1. What are some details of eating hot pot?

Tasting hot pot depends on whether the eater has experience and whether he can determine the right amount of hot pot according to the different textures of the ingredients. The heat should be controlled at the right time when it is put into the pot, so that the raw materials you scald should be crispy but not crispy, and should be tender enough to melt in your mouth.

Therefore, every eater who eats hot pot must participate in the operation, and it is also an evaluation of his or her own cooking level. Chuan Chuan Xiang Franchise Official Website Eating hot pot depends on experience. People who often eat hot pot can know whether the ingredients are cooked at the appropriate temperature by just observing with their eyes.

Only in this way can you scald the hot pot accurately. Hairy tripe and duck intestines are two difficult ingredients to master. Gourmets can judge whether they have been cooked just right based on their shape after being heated, so they concluded that "hairy tripe should be blistered, and duck intestines should be ring-shaped." These two wise sayings about eating hot pot have also created some routines for scalding and tasting.

How to join Hot Pot Chuan Chuan Xiang Featured Chuan Chuan Xiang Beef hot pot did not appear until the early Meiji period, but at that time people still tabooed to call it "beef hot pot" directly, but used "code words" like other animal meats. Hyogo Prefecture's "peony hot pot" is famous because the main ingredient of the hot pot - pork, is red and white, and it looks like a blooming peony flower when served on the plate.

"Sakura Nabe" refers to horse meat hot pot because the slices of horse meat are reminiscent of cherry blossom petals. The word "red leaf hotpot" comes from the poem "When you step on red leaves in the deep mountains, the sound of deer croaking in sad autumn" was passed down with compassion by the monks who abstained from meat as a code word for venison.

2. What should you pay attention to when eating hot pot?

1. Eat the pot appropriately, distinguish between raw and cooked dishes. Rinse vegetables first, then eat meat, and eat more cooked food.

The shabu-shabu products should be cooked thoroughly in boiling hot soup to minimize the possibility of gastrointestinal diseases. 2. Match the food, both hot and cold. Don’t be too impatient when eating hot pot. Dip the cooked food in cold condiments first, and don’t eat food that is too hot.

In addition, you should also eat as little frozen drinks as possible. You can choose some vegetable juices, dairy products or plant protein drinks (yoghurt, almond milk, etc.) to stimulate gastrointestinal secretion and help digestion. You can also drink a cup of dandelion root tea after meals to help clear away heat and reduce internal heat.

3. Avoid spicy and moderate spicy food. It is recommended that patients with digestive tract diseases (such as stomach problems, constipation or diarrhea) should consume these seasonings as little as possible. Patients with respiratory diseases (such as tuberculosis, throat inflammation, allergic asthma, etc.) should not eat spicy and spicy seasonings. They should choose lighter seasonings such as light vinegar and sesame oil.

4. Eat in moderation and eat in moderation. Sitting and eating hot pot for a long time will greatly increase the burden on the digestive tract. Because the stomach constantly accepts food, gastric juice, bile, pancreatic juice and other digestive juices are constantly secreting and working, and the glands of the digestive tract cannot rest normally and regularly.

3. What are the precautions when eating hot pot?

The dishes must be fresh when eating hot pot because they are cooked and eaten immediately. Some slices of meat, fish and vegetables are slightly boiled and ready to eat, so the dishes must be fresh. Fresh, if you eat spoiled food, you can easily get food poisoning.

Control the heat. When shabu-shabu shabu-shabu is cooked, it is advisable to use high heat to boil the soup. Only after the bottom soup boils can you rinse the vegetables, and use high heat to keep the bottom of the pot boiling all the time. When shabu-shabu shabu-shabu, remember not to eat the shabu-shabu vegetables before they are boiled and cooked for the sake of taste. This can easily cause the parasites in the vegetables not to be killed and lead to digestive tract diseases.

Tips: Mushroom hot pot must be boiled for 15-20 minutes or more before consumption. Avoid hot food. Although hot pot should be eaten hot, you should be careful not to eat it too hot to avoid scalding the mouth, esophagus, gastric mucosa and other organs.

Adding two pairs of chopsticks to rinse vegetables and eat hot pot cannot be done for convenience. If you only use the same pair of chopsticks to rinse lettuce and eat cooked vegetables, it is easy to bring bacteria infected on the lettuce into your stomach, causing diarrhea and other other problems. disease.

4. What is hot pot?

The history of Chinese people eating hot pot can be traced back to the Tang Dynasty.

The hot pot at that time was also called a hot pot. One was made of copper and the other was pottery. They were both used to cook meat such as sheep, pigs, and chickens. By the Yuan Dynasty, hot pot was popular among the Mongolian people and was used to cook beef and mutton.

In the Qing Dynasty, hot pot began to become the first delicacy in the imperial palace. According to historical records, when Emperor Jiaqing succeeded to the throne, the Qing Palace held a hot pot banquet. More than 1,650 hot pots were used, making it the largest hot pot banquet in history.

