South and North hot pot big pk, which one do you prefer?

This article has a total of 2800 words, 43 pictures, and 20 minutes to read.

There are six types of hot pot in the north and south, with more than 30 types. Come and see which hot pot is your favorite? The north and south hot pots are divided into six schools: Beipai hotpot, Sichuan hotpot, Guangdong hotpot, Yunnan-Guizhou hotpot, Jiangsu and Zhejiang hotpot, and other regional hotpot. The northern style includes hot pots from Beijing, Inner Mongolia, Northeast China, and Shandong. The southern style includes Sichuan style, Guangdong style, Yunnan-Guizhou style, Jiangsu and Zhejiang styles.

Let’s take a look.

People in Chongqing, Sichuan, are used to call "hot pot", Guangdong area is called "Bianzhuo", Ningxia is directly called "pot", Jiangsu and Zhejiang regions are called "warm pot", and Beijing is called "shabu pot". "There are shouxi pot and army pot in Japan and South Korea... If you are tired of the pot that you are familiar with, let's not say much, go to the pot!

Most people in Shanxi prefer the northern style hot pot, the classic copper pot-boiled meat, slices of hand-cut beef and mutton, the mouth is fragrant, and people who eat pieces of sheep and scorpions are very addicted. In this cold winter, nothing It's happier than eating hot pot. Friends who want a fresh bite back to the prairie, please follow Xiaowenzi and look down.

Old Beijing copper pot shabu

copper pot shabu "is a must for authentic lamb shabu

wide charcoal, charcoal fire smoke

put goji berry, ginger, red dates, etc. to boil

this is a kind of lamb shabu Feelings

lamb rolls are thin slices, thrown into the pot and tossed up and down several times, it turns from bright red to an appetizing color. It melts in the mouth, it is delicious and not greasy, and the smell is hardly felt. This is a good lamb Self-cultivation.

Inner Mongolian sheep hot pot

In recent years,

ice-cooked sheep has also become popular among the public.

WHAT?

0℃ ice cubes? Can also cook hot pot?

Yes, you are right! Cooking lamb health hot pot

while eating hot pot

while keeping health

keeps you warm and comfortable throughout the winter!

spread the same size lamb

plus some simple ingredients

onion, tomatoes, white radish strips, onions, wolfberry, ginger

There are no extra heavy flavors

to cook the original flavor of lamb

The boss insists that it can only be cooked with ice cubes when boiling

and want to add ice cubes halfway through eating?

Sorry, it is impossible! Z1z

added lamb no Z1z

loses its delicious and firm taste after being "iced first and then fire"

delicate meat

taste fresh and tender

the simplest and the most crude and delicious

and adding a little red wine

can not only achieve the effect of removing mutton and freshening

, but also Quite a sense of ritual

Sheep scorpion hot pot

The temperature in Shanxi has plummeted

Everyone has a boyfriend who hugs her boyfriend

There is a girlfriend who hugs his girlfriend

And I just want to hold this pot of lamb scorpions and not let go

The rich and delicious lamb keel can be made into clear soup or red soup. After the meat is eaten, add some Shanxi noodles that people love. The soup is delicious and uncomfortable. Z1z

The so-called clear soup is what redundant seasoning is also No need to add, just use the lamb and scorpion to simmer slowly until it becomes a milky white soup. Take a bite of bones, full of spinal cord, and the meat is fragrant and not greasy. The red soup base not only contains the essence of the bone marrow, but also the clear soup. It’s a bit more spicy than it is. Tear off a bite of the meat, the entrance is fragrant but not greasy, and the entrance melts. When it comes to this, I feel that the saliva will flow down. Don’t say it, hurry up and arrange it!

White meat hot pot

Pork stewed vermicelli upgrade version, thieves are addicted

Pickled Northeast sauerkraut

shredded with vermicelli

boiled with pork belly, pig blood sausage, vermicelli, large bone soup

A whole casserole is served directly to the table

opened the lid

嚯~ the sour taste of sauerkraut is more prominent. The tenderness of the meat

makes people can’t help but move the chopsticks. With the rise of Hong Kong and the introduction of mainland China in the 1990s, single-person, single-pot beef hot pots began to appear. In recent years, whole beef pot and seafood beef pot have been launched, and the soup base has evolved from clear soup to a variety of soup bases, which are more integrated.

Sichuan hot pot focuses on the rich ingredients at the bottom of the pot, such as chili, pepper, and rattan pepper. The bottom of the butter pot is hot and spicy, and it's hot and cold.

Sichuan hot pot

Sichuan hot pot focuses on the rich ingredients at the bottom of the

peppers, peppers, rattan peppers

beef sauce pot bottom hot pot

zz

2 The signature, the bottom of the pot comes with meat, there are 4 bullfrogs + half a fish head + duck blood + tofu, the bottom material is the secret recipe the boss brought back from Chongqing! Most of the fish heads used in

are wild silver carp, and only those with a weight of about 2 kg are selected for tender meat. The bottom of the pot comes with half of it, and it feels like it can't even fit the pot.

Chuan Chuan Xiang Hot Pot

The bottom of Chuan Chuan is the soul of Chuan Chuan. As a direct-operated store in Chengdu, here is the same as the local area. There is no Mandarin duck pot, and slightly spicy is the bottom line. The red oil is tumbling and spicy. Looking at the picture, I feel that it has an inner taste~

Xiaojun liver is also a must-have item for shabu skewers, and the taste is crisp and neat. Served with a dry dish, it is fragrant and spicy, and the editor just eats it!

