Can you refuse delicious hot pot in winter when the cold wind invades your muscles?

No one can refuse steaming hot pot in the winter when the cold wind attacks the muscles. After all, besides heating, the only thing that can beat cooling is the boiling heat gathered around the stove.

The picture comes from the documentary "Living Like a Living Buddha"

In the hot pot rivers and lakes with different customs, the bottom of the pot, ingredients and dipping materials express their opinions, so that people in each city have their own flavor.

Like the north where I live, the flaming stove likes to eat slightly curly mutton. If you go to Yunnan and Guizhou, All in's choice is a unique bowl of water, and a pot will say goodbye to your troubles.

The picture comes from the documentary "Living Like a Living Buddha"

Let's talk about my favorite hotpot.

North: A hot pot is incomplete without hotpot.

It's getting a little cold. Tianjin whitebait purple crab, Cangzhou hot pot chicken, Beijing yangxiezi, Xinjiang local hot pot ... A "Great Wall" built with hot pot has quietly risen in the north.

The picture comes from the documentary "Boiling Hot Pot"

But if you want to experience the happiness of the Northern Dragon Royal Banquet, it must be Beijing copper pot instant-boiled mutton.

The picture comes from the documentary "Boiling Hot Pot"

"A copper pot, a bowl of water, two or three ginger onions", the bottom of the pot is as simple as the ingredients and dipping materials.

The sheep in Inner Mongolia was sentenced to life imprisonment for love, and came to Beijing all the way to be a eunuch, but was chopped to pieces by the executioner.

The picture comes from the documentary "Boiling Hot Pot"

The tender meat of seven different parts, such as cucumber strips, big trident, small trident, upper brain and grinding crotch, has distinct texture, red lean meat is like rose temptation, white fat meat is like jade crystal, hand-cut as thin as cicada wings, and can also perform single-mouth dishes.

The picture comes from the documentary "Boiling Hot Pot"

Boil the clear soup in the charcoal copper pot and put a piece of mutton in the pot. With the crack of 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 held up.

Don't be distracted at this moment, and don't leave the mutton with chopsticks, because in just a few seconds, the bright red meat will solidify and change color, giving off a charming aroma, as if you can hear it shouting: Eat me quickly! Eat me quickly!

The picture comes from the documentary "Boiling Hot Pot"

Time waits for no one to take it out of the pot, dip it in the elegant dip of silky chocolate, and let you dream back to the grassland in one bite.

As for what this dipping sauce is, I don't need to say it-sesame sauce. It is the only partner to rinse meat. In addition to sesame sauce, marinated shrimp oil, red fermented bean curd, leek flower sauce and red pepper oil also have their own characteristics, which breeds the multi-dimensional flavor of the population.

The picture comes from the documentary "Living Like a Living Buddha"

Remember to have one or two cloves of sugar and garlic and a crispy sesame cake after eating, and this royal feast will be complete.

Guizhou: the fairy wind is wild and the water is rampant.

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

The picture comes from the documentary "Boiling Hot Pot"

Among them, Hua Dan is in charge of fish hot pot with sour soup. After all, "if you don't eat sour for three days, you will jump up and down when you walk." Only by eating sour soup can Guizhou people "eat the ring".

Have you noticed that "fish in sour soup" is actually a famous dish in Guizhou?

The picture comes from the documentary "Boiling Hot Pot"

Traditional sour soup mainly includes red acid and white acid. Red acid, the main raw material is tomato. Local tomatoes, which have been stationed in vats for a year, are decomposed and metabolized under the command of microorganisms, and slowly ferment into a rich flavor.

The picture comes from the documentary "Boiling Hot Pot"

White acid, not acetic acid as you understand it, is mostly fermented by rice soup and rice washing water. It is thick and clear, with a sweet smell.

No matter what kind of acid, the fish in sour soup is stewed and becomes a hot pot. Not only it, but also spicy chicken, sauerkraut trotters, three fresh stewed chicken, pork ribs stewed trotters, squid trotters stewed chicken ... these are all unique "hot pot ingredients" in Guizhou.

The picture comes from the internet.

The one above is a little red and sticky. It looks like porridge. It is the real trump card of Guizhou hot pot-bean rice hot pot.

The kidney beans in Guizhou and Dabi in the pot are dense and fragrant, and they are destined to be the protagonists of hot pot. Stewed bean rice for a long time will secrete its own starch in water, and the rustling and thick taste is only the first step to success.

The picture comes from the internet.

Next, add the stewed pork bone soup for a long time, then fry the spices such as pepper and star anise in the oil pan, and finally add some mushrooms and bean sprouts. When you hear the sound of Gollum boiling, the happy symphony of hot pot begins.

The picture comes from the documentary "I Powder You"

If you want to be the real conductor of this symphony, you need a book "Dip the Soul in Water". The combination of soy sauce, pepper, broken ears and soft whistle is the favorite idlo of bean rice hot pot.

Put the ingredients filled with beans and rice in the water, roll them and eat them piece by piece, leaving a deep feeling in your mouth.

Finally, I picked up a bowl of rice, mixed it with the soup bases of various vegetarian dishes, poured it in without hesitation, and let them fight for thousands of rounds with chopsticks. This is the real "Guizhou brand spleen and stomach".

Cattle and sheep hot pot | Image from the documentary "Boiling Hot Pot"

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

From ancient times to the present, from north to south, from sea to land, no matter what flavor of hot pot, where the heat flow surges, it can always make people's limbs smooth, make people no longer afraid of the cold, and let the annoying life vent.

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