In addition, folk hot pot is very popular. After mutton hot pot, white meat hot pot, assorted hot pot, chrysanthemum hot pot, Cantonese hot pot, Yixing hot pot and Japanese hot pot and many other hot pot flavors have appeared.

The best hot pot is the copper hot pot. The main ingredients of hot pot are sheep, beef, pig, chicken and seafood such as sea cucumber, prawns, dried shrimps, ice crab, oyster roe and so on.

The meat used in hot pot is mainly lean meat. The selected pieces of meat are frozen and then cut (or scraped with a plane) into paper-like thin slices, so it is called sliced ??meat. Hot pot also pays attention to seasoning. The main seasonings include soy sauce, sesame oil, shrimp oil, chive flowers, fermented bean curd, chili oil, cooking wine, vinegar, etc. You can also add minced coriander, shredded green onions, sugared garlic, etc.

Put various condiments in small bowls and mix them as you like. Pot soup can be made with cooked mushroom soup, chicken soup or broth, with some seasonings in it, such as shredded sauerkraut, vermicelli, spinach, frozen tofu, day lily, etc., which can be added to the soup at any time according to the heat.

To eat it, first fill the hot pot with soup, then put the charcoal into the fire, wait until the soup boils, and then add the human meat slices. The length of time is up to you, it is better not to be old. The seasoning can be selected according to personal taste, and you can use slices of meat to dip it.

5.·I am running a hot pot restaurant. I have some information about how to manage a hot pot restaurant

I will copy a paragraph for you. As a hot pot restaurant, its basic characteristics are similar to those of other catering companies. Department, that is, production, sales, service and consumption are integrated.

Investors who want to engage in the hot pot industry must do market research carefully, so that they can understand what type of hot pot people need, and master information such as hot pot flavor, characteristics, methods, locations, and crowds, and use it in a specific market. In the market area, open a distinctive hot pot restaurant to gain a stable and reliable market share. Therefore, conducting preliminary market research is a prerequisite for making decisions or investing in opening a hotpot restaurant.

2. Hot pot market survey: (1) Factors affecting the hot pot market: 1. The impact of economic development on hot pot, including the increase in consumer demand for hot pot, various existing hot pot The structural contradictions of high-end hot pot restaurants, social development and national policies and measures play a huge role in promoting the development of the catering industry, as well as several major factors such as changes in the objective environment and the instability of consumption. 2. The influence of traditional factors on hot pot, including the history, extensiveness, culture, and uniqueness of hot pot.

3. The impact of the surrounding environment on hot pot, including policy environment, such as the security situation of the establishment, the efficiency of functional departments, etc.; infrastructure, such as road traffic, parking locations, water and electricity supply, communication networks, Procurement channels, consumer groups, finance, health, labor and other supporting facilities closely related to operations; preferential measures, such as whether there are preferential policies in taxation, various charges, rent, talent introduction, etc. (2) Survey and analysis of customer sources: 1. Analysis of service objects: (1) Occupational characteristics of consumers: ordinary students, migrant workers, ordinary working-class people, and senior white-collar workers, public servants, their consumption habits and consumption levels are different; (2) Age characteristics of consumers: For example, the elderly prefer light dishes, young people prefer heavy and thick dishes, etc.; (3) Gender characteristics of consumers: Women and men tend to have different preferences for hot pot. There are certain differences in hot pot products, tastes, types of dishes, etc.; (4) Regional and ethnic characteristics of consumers: People from different regions and different ethnic groups have vastly different requirements for hot pot products and should be distinguished.

Of course, due to the mutual penetration and hybridization of hot pot, many hot pots have been improved and innovated to suit the tastes of most people and are unique. But analysis of consumers is essential.

2. Analysis of customer consumption behavior: Consumption is a comprehensive concept, and consumption behavior includes consumption level, consumption structure, consumption mode and consumption habits, etc. (1) There is a direct relationship between the consumption level and the customer's financial affordability, which reflects the customer's ability to pay and the satisfaction of needs appropriate to this ability, which is directly reflected in the grade and type of hot pot restaurant that the customer chooses; (2), The consumption structure is the proportion of various consumption expenditures of customers, and its expenditures are closely related to factors such as occupation, age, gender, regional ethnicity, etc.; (3) Consumption patterns include individuals, families, business, groups, etc. Different consumption patterns are important in choosing The grades and varieties are different; (4) Consumption habits are reflected in the habits formed in the dining environment, atmosphere, brand, flavor, economy, etc.

3. Analysis of customer consumption characteristics: (1) Uncertainty: Most customers are mobile, and a small part are definite, so the location selection must be reasonable. (2) Randomness: The number of customers is large, the differences are large, and the consumption of hot pot is selective. Therefore, it is necessary to grasp the development trends of hot pot, adjust the taste in time, and improve and innovate.

(3) Flexibility: This is determined by a successful brand and is marked by the frequency and return rate of customers. (4) Guidance: Adjusting business strategies, successful advertising operations, etc. will have certain guidance on customer consumption.

