1. Article describing Chongqing hot pot

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Development History

Chongqing Hot Pot

Due to the influence of Chongqing Hot Pot, hot pots in various parts of Sichuan gradually flourished, making the source of Sichuan Hot Pot richer and the content more substantial. . Sichuan hot pot is dominated by Chongqing hot pot, and hot pots from various places are tributaries that merge into a river of gourmet food. As the years go by, Chongqing hot pot gradually becomes popular all over the country and becomes famous all over the world. Large-scale hot pot brand enterprises such as "Dezhuang", "Little Swan", "Qinma", "Kong Liang", "Sister Su" and "Qi Hotpot" have emerged. There are 10 hot pot companies that have obtained Chinese Well-known Trademarks and Famous Trademarks, 17 hot pot companies with an annual turnover exceeding 100 million yuan, and 14 of them have entered the top 100 catering companies in the country. Among the top 20 hot pot companies in the National Top 100 Catering Companies in 2005, Chongqing accounted for 11. The "Hot Pot Banquet for Ten Thousand People" held in Chongqing has more than 1,000 hot pot tables and stretches for 1.3 kilometers. More than 300,000 citizens gathered at the scene and more than 100,000 people ate. It is a grand scene and rare in the world. In Beijing, hot pot restaurants of all sizes have sprung up like mushrooms after a rain; in Shanghai, Chongqing hot pot has hit the Shanghai beach hard; in Nanjing, Chongqing hot pot has taken root in large and small restaurants and people’s homes; in Shenzhen, “mountain city hot pot” can be seen everywhere; in Tianjin, Kunming, Guiyang, Lhasa, Xi'an... Chongqing hotpot has spread all over the country, and its fragrance spreads everywhere. Travel across the ocean and settle overseas.

Historical Origin

Chongqing Hot Pot

Hot pot is a traditional Chinese way of eating, which originated among the people and has a long history. Although the containers, preparation methods and seasonings of today's hot pot have evolved over thousands of years, one of the main things remains the same, which is to use fire to cook the pot, use water (soup) to conduct heat, and cook (rinse) the food. This cooking method has appeared as early as the Shang and Zhou dynasties, and it can be said to be the prototype of hot pot. "Han Shi Gai Zhuan" records that in ancient times, sacrifices or celebrations were done by "beating bells and setting up cauldrons", that is, everyone gathered around the cauldron, put beef, mutton and other foods into the cauldron, cooked them and shared them. This was the beginning of hot pot. . After the evolution of the Qin, Han and Tang dynasties, it was not until the Song Dynasty that hot pot was truly recorded. Lin Hong of the Song Dynasty mentioned in his "Shan Jia Qing Gong" about eating hot pot, which he called "Boxia Gong". He talked about his trip to Wuyi Mountain, visiting his master, and found a rabbit in the snow. Chef cooks. "Master Yun, only thin batches are used in the mountains, fermented with wine, sauce, and pepper. Set the table with a wind stove, add half a bucket of water (half a bucket), wait for the soup to ring a cup (wait for the soup to boil), and divide it with chopsticks , put it in the soup and cook it, then eat it, and serve it with the juice for everyone to dip it in as they like." From the way of eating, it is similar to the current "shabu-shabu hot pot". It was not until the Ming and Qing Dynasties that hot pot really flourished. On the tenth day of the first lunar month in the forty-eighth year of Qianlong’s reign in the Qing Dynasty, Emperor Qianlong hosted 530 tables of palace hot pot, which was the most grand event in China at that time. When Emperor Jiaqing of the Qing Dynasty came to the throne, he held a "Thousands of Old Banquets" with 1,550 hot pots. The scale was the pinnacle and astonishing. Spicy hot pot originated in Chongqing. It was around the Daoguang period of the Qing Dynasty that Maodu hotpot began to be served at Chongqing banquets. 2. Please write an introduction to Sichuan hot pot, about 450 words ~

My grandma is from Sichuan, so I love Sichuan food and can eat spicy food. Among the many Sichuan specialties, my favorite is hot pot. The misty atmosphere and spicy and spicy taste are really...

