Chongqing hot pot, also known as the Duck hot pot or hotpot originated in the Ming and Qing Jialing River in Chongqing, Chaotianmen Wharf boatman trackers extensive catering, the main raw material is: Duck cattle, pigs yellow throat, Duck, cattle blood Wong.

Chongqing hot pot, also known as the Duck hot pot or hotpot originated in the Ming and Qing Jialing River in Chongqing, Chaotianmen Wharf boatman trackers extensive catering, the main raw material is: Duck cattle, pigs yellow throat, Duck, cattle blood Wong.

Chinese Name: Chongqing hot pot
Main ingredients: edible oil, chilli, pepper
Features: spicy and delicious
Category: Sichuan
Taste: Spicy

Chongqing hot pot with Chongqing
In the 1920s, Chongqing Jiangbei City grow and develop. Initially, knows the weight of sub-retail hawkers, buffalo Duck, buy, wash, cook a boiled liver son, stomach, cut into small pieces, bear head, set a mud stove, furnace, set of sub-grid large iron pots a basin, turn fry down rolling on one kind of hemp, spicy, and salty marinade, so the river, bridge, generally sell the labor of friends, then around the burden of good enough for them. Everyone finds a grid, and hot, and eat, eat a number of pieces, and counted a number of money, not only economic, but also increase the heat … until the Republic of twenty-three years, the city of Chongqing, only a small hotel, it gentrification of the , from the head of the bear moved to the table, a furnace of clay, still, only the sub-grid iron pots, and replaced Akagane pot, marinade, dipping sauce replaced by the Chongqing hot pot diners themselves, in order to clean, and suitable Chongqing’s taste.
Finished products of all kinds of hot pot – it was the author Chaotianmen of Chongqing Two Rivers (the Yangtze River and Jialing River) Jiang Liu Department, was originally the place of Muslims in slaughtering animals, Muslims in slaughtering, as long as the meat, bone, skin, puts beef offal game No, shore sailor, trackers, to retrieve, cleaned, into the pot, add pepper, pepper, ginger, garlic, salt, spicy things, cook and eat to fullness, and second, to fend off the cold, dampness, over time, became Chongqing, the earliest and most famous Spicy Duck hot pot. Therefore, Chongqing hot pot originated Chaotianmen terminal. In Chongqing Jiangbei, Chongqing Chaotianmen, Chongqing hot pot originated in the riverside pier at is not an indisputable fact.

Prachuab is known as the “still taste”, “spicy” with the eating habits of the chili, pepper and other seasonings, small traders Diaodan, Chapman. Chongqing hot pot, with the spring breeze of reform quickly the radiation. From the northwest Gobi hinterland of Golmud, to the East China Sea, a cosmopolitan city of Shanghai; from the North Harbin, Haikou City, capital of Coconut Island, are full of Chongqing hot pot Hall, everywhere can enjoy the unique flavor of Chongqing hot pot. Turns out to be: Chongqing hot pot is popular in the north and south, fascinating. The development of authentic Chongqing hot pot is a conservative, large-scale Chongqing hot pot has always been rumored, always joining the form of development. Initial fee, ranging from tens of thousands, as many millions, and stores have strict rules, store, ranging from a hundred square meters, more than a few thousand square meters, talk about the decoration section, just the store rent and initial fee let ranks the vast majority of the community in the small investors looking pot heart sigh —– only the rich will dare to think, can do in order to join Chongqing hot pot in order to make the pot brought a big moneymaker.

According to legend, about the feast of the Qing Dynasty, Chongqing, began the Duck hot pot. War period, Chongqing hot pot dining, greater development of the streets, over the open pot shop Second, the 1930s, the deer couple in Chongqing, offering the 35 pot Hall Subsequently, the well-known The Yunlong park, state park, 140, drunk hot pot restaurant in return, bridgehead, and so. On this basis, the evolution of modern Chongqing hot pot.

Historical origins – Chongqing hot pot

Pot is a traditional Chinese way of eating, and originated in the private sector, has a long history.

Today pot containers, the system of law and seasoning, and has gone through a thousand years of evolution, but one thing in common remains unchanged, is to use the fire pot, the thermal conductivity of water (soup), boiled (shabu) food. This cooking method, as early as the Shang and Zhou dynasties, there have been, we can say, it is the embryonic form of the pot.

Loving in the records, ancient ritual or celebration, “strike the bell column tripod and food, that is, all around the periphery of the tripod, beef, mutton and other food into the tripod, cooked eating, which is The bud of the pot. After the evolution of the Qin, Han and Tang Dynasty until the Song Dynasty, really have a hot pot documented.

Song LIN mentioned in the “mountain clear for things to eat hot pot, that is, its called” dial for Xia “, talking about his tour five razed mountains, visit the teaching profession in the snow, too a rabbit, no chef cooking. Division cloud, mountain, only thin batch of wine, soy sauce, pepper material Waugh. Security table to stove, water Diao (dabbler), designate Tang sound a cup (soup open) sub- chopsticks, so that self-folder into the soup to put (shabu) cooked, taste (eat) the are free to juice for (everyone) free to dip food from eating point of view, it is similar to the “rinse rabbit hot pot .

Until the Ming and Qing Dynasties, the pot is really flourished. Qing Emperor Qianlong forty-eight years the first month tenth day, the Qianlong emperor to do the 530-table palace pot, its pomp, can be described as was most of the Chinese hot pot. Jiaqing emperor ascended the throne, he placed the feast Minds 1000, with the pot of 1550, its size, called the pinnacle, it was amazing.