3. Division of the hot pot market: (1) Division requirements: 1. Accurately grasp specific aspects such as business varieties, drinks, service levels, business hours, traffic conditions, etc. for comparison. Whether the brand can enter the market; 2. It is operable. If the market results obtained do not match your own human, financial and material resources, etc., and it is difficult to achieve business goals, you must give up, re-divide the market, and find the right position; 3. Have stability.

After the market is divided, as long as it is realistic, boldly explore, formulate long-term plans, and occupy the market. (2) Classification: 1. Geographical location: The regional nature of a hot pot restaurant has a great impact on its operation. It is necessary to fully understand the geographical factors of hot pot.

In the same area, different stores and hot pot products serve different consumer groups; and the same store and hot pot products will also change in different regions. 2. Population classification: Affected by people's residence, culture, religion, ethnicity and other factors, hot pot consumption is different, and the varieties, grades and purposes are different.

Different levels of consumer groups have different requirements for grade and variety. 3. Customer differentiation: In addition to considering customers, occupation, income, etc., we must also analyze their motivations, whether they are traditional frugal, economical, trendy and impulsive, or luxury and publicity, etc., in order to achieve effective results.

4. Behavior analysis: Divide customers into regular customers, general customers, floating individual customers, new customers, etc. This is related to the hot pot quality, service level, customer trust, etc. of the hot pot restaurant. 4. Positioning of hot pot market: (1) Analysis of hot pot market positioning has different standards: 1. Divided by grade: high, medium and low-end, or luxury stores, flavor stores, mass stores, self-service stores, etc.; 2. Divided by function: special hot pot, fast food hot pot, small hot pot, nourishing hot pot, etc.; 3. Divided by source: Sichuan hot pot, Mongolian hot pot, palace hot pot, old hot pot, etc.; 4. Divided by business: brand hot pot, restaurant hot pot, buffet Hotpot, hotpot bar, etc.

Before opening a store, you must choose your own business varieties based on these standards and combined with your own characteristics. (2) Price positioning is one of the important factors affecting operations. After other conditions are mature, price will be the decisive factor: 1. Combination of high and low methods: In the early stages of opening, with high-quality hot pot, high-level service, and relatively low prices Greet customers.

You can quickly win customers, establish an image, open up the situation, and achieve normal operations. 2. Combination of high and high: high starting point, high efficiency.

Attract high-level customers with high-quality hot pot, high-end environment, high-grade decoration and high-level service. The risks are high, the profits are high, and the benefits are also great after entering a virtuous cycle.

3. Brand monopoly law: unique hot pot products, unique formulas, and patented hot pot products can be sold at higher prices.

6. How did hot pot come about?

my country’s hot pot has a long history.

A small pottery stove used with a pottery cauldron more than 5,000 years ago was unearthed in Zhejiang and other places. It can be easily moved and can be regarded as the primary form of hot pot. A bronze hot pot from the Spring and Autumn Period unearthed from the Shanrong Cultural Site in Longqingxia, Yanqing County, Beijing, shows signs of heating.

In the late period of slave society, a small bronze tripod appeared, with a height of no more than 20 cm and a diameter of about 15 cm. Some cauldrons and furnaces are combined into one, that is, a partition is cast in the cauldron to divide the belly of the cauldron into upper and lower parts. There is an opening in the lower layer for feeding charcoal fire, and there are hollow holes around it for ventilation.

Some tripods have a shallow belly and a charcoal plate sandwiched in the middle. People call this type of tripod "Wen tripod". It is compact and convenient, and can be said to be a better hot pot. In the Han Dynasty, a small bronze vessel called "dye stove" or "dye cup" appeared. Its structure is divided into three parts: the main body is a charcoal stove; there is a cup for food on the top, with a capacity of generally 250 to 300 ml; and there is a charcoal fire underneath. of disk.

It can be inferred that this is a small hot pot used by one person in ancient times. During the Tang and Song Dynasties, hot pot became popular.

Banquets are held in the homes of officials and celebrities, and hot pots are often prepared. The great poet Bai Juyi likes to invite friends to his home to recite poems and compose poems. In his poem "Green ants newly fermented wine, red mud small stove.

It's snowing in the evening, can you drink a glass of water?" "Red clay small stove" is a popular pottery hot pot in the Tang Dynasty. During the Five Dynasties, the five-grid hot pot appeared, which was to divide the hot pot into five grids for guests to enjoy.

The hot pot at that time was also called a hot pot. One was made of copper and the other was pottery. Its main function was to cook meat for consumption. By the Qing Dynasty, various kinds of hot pot with meat-shabu had become a winter delicacy in the palace.

When Emperor Jiaqing ascended the throne, he held a grand palace banquet. In addition to delicacies from both land and water, 1,650 hot pots were specially used to entertain guests, making it the largest hot pot banquet in the history of our country.