Chengdu Chuanchuanxiang Hot Pot treats "number sign signing" as a kind of work, and the pride of eating a handful! It is also the most popular embodiment of grassroots cuisine. It is actually another form of hot pot.

To eat skewers, you must eat something well-marinated, oily stewed, with the aroma of brine and the spicy taste of skewers. After careful and ingenious combination, it is simply an effect of 1+1 greater than 2. Sprinkle some onions, celery, peanut flour, and black bean sauce to taste, and the delicious enjoyment will come out!

Chongqing hot pot

If the bottom of the butter pot is the proof of Chongqing hot pot identity, that hairy belly, yellow throat, Duck sausage and other dishes are the soul of Chongqing hot pot.

The bottom of the pot is very mellow and rich, so it is also very spicy. From the beginning to the end, the more you eat, the more spicy you eat, which makes people feel uncomfortable!

Chaoshan beef hot pot

Chaoshan beef hot pot dipping sauce must try Shacha sauce, believe me, you will open the door to a new world.

Guangzhou pork belly chicken hot pot

This pot is the story of the Qianlong master-according to legend, in the Qing Dynasty, Qianlong's beloved concubine Yifei just gave birth to the prince, but due to stomach problems, the postpartum body was weak. The imperial restaurant has tried everything and finally improved the traditional folk way of eating chicken soup during confinement. Putting the chicken into the pork belly and adding the precious medicinal stew soup, Yi Fei's appetite is greatly appetite. After a period of dietary conditioning, Yi Fei's stomach disease has been cured. From then on, Qianlong called this dish "Phoenix Reincarnation", which is now the pork belly chicken hot pot, and it has since become popular among the people.

Each pot of pork belly chicken is served, and the first thing after boiling is to scoop a bowl to drink. The essence of the boiled soup is in this bowl of original soup.

Then you can eat the meat. The chickens use the Changting Hetian chicken. The meat is fresh and tender. The pork belly is crispy and crisp . A spoonful of it is full of meat. A simple sauce is enough. Mainly distributed in Guangzhou, Shenzhen, Foshan, Dongguan and other cities, with the authentic super high cost performance, there are countless fans everywhere.

Side furnace

In Guangdong, eating hot pot is called a side stove, and Cantonese heavy soup, so the Cantonese side stove naturally uses good broth as the base, plus all kinds of seafood, game and mountain delicacies. The side kiln opened to the north is generally not limited to seafood, but will incorporate pork belly chicken, flower maw chicken, etc.

Mushroom hot pot

Yunnan, as the "wild mushroom kingdom", has hundreds of types of mushrooms, such as green head mushrooms, boletus mushrooms, and chanterelles. Among the many cooking methods, the favorite of Yunnan people is to use mushroom shabu hot pot. Authentic wild mushroom hot pot ingredients are ecological and delicious.

Yunnan-Guizhou hot pot mushroom hot pot is a characteristic of Yunnan. Several different types of mushrooms are simmered together into a pot. The mushrooms are sweet and delicious, and the mouth is smooth and refreshing. Its essence lies in the deliciousness of the soup and the softness of the mushrooms. Friends who love hot pot and pursue health and wellness can't miss it.

Guizhou Suantang Fish Hot Pot

Sour Soup Dishes, especially in the downtown area of ​​Kaili, are the most typical, so it is collectively called Kaili Suantang Fish. Suantangyu represents the highest level of Guizhou cuisine and has a history of thousands of years. Not only has it been on CCTV, it has also been included in the "Intangible Cultural Heritage".

Chrysanthemum hot pot

Who do you think of when talking about chrysanthemums? Tao Yuanming, who "picking chrysanthemums under the east fence", speaks for chrysanthemums~ Yes, this chrysanthemum hot pot comes from him, Tao Yuanming. In the Qing Dynasty, chrysanthemum hot pot was included in the winter meal by the Empress Dowager Cixi and became Cixi's health food.

In order to maintain her youth, the Empress Dowager Cixi takes the "three treasures of health" human milk, pearls and chrysanthemums as her special diet. Every day in late autumn and early winter, the Imperial Dining Room picks a few fresh white chrysanthemums every day, rinses them with alum water, rinses them with clean water, and then lets Cixi rinse them in a warm pot of chicken soup. The soup is delicious and very warm. Do you want to try it?

Coconut chicken hot pot

1 pot = 3 pieces of Thai perfumed coconut with freshly dug coconut meat, pearl horseshoe and corn. The juice of this perfume coconut is sweeter and can lift the freshness of the chicken completely.

After 3 minutes of "green coconut bath", the chicken has come out and stood tall. After boiling, the fragrant coconut fragrance mixed with the chicken fragrance diffuses, and the appetite is instantly opened!

"soaked" in boiling coconut water, so that the original tender chicken is more sweet, the meat is tender and elastic, and the entrance is accompanied by a light coconut fragrance. Friends who like light and pay attention to health should not miss it.

Shanxi Cultural Tourism Network

Shanxi Cultural Tourism Network Relying on Shanxi's rich terrestrial tourism and cultural resources, it is committed to cross-border integration of cultural resources with creative design, tourism and other related industries, improving the design level of cultural tourism products and services, and developing regional characteristics , Tourism products and souvenirs of ethnic customs and cultural taste.

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