Which hot pot place do you like?

In winter when the cold wind bites the skin, no one can refuse the steaming hot pot. After all, the only thing that can defeat the cooling problem, apart from the heating, is the billowing heat of gathering around the fire.

In the hotpot world, which has different styles and customs, everyone has their own opinions on the pot base, ingredients and dipping sauces, allowing people in each city to have their own flavor.

Like the north where I live, the blazing stove loves the slightly curled up mutton. If you go to Yunnan and Guizhou, All in chooses a bowl of unique dipping water, and you can say Bye Bye to your troubles in one pot. .

Each pot has its own taste, I will talk about some of my favorite hot pots.

North: Hot pot without shabu-shabu is incomplete

The weather is getting colder, Tianjin whitebait and purple crab, Cangzhou hot pot chicken, Beijing lamb scorpion, Xinjiang local hot pot... A "Great Wall" built with hot pots is quietly rising in the north.

But if you want to experience the joy of Qianlong’s imperial banquet in the north, it’s the Beijing copper pot mutton-shabu-shabu.

"A copper pot, a bowl of water, two or three gingers and green onions". The bottom of the pot is so simple, so the ingredients and dipping ingredients must be particularly sophisticated.

A sheep from Inner Mongolia who was loved and sentenced to life came all the way to Beijing. He originally wanted to be a eunuch, but he was chopped into pieces by the executioner.

The tenderest cucumber strips, the big three-pointed meat, the small three-pointed meat, the upper brain, and the crotch, all have clear textures. The red lean meat is like the temptation of a rose, and the white fat meat is like jade. Crystal clear, hand-cut as thin as cicada wings, it can also perform standing posture without falling over.

The clear soup in the charcoal-fired copper pot is boiling, and a piece of mutton is put into the pot. With the sound of sizzling blowing from the pot wall, the soup is spinning and jumping, and the soul sealed in the hot pot in the previous life is about to be released.

Don’t be distracted at this moment, and don’t take your chopsticks away from the mutton, because it only takes a few seconds for the bright red and translucent meat to turn fat and change color, exuding a charming aroma, as if you can hear it shouting: Hurry up! Eat it! Eat me up!

Without waiting, take it out of the pot, dip it in the exquisite dipping sauce with a silky texture like chocolate, and you will dream back to the grassland in one bite.

As for what this dipping sauce is, you know it without me telling you - sesame paste. Its only partner for shabu-shabu, in addition to the sesame sauce, the braised shrimp oil, red fermented bean curd, chive flower sauce, and red pepper oil are also perfect combinations, blooming a multi-dimensional flavor that makes the mouth full of saliva.

After eating, be sure to add one or two cloves of sugared garlic and a crispy sesame seed cake to make this royal feast complete.

Guizhou: Immortal style and wild charm, dipping in water is rampant

Chen Xiaoqing said that Guizhou is a rare flavor museum. The fusion of multi-ethnic and diverse ingredients here not only makes hot pot popular, but Guiyang has also become the city with the most hot pot restaurants per capita in the country.

Among them, the fish hot pot in sour soup is the star of the show. After all, "if you don't eat sour food for three days, you will be jumping when you walk." After a mouthful of sour soup, Guizhou people can "enjoy eating habits."

But have you ever discovered that "fish in sour soup" is actually a famous dish in Guizhou.

There are two main types of traditional sour soup: red acid and white acid. Red acid, the raw material is mainly tomatoes. Local tomatoes, stationed in large tanks for a year, are catabolized and metabolized by microorganisms, and slowly fermented to produce a rich taste that shocks the taste.

White acid is not the acetic acid you understand. It is mostly fermented from rice soup and rice water. It is thick and clear, and has a fragrant smell with a sweet aftertaste.

No matter what kind of acid, when the fish in sour soup is simmered, it becomes hot pot. It’s not just that, spicy chicken, sauerkraut trotters, three delicacies stewed chicken, stewed pork ribs and stewed pig trotters, squid trotters stewed with native chicken...these are Guizhou’s unique “hot pot base ingredients”.

A little red, a little sticky, and looking like porridge, it is Guizhou’s real hot pot ace - doumi hotpot.

The kidney beans from the Qiandabi region in the pot have a dense and fragrant taste, destined to play the leading role in the hot pot. The beans and rice that have been simmered for a long time secrete their own starch in the water, and the chewy and thick texture is just the first step to success.

Next, add the long-simmered pork bone broth, then sauté dried chili peppers, star anise and other spices in the oil pan until fragrant. Finally, add a few slices of mushrooms and a few bean sprouts, and listen to "gulu gulu" With the sound of boiling, the happy symphony of hot pot begins.

If you want to be a true conductor of this symphony, you also need a "soul dip". The combination of soy sauce, chili, folded ear root and soft whistle is the favorite idlo of Doumi Hotpot.

Put the ingredients that have been filled with beans and rice into the water and roll them. Eat them piece by piece, and your mouth will be filled with gas and intestines.

Finally, pick up a bowl of rice, mix various meat and vegetable ingredients into the soup base, pour it into it without hesitation, let the two of them fight for thousands of rounds with chopsticks, and eat them all. This is the real "Guizhou brand spleen and stomach".

If you still want to challenge the "strange hot pot" ceiling, the shrimp sour hot pot + beef and mutton hot pot will steadily refresh your understanding of the taste of hot pot.

From ancient times to modern times, from the north to the south, from the ocean to the land, no matter what the taste of hot pot, the surging heat can always make people's limbs smooth and make people no longer afraid. The cold allows the annoying life to be vented.

In the cold winter, hot pot is also our boiling life.