Hot, spread from Chongqing, Chengdu, the style and content has been further enriched and developed. Chengdu hot pot, fire clean, at the end of formulation variety, spicy flavor tastes evolved from a single duck hot pot, shamisen, four-flavor hot pot, and the function of nourishing medicated with pot, fish head hot pot. In recent years, and derived in the pot on the basis of the "Chuanchuan Xiang." "Chuanchuan Xiang" economic, convenient, has also been welcomed by the people of Chengdu.
Chengdu has a long history of eating hot pot. Western Jin Dynasty writer Zuo Si in the "Shu Du Fu" in the description of the "Golden base in the sitting, meat dish four Ge Chen, marked the beginning in order to clear floating, fresh with purple scale" was actually a family of small pot.
Chengdu hot pot in the past few in the family use, the development of the society, is the 80s of last century for the future. Chengdu hot pot from being referred to as "hot bonsai" Ma mere soup varieties developed to a lamb hot pot, beer, duck, dip the fish, chrysanthemum, and more than 10 varieties, its momentum as much as Sichuan restaurant, across the street can be said alleys, everywhere, and its degree of luxury decorated and fully comparable with the other restaurants. Hot pot recipes from the past to the hundreds of dozens of development can be said that almost all raw materials have become Sichuan hot pot of soup, different eating habits and a partial eclipse of the hot pot restaurant diners can find their favorite food.
Sichuan hot pot can be divided into Chengdu, Chongqing hot pot and hot pot. Such as by bottom points, can be divided into full-marked, mandarin duck, pickled fish, nourishing, chicken and other hot public. Chengdu hot pot of soup in chicken, fish, beef sticks bone as the main raw material, there are spices, is a five-flavor and watercress flavor, taste the spicy, but spicy, but Chongqing hot pot. Earlier origin of Chongqing hot pot, deep flavors to spicy known, do not eat spicy food Ma is sauce flavor. Whether in the soup in the TANG, broth are to chicken, fish, pig bone as the main raw material rod. Although over the years has been development, but also on a good bone, live chickens, carp, ducks, snakes and other system soup, but it is the main difference between Chengdu hot pot or soup, and other rinse food, such as Duck, Yellow throat, duck, eel, beef is not much difference. In the seasoning, the real Sichuan hot pot is not sesame materials are sesame oil add garlic. Chongqing hot pot eating, generally, the eagle with authentic tea, this reduces the greasy and irritating.
People's favorite hot pot in Chengdu, Sichuan Museum up the street is the hot pot restaurants, to a family, entertain you, or hot pot.
Do not eat spicy food Ma is a feature of Chongqing hot pot. Chongqing is a fire the city, the summer maximum temperatures of up to forty or two degrees Celsius, so that north-south stranger is inconceivable that, even as the summer heat like a drying room, hot pot is still popular. It is said that pot originated in the boatman on the Yangtze River, Yangtze River was the ancient city gate of the stone slope under a slaughterhouse, a large number of beef slaughtered daily Pangzhu remaining pig tripe are basically unwanted Miscellaneous winter rain and snow hand stiff legs stiff Cross the cold weather, the river's shore to the boatman will Jianhui boat tripe pork offal slices, raw red mud of a small stove, boil a pot of hot soup marked, greeting labor a day of neighbors around the warm stove, eating while cooking, eating a Duck, drink a little wine, then put two Longmen Zhen (chat meaning), the idea is suffering in music. After a pass to ten, hundred, gradually, pot this boatman porters, your humble fruit seller who can not get started in the Big House restaurants in sexually explicit, and every cold and wet winter, every household can smell the pot four overflow aroma.
Today, a hot pot in Chengdu has become synonymous with tire eat throughout the year, every three to five days without food pot, Chengdu people have to fade out the birds mouth to.
Chengdu hot pot and compared, Chongqing hot pot is more masculine. If the hot pot in Chengdu is "bridges", then Chongqing hot pot is the "River." Chengdu hot pot ingredients very fine. Chongqing is not so particular about the pig, are large sheets of thin slices of beef, cabbage, whole hand torn, eels do not wash the bloody attached to poured into the pot. Chongqing hot pot recent re-emergence of old stoves, Tuzao plus Cuci bowl, more bold!
Many famous restaurant in Chongqing hot pot, such as bridge, Little Swan, fragrant in the dew, Sister Su, etc. I like the bridge. Nanping's headquarters, where a larger, better atmosphere, a la carte pricing, you can eat river groups, and other high-end cuisine, dinner, fashion show with song and dance.
However, Chengdu, Chongqing hot pot is more than the more spicy Ma, you must be prepared!