The ranking of Sichuan-Chongqing hot pot is really the first 1 in China. The bottom of the pot is famous for its spicy and delicious flavor, and it is divided into two factions. One is Chengdu hot pot, which uses clear oil as the bottom of the pot and relies on a large number of secret spices to reflect the flavor, highlight the flavor of hot pot and synthesize spicy taste.
The second kind is Chongqing hot pot, which likes heavy butter, ginger, garlic and other seasonings at the bottom of the pot. Focus on spicy, we must combine spicy and spicy perfectly to highlight the original spicy taste of hot pot.
In the folk, Chongqing hot pot has a provocative slogan: "We don't sell Yuanyang hot pot, and the slight spicy is the final compromise!"
Chuanchuanxiang hot pot, also evolved from Sichuan-Chongqing hot pot, is another form of hot pot, so it has a nickname called small hot pot.
2. Beijing instant-boiled mutton hotpot
Instant-boiled mutton in copper pot is an authentic hot pot in old Beijing. The choice of utensils and ingredients is very particular: copper pot, clear water, fresh mutton. The taste is just one word: "pure"! The soup base is clear water, with onion and ginger at most; This mutton tastes pure. Slice the fresh mutton by hand, slide it open with chopsticks, and take it out after changing color. Coupled with authentic dip, a mouthful of sugar and garlic and a mouthful of tender mutton, sweet, sour, fresh and salty in your mouth without robbing each other's taste, it's really wonderful!
3. Chaoshan beef hotpot
In China, no one knows beef chafing dish better than Chaoshan people. When you go to Chaoshan to ask for beef, the boss will definitely ask where you want it. This is the special beef of Chaoshan people.
The clear soup made of beef bones at the bottom of Chaoshan hot pot will be eaten separately, which will affect the meat quality and taste of different parts, or cut beef rolls by hand, or cut beef into mud with a thousand knives, and finally become delicious beef balls. Dip the cooked beef in the tea sauce in the hot pot, take a bite and eat it, from the tongue to the heart.
4. Yunnan mushroom hotpot
Delicious mushroom soup, all kinds of bacteria, will give off a unique fragrance after cooking, which will make many people linger. Do you know where the most authentic mushroom soup pot bottom is? Yes, the most authentic fungus comes from Yunnan mushroom hot pot. Its mushrooms are sweet and fresh, and they taste like a delicious hot pot.
Yunnan has complex terrain and diverse soil types, which creates unique three-dimensional climate conditions and breeds rich wild edible fungi resources. Smart people in Yunnan made full use of these treasures, not only using various mushroom dishes, but also inventing hot pot soup. A pot of wild mushrooms is jumping around in boiling water. Just think about it, and you can smell that fragrance pouring into your nose.
5. Guizhou sour soup hotpot
Sour soup hot pot is a local feature of Guizhou hot pot. Although it looks like Sichuan-Chongqing hot pot, it is all red, but it is not spicy oil, it is "sour".
Guizhou sour soup fish, sour soup beef soup is delicious because it is sour soup. You don't need any inclination when eating. When you boil sour soup into thick soup, such as fish cooked with beef, be sure to catch it. Wait until the dishes have tasted five flavors, and then rinse your favorite dishes. Even in Guizhou without heating, it will be warm enough to make you sweat.
6. Guangdong "Side Furnace"
"Seafood Side Stove" is a Cantonese snack. "Side-by-side stove" is a Cantonese saying for eating hot pot. Southerners love tonic soup. "Side furnace" pays special attention to the soup base, and the soup base should look good. Boil chicken, pork bones and seafood for several hours, and add various Chinese herbal medicines commonly used in soup, such as yam, medlar, longan, codonopsis pilosula and Polygonatum odoratum. This soup is very nutritious. In Xian Yi, men, old and young, can nourish the stomach and tonify the kidney.