First of all, the pot station of Sichuan hot pot is very different from other places. Similarly, it is a table made of bricks like a stove. The tabletop is paved with ceramic tiles or marble. There is a large round hole in the middle, with a yellow hot pot inside. The pot is filled with red hot pot base ingredients. There are chili peppers, Sichuan peppercorns, etc., and there are many exclusive seasonings that I don't know about. Because there is a lot of butter in the pot, no matter how hot the bottom of the pot is, the surface of the pot appears calm, but in fact, the bottom of the butter is boiling violently like Nezha in the sea. The smell is so fragrant and numb, it makes me drool just by smelling it.

Secondly, the ingredients used in hot pot in Sichuan are also different from those in other places. Usually, instead of mutton, goose intestines are used. Good goose intestines must be very fresh, and the store has cleaned them very well. The strands are crystal clear and slightly pink, lying neatly on the plate. It's a little difficult to pick it up because it's not only slippery, but also long. Every time I pick it up, I want to stand on the bench.

As soon as the goose intestines were put into the hot pot, I started counting down, "four, three, two, one". Repeat this three times, and the goose intestines were cooked. Take a bite carefully, it's smooth, tender, fragrant and chewy. I sucked it gently with my mouth, and the whole goose intestine quickly entered my mouth. After eating a few, your tongue feels numb, and the spicy taste keeps creeping into your mouth, making you choke and cough several times.

As I write this, my mouth is watering. When will you go to Sichuan again? I really miss Sichuan hotpot! 3. The essay about hot pot should be descriptive, preferably written by yourself, not reproduced online

The Temptation of Hot Pot

My hometown is in Chongqing, and I am also I have seen with my own eyes that people who come to Chongqing will really regret not eating the authentic Chongqing hot pot. Chongqing’s hot pot restaurants are dotted all over the place, each with its own unique taste. If you just walk into one, you will be satisfied with both your eyes and your mouth. !

As a hot girl from Chongqing, when I see the boiling hot pot and smell the rich aroma, I can’t help but be tempted and my mouth will water "three thousand feet"!

Look! The bright red soup of Guoli is still there, like a sea of ??red, and the chili peppers and Sichuan peppercorns are like rolling waves, which is intimidating to look at. When the "high tide" of the rolling waves comes, the fragrance is unparalleled. Stoppable!

Add a piece of hairy belly, put it into the oil pan, and count the dozen or twenty seconds with joy in your heart, then pick it up from the pot. The big hairy belly has been " "Shrunk", the hairy belly covered in oil is still dripping with red soup, and it is still emitting a little light under the light. Put it in the oil dish, mix it, and eat it in your mouth. It is really fragrant, crispy, and numb. And spicy.

Don’t underestimate this little piece of hairy belly, it will make you fall deeply in love with Chongqing hot pot and the most beautiful city of Chongqing!

Chongqing hot pot combines numbing, spicy, fresh, fragrant and hot. Maybe you have been breathed out by the spicy food, but you still feel that it is spicy and enjoyable, and you will have an unprecedented excitement. You will feel the boldness of Chongqing people. Feel the cheerfulness of Chongqing people; feel the enthusiasm and "dominance" of Chongqing people.

After eating Chongqing hot pot once, you will want to eat it a second time, and then the third, fourth time...

The dishes on the table It was already over; after having had a good meal and a drink, I paid the bill, walked out of the hot pot restaurant, and returned to the cool air.

A few miles away from the hot pot restaurant, you can still smell the aroma of hot pot. It seems that the further you walk, the hungrier you get, and the more you walk, the more you want to go back and order a table! People say that before the hot pot is eaten, the stomach becomes its prisoner. It seems that the facts prove that after eating the hot pot, the whole person becomes a prisoner of the hot pot!

Looking at you at this point, you may say: "Then eating hot pot in winter is the best, warm!"