Hotpot originated Chongqing. About in the Qing Dynasty, Chongqing feast began Duck hot pot. Chongqing hot pot

Duck hot pot of the origin and the origin of the different opinions, its origin and roots, and worth exploring. According to the old folks say: Duck hot pot originated in the Qing Dynasty, Chongqing Pier and the streets public street, forced to eat cheap affordable food stalls throughout the water eight. Eight of water, cattle under miscellaneous (Duck, liver and kidney and bovine blood Wang), raw sliced, placed in several different dishes, dish, food stalls mud stove, casserole, cook the spicy cow marinade of oil, food, bring your own wine, the choice of a cell, standing Tanqian raw piece Nianqi dish, and hot, and eat. After eating, according to the empty dish pricing. Cheap, affordable, eat convenience hot branding, so welcomed by the terminal force her husband, the man in the street and the urban poor.

Pure authentic Duck hot pot, according to the old Chongqing have memories, Republic of China 15 years ago, the birthplace of not Jiangbei, but the second half south of the discipline door of the slaughter Fong Street (now the Yangtze River Bridge in Canton). That year, the cattle dealer from the Sichuan and Guizhou road, in time for transported beef cattle Lai Yu, spend the night on the south shore the next day morning to cross the river, the cattle, rushed to the slaughter room Street slaughtered. The Markov brother, cheap acquisition not easily sold cattle Maodu and blood Wong, the next slaughter Fong Street, opened a Duck for main dishes, imitation marketplace “water eight production and how to eat hongtangsi Duck hot pot Museum. Duck, bleach, wash, remove the stem, plus a dish, sesame and garlic to reconcile.

It is said that this is the origin of the Chongqing Duck hot pot and got its name. Than the field until the war, the mouth of the street, there is still a horse named old woman to open a special supply of authentic Duck Duck hot pot dish in cattle Duck, match fixing prices (per horse cent). Authentic Spicy Duck hot pot of fresh crispy Duck, taste, and far better than the other cattle pigs under miscellaneous, won the diners praised the
History – Chongqing hot pot

Chongqing hot pot, Sichuan over the pot, and gradually flourished, the origins of the Sichuan hot pot is richer, more substantial content. Sichuan hot pot, Chongqing hot pot for the mainstream, around the pot, tributaries, together converge into a gourmet River.

As the years passed, Chongqing hot pot gradually swept the country, famous Quartet. “German Village”, “Little Swan”, “Qin Ma”, “Kong Liang,” Sister Su “,” odd pot “pot large brands. 10 Chinese well-known trademarks and famous trademarks of the pot business, the annual turnover of over a hundred million pot, 17, has 14 into the national top 100 catering enterprises. In 2005, the National Restaurant hundred pot enterprise, it accounted for 11. Million pot feast, Chongqing, placed more than 1000 tables of hot pot table, stretches 1.3 kilometers, more than 30 million people gather at the scene, more than 10 million meals, great scenes, rare in the world.

In Beijing, large and small hot pot restaurants have sprung up to take out; in Shanghai, Chongqing hot pot, violent impact on the beach; in Nanjing, Chongqing hot pot, rooted in the size of the hotel, the people at home; in Shenzhen, the “mountain pot” can be seen everywhere; have been circulating the country in Tianjin, Kunming, Guiyang, Lhasa, Xi’an …… Chongqing hot pot, Xiangpiao Quartet.

