Tell us about your favorite flavor of hot pot?

Hot pot, my favorite, although I am from Hunan, I also like to eat Chongqing's hot pot, that kind of spicy taste is really exciting.

Traditional Manchu cuisine in Northeast China. Sauerkraut is made with Chinese cabbage, which is slightly sour and refreshing, and can be used as a dumpling filling or as a hot pot. The sauerkraut white meat hot pot in the Northeast is also made of copper charcoal hot pot, the best bone broth is used as the bottom of the pot, the sour cabbage is cut into shreds and put into the pot to cook, and the eight ripe white meat is cut into thin slices and eaten in the pot.

The old hot pot flavor type is also known as traditional hot pot, and its characteristics are:"The spicy is thick and the butter is fragrant"People who often eat hot pot in Chongqing and Sichuan often like this flavor. More than 60 kinds of pure natural raw materials are selected, scientific methods and modern technology are used to condense Chongqing's spicy and fresh fragrance into one, so that it has a unique flavor of spicy but not dry, fresh but not greasy, long hemp flavor and fragrant aroma.

Inner Mongolia sheep hot pot originated in the Yuan Dynasty. Inner Mongolia shabu mutton mostly uses the outer ridge, hind legs, sheep tail and other parts of the big-tailed sheep, cut into thin slices, and put it in the hot pot boiling soup to soak lightly; Then take the prepared sesame sauce, fermented bean curd, leek flowers, chopped green onions, shredded ginger, shrimp oil, etc. as condiments, the meat slices are tender and delicious, not fat or greasy, and eat while shabu-shabu.

Old Beijing Copper Pot Shabu Shabu (referred to as Old Beijing Hot Pot) Old Beijing Shabu mutton, the flavor of authentic old Beijing hot pot, inherits the characteristics of old Beijing shabu mutton, using copper pot charcoal fire, mutton pays attention to the meat quality and no smell, fresh and tender, and other ingredients are fresh.

The lychee flavor type, also known as the trendy hot pot, is characterized by a light spicy taste, a slight sweetness, a mild entrance and a long aftertaste; Most of these flavors are suitable for out-of-town customers.

Beipai hot pot mainly eats shabu meat, including old Beijing hot pot, mutton shabu hot pot, mutton hot pot, mutton soup hot pot, Shandong fat cow hot pot, etc., according to Dianping data, more than 14% of the country's hot pot merchants are northern hot pot. Eat meat, and the northern hot pot is this refreshing.

Spicy is not afraid of flavor type, also known as addictive hot pot, which is characterized by"Spicy and enjoyable, fresh and fragrant"This flavor type is suitable for consumers who like to eat particularly spicy.

The favorite is the Beijing copper hot pot shabu-shabu, followed by the Chongqing Jiugongge hot pot.

The clear oil hot pot uses dozens of flavors to add flavor to the recipe to stabilize the quality of the hot pot base.

There are many flavors of hot pot, one is the mushroom soup type, one is spicy, and the other is tomato, and my favorite is the last tomato flavor.

There are hot pot flavors such as spicy hot pot, butter hot pot, tomato hot pot, mushroom soup hot pot, hot and sour hot pot, I like tomato flavor because I think tomato soup is particularly delicious.

Tomato flavor, spicy flavor, spicy flavor, sweet and spicy flavor, sauerkraut flavor; My favorite is the tomato-flavored hot pot.

Shabu mutton has always been a representative of the north, whether it is the frozen meat rolls before or the popular hand-cut fresh mutton today. It's all sesame sauce and small ingredients to serve. Shabu mutton in the north and Sichuan Chongqing hot pot in the south were the original hot pot foundations, and to this day, in fact, it is still like this, whether you like it or not, this is still the most number of hot pot restaurants.

Walking in the wide and narrow alleys of Chengdu, listening to the wind, reading the rain, the night is empty, a pot of hot wine, with hot pot, not numb, not spicy, not Chengdu. Spring, summer, autumn and winter, all year round. Time is coming, and hot pot has accompanied the city through prosperity, and accompanied a person from lively to lonely.

It is inseparable, sincere, and indefinite. In terms of hot pot, Chongqing spicy hairy belly hot pot was the first to do a franchise chain in the country, and the early batch of Little Swan, Dezhuang, Liu Yishou, etc., were all opened all over the country, and even opened abroad, which is also an important reason why Chongqing hot pot is so famous and popular.

The first thing that comes to mind when saying ** pot must be Chongqing hot pot, there is a good saying, the world's hot pot is out of Chongqing, Chongqing's old hot pot, the bottom of the pot is rich, spicy and fragrant, especially butter, a mouthful of hot pot, whether it is delicious or not, it depends on its butter. Chongqing old hot pot, this way of eating, according to legend, was invented in the Eastern Han Dynasty and has a history of more than 1,900 years. Due to the different food cultures of each place, the types of hot pot also vary.

As for hot pot, different regions of the country have their own hot pot culture, such as the copper pot hot pot in old Beijing, the beef hot pot and seafood hot pot in Chaoshan, the spicy hot pot in Sichuan and Chongqing, the mutton hot pot in Inner Mongolia, the Yunnan flavor hot pot in Yunnan, and the chrysanthemum hot pot in Zhejiang. It can be said that a hundred flowers bloom, each with its own flavor, but they are all delicious in the world, and they constitute the splendid hot pot culture of our country. Generally, a few hours after slaughtering, it will be sent to the table of guests, and the first one will occupy the word "fresh".

The beef hot pot soup base in Chaoshan is also different, which is made from beef bones. Chaoshan beef hot pot has a delicate fragrance, and seems to have a hint of sweetness, tender and juicy, fat but not greasy, full of fat and fragrant.

Butter hot pot Butter hot pot is the base of the very popular and popular hot pot, mushroom soup hot pot Mushroom soup is based on health as the main theme, and it is a choice for friends who can't eat spicy. Bone broth hot pot Bone broth hot pot is a neutralizer between the above two. Bone broth has a mellow taste and is rich in protein.

Tomato pot, mushroom soup pot. I really liked the tomato pot, the tomato flavor was strong. The mushroom soup pot has a unique taste and is highly nutritious.

Old Beijing shabu copper hot pot, Chongqing Jiugongge hot pot, Chaoshan beef hot pot.

There are a lot of delicious hot pot restaurants, I personally recommend Haidilao, Xiaolongkan tastes very good, and the environment is good, and it tastes clean and hygienic.

I prefer the authentic Chongqing hot pot because it is fragrant and spicy, and it is very flavorful to cook, and if you don't eat it today, you will panic.

I love the hot pot with the chicken consommé soup base. Because I can't eat spicy, the taste is relatively light, and the chicken soup base is more nourishing, so I like it very much.

My favorite is the tomato pot, I think the tomato pot is the best pot base in the hot pot.