Diyiye hotpot

If we want to say what kind of food can best represent China people, perhaps the first answer in many people's minds will be hot pot. This cooking method of eating around the stove is most suitable for sharing with friends and family. And every place has its own special hot pot suitable for local customs, such as red oil hot pot in Sichuan and Chongqing, mutton hot pot in Beijing, sauerkraut pot in Northeast China and so on. There are many kinds and tastes, but no matter which kind of hot pot is always unforgettable, it will always be the touch of hot air you long for when you are lonely at night.

Guangdong people's hot pot is different from other places, but in my hometown, the most famous "edge pot" is all kinds of chicken pot. The practice of chicken pot is not complicated. It is nothing more than choosing a chicken with beautiful skin and meat. After the bottom of the pot is boiled, put the cut chicken into the pot and boil it again.

Of course, it is not sloppy for exquisite Cantonese people to play with side stoves. Before eating, they must wash the dishes and chopsticks with tea, then put a bowl of delicious chicken soup, and then take out the tender and sweet chicken in the pot to enjoy. When the broth in the pot is finished, they are willing to wave the proprietress to come over and add water to rinse a dish as the ending, which is considered a success.

I remember it so deeply because in junior high school and senior high school, there were often gluttons who sneaked into that chicken pot shop for dinner from school in the afternoon to self-study in the evening. My junior high school friends went to different schools in high school, but this shop is not far from each of our schools, so I used this place as a base and often got together. In front of the hot chicken soup, we don't seem to be separated.

When I went to Chengdu for an art test, I got used to the light taste of Guangdong. At first, I despised Sichuan hot pot. It's really daunting to watch the heavy butter and all kinds of peppers floating in the pot.

When I cooked the hairy belly in the pot, it fell into my stomach, but it surprised me very much. Crisp and refreshing hairy belly wrapped in rich spicy? Sweeping away the haze in Chengdu these days, the bottom materials fried with various seasonings made me want to stop, and the spicy taste on the tip of my tongue seemed to be surfing.

At this point, I can't blindly forget this. I almost ate a bunch of hot pot these days, so that after the college entrance examination, I made a graduation trip and went to Chongqing to challenge the slightly spicy cow oil pan, which was the final compromise.

Speaking of friends who went to eat hot pot together, everyone was not so familiar at first. After eating the hot pot, they became acquainted. The original estrangement melted in the capsicum rolling in the pot. Until the university, the best choice to enhance feelings with friends was to go back to a hot pot restaurant like Haidilao, but most of them chose a mandarin duck pot, which was a little warmer.

Different hot pots are like different people in the Jianghu. You don't know their taste until you eat them. It was a long night. I hope you can try more flavors and meet more people on the road, and I hope you can find someone to eat hot pot with you forever.