Crossed the waters settled overseas. Chongqing hot pot
Mountain city hotpot Xiangpiao domestic large and medium-sized cities, the border town, Sichuan, culinary culture and traveled across oceans and settled in Japan and southeast Asia. In Hong Kong and Taiwan, Chongqing hot pot is very popular in foreign countries such as Japan, USA, Russia, Chongqing hot pot, have a certain influence. Specially sent snacks training in Shenzhen, China Chongqing hot pot chefs Chen Dashun to Japan performed Japanese friends are very respected and praise, that: Duck hot pot “Chinese food”, said Xu Yuanming as Mr. Duck hot pot. ” Shows the seductive charm of Chongqing hot pot and influence. At present, in Tokyo, Japan, the United States, New York, Moscow, Russia, Chongqing hot pot business, business is booming.
Cultural characteristics – Chongqing hot pot
① It shows the Chinese cooking inclusive. The word “pot” is a cooker, Sheng with the name, or techniques, “eat” Law and cooking utensils, bowl unified. ② It shows the inherent harmony of the road of the Chinese diet. Soup from raw materials, using cooking techniques with the, with the divergent, differences in the sum, so that meat and prime, raw and cooked, spicy and sweet, tender and crisp cotton rotten, fragrance and mellow wonderful combined. Especially in the folk customs, Chongqing hot pot showing scenes and psychological feelings of school harmony and dripping Earned compatibility, to create a “mind, together, to share the fun” culture. ③ It has large popularity. In Chongqing, to the officials, down to the people, without exception, prefer Chongqing hot pot, and everyone will do. Chongqing hot pot
Chongqing hot pot comes from the private sector, sublimation in the temple, both the man in the street, places Xianhuan scholar poet, merchants, peasants and workers, or Guys and Dolls, hair Chuitiao, the consumer groups covering a wide range and large number of per capita consumption are to catch up the. As a food, hot pot has become a representative of the cuisine and the city of Chongqing card, that people say: “unless you eat hot pot to Chongqing, it did not mean to Chongqing Chongqing hot pot is the standard by the Association of Chongqing hot pot.
Food characteristics
Dishes and diverse
The traditional hot pot of Duck Duck mainly cattle. Authentic Duck hot pot dishes, almost all cattle liver, heart, tongue, back Liu meat, blood of Wang and Lin white, garlic, onion festival, peas, tip and other vegetables. Chongqing hot pot
Today, the hot pot choice of materials, all-inclusive, dishes development to hundreds of species, include the edible things in the food kingdom, the dishes have been extended to poultry, aquatic products, seafood, game, organ meats, all kinds of vegetables and fresh and dried bacteria and fruit and other. Duck hot pot on the basis of the development to the soup pot, duck hot pot, beer duck hot pot, dog meat hot pot, beef hot pot, spicy chicken hot pot, etc., species no less than more than 100 species, the Western pot ready for the foreigners. Pay more attention to the concept of modern nutrition and health. Atsumi heavy oil, the traditional hot pot, now science against with a moderate reduction in spicy or change the oil nutritional structure more reasonable.
Spices unique
Chongqing hot pot
In the production of ingredients, the most representative of the Sichuan Mala Tang typical character authentic Duck hot pot Atsumi heavy oil, the preparation of the traditional soup is optional Pixian spicy watercress, Yongchuan tempeh, Ganzi butter Han Source pepper raw materials. First into the butter and stir the pot boil, Douban minced pour until the boiled sauce marked oil, accelerate saute pepper, then doped beef soup, add the tempeh and Paisui in of the Chung Rong rock sugar, ginger, the Kagawa salt, fermented glutinous rice and small pepper is stewed. In recent years, the flavor of beer, sauerkraut flavor, seafood flavor, flavor type, different varieties of pot, there are a variety of hot pot soup and seasonings, the number of up to more than 30 kinds. In addition, the subsidiary of Chongqing hot pot Weidie available sesame oil, oyster sauce, cooked vegetable oil, broth and MSG, garlic, egg white, etc. from modulation will be a good hot dishes to dip to eat, not only to reconcile the taste, but also pathogenic fire fluid.
Eat uninhibited
Chongqing hot pot
Chongqing hot pot is unique in the way of eating. Its old pot museum, special the tall Zhuodeng iron copper pot, flaming charcoal pot soup tumbling, commanding diners eyeing staring at the pot dishes, toast and play chopsticks. In particular, the summer temporary pot, sweat the fire smoked, eat enthusiastically, took off his shirt shirtless. Chongqing people eat hot pot, bold and daring trend can not be compared with other regions, this is the embodiment of to Bayu diet culture is ancient Pakistani national valor bold personality and eating cultural psychology of performance. Chongqing hot pot was modernized, the hot pot soup the traditional hongtangsi to the red and white soup, seafood soup, medicated soup, hot and sour soup; whole cow pot, the pot of all the sheep, flamboyant pot, dog pot head pot , duck hot pot, chicken pot, pan delicacies, porridge end of the pot and cold hot pot. The seasoning is edible vegetable oil, dish, dish of sesame oil, dry oil dish, garlic oil dish, tea plates, egg white dish, beautiful. Equipment and Chongqing hot pot hot pot
Fuel has greatly improved, fun and uninhibited style of eating Chongqing hot pot, only immersive, personally taste can appreciate.
Chengdu hot pot interpretations on
Chongqing hot pot
When Chongqing hot pot encountered Chengdu hot pot, will naturally have to meet Chongqing and Chengdu, any kind of things will inevitably produce the comparison and battle. Although not as intuitive, such as football Sichuan and Chongqing complex hot, but was silent at dark a wide range of differences and changes. Although the pot are hot pot, but preceded by a different city name, naturally have their own character and temperament. Different character and temperament, natural touch all kinds of interesting spark to:
First touch: the history of touch
Chongqing hot pot has a long history, and pride. Nobody cares about the cattle from the year Jiangbei terminal boatman who own pottery furnace soup material cooked Duck began to water, to the selling the hawkers concernedly Tiaozi street “water eight simple pot until slaughtered Fong Street horse Brothers in 1926, pulled into the hotel, is becoming a staple food. After the evolution of the “resistance”, the “Cultural Revolution” and other historical periods, and then gradually formed through the change of the basin pot “,” set pot “category History Today. The leisurely honking after a century, therefore, the mountain city card, but also makes sense to do. In this round of collision, Chengdu hot pot is clearly in the next peak. However, the Chengdu hot pot fooling with this touches and Chengdu personality is consistent. Clearly under the under peak conditions, he would say: pot a long time, our ancestors thousands of years ago on the tripod cooking pot originator? Furthermore, to the Jiaqing emperor ascended the throne, has long been put on the 1550 hot pot feast Minds 1000. That was 1796 something. Swift Chongqing hot pot still riverside accompany the boatmen who drink cold! Chongqing hot pot
