Prefer to eat southern or northern hot pot?

I am from Hebei, I went to university in Chengdu, there is mutton shabu in the north, there is hot pot chicken, in fact, the northern hot pot in your mouth is shabu mutton, right? Shabu mutton is warm and toasty, which is particularly comfortable.

Actually, it's delicious in both the north and the south, but I still prefer the spicy and fragrant southern hot pot.

Old Beijing copper pot shabu dipped in sesame sauce, Haidilao clear oil spicy dipped in Haidilao flavor plate, Jiuge butter hot pot dipped in garlic sesame oil, sheep scorpion dipped in freshly fried chili oil, Chaoshan hand-cut beef hot pot dipped in seafood soy sauce, Japanese sukiyaki pot dipped in raw eggs and fish sashimi soy sauce, all of them are true love for the harem and not partial

Northern hot pot mainly eats shabu shabu, including old Beijing hot pot, mutton shabu hot pot, mutton hot pot, mutton scorpion hot pot, etc., I personally prefer northern hot pot.

Southern ones especially like Chongqing's hot pot, as well as Chaoshan beef hot pot.

The bottom of the hot pot in the north is basically light, and there are a lot of clear soups, so the focus of whether it is delicious is in the seasoning of sesame sauce and other dipping sauces, and the sesame sauce is good for hot pot, and the dishes are all the same.

I prefer northern hot pot, and I feel uncomfortable if I don't eat it for three days. Mutton rolls, fresh bean skin, and beef shutters are mixed together in the sesame sauce and eaten together, wahahahahahaha.

Changsha's hot pot is like this, for example, chicken hot pot, is a pot of stewed chicken + stove + shabu (all kinds of green vegetables, tofu, sweet potato powder, etc., no meat dishes), generally eat the main ingredients first, drink some soup, and then start shabu-shabu, because the soup is not very good after shabu all kinds of green vegetables. Shabu-shabu is not served with a dipping sauce, but I still like southern hot pot.

My family is in the north, and it is essential to eat hot pot bowls, and I love sesame sauce the most. But when I went to the south, my southern classmates told me that they didn't need a bowl to eat hot pot, and that the hot pot in my great north was still delicious.

I think it's mainly the bottom of the pot and the ingredients. The base of the northern clear soup pot and mahjong ingredients are the main ingredients, and the bottom of the southern pot is richer, and there are more small material patterns, I think the southern hot pot is a little more delicious.

Nowadays, the difference between hot pot is getting smaller and smaller, and I think it is because of the large population flow to meet the needs of diners from all walks of life.

But there are details that are not assimilated.

For example, Beijing mutton shabu must be made with sesame sauce, not a simple sesame paste, but with fermented bean curd, leeks, and garlic paste.

The Chaoshan hot pot and the Sichuan-Chongqing hot pot in the southern hot pot are not the same. The beef balls and various seafood of Chaoshan hot pot are very delicious when dipped in soy sauce.

Sichuan-Chongqing spicy hot pot is to eat sesame oil dishes, or dry dishes are also good, Sichuan-Chongqing hot pot shabu has more internal organs, hairy belly seven up and eight down, Sichuan and Chongqing people's favorite brain flower, yellow throat, spicy three-ding, Xiaojun liver, etc., the north is relatively rare, Xiaojun liver skewers and hairy belly hot pot have been accepted by northerners, and there are more and more stores.

Although there are many similarities, only the details of the dishes are different, but there is still a difference in the taste between the spicy hot pot eaten in the north and the local food in Sichuan and Chongqing.

In addition, there is also Tibetan hot pot, and yak meat is also delicious, but it is not popular nationwide, and there seems to be nothing to say.

Different regions create more than just different eating habits. For example, the climate in the south is humid, everyone loves spicy food to drive away the moisture in the body, and the humid environment makes most people very delicate and lubricated. In the north, the farther north the weather is, the colder it is, for a long time in such an environment, ** also becomes dry, usually everyone loves to eat protein-rich meat to supplement the body's calories, Northeast people eat meat and drink a lot of wine, southerners may not be able to accept.

There is a difference in the ingredients. Northerners pay the most attention to the atmosphere when eating hot pot, and take care of other people's tastes, and the style is relatively wild and rough, so most of the ingredients are meat, such as all kinds of seafood, mutton, tripe and various meatballs, etc., as for eating vegetables, there are relatively few. However, there are many changes now, and some people also like to order some healthy green vegetables and soy products to spice up, especially the mutton hot pot.

It's just that this way of eating is more exquisite, you must use a copper pot of clear soup, sometimes water is OK, you don't need to add too many messy things to it, just put in green onions, ginger, and individual health herbs to season it, the taste will be very delicious.

The taste is not the same. Northerners eat hot pot with a lighter taste, while southerners prefer spicy food, which is actually related to the regional environment. Most of the southern regions are humid, and the local people have a lot of dampness in their bodies, so it is best to improve their physical condition by eating spicy hot pot, neither need injections and medicines, nor massage and acupuncture, just use food supplements.

