Chongqing hotpot

Chongqing hotpot

Chongqing Hot Pot, also known as Maodu Hot Pot or Spicy Hot Pot, is a traditional Chinese way of eating. It originated from the extensive catering method of the shipyards of Chongqing Jialing River and Chaotianmen in the late Ming and early Qing dynasties. The raw materials are mainly cattle hairy belly and pig yellow throat. , duck intestines, cattle blood Wang and so on.

Origin and seasoning 1, Dijing pepper origin: Sichuan Xichong characteristics: Sichuan Xichong County is a "dry pepper export base county", "national level two Jingzheng standardization demonstration county", two vitex planting agricultural standardization demonstration area, etc., is a humid monsoon climate The climate is mild and beneficial to the growth of the two vitex. Performance: Xiguan Dijing Peel has a small thick seed, bright red color, moderate spicy flavor and rich aroma. It is used in hot pot to enhance color, remove phlegm and appetite. 2, pepper origin: Sichuan Maoxian, Wenchuan characteristics: Sichuan Maowen pepper is known for its color, aroma, taste, shape unique, known as the "hometown of pepper." The area is a plateau monsoon climate with abundant sunshine and distinct wet and dry conditions, which is very suitable for the growth of pepper. Pickled peppers are picked in the morning after the dew is dried. After picking, they are placed on the bamboo mats and dried naturally. The bamboo poles are ventilated to ensure superior quality. Performance: The oil is heavy and heavy, the color is red and bright, the fragrance is rich, and the sesame is unique. It is used in hot pot to remove phlegm, aroma and spicy. 3, bean paste origin: Sichuan Jixian characteristics: Pixian County watercress is a national geographical indication product, using materials, koji, fermentation, salt, sun, night dew and other more than 20 traditional techniques, after more than half a year of natural fine Fermented and fermented. Performance: The sauce is rich in flavor, spleen and dampness. It is used in the bottom of the hot pot to enhance the color, increase the freshness and enhance the fragrance. 4, Huangkou ginger origin: Guizhou Xingyi characteristics: Guizhou Xingyi is a tropical rainy forest area, the environment is damp and warm, very suitable for ginger growth. Huangkou ginger needs to be harvested in November for two years. At this time, the roots are large and the quality is the best. Performance: golden color, rich aroma, more fiber, full of spicy flavor, can be flavored and tasted in hot pot, with stomach, digestion and sterilization effects. 5, purple leather garlic origin: Shanxi Yingxian characteristics: Ying County has a long history of garlic, the county records of the Ming Dynasty repairs have records. Yingxian Zipi garlic is a Chinese geographical indication product and is exported to overseas. Its quality is excellent, the biggest feature is that it does not degrade its taste for a long time, and it does not change color for a long time. The garlic that has been smashed for more than 3 days is unchanged, and it can be seasoned and can be used as medicine. It can be called ‘金不换'. Performance: Purple garlic is more white than garlic, spicy, and rich in juice. It is used in hot pot to have strong sterilization, detoxification and intestine, color enhancement and anti-oxidation effect. 6, soybean meal origin: Chongqing Yongchuan characteristics: Yongchuan soybean meal was founded in 1644, its steaming, koji, fermentation and other brewing techniques have been more than 300 years of history, was included in the national intangible cultural heritage list. Performance: rich in protein, amino acids, used in hot pot, fresh flavor, appetizing and feeding. 7, glutinous rice glutinous rice producing areas: Sichuan Dazhu County characteristics: originated in Han, has been included in the "Chinese native famous product dictionary." Selected fine glutinous rice, after washing, steaming, mixing, packaging and other more than ten procedures and more than three days of natural fermentation. Performance: taste sweet with acid, used in the bottom of the hot pot pot to enhance the degree of spicy, help digestion, increase appetite effect. 8. Sixty degree sorghum wine origin: Chongqing Jiangjin characteristics: Jiangjin brewing has a long history. Jiangjin Laobai has been fermented for hundreds of years and has been brewed through a unique and complete process such as immersion cooking, saccharification and fermentation, and distillation storage. Alcohol blending, pure sorghum brewing, hoarding for more than one year. Performance: rich in flavor, sweet and refreshing, used in the bottom of the pot to purify and enhance the aftertaste, promote digestion and promote digestion. 9, eagle tea origin: Chongqing Wulong Haokou characteristics: Wulong is located in the upper reaches of the Furong River, high mountains and forests, especially suitable for eagle tea growth. The pure man-made art of Eagle Tea has been included in the list of intangible cultural heritage in Chongqing. Performance: Eagle tea is also called "longevity tea". When it is brewed, the tea soup is red and bright, and the taste is thick. It is used in hot pot to have heat and smoldering, spleen and stomach, remove greasy, and eat food and clear the intestine. It is the original flavor of Chongqing. One of them. 10, small grinding sesame oil origin: Henan Pingyi characteristics: Henan Pingyi is the first pecan first county, sesame standardized planting pilot county, sesame foreign trade export base county. Pingyi County Xiaomo sesame oil is hand-grinded by traditional techniques, without adding sesame oil essence, brown and transparent, and lasting fragrance. Performance: rich in various nutrients and vitamins E, C, linoleic acid, etc., known by the Western countries as "nutrition queen", with softening blood vessels, lowering blood pressure, healthy hair and emollient, clearing heat and reducing fire, laxative