It is thought, the Sichuan hot pot, look for the ancestors of their own pot willing boatmen Luzhou, Yibin riverside body. Such a situation, the Prachuab not yet the separation before did not happen before. In the face of the history of this heritage, the two pot attitude is different. Chongqing hot pot because more attention and care of the old signs, and the historical background and became a burden, the shackles of the old old traditions and old technology and a series of “old”, although also popped up in the concept of “old kitchen” to a country. Chengdu hot pot, the apparent old age a bit. The latter is not a long history, has become easier to move forward in the grounds. Coupled with the compatibility of the Chengdu deep culture of Sichuan hot pot, creating a large number of hot pot brand with high visibility in the country, these brands are as support from a variety of strange fresh pot eat. Than Chongqing hot pot “three constantly read” Duck, Yellow-throated, Duck to, derived from Chengdu hot pot hot pot chicken, hot pot fish head hot pot, the pot of fat rabbit, beef tendon hot pot, the Ryoma broiler chicken soup pot, Cordyceps duck soup pot, seafood hot pot, and other varieties of taste and eat different pot. This change, in turn, stimulate and affect changes in the development of Chongqing hot pot, so that both gradual convergence
Second touch: cultural collision
Chongqing wild, uninhibited, so there was the Guinness Book of diameter 10 m wide plot 31 tons, available for 56 people at a time the Tokusho pot. Chongqing hot pot
Chengdu humor the interest of the machine, there will be a “pigsty pot”, “shameless fish hot pot and bald pot like fun funny hot pot and name. Chongqing people doing things upright and forget the past, so there was popular for decades without failure of the old kitchen pot. Chengdu people like new things, and will have an endless stream of new guise all kinds of hot pot variants and derivatives. Pakistani culture deep dignified valor bold, manifested in a pot on the ethos of “River”, Chongqing hot pot corresponding bold outline, and more meat block large areas of thick, with shredded cabbage, the eel does not wash cut bloody the whole to the pot. The hot pot shop’s name is also magnificent, such as the Pakistani generals, “Liu first-hand,” not drunk no return pot “sound quite Chongqing temperament. ? Shu culture, scenery deep in the pot and food culture, quite the implication of “bridges”. Chengdu hot pot restaurant decoration and packaging is simple and elegant, more detailed small pot of soup and food cooked. In Chengdu, the pot is called “hot bonsai, but also with such cultural differences. In the name choice, fully showing the cultural identity of Sichuan the “Huangchenglaoma,” Lotus “,” LION “people can perceive evident.
Touch: taste touch
The pot is ultimately used to eat. Therefore, the taste is very important. For diners than most of the Ba and Shu, it is difficult to find out what the differences among seemingly identical “Mala Tang”. But in fact, both the taste difference is very large, This looks like a lot of Chinese Americans and the Russians are, watching the high nose, big eyes, but that is a huge difference. Chongqing hot pot originated earlier, the taste of thick, spicy known, the feelings of hemp is always less than the desire for spicy, is a Maotai. Chengdu hot pot soup in their places, even the most popular red flavor soup pot, chicken, fish, beef stick, bone. In flavor, is the main five flavor and watercress flavor. The two biggest difference is that the hot food, but the broth. General feeling of Chongqing hot pot flavor emphasis on the spicy side, Chengdu hot pot is relatively light, but the pursuit of spicy balanced.
Fourth touch: commercial touch
Chengdu and Chongqing fans compete on the court who is the initiator of the “resurgence”, who is learn the “imitators. Battle of the hot pot in Chengdu Chongqing hot pot is not to look lively, practical but irrelevant bickering, but the soldiers, the soldiers fight will be live ammunition. According to expert estimates, Chengdu and Chongqing each with more than 10 billion per year market share. If we add the country and even overseas market is heating up, can hardly imagine. Therefore, the Government and the industry of the two places are not taken lightly. In the “West”, “Food Festival” and other formal occasions and all kinds of shops in the streets of rivers and lakes ground hot pot in Chengdu and Chongqing hot pot to become a close competitor on the strength, to stir up one another in the pot market a wonderful wave. Nine years ago, Chengdu, with its unique strain of thinking to come up with a pot variant – “Chuanchuan Xiang, and just encroaching the market in Chengdu, Chongqing hot pot caught off guard. Micro submachine gun of this barbecue and hot pot combination of hybrid birth as if a short while the rate of fire of a swift pace, effectively blocking the offensive Chongqing hot pot. Chongqing hot pot immediately to “Jiangbei old stove,” the striker, played under the banner of “authentic”, and lower prices to cope with the price advantage of Chuanchuan Xiang, “a corner of a string of results of living in Chengdu court to squeeze under one heaven and earth to . At the same time, Chengdu a large number of improved pot upstart in the national vanguard, suddenly found their own backyard on fire, has decided to “are aware of the tiger, undeterred, have went to the old nest of Chongqing hot pot to share shop, to seize the high-end market. The formation of Chongqing to seize the low-end market of Chengdu; Chengdu scraping the scenes of the high-end market in Chongqing. From the excitement and impact of Chongqing hot pot is a slight advantage. But got the upper hand and did not score, because the profit margins and operating results of the low-end market far can not be compared with the high-end market. The former is struggling to make a shout, and the latter quietly affordable. Both be regarded as playing a tie. The two media and industry insiders do not think so, they see an urgent need to improve many of the problems from each other’s actions. Showing the two hot pot is another important characteristic – the siege effect. Look at each other, close the mouths of fresh, everything vigorous. But look dangerous, House of Flying Daggers. The result of this mindset is a two pot constantly learn from each other and with the integration trend in one direction to speed up. Since the beginning of the twenty-first century, a large number of improved Chongqing hot pot forces hold high the 8632 flag once again reached Chengdu, The attack Mozhun the Chengdu high-grade pot Vital to meat dishes 8 yuan and 6 yuan, 3 yuan vegetarian absolute advantage in the price of 2 yuan, Chengdu hot pot dragged into the pot “profit time” exclaimed the wolf, the Chengdu hot pot, but also have to agree with the law of value in the market.