This sentence is not completely correct, and it is not wrong, because Hot pot has the same attractive charm that attracts people in spring, summer, autumn and winter, and hot pot restaurants are always overcrowded in all seasons, just like every house.

In spring, people gather to eat hot pot to keep away moisture and cold.

In summer, people come to eat hot pot for the spicy pleasure and numbing comfort.

In autumn, the autumn wind sweeps the fallen leaves, and eating hot pot in autumn is quite a mood.

In winter, hot pot can be said to be the "confidant" of Chongqing people. When it is cold, the spicy taste is just right

It satisfies our desire to heat up in winter.

Hot pot is the soul of Chongqing people, and it is also the postcard of Chongqing people!

I wrote it myself, see if it helps you~~ 4. A 200-word description of Sichuan Spicy Hot Pot

Passionate Sichuan Spicy Hot Pot

That day was Saturday, and our family went to eat hot pot. In order to satisfy my huge appetite, my parents ordered mutton, pork, and beef for me; in order to satisfy her weight-loss plan, my father and I ordered tofu, yam, and goose for her; in order to satisfy my father's "nutritional balanced combination" "Plan, my mother and I ordered vegetables, fish, and mushrooms for him.

"Let's eat hot pot!" I picked up a large handful of beef and brought it to the hot pot. Not to be outdone, my mother would pour down the frozen tofu in large quantities. Dad saw this scene and said hurriedly: "Slow down, slow down!" As he said, he carefully put the two small yellow croakers into the hot pot, and the hot pot was boiling "suddenly".

In the steaming mist, a battle for food began: "ding-ding-ding-ding" is the sound of spoons colliding, "pah-pah-pah" is the sound of chopsticks clamping together, and "pah-pah-pah" is the sound of chopsticks clamping together. “That’s the sound of food being scooped up. "This is mine, don't steal it!" This was my voice of protest.

Eating hot pot is so exciting. I think this is the fun of hot pot. 5. A 600-word essay about hot pot for junior high school students

The weather is getting cooler and we can finally eat hot pot! You can eat it in summer, but it’s too hot. Now is the perfect time to eat hot pot!

I originally said that I was going to have hot pot a few days ago, and I even had all the ingredients prepared. However, this plan was ruined because of a small incident. Finally, this morning, my mother said she wanted to eat hot pot, and the insect-eating bug in my stomach started to act mischievously, constantly teasing my appetite. Oops, if I think about it again, my saliva will flow down three thousand feet. It was really hard for me to eat this hot pot meal! I was assigned by my mother as a buyer and spent the whole morning shopping. With my efforts, I returned home with a full load, but my feet hurt terribly and my hands were sore. I thought I would be able to eat it as soon as I got back, but I didn't expect that it wouldn't work. Also making soup base and slicing those vegetables. I was so hungry that I almost fainted. I feel better when I think that I can eat it as soon as I finish making it. At least it’s a little comforting! With the support of the hot pot, I patiently prepared all the materials and arranged all the items.

"Ha!" At the end of a big yawn, the preparations are over and it's finally time to eat! The delicious spicy soup base is here, ah! It's so tempting. Wipe it quickly, otherwise your saliva will flow into it. I originally thought it would be ready to start right away, but I forgot the most important thing: this is hot pot and it needs to be cooked!

There is no way, what should I do if I don’t cook it? Should I eat it raw? I endured it and waited for almost another ten minutes. This time it was really delicious. I no longer cared about my ladylike image and started fighting. I am like a soldier fighting bloody battles on the battlefield, fighting constantly. While fighting, my sweat dropped like a downpour, it was so cool! I wiped out the enemy one by one. The feeling was beyond words. But the other party should not be underestimated. My mouth was red and swollen from the attack. After a while, many enemies were eliminated by me, including the Bull Demon King, the Sheep General, the Winter Melon President, the Kelp Girl General and the Tofu Soldier. I wiped them all out.