Therefore, in places like Sichuan and Chongqing, hot pot has evolved into a specialty, basically adults and children can eat spicy, especially Jiugongge and spicy pot are very authentic, and many Chinese and foreign tourists will come to taste it. The northern region is dry and cold, and attaches great importance to health preservation, and the taste is relatively light, generally the soup base made of bone broth or the soup shabu in a clear water pot.

The dipping sauce is different. Northerners like to eat hot pot with dipping sauce, and feel that it is more flavorful to eat like this, even if the bottom of the pot is general, the guests have prepared different sauces according to their own tastes, and the taste is still different, so whether the hot pot is delicious or not, the key is to see whether the dipping sauce is perfect. Moreover, the dipping sauces eaten by northerners are basically made by themselves, and there are basically various flavors, such as the most common sesame paste, as well as chili oil and garlic, and there are also seafood sauces and so on.

And southerners eat hot pot is more particular, there are about dozens of dipping sauces, the most popular is probably the sesame oil version, and then add fat sausages, the taste is simple, it is estimated that northerners can't enjoy the taste at all!

1. The characteristics of northern hot pot.

There is poker. "Why? Because the dipping sauce when northerners eat hot pot is mainly sesame sauce, and the south eats hot pot mainly with oil, and the taste of hot pot in the north is basically in the bowl, whether the hot pot is delicious or not depends largely on whether the sauce is adjusted well, the bottom of the pot is clear soup, and if you want to have a taste, you have to adjust it on the dipping sauce, and the hot pot in the north is more ordinary than the south, not so spicy and salty.

Second, the difference between the north and the south of the hot pot.

1.Most of the northern hot pot is based on clear soup, and the bottom of the pot may be made into a pot with a green onion and a few slices of ginger, which is very simple, and the bottom of the southern pot is quite rich, and the bottom of the pot is full of spicy flavor.

2.Most of the northern shabu-shabu is meat-based, supplemented by vegetables and various types of meatballs, and the southern shabu-shabu is rich in types, such as seafood, fish fillet, duck intestines, duck blood, hairy tripe, hoof tendons, etc.

3.The dipping sauce in the north is mainly sauce, sesame paste is omnipotent for northerners, the old three: sesame paste, leek flowers and tofu milk, is a must for dipping sauce in the north, and the south is mainly oil, a dish of clear oil with some oil-consuming coriander and green onions.

The overall difference is that the hot pot in the north is more atmospheric, and the hot pot in the south is more exquisite.

1. There are differences in the styles of northern hot pot and southern hot pot.

What is the difference between northern hot pot and southern hot pot, and which one do you prefer more?

The style of the hot pot is different. The hot pot in the north is basically one grid, at most 2 grids. The hot pots in the south are basically nine-square grid hot pots, and they are upper and lower pots.

And there are various other styles with a wide variety of patterns. The habit of northerners is "atmosphere" in two words, and the habit of southerners is "exquisite" in two words, so northerners feel troublesome to eat hot pot in the south, and southerners feel unaccustomed to eating hot pot in the north.

2. There is a difference in the ingredients and seasonings of northern hot pot and southern hot pot.

There is also a big difference between the ingredients and seasonings of northern and southern hot pot. The big difference between the northern hot pot and the southern hot pot is that the north pays attention to green onions, ginger and garlic, the south pays attention to oil and spicy, and the northern hot pot should be paired with chives, minced coriander, tofu milk and sugar garlic, and sesame sauce is also a necessity. Southern hot pot basically has to have a sesame oil dish, and it is very spicy and spicy.

The essence of northern hot pot is mutton, basically no mutton no hot pot, in addition to mutton but also beef, fish, meatballs, vegetables, the taste of northern hot pot is in the bowl, the northern hot pot, the bottom of the pot is clear soup, the small material is sesame sauce, the dipping sauce in front of you is ready-made, or you need to adjust it yourself, sesame sauce hot sauce hoisin sauce is readily available, the deliciousness of hot pot depends largely on this bowl of sauce. The taste of the southern hot pot is in the pot, the bottom of the pot is richer, and there are more small ingredients, most of them are a dish of clear oil, add some oil, monosodium glutamate, coriander, green onion and so on. Oil-based, supplemented by seasoning.

That is to say, the taste of the southern hot pot is in the pot, and the taste of the northern hot pot is in the dipping sauce.

This difference also caused the northerners to be unaccustomed to eating hot pot in the south, and the southerners to eat hot pot in the north.

1. The soup base is different. The soup base of the northern hot pot is generally light, such as the bottom of the clear soup pot, only a small amount of seasonings such as green onions, ginger and salt are added to the soup, while the southern hot pot, represented by Chongqing hot pot, is generally rich in the bottom of the pot, and the taste is relatively medium, and chili pepper and butter are commonly used to boil out the spicy pot bottom.