Fifth touch: stain touch
Chongqing hotpot negative events than in February 2004 exposed a small number of merchants with paraffin material in the pot at the end the scandal, the moment caused a huge stir in the country, nearly causing “Guan Sheng Yuan” Chen Xian do moon cake and Jinhua poison ham as a few mouse droppings broke serious consequences for the industry as a whole. In addition, the old oil of Chongqing hot pot waive the bottom of the pot fee and in some places by inspections and fines. The old guild regulations conflict with the regulations of the National Health Department can not be underestimated. Chengdu superstition “chicken eat called fish to eat jump”, so there will be some students pull Goose stain the reputation of the worst in Chengdu hot pot, it is seen the pull Myosoton witnesses said shop folks will goose step on the foot with a knife, cut out a hole in the goose ass, and then living will Myosoton plucked out of the brutality of people to bear to listen. Chengdu hot pot, all kinds of frogs, wild fish and even the protection of animals, is also the urgent need for amendment. Overall, hot pot, Chongqing and Chengdu hot pot as the two schools in the restaurant industry, have each grown into a towering tree. Mutual collision and learning, continuous improvement and development, and integrate with each other, and Bo received the characteristics and strengths of many brothers and cuisine, and rapid growth. Who do not know that 100 years after the pot is what. But you can say for sure that, after 100 years of evolution and Lilian, it should be better than the present 100 times, this is not a luxury and non-ie, the ideal, but a conservative guess.
Chinese hot pot.
On March 20, 2007, in the pot Food Festival opening ceremony of the Third China (Chongqing), China Cuisine Association officially awarded the Chinese hot pot, “the title of Chongqing Municipality. A city named after the “hot pot”, this is the first time in Chinese history.
Production of materials (13) in early March, eight experts from around the country “Chinese hot pot” inspection finds that the group brought together in Chongqing. Agreed that the expert group around the formation, development and current situation of Chongqing hot pot, conducted in-depth field surveys and scientific proof, Chongqing hot pot with its restaurant scale of eating the number of the congregation, the level of rich, complete dishes, folk customs strong, deep cultural heritage second to none in the country. Chinese hot pot “Chongqing deserved. A city named after the “hot pot”, this is the first time in Chinese history.
Frying raw materials
There are six commonly used in hot pot of cooking oil:
Butter
The butter is indispensable in the traditional pot of grease. From bovine body fat melting. Its greatest role is heated to produce fat role, thus increasing the aroma of soup brine, butter soup brine float on the surface can keep the soup brine temperature and thick soup brine, food to cook boiled oil Run gloss bar taste flavor, flavorful butter, if the pot is not butter will lose a great flavor. Of course, in the seasoning according to the needs of customers to increase or decrease in butter consumption. Optional Tip: buy butter, pale yellow, yellow, and the precipitated residue at the bottom, the smell is better. Violence in the pan fried ginger, garlic, onion with the best in pre-production, in order to increase the flavor better.
Lard
Lard is an important raw material of the soup pot it in the heating process the fat of the increased role of the flavor of the soup brine can melt in the marinade, with a variety of hot pot seasoning to reconcile the taste weakened odor. The right amount of red soup pot add lard, but also pressure the pig offal, beef offal and aquatic odor and smell. Optional Tip: choice of lard, pork suet refined white color, no impurities were superior. Fast pot boil lard fried with ginger scallion onion garlic to add flavor, the effect of their own to test the outcome.
Cantharellus
Cantharellus is recently used for the pot of high-grade grease, nutrient-rich, delicious Sauvignon, the main processing methods for the soup pot chicken fat, first add the ginger over low heat refining First, add the ginger scallion on the cage steaming, steaming is better, but the flavor is poor, it is best brewed effect, but the color is poor, that is, in a pot of stewed chicken fat fast with the ginger, garlic and onion in a pan, deep fry golden The yellow filter out material residue can flavor good, do not believe we try. Optional Tip: chicken fat is generally used in Frozen, no impurities to the color yellow, low moisture content is better.
Rape oil
Vegetable oil is made from the rapeseed virgin system, mainly in Chongqing hot pot for Lan fried spices, to eat color taste. Optional Tip: better shiang, golden color.
Sesame oil
The oil is pressed grinding system made with sesame, mainly used for the modulation of various flavoring, made the dip Weidie, which although not directly to the pot, but it can play a regulating taste and aroma heat effect. Optional Tip: golden color and rich flavor, free of impurities better.
Salad oil
Salad oil is a vegetable oil and other fats and oils to purify the product, except the color of the vegetable oil and other fats and oils, pot use is mainly used for frying pot bottom material, and reconcile the flavoring and Weidie. Pot use cooking oil, the main four categories: butter, lard, vegetable oil and sesame oil. Butter can increase the flavor in the marinade, to maintain the temperature of the soup, increase the color of the materials; lard in addition to increase the flavor of the soup, the smell, the smell of the materials can be weakened; vegetable oil for stir-fry the use of raw and dipped in taste; sesame oil, less used in soup, used for Weidie. In addition, there are chili oil, oyster sauce, mixed oil, chicken fat, etc., are also the pot in order to increase aroma and flavor.
Pixian watercress
Pixian soybean paste made of beans. Pepper salt brewing. Chengdu Pi County, local products. Its bright red color nourish a strong spicy; Pixian soybean paste, red soup pot of the most important seasoning used in soup brine to add flavor and aroma to make soup with warm alcohol taste and thick Hongliang optional prompts: When you purchase must first be Douban of Sichuan the Pixian “production, are lower than anywhere else watercress Pixian watercress features. Sichuan Juan City “watercress better, but the price is high.
Tempeh
Tempeh, soy, salt spices brewed, its smell mellow color, yellow and black. Oily smooth the DCB soft scattered seed. Sweet and delicious. Yongchuan tempeh taste superior. Tempeh with soup brine increase the salty taste of mellow. purchase Tip: Chongqing “Yongchuan tempeh is better.
Dried chili
