Home xin Delicious flavor of Chongqing hotpot

Delicious flavor of Chongqing hotpot

by admin
0 comment

the traditional Maodu hotpot is mainly beef maw. The authentic dishes of Maodu hot pot are almost all vegetarian dishes such as beef liver, heart, tongue, back willow meat slices, blood flourishing and lotus white, garlic seedlings, onion Festival, pea tip and so on
hotpot has a wide range of ingredients. Hundreds of dishes have been developed, including edible things in the food kingdom. Dishes have been expanded to poultry, aquatic products, seafood, game, animal viscera, all kinds of vegetables and dried and fresh mushrooms and fruits. On the basis of Maodu hot pot, it has developed into clear soup hot pot, mandarin duck hot pot, beer duck hot pot, dog meat hot pot, fat cow hot pot, spicy chicken hot pot and so on. There are more than 100 varieties, as well as Western hot pot prepared for foreigners
pay more attention to the modern concept of nutrition and health. Traditional hotpot is famous for its thick flavor and heavy oil, so it is mixed scientifically to reduce spicy or change the oil to make the nutritional structure more reasonable. In terms of ingredients, it can best represent the typical character of spicy hot in Chongqing flavor. The authentic Maodu hot pot is famous for its thick flavor and heavy oil. The traditional soup is prepared with Pixian spicy Douban, Yongchuan Douchi, Ganzi butter and Hanyuan pepper as raw materials. First boil the butter in a hot pot, chop the watercress and pour it into it. After it is boiled into sauce red oil, speed up the frying of pepper, and then mix it with the original beef soup. Add the fermented soybean of chongrong and the crushed rock sugar and ginger, and boil it with Sichuan salt, fermented glutinous rice and pepper
beer flavor, pickled cabbage flavor, seafood flavor and other flavor types have appeared again. Different hotpot varieties have different hotpot soup and different seasonings, and the quantity can reach more than 30. In addition, there are also many flavor dishes attached to Chongqing hotpot. They can be made of sesame oil, oyster sauce, cooked vegetable oil, soup, monosodium glutamate, mashed garlic and egg white. Dip the hot dishes into them to reconcile the taste and reduce the fire and produce saliva
in the old hot pot restaurant, there are special tall tables and stools, under the iron and copper pot, the charcoal is burning, the soup in the pot is rolling, and the diners are condescending, staring at the dishes in the pot, raising their glasses and waving their chopsticks. Especially in midsummer, when the pot is near, you are sweating in the fire. When you eat hard, you take off your coat and go shirtless. Chongqing People’s bold and unrestrained eating hot pot can not be compared with the momentum of swallowing mountains and rivers in other regions. This is the embodiment of Bayu food culture and the expression of the brave and unrestrained character of the ancient Ba Nation and the psychology of food culture
nowadays, Chongqing hot pot has been modernized. Hot pot soup has developed from traditional red soup to red and white soup, seafood soup, medicated soup, sour and spicy soup, etc; There are whole cattle pot, whole sheep pot, dragon flying phoenix pot, dog meat pot, fish head pot, duck hot pot, chicken hot pot, mountain treasure pot, porridge bottom pot and cold hot pot. Seasoning is a clear oil dish, sesame oil dish, dry oil dish, garlic oil dish, tea oil dish, egg white dish and so on
when Chongqing hotpot meets Chengdu hotpot, there will naturally be comparison and struggle. Although it is not as intuitive and popular as the “Yuchuan complex” of football, it has its own characteristics and unique flavor in the silent place
cultural touch
Chongqing people are rough and unrestrained, so there is a Dezhuang hot pot with a diameter of 10 meters and a width of 31 tons, which can be used for 56 people to eat at the same time
Chengdu people are humorous and interesting, so there are funny hot pots and names such as “pigsty hot pot”, “laipi fish” hot pot and bald hot pot
Chongqing people are upright and nostalgic, so there is an old stove hot pot that has been popular for decades
Chengdu people like new things, so there are endless varieties and derivatives of hot pot
Ba culture is deeply dignified, brave and unrestrained, and the spiritual temperament reflected in the hot pot is also “the river goes East”. Chongqing hot pot is also correspondingly rough and unrestrained. Most meat is famous for its thick chunks. Cabbage is torn by hand, eel is not washed or cut, and the whole one is bloody and boiled in the pot. Even the names of hot pot shops are magnificent, such as “general Ba”, “Liu Yishou”, “hot pot without getting drunk” and so on, which sounds quite Chongqing temperament
Shu culture is beautiful and profound, which is reflected in hot pot and food culture, and has some meaning of “small bridge and flowing water”. The decoration and packaging of Chengdu hotpot shop are simple and elegant, while the soup and food processing of hotpot are more meticulous and compact. In Chengdu, hot pot is called “hot bonsai”, which is also related to this cultural difference. The choice of store names also fully shows the characteristics of Shu culture, “Huangcheng laoma”, “Furong country”, “lion building” and so on
