Various dishes
Chongqing hot pot is mainly tripe. The authentic dishes in Chongqing are almost all vegetarian dishes such as liver, heart, tongue, back willow slices, blood curd, lotus white, garlic sprouts, onion knots and pea tips.
There are many kinds of ingredients in Chongqing hot pot, including hundreds of dishes, including what can be eaten in the gourmet kingdom. The dishes have been extended to poultry, aquatic products, seafood, game, animal offal, various vegetables and dried and fresh mushrooms. On the basis of beef omasum hotpot, it developed into broth hotpot, Yuanyang hotpot, beer duck hotpot, dog meat hotpot, fat beef hotpot, spicy chicken hotpot and so on. There are more than 100 kinds, as well as western-style hot pot eaten by foreigners.
Pay more attention to the modern concept of nutrition and health. Traditional hot pot is famous for its thick and heavy oil, so it should be scientifically blended, and the nutritional structure will be more reasonable by reducing spicy or changing the amount of oil.
Unique seasoning
In the preparation of ingredients, it can best represent the typical character of Chongqing spicy. Authentic beef omasum hotpot is famous for its heavy oil. Traditional soups are Pixian spicy douban, Yongchuan douchi, Ganzi butter and Hanyuan pepper. First, put the butter in the pot with high fire, chop up the watercress, pour it in, and stir-fry the pepper until it is red and oily. Then, add beef soup, add fermented bean paste, broken rock sugar, ginger, Sichuan salt, fermented grains and pepper, and cook.
The smell of beer, sauerkraut and seafood appeared again. Different hot pot varieties, hot pot soups and seasonings are different, and the number can reach more than 30 kinds. In addition, there are many sauces attached to Chongqing hot pot, such as sesame oil, oyster sauce, cooked vegetable oil, soup and monosodium glutamate, garlic paste, egg white and so on. Dipping the scalded vegetables into it will not only harmonize the taste, but also reduce the fire and produce fluid.
In the old hotpot restaurant, there are special high tables and stools, under the iron and copper pot, coals are blazing, the soup in the pot is tumbling, and diners are condescending, staring at the dishes in the pot, raising glasses and waving chopsticks. Especially in midsummer, when I am in the pot, I sweat in the fire, and when I get hard, I take off my coat and go shirtless. Chongqing people's boldness in eating hot pot and swallowing mountains and rivers is incomparable in other regions. It is the embodiment of Ba-Yu food culture and the expression of ancient Ba people's brave and bold character and food culture psychology.
Nowadays, Chongqing hot pot has been modernized, and the hot pot soup has developed from traditional red soup to red and white soup, seafood soup, medicated soup, hot and sour soup and so on. The whole cow pot, whole sheep pot, dragon and phoenix pot, dog meat pot, fish head pot, duck hot pot, chicken hot pot, delicious pot, porridge bottom pot and cold hot pot appeared. Seasoning appeared clear rape, sesame oil vegetable, dried rape, garlic rape, tea rape, egg white vegetable and so on. This is beautiful.
Chongqing hot pot meets Chengdu hot pot, and naturally there will be comparison and entanglement. Although it is not as intuitive and popular as the "Chongqing-Sichuan Complex" of football, it has its own characteristics and unique flavor in the silent place.