Xin Wen, dry chili sex, can Quhan stomach, its bright red color, spicy heavier dry chili varieties, a large gold bars. Two gold bars, five Ye pepper, chili peppers, Seven Stars Pepper, Da Hong Pao and millet pepper. add dried pepper pot soup brine (bottom), fishy solution to tired to suppress the odor, increasing the Hot & Spicy and color. Optional Tip: color dark red, small seeds, gold bars, bullet chili better. The color is very important in the choice of chili, to ensure good color and the second according to local tastes, spicy and non spicy pepper.
Pepper
Pepper, Weixin warm hemp flavor and intensity, can be warm in the cold, with dehumidification pain, pepper varieties Shaanxi pepper; the Sichuan maowen pepper. Stream pepper is superior. Pepper pot too important flavoring for soup brine can be pressure fishy addition to different growth delicious. purchase Tip: Shaanxi pepper; the Sichuan maowen pepper. stream pepper quality, the color red, large particles of incense as well.
Ginger
Wet ginger Xing Xin. Contain volatile oil gingerol has a special spicy flavor. Ginger is used to red soup, broth soup brine, effective the fishy pressure bashfulness Titian seasoning. Optional Tip: the rich are bigger, the smell “yellow mouth” ginger as well, other Jiang somewhat less.
Garlic
Garlic aromatic pungent gas containing volatile oil, second-class compounds. Garlic is mainly used for flavoring flavoring pressure smell to smell to buy Tip: garlic is fragrant and full-bodied, dry, rotten better.
Fermented glutinous rice
Fermented glutinous rice brewed from glutinous rice grains are soft and not bad wine sauce mellow, sweet and delicious, thick and not mixed strong that while the non-stick. Modulation hotpot soup brine (bottom material) by adding the fermented glutinous rice. By fresh pressure fishy to smell the soup brine back to the sweetness. purchase Tip: to taste pure sweet and good color, rich flavor of wine is better.
Salt
Salt scientific name sodium chloride, a small crystalline particles with a salty, cooling blood detoxification, moistening the only oxygen salt in the pot to set up a flavoring to mention fresh solution tired of fishy to buy tips: generally not provided.
Rock candy
Rock sugar to make copies of sugar, sweet nature of the crystal. Qi and moistening heat. Brewed hot pot soup brine, add rock sugar grams to make soup mellow sweet, with ease spicy to stimulate the role. Optional Tip: massive and small particles can, but must ensure that transparent color without impurities.
Wine
The wine is brewed from glutinous rice as the main raw material, has a soft smell of alcohol and a special aroma wine a major role in the hotpot soup brine flavor. Mention color, fishy, ​​in addition to smell. Optional Tip: good color, no impurities, the wine sweet and good.
MSG
MSG is extracted from soybean wheat. Kelp and other protein-containing substances, delicious, fresh help Hong role of flavor in the pot to mention. Optional Tip: crystal MSG as well, to avoid the stick pan.
Chicken
Chicken is a powerful help of fresh products in recent years the use of a wider, chicken eggs and bran sodium, refined flavor of the chicken from the decomposition of animal and plant protein amino acids of chicken was by fresh flavor optional prompts : less with wheat aphid dextrin starch, fresh, rich flavor is better.
Pepper
Pepper. The Weixin temperate strong aroma, with warm and cold, stomach shun gas effect. Shy fishy pressure used in the soup pot. Flavoring to enhance the flavor. Pot spices and its usage. Optional Tip: a rich spicy flavor, free of impurities, taste pure is better. The spices knowledge and its features
Luo Han Kuo
Flavoring, cool, sweet, flavor, taste sweet and mellow, with Qingfeizhike laxative effect.
Gan Siong
A fluffy, black and brown root-like spice, Chengdu called vanilla, Chongqing person in Hong Siong, in fact, should be called Gan Siong, also known as Gan Siong Hong. Gan Siong, spicy smell, similar to the strong smell of turpentine, qi pain the role Gloomy Xingpi,, is used as a treatment of abdominal pain, stomach pain, vomiting, loss of appetite, indigestion medicine blindly.
Cloves
Also known as cloves, child cloves, clove buds, cooking is commonly used in dry goods, flavor, taste of the barbed tongue, Ma tongue sense, Weixin temperature, warm stomach, only hiccup reverse, carminative analgesic effect. The amount of cooking should be 1 to 2 grams or less, must not use.
Star anise
Should be called Star Anise, also known as anise, aniseed, August beads, which is more familiar blindly spices. Characterized by the fragrant smell, taste, slightly sweet. Their sex spicy, warm, warm in the appetizer, relieving treatment role of the hernia. Whether it is in the cooking pot, braised, brine can be used. 5 to 10 grams is appropriate.
Cumin
Also known as fennel Hong silk dishes, Huai Hong, wild fennel. The ripe fruit is like a small rice grain or cumin, specific aroma gas. Widely used as a spice braised, brine, hotpot. In the pot may be appropriate to increase the amount of, for example, 10 to 20 grams or more. In the medical context, their sexual Weixin temperature, there is a line of gas pain, stomach, and cold-dispelling the role.
Grass and fruit
A Zingiberaceae strawberry fruit, taste the flavor strange upset. Its potency warm, spicy, have dampness spleen, the expectorant temperature gradually the role of cold anti-malarial. Broken or whole can be shot in cooking, as the spices and the beef with the burning or halogen, and its flavor is preferred. Grass is not much fruit in the hotpot and brine, put 3 to 5 is more appropriate.
Amomum
Also Jiaochun villosum and Amomum villosum, Department of plant Amomum ripe fruit astringent, taste, smell the aroma, potency temperature, Weixin. The gas line width, the power of the Jianweixiaoshi drugs used for stomach pain, bloating, loss of appetite, nausea, vomiting, enteritis, dysentery, fetal irritability embolism. Used in hot pot, and Lu Cai is not too much, to less than 3 grams is appropriate.
Kaempferol
Also known as Ginger, mountain spicy, rhizomes. Grocery store pharmacies in its dried slices, its aromatic flavor. Potency temperature, Weixin, the dampness can be warm, qi pain, Indications of acute gastroenteritis, indigestion, abdominal pain, diarrhea, cold stomach pain, toothache, rheumatoid arthritis, bruises, and so on. Used for burning during the cooking, stewed, spicy hot pot, more than the amount in the range of 5 to 10 grams.
Lingcao
Also known as the spiritual herbs, also known as guaiac, a strong aroma of sweet flat. Use the general amount of not more than 5 grams in hotpot. There is another Lingcao Mingluo Le, can replace the above one, but in the case of the Labiatae plant, also called guaiac, their sexual Weixin temperature. In the medical context, their sexual Weixin temperature, governance cold, cold in the head role.
Lysimachia
Row of grass known as Pai Hong, Hong row of grass, Hong Yang, hair handle loosestrife, is a Primulaceae, its level of sweet. Has the role of a cold, cough, rheumatism, menstrual disorders. In a spicy hot pot usage should not be more than 3 to 5 g can also be used in the brine. Some people say, hotpot and brine, Lingcao aroma, Lysimachia corrosion “, in fact, a lot of symplectic flavor to varying degrees with antibacterial antiseptic effect.