I am as proud as a victorious general. But I have also sacrificed a lot, and my weight may have increased. It’s really rewarding! However, eating hot pot is really fun! I was sweating like rain, which was perfect for detoxification. Finally, all my hard work was not in vain! 6. Chengdu Hot Pot Sichuan Cuisine Promotional Article

After hot pot was introduced from Chongqing to Chengdu, the style and content have been further enriched and developed.

Chengdu hot pot has a clean fire source and various base ingredients. The taste has evolved from a single spicy flavor to mandarin duck hot pot, three-flavored, four-flavored hotpot, as well as nourishing medicated hotpot, fish head hotpot, etc. In recent years, "Chuan Chuan Xiang" has been derived from hot pot.

"Chuan Chuan Xiang" is economical and convenient, and is also welcomed by the people of Chengdu. Chengdu people have a long history of eating hot pot.

Zuo Si, a writer of the Western Jin Dynasty, described in "Ode to the Capital of Shu" that "sitting in the middle of the golden barrier, with dishes on all sides, and the wine bowl is clear and fresh, with purple scales", which is actually a kind of small family hot pot. . Chengdu hot pot used to be mostly used at home, but it only developed into society after the 1980s.

Chengdu hot pot has developed from a simple sesame soup variety called "hot bonsai" to more than 10 varieties such as mutton hot pot, beer duck, dipped fish, chrysanthemum, etc. Its momentum is no less than that of Sichuan cuisine It can be said that restaurants are everywhere in the streets and alleys, and their luxurious decoration is completely comparable to other high-end restaurants. The number of recipes in hot pot restaurants has grown from dozens to hundreds. It can be said that almost all Sichuan cuisine ingredients have become soup ingredients in hot pot restaurants. Diners with different eating habits and partial eclipses can find their favorite foods in hot pot restaurants.

Sichuan hot pot can be roughly divided into Chongqing hot pot and Chengdu hot pot. For example, according to the bottom of the pot, it can be divided into whole red oil, mandarin duck, pickled fish, nourishing, roasted chicken and other hot pots.

The soup of Chengdu hot pot is mainly made of chicken, fish, and beef ribs. It has spices, five-spice and bean paste flavor. It tastes spicy, but not as spicy as Chongqing hot pot. Chongqing hot pot originated earlier and has a strong taste. It is famous for its spicy food. If you eat spicy food, you don't want to eat spicy food? It has a sauce flavor.

In the soup, both red soup and clear soup use chicken, fish, and pig bones as the main raw materials. Although it has been developing for many years, and there are also good soups made from beef bones, live chickens, crucian carps, ducks, snakes, etc., the main difference between it and Chengdu hot pot is the soup. There is not much difference between throat, duck blood, eel, beef, etc.

In terms of seasonings, the real Sichuan-style hot pot does not have sesame sauce, but sesame oil and minced garlic. Chongqing hot pot is usually served with authentic Eagle tea, which can reduce greasiness and irritation.

Hot pot is the favorite of Chengdu people. Hot pot restaurants have the most Sichuan restaurants on the streets. When you go to local people’s homes, you will still be served hot pot. Spicy but not numb? This is a characteristic of Chongqing hot pot.

Chongqing is a furnace city. The highest temperature in summer can reach 412 degrees Celsius. What is incredible to foreigners traveling from south to north is that even in midsummer when it is as hot as an oven, hot pot is still available. Popular. It is said that hot pot originated from boatmen on the Sichuan River. At that time, there was a slaughterhouse under the stone slope of the ancient city gate on the Yangtze River. A large number of fat cows and pigs were slaughtered every day. Basically no one wanted the remaining tripe and pig offal. In winter, when the rain and snow make the hands and feet stiff, the boatmen on the river go ashore to pick up the tripe and pig offal and bring it back to the boat, wash and slice it, light a small red clay stove, and cook a pot of spicy red oil soup, after a day of hard work. The neighbors gathered around the warm stove, cooking and eating, eating a piece of tripe, drinking a sip of wine, and saying a few words about "Longmen Zhen" (meaning to chat), which was a joy in the bitterness.

