Chongqing hotpot explanatory text

Chongqing hot pot is not only a kind of food, but also a cooking method and a part of food culture. It has the following characteristics.

First, scalding: There are many fuels in Chongqing hot pot, such as charcoal, kerosene, natural gas, liquefied gas and power supply. , is widely used. The heat is large and stable, and the heat conduction methods are different, but all of them can keep the marinade in the hot pot boiling. Consumers eat while scalding, and the scalded food raw materials leave the soup for a short time and then are put into the flavor plate, which not only fully ensures the heat of the raw materials, but also organically combines with the seasonings in the flavor plate, which is both hot and hot. So the chef and taster summed up an experience: "One spicy and three fresh".

Second, freshness: Chongqing hot pot is very particular about the preparation of soup brine, and the soup used is made of fresh and fragrant raw materials and seasonings. Whether it is red soup or white soup, the raw materials used are very fresh, such as chicken, fish, bonzi bone and so on. , which contains a variety of glutamic acid and nucleotides. These substances interact with each other in the marinade to produce a very attractive umami flavor, which is further enhanced by the above seasonings such as mash juice, pepper, watercress, cooking wine, etc. On the other hand, the scalded raw materials in the hot pot are fresh and odorless, and they are cooked and eaten now. For example, the prawns and sea crabs in the seafood hot pot are all fresh things that were airlifted from the coast that day. Crucian carp used in hot pot of crucian carp is slaughtered and cooked, that is, scalded and ready to eat. Live eel is slaughtered and scalded in the pot with blood juice, which makes the flavor of raw materials stronger and more prominent. This means that the gravy is fresh, the hot pot is hot, and it is really fresh and delicious.

Third, the taste is suitable for everyone: the original marinade of Sichuan hot pot is mainly hemp, and only some seasonings such as douban, ginger, garlic and pepper are added, which is very irritating to people. Later, it was developed to use beef bones, live chickens, crucian carp, ducks and snakes to hang soup, which not only increased the umami flavor, but also reduced the irritation. Some hot pot varieties, from various soups to various seasonings, can reach more than 30 kinds, which can be described as five flavors. In recent years, with the change of raw materials, various flavors of hot pot have been produced, such as the beer flavor of beer duck hot pot, the sauerkraut flavor of pickled fish hot pot, and the seafood flavor emitted by seafood hot pot, all of which are based on their original flavors. In addition, there are many kinds of sauces attached to Chongqing hot pot, such as sesame oil, oyster sauce, cooked vegetable oil and soup, which meet the needs of people with different tastes. Therefore, it is a new feature of Chongqing hot pot to give priority to hemp, supplemented by other flavors, which makes it widely adaptable.

The fourth is "dare to eat anything": some people humorously say that today's Chongqing hot pot is "flying in the sky does not eat planes, running on the ground does not eat trains", and everything else can be eaten. Of course, this is a joke, but Chongqing hot pot is indeed a wide range of materials and unique. Old hotpot-Chongqing beef omasum hotpot with beef omasum as the main ingredient has always been praised by people. Although Chongqing hot pot has been to Chengdu, Sichuan and even the whole country, its scope has been expanded: beer duck hot pot, dog meat hot pot, fat beef hot pot, braised chicken hot pot, snake meat hot pot and so on, and there are more than 100 kinds of western-style hot pot from foreigners. Things scalded in hot pot have been extended to poultry, aquatic products, seafood, game, animal offal, various vegetables, dried and fresh mushrooms, fruits and so on. It's really "take what you need from your stomach and eat what you want from your mouth", and eat whatever you want!

Fifth, strive for perfection: the practice of Chongqing hot pot is very elegant. The ingredients must meet the requirements, be of high quality and strive for freshness. For example, watercress must use Pixian watercress or Justin watercress, otherwise the taste is not enough; The pickled cabbage used in pickled fish hot pot should be pickled with fresh pickled cabbage, otherwise the salty taste is not strong. Knife work should come from a master, and the slices of meat, waist and chicken should be large and thin; Ring throat, belly beam and chicken gizzard should be cut with a flower knife; Onion segments, garlic seedlings, Flammulina velutipes, etc. Should be cut to the same length, neat and beautiful. There are also exquisite tables on the table. The raw materials for making soup are close to the pot, and vice versa. Raw materials have their own priorities. Large and small plates, surrounded by hot pot, such as the stars arch the moon, are very beautiful. In short, from preparing materials to scalding food, we must be methodical and meticulous, so that consumers can feel its unique charm, just like tasting a famous song with endless aftertaste.

Sixth, enjoy it: Chongqing hot pot is loved by everyone, which is related to the fun of eating hot pot. Indeed, relatives get together, friends have a drink, eat and chat around the hot pot, and it is unrestrained, and the rich aroma and harmonious atmosphere blend together, which is endless fun! Lin Hong, a poet in the Song Dynasty, said that eating hot pot has "the joy of reunion and warmth", and a poem about hot pot recited by Yan Chen, "A hundred flavors melt into a small pot beside the stove", is a portrayal of this kind of fun. However, the best thing about Chongqing hot pot is that it is suitable for all seasons. The hotter the weather, the hotter it becomes. Generally, people only eat hot pot in winter, while Chongqing people eat hot pot all the year round. Chongqing is one of the three "stoves" in China. In summer, the temperature in the mountain city is as high as 38℃, but the hot pot restaurant is still full of diners, shaking fans, eating watermelons and taking care of the hot pot. In dog days, despite the heat, Chengdu people crowded into hot pot restaurants in droves, blowing electric fans on their backs and roasting hot pot on their chests, which made them feel happy. In fact, everyone who has eaten Xia Guo knows that eating hot pot, sweating, and drinking a few draft beers and drinks are refreshing and exciting. The reasons are explained by many people as follows: first, the climate is humid and foggy, and eating hot pot drives away moisture; The second is to resist heat with heat and drive heat with heat to get a refreshing feeling. A writer said that Chongqing people eating hot pot in summer is the "bold school" of Ci writers, "or like beating tigers" and "quite like Mrs. Liang beating Jinshan with gongs and drums". Eating hot pot happily is the need of Chongqing people's personality, taste and moisture removal.

Seventh, it's convenient and casual: Chongqing hot pot doesn't eat Sichuan food as usual. It serves cold dishes first, then hot dishes, and soup in the middle. There are certain procedures, and they are more casual. A hot pot, marinade and ingredients can be cooked at will, hot can be rich and frugal, and meat can be vegetarian; Dishes are also cooked at will, or spicy, or salty, or sweet and sour, and some simply soak in a bowl of boiling water to remove the spicy taste; Firepower can be adjusted at will, but it can be big or small, tender or old, and you can master it yourself; Moreover, it occupies a small area and can be eaten in the family kitchen, living room and even yard. As for the chafing dish, it is more casual and convenient. Small casserole, small iron pot and small aluminum pot can be added with marinade, kelp skin, dried bean curd, quail eggs, sliced mushrooms, sausage slices, beef slices, potato chips and bamboo sticks for chicken and duck viscera.