Cardamom
Also known as round cardamom, or drug on the market written as white Kou Kou-jen. The tasting astringency, because of its potency Weixin temperature, it is qi and qi, warm stomach, digestion, dampness antiemetic drug hangover role. Add 3 to 5 grams in hotpot. Because of its flavor, so use less.
Nutmeg
Alias ​​figs. In recent years, are very common in the pot to use, but the taste of the flavor is not good, its potency Weixin temperature, warm stomach, intestinal astringent, gas effect. This matter can not be with a 2-to 3.
Cinnamon
Also known as cinnamon. The Weixin sweet, hot, fill Yuanyang, warm stomach, in addition to the plot cold, the efficacy of the blood. Indications deficiency decline, confidants Leng Tong, Diarrhea, etc.. Oily, intense flavor. The taste of the spicy taste, the aftertaste is slightly sweet. Very common use in the hotpot, and Lu Cai, the amount of 5 to 10 grams is appropriate.
Cumin
Alias ​​Arab cumin, rest fennel is Umbelliferae, cumin seeds, mainly produced in China along the side of the domain, fruit-shaped oval of about 5 mm at both ends of slender, 3 mm wide, greenish gray , just like cumin, use with caution save, try to seal, so as not to run the taste less than the effect.
Other ingredients
Geranium: rich flavor, the laurel of leaves grayish green-like, no mold plaques on the body, aroma and taste of top grade. Role to smell aroma stimulates the appetite. Wicker dial: aroma, spicy taste, specific Hong gas, with qi and stomach, can cure diarrhea, vomiting, hangover Zhili role. Cyperus rotundus: aroma, fragrance and taste bitter Xin stagnation and circulation, relieving pain. Angelica: (Hong Angelica, Sichuan Angelica), aroma, and warm, spicy, to rheumatism Huoxue pus, the efficacy of myogenic pain. Lithospermum: flavoring (hard Shikonin, red stripe Lithospermum Lithospermum) enriched, cold, sweet, salty, the effect of blood circulation, cooling and detoxifying Touzhen, sore eczema. Hawthorn: flavor, sexual sour sweet aroma, to smell, digestion of the stomach, qi and silt, epigastric fullness, high cholesterol and other effects. Dried tangerine peel: flavoring (red orange, red gun, Sichuan orange) pressure awake to the smell of urine smell, rational gas spleen dampness and phlegm, eat less vomiting and diarrhea, cough, sputum and other effects. Grass Kou: aroma, and warm Weixin, spleen dampness, warm the stomach and vomiting, Cold Food resistance, no appetite, abdominal distention and other efficacy galangal: flavoring (galangal, galangal) increased Hong pressure fishy, ​​spicy, warm, warm stomach and cold gas line analgesic effect. Gardenia: aroma, spicy, warm, down as Qingrejiedu for toothache, particularly pot Qinghuo benefits. Basil: aroma, warm, spicy, for relieving the cold, gas and stomach, with the effect of the cold cold, fish and crab poisoning. : (Wild lemongrass lemongrass, stink grass) and warm, acrid, rich aroma, not with the main efficacy and uneasiness of mind, expelling wind of the table. River woody: aroma, and warm spicy, bitter, line of gas pain and stomach Xiaozhang diarrhea and other effects. Optional Tip: buy spices, be sure to choose a good reputation, low price, good quality spice shop. The wonderful part of the allure of the pot in its taste, its flavor from the hot pot soup modulation, which determines the flavor of the pot, the most critical part is also produced pot. The soup is good or bad, related to the success or failure of the pot. Chongqing hot pot more varieties of soup varies, but the most basic is a red soup, broth, two. Once you master these two original soup recipe and modulation methods, the Department should really pay attention, can be modulated to a fine soup. Good modulation soup should first understand the modulation pot soup and what kind of spices. The spices used must be authentic, high quality, does not meet the requirements of the spice of the soup can not be modulated. The main spices used by the pot: Douban (Pixian soybean paste), tempeh, fermented glutinous rice juice, pepper, ginger, garlic, salt, monosodium glutamate, chicken, wine, butter, water, bad chili, sesame oil, pepper , sugar and spices.
Pot to eat
Eat hot pot is different from Chinese food dishes, not to cook good dishes end to the table ready to eat; end to some semi-finished dishes on the table, by their own hands (cooking), since the hot cannibalism; dishes hot (cook) the food of the furnace, it rests in the hands of the patrons. Therefore, eat hot pot, diners must understand, in order to eat well. 1 rinse: upcoming use of materials clamped boiled in the pot, to be decided is: we must first distinguish between the various materials, various materials are hot food. In general, texture, tender and crisp, instant or cooked the use of materials suitable for the hot (shabu) food, such as Duck, waist piece, liver slices, pea sprouts, spinach, etc.; the texture a little secret some instant, easy cooked to more than hot for a while, such as Duck, bacteria liver, beef slices; to observe changes in the soup brine, when soup brine Gunfei, continue to roll, and soup brine sufficient grease, hot and eating the United States but also insulation; again, to control the heat , the furnace too much food to grow old, less heat, is born; Fourth, the hot folder stable food, or else fall into the pot, cook the old cook of. 2, boiled: that the use of materials put into the soup cooked. To be decided: First, to select the cooking materials, such as octopus, meatballs, mushrooms, such as texture more closely, after a long heating before consumption of raw materials; Secondly, we must master the furnace, and some boiled for a long time to cook bulk boiling of. 3, the experience of eating hot pot should be the prime after the first dirty, hot food, soup must be boiling, fully immersed in the hot food in the soup; followed adjust the spicy flavor, methods are: hi spicy who, from the pot edge of the oil at the hot food; from the middle of the boiling at the hot food; again to eat hot pot, with a cup of tea, appetite and promoting digestion, the solution of the oil to tired, a change of taste, reduce the spicy sense.
Eat formulas
The meat is the first under the soup and delicious seafood and vegetables in the middle of bloody pink class easy to muddy soup had on the last edge should not once more than put food raw and cooked difficult to differentiate remain in the fire issuing rinse with hot fat flakes with eating more fresh water sandwiched around ten seconds crisp and fresh if long boiled reduce the size to chew and taste of cotton cooked food hot through to food Heavy born delicious should cook the soft brain spend Sheng cook in order to avoid upsets in a colander full of pot discolor the soup is not spicy hot seafood and vegetables, red soup spicy and delicious concentrated stimulating fun Khan Lian Lian surrounding extract flavor re-opened at the pot taste the paler Qufengchushi anti-flu friends reunite family

