Jiu Gongge, so I look for Chongqing hot pots in the neighborhood on Dianping. But after eating a few, I couldn't find the flavor of Chongqing Jiugongge.

Local food, all with local customs, change the place, but also change the flavor.

This year's Spring Festival, missed the Jiugongge, so I took a taxi to Chongqing to eat Jiugongge for three days. This kind of luxury life is like a while ago when Tony Leung went to England to feed pigeons. There are many pigeons. Why did you have to go to England?

There are many palaces. Why must you go to Chongqing? You'll know the answer when you've been to Chongqing and eaten nine palaces in a bomb shelter.