Where is the best hot pot in China？ – 武汉夜生活网论坛|武汉桑拿论坛|武汉狼盟|武汉品茶网

Original Erzhu Popularization of Science China

Among the many delicious foods in our country, one kind of food has been praised by the people in the north and south, and that is hot pot. Today, I will talk with you about those things about hot pot.

Laobeijing instant-boiled mutton

When it comes to hot pot, you can’t bypass Beijing.

In Beijing, it is generally called instant-boiled mutton or hotpot.

Because of the hot pot in Beijing, mutton is the absolute protagonist, and the later "fat beef hot pot" did not appear until the 1990 s.

Beijingers eat hotpot, and pay attention to mutton as mutton. They can’t rinse mutton and beef in the same pot. It is said that beef and mutton have different fishy smells, and they will "smell" when mixed with hotpot.

The shabu-shabu pots are mostly clear water soup base, with some onion, ginger, mushrooms and mushrooms. What you eat is the original flavor of mutton.

It is also dried with dried seaweed or small crabs, which tastes a little seafood.

In the old age, some diners who can eat will order a dish of braised chicken jelly first. This chicken jelly is more frozen and less meat. After drinking, diners will put the rest of the jelly in the pot and rinse the meat.

There is also a saying that mutton that eats instant-boiled mutton. "Tang Lusun talks about eating" says: "The mutton slices in the restaurant are all fat sheep with big tails outside Zhangjiakou.

It is said that sheep with big tails have rushed to Cier Mountain outside their mouths to escape the summer in the dog days.

On the mountain, there are deep pines and luxuriant grass, and the birds are flying noisily (hui); One summer, the sheep were fattened and then rushed to Beiping from the outside. On the way, they passed several Quzhu Yintang, all of which were poured from the tributaries of Yuquan Mountain. On the way, the sheep drank these clear springs and naturally returned. "

Beijing people eat instant-boiled mutton, which is a bit like Chaoshan people eating beef hot pot. According to different parts, mutton is subdivided into more than a dozen different names.

For example, rib meat is called "cucumber strips", upper belly meat is called "upper brain", lower belly meat is called "lower brain" and hind leg meat is called "grinding crotch", in addition to which there are "three forks", "belly strips" and "soft tenderloin" and so on.

After you rinse the meat, you will usually have some cabbage, tofu and vermicelli, and finally cook a pot of mixed noodles and have two sesame seed cakes, which is considered complete.

There is a legend about who invented instant-boiled mutton in old Beijing:

During Kublai Khan’s war in Yuan Taizu, because the enemy attacked while cooking mutton, the cook had a brainwave and sliced the mutton, which was cooked quickly.

After Yuan Taizu ate it, he led his troops to attack and won the battle. Later, when he hosted a banquet for civil and military ministers at the court, he also asked the cook to cook mutton like this, which made civil and military officials feel delicious. This practice was handed down.

However, in the Yuan Dynasty, Hu Sihui’s Three Volumes of Eating and Drinking, the main diets at that time were described in detail.

For example, mutton dishes such as roasted sheep heart, roasted sheep waist, saved sheep head, boiled sheep breast, mutton tripe soup, mutton head soup, etc. There is no cooking method of "slicing mutton and cooking it in a pot".

On the contrary, in the Southern Song Dynasty, Lin Hong’s "Mountain Family’s Clear Confessions" and "Poxia Confessions" had a similar way of eating boiled meat:

The author once visited the hermit master in Wuyishan, and accidentally caught a rabbit on the way.

At that time, there was no chef, and the supervisor said that rabbit meat could be sliced, marinated with wine, sauce and pepper, and then boiled in the wind furnace. After the water boiled, the meat was put into the pot with chopsticks and rinsed.

In 1980s, a tomb in the early Liao Dynasty was unearthed in Aohan Banner, Zhaowudameng, Inner Mongolia. The mural depicts three Khitans sitting around a pot.

One of them is using chopsticks to rinse food in the pot. There is a plate that looks like seasoning in front of the pot and a container for meat on the table, which is very similar to the "basic configuration" of rinsing meat now.

Source: Network

It is recorded in "A Hundred Stories in the Old City": "Mutton pot is the most common delicacy in cold years and must be eaten with mutton restaurant.

This way of eating is the research and evolution of the nomadic heritage in the north, which has become a special flavor. "Maybe some people understand instant-boiled mutton as created by Mongols according to this section?

Chuanyu hotpot

In addition to Beijing instant-boiled mutton, another hot pot with great potential to occupy the whole country is probably Sichuan-Chongqing hot pot.

Sichuan-Chongqing hot pot is neither spicy nor unpleasant, and another quip is: "The biggest indulgence of Sichuan-Chongqing people to their foreign friends is’ Yuanyang is Yuanyang!’" "

Indeed, without red oil and pepper pot bottom, it seems that you have lost your soul. Most hot pots in Chengdu use clear oil, that is, rapeseed oil, as the pot bottom, and spices such as pepper and pepper are used to enhance the taste.

It’s so comfortable to dip in sesame oil dish and wrap it in rinsed food.

Although Chongqing hot pot looks very similar to Chengdu’s, it is actually quite different.