Since then, it has spread from ten to ten, and gradually, hot pot, a food that is not suitable for boatmen, porters, traders and footmen, has begun to appear in the doors of big houses. Every cold and humid winter, every household You can all smell the aroma of hot pot. Today, hot pot has become synonymous with Chengdu. You can eat it all year round. If you don’t eat hot pot for three to five days, Chengdu people will feel like eating it.

Compared with Chengdu hot pot, Chongqing hot pot is more masculine. If Chengdu hot pot is like "flowing water on a small bridge", then Chongqing hot pot is like "a big river going eastward".

Chengdu people use very fine ingredients for hot pot. Chongqing people are not so particular. Pigs and beef are all made into large thin slices, cabbage is torn into whole sheets by hand, and eel is not washed at all, and is poured into the pot with its blood and water.

Recently, Chongqing’s Laozao hotpot has reappeared. The earthen stove and the thick porcelain bowl are even more bold! There are many famous hotpot restaurants in Chongqing, such as Qiaotou, Little Swan, Lu Ningxiang, Sister Su, etc. I like Qiaotou. At the main store in Nanping, the place is larger and the atmosphere is better. The menu is priced a la carte, and you can enjoy Jiang Tuan and other high-end dishes. There is also a singing and dancing fashion show during the meal.

However, Chongqing hot pot is more spicy and spicy than Chengdu hot pot, so you must be mentally prepared. 7. Articles about hot pot

I have visited Chongqing twice and experienced the charming style of the mountain city and the generous character of Chongqing people. However, the most unforgettable thing for me is Chongqing’s hot pot.

Chongqing hot pot is famous for its spicy taste, and it is traditionally served in a large pot instead of a pot. The pot is filled with boiling red soup, with peppercorns, Sichuan peppercorns, and some other ingredients I can’t name floating on the surface of the soup. The red bottom of the pot looks numb and spicy, which often scares us foreign tourists away. But after experiencing Chongqing hot pot a few times, I gradually fell in love with it and felt that it had many benefits. One is that it is more hygienic. Scalding food in boiling soup achieves high-temperature sterilization. So far, we have never heard of food poisoning after eating hot pot. Second, it can save food. When eating hot pot, you can eat as much as you like without wasting it. Third, the procedures can be reduced to make the diet simple. If you have a small gathering with relatives and friends at home, you must be very busy and exhausted from cooking on and off the stove. Chongqing hot pot simplifies the complex kitchen operations. You only need to clean all kinds of food, and relatives and friends can gather around Sit down at a table and enjoy the delicious food. Today, as the pace of life is accelerating, hot pot is a convenient and fast way to enjoy food. Fourth, Chongqing hot pot has the effect of fitness and beauty. Even in the hot summer, there are many people eating hot pot. There are many diners around the hot pot, shirtless, sweating and having a great time. This has become a scene in Chongqing.

It is said that eating hot pot makes you sweat profusely, which is better than sauna bathing and has health care effects. People in Chongqing believe that eating hot pot is more economical than taking a sauna. Most men in Chongqing are lean, while most women are slim. In addition to the fact that Chongqing people exercise uphill and downhill every day, eating hot pot is also an important reason.

There are many things to pay attention to when eating hot pot in Chongqing. Most of today's pots are replaced by large stainless steel basins, divided into two compartments in the middle, called "Yuanyang Hot Pot". One compartment holds red soup and the other compartment holds clear soup, for those who eat spicy food and those who don't. You can't eat hotpot without an oil dish. Just put sesame oil in a small dish, mix in garlic paste and other seasonings, put the hot dishes into the oil dish and eat them with oil. It can not only increase the taste, but it is also said that sesame oil can cool down and relieve heat. effect.

The history of Chongqing hot pot can be traced back to the ancient Bashu period. The local special geographical climate and natural conditions formed unique eating habits. Chongqing is commonly known as the foggy city and has a humid climate. In order to drive away the cold and dampness, trackers, farmers and other manual workers used local materials, lit a fire on a stove made of several stones, set up earthen pots, boiled water, and boiled the water. Put the hot peppers, Sichuan peppercorns, etc. into boiling water, scald the food and eat it. This is the prototype of hot pot. The eating habits formed over thousands of years have gradually evolved into today's Chongqing hot pot, following the development trend of history.