taste touch
hot pot is ultimately used for eating. So taste is very important. For most of what is as like as two peas outside Sichuan, it is difficult to find out what differences are in the seemingly identical “spicy hot”. But in fact, there is a great difference in taste between the two. Just like the appearance of many Chinese, Americans and Russians, they all have high noses and big eyes, but the facts are very different
Chongqing hotpot has an early origin and thick taste. It is good at spicy. Its feeling of spicy is never as good as its desire for spicy. It belongs to sauce flavor
Chengdu hotpot soup is famous for many things. Even the most common red hot pot is made of chicken, fish and beef stick bone. In terms of aroma, it is dominated by five flavors and watercress
the biggest difference between the two is not what the hot food is, but the soup. The overall feeling is that Chongqing hotpot tastes heavy and spicy, while Chengdu hotpot is relatively light, but it pursues the balance of spicy and spicy
business encounter
it’s different from the fans in Chongqing and Chengdu who are the initiator of “rising up” and the imitator of “learning up”. The battle between Chongqing hotpot and Chengdu hotpot is by no means a lively but irrelevant war of words, but a real fight between soldiers and generals. Experts estimate that Chongqing and Chengdu have more than 10 billion market shares each year. If coupled with the warming national and even overseas markets, it is almost unimaginable. Therefore, the governments and industry insiders of the two places have not taken this lightly. Whether on formal occasions such as “Chongqing fair” and “food festival”, or on the Jianghu floor of various shops in the streets, it stirred up one wonderful wave after another in the hot pot market
with their unique contingency thinking, Chengdu people came up with a hot pot variant – “chuanchuanxiang”, which caught Chongqing hot pot unprepared. The hybrid produced by the combination of barbecue and hot pot is like a short and extremely fast micro submachine gun, which effectively stopped the offensive of Chongqing hot pot. Chongqing hotpot immediately took “Jiangbei Laozao” as the vanguard, played the banner of “authentic”, and used a lower price to deal with the price advantage of “string of incense”, resulting in a hard squeeze in the Chengdu market. At the same time, a large number of upstarts of improved hot pot in Chengdu suddenly found a fire in their backyard when they were storming across the country, so they simply came to “know that there are tigers in the mountain, prefer to go to the tiger mountain”, and went to the old nest of Chongqing hot pot to buy land and shops to seize the high-end market. Form Chongqing to seize the low-end
market of Chengdu; Chengdu competes for the high-end market in Chongqing, but now Chengdu hotpot has been defeated in an all-round way. Most of the famous hotpots in the market come from Chongqing. From all aspects, Chongqing hot pot has an advantage
the media and insiders of the two places do not think so. They see many problems they need to improve from each other’s actions. This shows another important feature of hotpot in the two places – the siege effect. Look at each other, move fresh, everything is fierce. Looking at yourself, you are in danger and ambush on all sides. The result of this mentality is that the two hotpots continue to learn from each other and accelerate the trend of integration in the same direction stain touch
the biggest negative event of Chongqing hotpot is the scandal of a few businesses using paraffin as hotpot bottom exposed in February 2004, which caused a huge sensation in China for a time, and almost led to the serious consequences of several mouse excrement like “Guanshengyuan” old filling moon cakes and Jinhua poisonous ham damaging the whole industry. In addition, the old oil of Chongqing hot pot, which is exempted from the bottom fee, has also been investigated and fined in some places. The conflict between the old rules and the national health regulations should not be underestimated
Chengdu people believe that “chickens should eat loudly and fish should eat jump”, so there is the stain of “raw goose intestines”, which is the most notorious in Chengdu hot pot. According to witnesses who have seen the goose intestines, the shop clerk trampled the goose under his feet, cut a hole in the goose’s ass with a knife, and then pulled the goose intestines out alive. The cruelty is unbearable. As for all kinds of frogs, wild fish and even protected animals in Chengdu hotpot, they also need to be corrected
generally speaking, Chongqing hotpot and Chengdu hotpot have made continuous progress, developed and integrated with each other in their collision and learning, and absorbed the characteristics and advantages of many brother cuisines, growing rapidly. No one knows what hot pot will look like in 100 years. But it is certain that after the next 100 years of evolution and refining, it should be 100 times better than that. This is not an extravagant and impossible ideal, but a conservative speculation

Chongqing hot pot is mainly spicy and delicious. It is an old hot pot and original hot pot developed for this purpose. There are also dishes that are not often ordered, such as tripe, duck intestines and potatoes.

You may also like

Leave a Comment