Generally, Chongqing hot pot uses butter as the bottom of the pot, and the most distinctive one is the "Jiugongge" pot.

Before I ate it, I always thought that nine squares were nine different flavors, but later I found that all the squares were connected.

Local friends said that in the past, this kind of hot pot was prepared for individual guests, and each table could serve four guests. The two squares in front of it were their own, which could prevent the dishes from being caught by others.

If you can accept the internal organs, Chongqing hot pot must rinse the hairy belly and duck intestines, put them in the pot, and bite them in your mouth, which is simply delicious.

Guangdong hotpot

Guangdong is also a big food-eating province, and Guangdong’s hot pot is the first to promote Chaoshan beef pot.

The soup base of Chaoshan hot pot is usually made of beef bones. After serving it, first fill a bowl, and the steaming thick soup will arouse your appetite at once.

Before I ate Chaoshan hot pot, I thought beef was a kind of "fat cow". Now, what kind of spoon kernel, spoon handle, hanging dragon, three-toed toe, five-toed toe, chest fork, etc., and two Q-ball beef balls, is simply a living fairy. Oh, by the way, Chaoshan beef pot dip must be accompanied by sand tea sauce.

It is also a hot pot in Guangdong, and the edge furnace is a completely different painting style.

The first memory of the edge-beating furnace is that in Infernal Affairs 2, five gangsters gathered around a "charcoal casserole" to rinse vegetables, and the atmosphere was dark and turbulent.

The soup base of the side-cooking stove is generally made of pork bones, chicken racks and seafood. It tastes rich and delicious. The dishes are mainly seafood, shrimp, crab and flower shells … There is a very interesting dish called "Crispy Meat Anhui", which starts to feed broad beans when grass carp weighs 3 kg, and catches it when it grows to 6 kg to 7 kg. Cut it into fish slices and rinse it in hot pot, which makes it taste crisp.

Shunde is famous for its raw fish, and Shunde’s hot pot with porridge bottom is delicious as well.

As the name implies, the porridge bottom pot is made of fragrant rice. The bottom of this pot is particularly sticky. When the ingredients are put into the pot, they will be quickly wrapped with a layer of "rice paste". In this warm package, the ingredients can keep themselves delicious and the meat is tender and smooth.

Hainan coconut chicken hotpot

South of Guangdong is Hainan.

The encounter between coconut and Wenchang chicken made coconut chicken hot pot (although the birthplace of Hainan coconut chicken hot pot is in Shenzhen).

Open the fresh coconut, take the fragrant and sweet coconut water as the soup base, cut the coconut meat into long strips and cook it with the sliced Wenchang chicken. When the chicken is cooked, first serve a bowl of soup, which has both the fragrance of chicken and the fragrance of coconut, then sandwich a piece of chicken, and stick with the seasonings of small green orange, soy sauce and ginger powder. The chicken is delicious.

Guizhou hotpot

Going to Guizhou, if you don’t eat sour soup fish hot pot, it’s a waste of time.

The taste of fish hot pot with sour soup is hard to describe in one or two words, because it is so complicated that you have to experience it yourself.

This complex and wonderful taste comes from all kinds of spices full of ethnic customs at the bottom of sour soup, such as hairy spicy fruit, citronella, cocklebur root, mint, litsea nut oil, etc. After being cooked in sour soup, it is especially tasty, and it tastes sour, spicy, fresh and fragrant.

The beef chafing dish in southeastern Guizhou may be among the top "dark chafing dishes".

Cow flatulence is semi-digested food taken out of the stomach of a cow. Cattle are ruminants, and they will chew the grass they have eaten in their stomachs again, thus improving the digestion efficiency. Take out the semi-digested stomach contents with yellow in green, filter the juice as the soup base, add a variety of spices such as pepper and hemp pepper, and put sour radish on it, and the cooked meat will be slightly bitter at first, and then it will taste a trace of vegetation aroma with endless aftertaste.

Another hot pot that can make the list of "Dark Hot Pot" probably belongs to mushroom hot pot in Yunnan. However, this "dark" is not because of the taste, but because-if it is not completely cooked, it may "see the villain" because of poisoning.

Therefore, in the mushroom season in Yunnan, many restaurants that make mushrooms have such a rule that mushrooms are not given chopsticks when they are cooked, and only when they are fully cooked are they given to guests.

Yunnan Baoshan Huopiao beef hotpot is a ladle-like cauldron. The soup base is made of beef bones with spices such as pepper and pepper. The beef must be made of alpine yellow beef. This kind of cattle has been grazing on the high-lying and sunny mountains since childhood and drinking clear spring water in the mountains. When beef is cooked in thick soup, it is excellent with rice.

Northeast hot pot with pickled cabbage and white meat, Lijiang hot pot with ribs … How many kinds of hot pots are there in China, and which one is the best, is probably an unsolved problem. Although people often have different hot pot choices because of different places and tastes, the lively atmosphere is enough to bridge all differences.

There is nothing that can’t be solved by a hot pot. If there is, then two meals.

Author | Two Pigs

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Original title: "Where is the best hot pot in China? 》

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