blonde billionaires empire inc. Chinese translation _ Baidu translation
[Translations] blonde billionaire Empire Co., Ltd.

The results are for reference only translation of

Automatically detect the language translation of the English Translation of Chinese Baidu translation in the translation of the day away
fanyi.baidu.com

Contact:
http://www.billionairesdesire.com (site value assessment: over a hundred million);
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http://www.billionairesGroup.com (site value assessment: over a hundred million);

http://www.helicoptersbuyers.com (site value assessment: over a hundred million);

Chinese name automatically translated by Google, and special note

blonde billionaires empire inc. Chinese translation _ Baidu translation
[Translations] blonde billionaire Empire Co., Ltd.

The results are for reference only translation of

Automatically detect the language translation of the English Translation of Chinese Baidu translation in the translation of the day away
fanyi.baidu.com

Contact:
http://www.billionairesdesire.com (site value assessment: over a hundred million);
http://www.billionairesParty.com (site value assessment: over a hundred million);

http://www.billionairesGroup.com (site value assessment: over a hundred million);

http://www.helicoptersbuyers.com (site value assessment: over a hundred million);

Chinese name automatically translated by Google, and special note

blonde billionaires empire inc.的中文翻譯_百度翻譯
[翻譯結果]金發碧眼的億萬富翁帝國有限公司

該結果僅供參考翻譯更多

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fanyi.baidu.com

聯繫人:
http://www.billionairesdesire.com (網站價值評估:超億元);
http://www.billionairesParty.com (網站價值評估:超億元);

http://www.billionairesGroup.com (網站價值評估:超億元);

http://www.helicoptersbuyers.com (網站價值評估:超億元);

漢語名稱由谷歌自動翻譯,特注

blonde billionaires empire inc.的中文翻译_百度翻译
[翻译结果]金发碧眼的亿万富翁帝国有限公司

该结果仅供参考翻译更多

自动检测语言 中译英 英译中 中译日 日译中 百度翻译 收起
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联系人:
http://www.billionairesdesire.com (网站价值评估:超亿元);
http://www.billionairesParty.com (网站价值评估:超亿元);

http://www.billionairesGroup.com (网站价值评估:超亿元);

http://www.helicoptersbuyers.com (网站价值评估:超亿元);

汉语名称由谷歌自动翻译,特注

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