Today, as the food culture is developing day by day, Chongqing hot pot business is booming and everlasting. Chongqing hot pot, which has a long history of Bashu cultural heritage, can be found all over the country and even beyond the borders. It is no exaggeration to say that Chongqing people’s obsession with hot pot ranks among the highest in the country. With the development of Chongqing's economy and culture, the influence of Chongqing hot pot will become greater and greater. Do you dare to taste Chongqing hot pot, which is "spicy as hell and numb as hell"?

I will never forget the hot pot in Chongqing! 8. Chengdu Hot Pot Sichuan Cuisine Promotional Article

After hot pot was introduced from Chongqing to Chengdu, the style and content have been further enriched and developed. Chengdu hot pot has a clean fire source and various base ingredients. The taste has evolved from a single spicy flavor to mandarin duck hot pot, three-flavor, four-flavor hot pot, as well as nourishing medicated hot pot, fish head hot pot, etc. In recent years, "Chuan Chuan Xiang" has been derived from hot pot. "Chuan Chuan Xiang" is economical and convenient, and is also welcomed by the people of Chengdu.

Chengdu people have a long history of eating hot pot. Zuo Si, a writer of the Western Jin Dynasty, described in "Ode to the Capital of Shu" that "sitting in the golden barrier, with dishes on all sides, the wine bowl is clear and fresh, with purple scales", which is actually a kind of small family hot pot.

Chengdu hot pot used to be mostly used at home, but it was only developed into society after the 1980s. Chengdu hot pot has developed from a simple sesame soup variety called "hot bonsai" to more than 10 varieties such as mutton hot pot, beer duck, dipped fish, chrysanthemum, etc. Its momentum is no less than that of Sichuan restaurants, and it can be said that it is all over the streets. The alleys are everywhere, and their luxurious decoration is comparable to other high-end restaurants. The number of recipes in hot pot restaurants has grown from dozens to hundreds. It can be said that almost all Sichuan cuisine ingredients have become soup ingredients in hot pot restaurants. Diners with different eating habits and partial eclipses can find their favorite foods in hot pot restaurants.

Sichuan hot pot can be roughly divided into Chongqing hot pot and Chengdu hot pot. For example, according to the bottom of the pot, it can be divided into whole red oil, mandarin duck, pickled fish, nourishing, roasted chicken and other hot pots. The soup of Chengdu hot pot uses chicken, fish, and beef stick bones as the main raw materials. It has spices, five-flavor and bean paste flavor. It has a spicy taste, but it is not as spicy as Chongqing hot pot. Chongqing hot pot originated earlier and has a strong taste. It is famous for its spicy food. If you eat spicy food, you don't want to eat spicy food? It has a sauce flavor. In the soup, both red soup and clear soup use chicken, fish, and pig bones as the main raw materials. Although it has been developing for many years, and there are also good soups made from beef bones, live chickens, crucian carps, ducks, snakes, etc., the main difference between it and Chengdu hot pot is the soup. There is not much difference between throat, duck blood, eel, beef, etc. In terms of seasonings, the real Sichuan style hot pot does not have sesame sauce, it is just sesame oil and minced garlic. Chongqing hot pot is usually served with authentic Eagle tea, which can reduce greasiness and irritation.

Hot pot is the favorite of Chengdu people. Hot pot restaurants have the most Sichuan restaurants on the streets. When you go to local people’s homes, you will still be served hot pot.

Eat spicy food but not numbness? This is a characteristic of Chongqing hot pot.

