Food is our deepest memory of the distant places we have visited.
Because among all human sense memories, taste is the least easily forgotten.
Especially hot pot, Chinese people’s love and pursuit of hot pot have never stopped. It is an original Chinese delicacy with a long history.
Today, the editor will give you a collection of hot pots. Hot pots in different cities can bring different stimulation and happiness to the taste buds!
Beijing copper pot shabu-shabu
When everyone travels to Beijing, the happiest thing is to have a copper pot shabu-shabu with friends at the table.
People who like to eat old Beijing mutton-shabu-shabu hot pot must really love mutton. In the mouths of native Beijingers, they will always directly say "shabu-shabu mutton".
Copper pot charcoal fire, the mutton meat is fresh and tender, served with sesame sauce, chives and coriander. You can chat and drink while eating meat. All your happiness and unhappiness will be vented at this moment.
Northeast Sauerkraut Pot
The pot is covered with shredded sauerkraut and white meat. There are also about a dozen large and small dishes placed beside the pot, including pork belly, blood sausage,frozen tofu, onions, ginger, and garlic, which is full of Manchu style.
When sauerkraut and pork meet, it becomes an appetizing and heart-warming hot pot, which is the New Year flavor that Northeastern people miss. Taking a sip on a snowy winter day will make your stiff body feel alive.
Take one bite and it will be crispy and sour, with a long-lasting sour taste that will whet your appetite. It is absolutely unmatched by additives. Only Northeasterners know the ecstasy taste best, and only Northeasterners can make it!
Guangdong Chaoshan Beef Pot
Chaoshan beef hot pot is really a gift from Chaoshan people to winter. Just one cow can be cut into meat with completely different tastes.
A signature feature of Chaoshan Beef Hot Pot is that it is slaughtered and sold immediately, and it pays great attention to knife skills.
Director of " A Bite of China " Chen Xiaoqing once said that every gourmet must go to Shantou , which is an isolated island of Chinese food. Just like beef hot pot, it reveals the Chaoshan people's dedication to delicious food.
Hunan Cured Meat Hot Pot
Bacon is a hard dish that Hunan people never tire of eating. Cured Meat Hot Pot is a very typical Hunan cuisine. It uses cured fish, cured chicken, and cured rabbit as the main ingredients, with Dasen leaves, ginger slices, vermicelli, etc. as auxiliary ingredients.
The preparation method is to pass the cured meat products through water and oil, stir-fry with cooking wine, add red oil and cook for 15 minutes before eating. Its taste is unique, mellow and delicious.
The side dishes of bacon hot pot can be matched according to your own taste. For example, duck intestines, vegetables, tripe, beef and mutton rolls, these usual hot pot side dishes can be put into bacon hot pot. The collision of fresh and cured tastes gives these ingredients a unique flavor.
Yunnan mushroom hot pot
There are many categories of Yunnan hot pot. Dian-flavor hot pot is the general name for Yunnan specialty hot pot. Dian-flavor hot pot has a typical Yunnan flavor. The different flavors are mostly due to the rich and complex geographical environment of Yunnan.
Wild mushroom hot pot is usually made by mixing more than 7 kinds of wild mushrooms dry slices such as chicken fir , matsutake, boletus , chanterelle , old man's head, bamboo fungus, etc., plus high-calcium aggregates and cooked for 7 hours.
dipped in special dipping sauces such as chili powder and sesame oil, it is spicy, tender and rich in taste.
Chongqing Spicy Hot Pot
If there is an unchanging legend in the hot pot world, it must be the authentic Sichuan and Chongqing hot pot. It is famous for its spicy and delicious flavor and has a very wide audience. As a kind of delicacy, hot pot has become the representative of Sichuan and Chongqing.
Under the action of firepower, the soup base churns. Hairy tripe, yellow throat, duck intestines, etc. are the soul of Sichuan and Chongqing hot pot. The fragrant spicy aroma blows on your face with the heat.
The sea pepper and Sichuan peppercorns added to the hot pot dispel dampness and expel cold. After the workers ate it, it was indescribably beautiful. This eating habit was inherited and gradually became more abundant.
Guizhou Sour Soup Fish Hot Pot
Spicy is the soul of Guizhou cuisine, sourness is its characteristic, and dipping it in water is also a major feature of Guizhou cuisine.
The sour soup used in sour soup fish is different from Chongqing pickled fish . It is made from fermented red acid. It has a mellow sour taste and a ruddy color, which is very distinctive.
Sour soup fish hot pot Sour soup fish hot pot Sour, fragrant and spicy. After eating the fish, you can continue to eat other side dishes. It is best for a few close friends to sit around and enjoy the meal.
Zhejiang Hangzhou San Xian Hot Pot
The hot pot produced in Jiangsu and Zhejiang is mainly light and nourishing hot pot, taking a gentle and refined route.
The three delicacies can be divided into three delicacies: ground delicacies, tree delicacies, and water delicacies. The three delicacies of the ground are broad beans, amaranth and cucumber; the three delicacies of the tree are cherries, loquats and apricots; the three delicacies of the water are jellyfish, puffer fish and anchovies .
In front of hot pot, the worries of walking alone, the noise of the city, and the busyness of running around are nothing.
Tibet Motuo Stone Hot Pot
The cooked chicken nuggets are fresh and soft. The tea tree mushrooms and white jade mushrooms used as side dishes are also mushrooms unique to Tibet.
In addition, the Chinese herbal medicines such as Cordyceps flower , palm ginseng, Codonopsis pilosula, lily included in the bottom of the pot also have health-preserving effects. These precious ingredients and medicinal materials can be fished out and eaten directly with the sauce.
Especially cordyceps flower is a top-quality nourishing product. After being rolled in the hot soup base, it tastes sour and chewy, with a unique taste.
Hainan Coconut Chicken Hot Pot
Refreshing Hainan Coconut Chicken Hot Pot, using coconut juice as the soup base without adding a drop of water, the taste is very sweet and delicious.
Wenchang chicken is the best among chickens due to its delicate and white texture. The growth conditions are even more demanding. The precious Wenchang chicken has always been on the dining tables of Hainanese people, and it is inseparable from the unique natural environment of Hainan.
Only the Wenchang chicken with white bones, white meat and white oil can be called the fresh and top-quality ingredients of coconut chicken hot pot.
hot pot, when this term is mentioned, words such as enthusiasm, hotness, and warmth will also appear in people's minds at the same time.
In winter, especially when the Chinese New Year is approaching, you have to eat hot pot! Hotpots from different regions, which one do you want to try?
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