2. The ingredients are different. The ingredients of the northern hot pot are mainly meat and various meatballs, such as the mutton hot pot in Beijing, which uses mutton as the main ingredient, while the southern hot pot will have more vegetarian ingredients such as yuba, bean skin, etc., and the southern hot pot will be used to shabu green vegetables in the hot pot.

3. The dipping sauce is different. The dipping sauce of hot pot in the south is generally based on oil dishes, mainly using chili, soy sauce, sesame oil, seafood sauce and other dipping sauces mixed in different proportions, while the north prefers sesame sauce-based dipping sauce.

1.The style of the hot pot is different. The hot pot in the south is basically a nine-square grid hot pot, while the hot pot in the north is basically a mouth, at most it is a mandarin duck pot, and it is the kind of upper and lower pot.

Therefore, there are many southerners who are not used to eating hot pot in the north, why is there only one grid or only mandarin duck pot.

Eating is not the same. Northerners eat hot pot basically pay attention to a shabu-shabu, shabu shabu is more popular in winter, we take fresh mutton in the hot pot for a dip, add a little green onion, sesame oil, leek flowers, coriander, tofu, you can eat. However, southerners basically have to go through the three processes of scalding, boiling, and simmering before they can eat hot pot.

Eating habits are different. Northerners who go to the south to eat hot pot will definitely ask the waiter to find a little sesame sauce for themselves, but southerners will definitely ask the waiter for sesame oil when they go to the north. In fact, there are many differences between the north and south hot pot in other areas, but it is related to the traditional Chinese eating habits and the food culture of the north and south.

The difference between southern hot pot and northern hot pot is the taste, the taste obtained by different seasonings is different, the southern hot pot highlights the spicy and fresh fragrance, while the northern hot pot highlights the spicy and salty aroma.

There is a big difference between fresh and salty. The hot pot in the south, especially the seafood, pays attention to the live, maintains the original taste of the salt of the seafood, and the taste is particularly delicious, plus the spicy act is particularly delicious.

The hot pot in the north is heavy in taste, with the addition of soybean spicy sauce unique to the north, which tastes delicious enough and highlights the salty aroma.

The difference between southern hot pot and northern hot pot is getting smaller and smaller, and they are integrated into each other with elements of the north and south, and eating hot pot is not limited to whether it is southern hot pot or northern hot pot. Outstanding commonality, spicy but unchanged.

The north and south hot pots are mainly Sichuan hot pot and Inner Mongolia hot pot respectively.

The bottom of Sichuan hot pot is mainly spicy, and you can also ask for clear soup and mushroom soup, but the spicy taste is the authentic Sichuan hot pot, and there are clear oil and butter jujubes. The dry dish is a mixture of chili noodles and sesame seeds, and the oil dish is mainly fragrant or hail oil, with a little minced garlic. Sichuan hot pot doesn't eat much beef and mutton, and it is basically a series of dishes.

The bottom of the hot pot in Inner Mongolia is white water or bone broth, with a little green onion and ginger and the like, eating the original flavor of meat and vegetables, and the bottom of the pot does not change the taste of any too strong flavor, and the hot pot dipping sauce in Mongolia is naturally based on the flavor of sesame paste, adding a little tofu and leek flowers.

Hot pot is a kind of meal that is loved by both the south and the north.

The difference is that in general, the northern hot pot cares more about "quantity", and the southern hot pot cares more about "taste"!

North: Old Beijing copper hot pot, Inner Mongolia fresh beef and sheep hot pot, Jilin dog meat hot pot, Henan shrimp hot pot, Northeast white meat hot pot.

South: Chengdu Chuanxiang, seafood hot pot, Chaoshan beef hot pot, Guizhou sour soup hot pot, Yunnan fresh porcini mushroom hot pot.

The characteristics of northern hot pot are that they eat meat and drink wine in large bowls, which is enough and enjoyable; Southern hot pot focuses on "characteristics", with different side dishes and different tastes, including spicy Sichuan-style hot pot, as well as healthy and nourishing, delicious fresh porcini mushroom hot pot.

What impressed me more deeply in the northern hot pot is the fresh beef and sheep hot pot in Inner Mongolia, as well as the enthusiasm of the people of Inner Mongolia. The hot pot of fresh beef and mutton is also quite knowledgeable, in fact, there is a dish that cannot be eaten raw with beef. Inner Mongolia fresh beef and sheep hot pot gives people the feeling that the meat is tender and melts in the mouth, which is different from the mutton shabu in old Beijing.

In the southern hot pot, the people of the whole country know Chongqing hot pot. Chongqing hot pot is enjoyable, but it is inevitably a bit boring to eat, and too spicy will also have an impact on the stomach. Among the hot pots in the south, I recommend fresh porcini mushroom hot pot, which uses fresh porcini mushrooms as the main material, and focuses on "freshness" and "fragrance" as a mushroom hot pot!

Unlike Sichuan-style hot pot, which has a heavier flavor and a heavier soup, or seafood hot pot, fresh porcini mushroom hot pot has a delicious taste from beginning to end.