Chongqing is a furnace city, with the highest temperature in summer reaching 412 degrees Celsius. What makes it incredible for foreigners traveling from north to south is that hot pot is still very popular even in midsummer when it is as hot as an oven. It is said that hot pot originated from boatmen on the Sichuan River. At that time, there was a slaughterhouse under the stone slope of the ancient city gate on the Yangtze River. A large number of fat cows and pigs were slaughtered every day. Basically no one wanted the remaining tripe and pig offal. In winter, when the rain and snow make the hands and feet stiff, the boatmen on the river go ashore to pick up the tripe and pig offal and bring it back to the boat, wash and slice it, light a small red clay stove, and cook a pot of spicy red oil soup, after a day of hard work. The neighbors gathered around the warm stove, cooking and eating, eating a piece of tripe, drinking a sip of wine, and saying a few words about "Longmen Zhen" (meaning to chat), which was a joy in the bitterness. After that, it spread from ten to ten, and gradually, hot pot, a food that was not accessible to the elegant halls of boatmen, porters, traders and footmen, began to appear in the doors of large houses. Every cold and humid winter, every household can smell the hot pot. The aroma.

Today, hot pot has become synonymous with Chengdu. People in Chengdu can’t get enough of it all year round. If they don’t eat hot pot for three to five days, Chengdu people will start to feel like eating it.

Compared with Chengdu hot pot, Chongqing hot pot is more masculine. If Chengdu hot pot is like "flowing water on a small bridge", then Chongqing hot pot is like "a big river going eastward". Chengdu people eat hot pot with very fine ingredients. Chongqing people are not so particular. Pigs and beef are all made into large thin slices, cabbage is torn into whole sheets by hand, and eel is not washed at all, and is poured into the pot with its blood and water. Recently, Chongqing’s Laozao hotpot has reappeared. The earthen stove and thick porcelain bowl make it even more bold!

There are many famous hotpot restaurants in Chongqing, such as Qiaotou, Little Swan, Lu Ningxiang, Sister Su, etc. I like Qiaotou. At the main store in Nanping, the place is larger and the atmosphere is better. The menu is priced a la carte, and you can enjoy Jiang Tuan and other high-end dishes. There is also a singing and dancing fashion show during the meal.

However, Chongqing hot pot is more spicy and spicy than Chengdu hot pot, so you must be mentally prepared! 9. Essay describing the details of eating hot pot

Hot pot is a highly nutritious, delicious, freshly cooked and eaten cooking method that is loved by the public.

Tonight, we had hot pot at my grandma’s house. It's time to start the banquet. At a glance, the table is full of lettuce and raw meat, including lively white shrimps, thinly sliced ??fresh mushrooms, green and tender baby greens, 100% tender tofu cubes, and cut into pieces. Two pieces of fat-headed fish, etc., really make people want to drink.

In the middle of these dishes is an induction cooker with a pot as big as a basin on it. I heard from adults that hot pot is very popular in Chongqing. Authentic hot pot is mainly spicy. Our family doesn’t like spicy food very much, so there are only a few longans, a few bamboo shoots, a few green onions, a few concubine cubes and chili peppers in the pot. , but there is still a strong fragrance.

When the soup base in the pot is boiling, the adults put raw meat, rice cakes, sashimi, live shrimp, etc. into the pot together, filling a large pot, and then cover the pot. After a while, the water began to boil immediately, causing the pot lid to jump straight up. I couldn't help but want to taste the delicious food in the pot, and the chopsticks in my hand couldn't help but reach into the middle of the pot. My sharp-eyed mother stopped me in time and explained: "Little greedy cat, don't worry, it's not done yet. You Wait patiently for another minute or two."

I disagreed with my mother's statement and acted like a child: "If you don't eat it, it will be burnt. I just smelled the burnt smell of the rice cake. Maybe it's stuck on the bottom of the pot." The whole family laughed at me.

In order to distract me, my mother asked me to pour the condiments for everyone, one small dish for each person. After everything was finished, it was finally time to start eating.

I ate meat for a while, vegetables for a while, and seafood for a while. My teeth kept chewing, and my hands kept adding vegetables to the pot. I wanted to taste all the food in the pot. Ah, so delicious! Hot pot is my favorite. I wonder if I could eat hot pot every day if I grew up in Chongqing.