When talking about hot pot, many people will immediately think of the spicy Sichuan and Chongqing style.
In fact, compared to the field of hot pot, Sichuan hot pot and Chongqing hot pot have been distributed in most places across the country, and they are chasing the preferences of young people in terms of flavor. So just talking about the taste, it is difficult to match the many hot pots in China. existence that rivals it.
But if we talk about the unique flavor of hot pot, in fact, there are still many outstanding styles of domestic hot pot.
Take the six flavor hot pots shared today. They highlight the "fresh and sour taste" in terms of taste. Although there are also spicy styles, the spiciness is far from the strong texture of Sichuan and Chongqing hot pot. If you are not interested in different hot pot styles, you might as well take a look.
: Chaoshan Beef Hot Pot
In the 1940s of the last century, the unique flavor of Chaoshan hot pot gradually entered the eyes of the people.
Compared with the flavor of this hot pot, it uses shacha sauce as the cooking base, uses beef bone broth and white radish as the soup base, the fresh soup flavor is paired with slices of beef, fat and tender The texture only requires a simple rinse, and you can taste the unique charm of Chaoshan hot pot.
Chaoshan people don’t seem to be particular about hot pot, but in the field of “big but light taste”, they are indeed a benchmark.
: Beijing hot pot
In fact, when talking about hot pot in Beijing, the first delicacy that many people think of is hotpot mutton.
The base of Beijing hot pot is relatively light, and is mostly cooked with red dates, fresh mushrooms and other Chinese medicinal materials. It not only restores the fresh and fragrant texture of natural flavors, but also has a medicinal flavor.
Lamb is the most popular hot pot ingredient. Its freshness and tenderness are combined with the unique flavor of the medicinal soup base. Don’t you want to try this delicacy?
: Shunde Porridge Bottom Hot Pot
When talking about Foshan Shunde, many people will always think of many features, and as an extension of the hot pot flavor, the Porridge Bottom Hot Pot here has a unique flavor.
The local people boil the white porridge until it is very pure. Only the porridge is visible, but no rice grains. It is mixed with chicken, eel fillets, ginger, garlic and other ingredients to cook it. The flavor is more delicious. ; many people always think that it is a kind of porridge. Soup, but because of the fusion of hot-boiled ingredients, it has more hot pot characteristics.
4: Chrysanthemum hot pot
Chrysanthemum hotpot has a long history. It was originally a royal meal of the Qing Dynasty. The main cooking method is to slowly simmer and filter chicken soup to form a rich chicken soup base, and then sprinkle with unopened chrysanthemums to enhance the flavor. Add flavor .
The integration of floral aroma makes the hot pot soup base more distinctive. When cooking hot pot, due to the mixing and mixing of various ingredients, the fragrance of chrysanthemum slowly penetrates into the soup base. Every time the ingredients come into contact with the soup base, you can taste it. The bursts of floral fragrance blend into the taste buds and penetrate into the organs. The flavor and texture are really refreshing.
5: Wild mushroom hot pot
Fresh mushroom hot pot is very popular among the contemporary hot pot army, especially for some cities near mountains and forests, wild mushrooms provide the original driving force for the freshness of hot pot.
Take Yunnan as an example. There are more than 30 types of wild edible mushrooms here, and the mushroom hotpots in various local farms, restaurants, and restaurants are all freshly prepared. The freshest ingredients are used to taste the most delicious food. The taste is impressive, and the unique style of health and wellness is used to welcome visitors from all directions..
6: Fish hot pot in sour soup
The cooking of fish hot pot in sour soup and pickled fish are slightly related. Although they seem to be the same type of food, one has more soup and the other has less soup, but I have tasted the authentic sour soup. Anyone who loves fish hotpot knows that there is a big difference between the two.
The sour texture of fish hot pot in sour soup is made from the tail wine after brewing. This kind of "acidity" cannot be replaced by simple sauerkraut. It is then boiled with thick rice soup and paired with local specialty fish. Cook it in one way, and the flavor will be ready; its characteristics reflect the style of original cooking, friends who like it should not miss it.
In fact, there are many unique types of hot pot. The above six types are just more suitable for health in terms of flavor. Friends who like it can also buy some ingredients and try cooking it yourself. We will see you tomorrow.
