Today, the editor will share with you the knowledge of delicious hot pot. He will also analyze and answer the delicious hot pot brands. If it can solve the problem you want to know, please pay attention to this site.

What are the recommended places to eat hot pot in Chongqing?

What are the delicious hot pots in Chongqing? 1. First of all, there is Qinma Hot Pot, a veteran in Chongqing hot pot. Both the base and the dishes are very good. In addition to the traditional big pot, it is also clean and hygienic. The small pot tastes great, and the price is relatively reasonable, taking the civilian route. 2. Next is Zhao Er hot pot. This store is near Chaotianmen, and there are often queues. It is a store worth visiting. In addition to the must-try tripe and goose intestines, there are also loin slices, eel and bamboo shoot slices which are their specialties, and they are really delicious. 3.Then there is Little Swan Restaurant. Near Hongyadong, this store is built on the mountain. The decoration inside the store is also very elegant, with a unique mountain city style of Chongqing. We could enjoy the beautiful scenery outside while eating delicious hot pot. 4.The last thing is Qi Hot Pot. This shop also has many branches. The taste of hot pot in this shop is much more authentic than other hot pots, and it is not easy to get angry when eating. The environment is also very elegant, and there are many types of dishes. It is worth eating. . As a representative of our Chinese hot pot, Chongqing hot pot must taste very authentic. If we travel to Chongqing, we must try the local hot pot. The editor has already recommended some delicious hotpots in Chongqing. You can try them.

Which hot pot restaurant is more delicious?

1. Yuzong Laozao Hot Pot

The amazing delicious food is 98 yuan per person

A very amazing old hot pot restaurant, you will be attracted by it as soon as you enter the door Surrounded by the hot smell. There are a lot of Sichuan peppercorns at the bottom of the pot, which tastes numb and very enjoyable. Mao tripe and fresh goose intestines are must-order dishes. They are smooth and elastic and will definitely make you take one bite after another. The Yuzong old meat slices are also very unique. Although they have the word "old", the taste is amazing. Not only is it not old, On the contrary, the more it is cooked, the tenderer it becomes, which is very distinctive; his duck blood is not only not easy to break, but also very tender and fresh.

Address: 3rd floor, Sun Moonlight Central Plaza, Jiaochangkou

2. Huang Jie Hot Pot

The authentic old hot pot in the cracks is 64 yuan per person

If there is no one to guide you, you will never think that there is a yellow mud village in the middle of the ruins next to a lot of new houses. It feels like a thief of time. It is here that Huang Jie Hotpot is the first time I come here. A bit hard to find. Of course, as long as you can eat authentic Chongqing hot pot, location and environment are not big issues. The tender beef is marinated, and the slices of meat are thick and extremely smooth; the Chongqing Merlin luncheon meat is genuine and has a full meaty texture... There is also the brown sugar glutinous rice dumplings sold by the aunt at the entrance of the store. It is not too refreshing to have one in the summer. !

Address: No. 163-1, Huangni Village

3. Peijie Old Hot Pot

The old restaurant has an endless stream of people in the early morning, with an average per capita of 106 yuan

Peijie Lao Hotpot’s business is really booming, and there are always people queuing up no matter how late it is. The more down-to-earth the store is, the more popular it is. Sister Pei is just such a store. The ingredients are naturally fresh and the quantity is large. The soup base becomes spicier as it cooks, especially since the Sichuan peppercorns and chili peppers are at the bottom of the pot. The bottom of the pot is full of flavor. Friends who don’t like spicy food may want to think carefully. The Kung Fu beef tongue is medium-thick and cooked immediately, with a tender and fragrant texture; the fresh tripe from the slaughterhouse is super fresh, crispy and elastic; the tribute vegetable meatballs are handmade and full of sincerity, with both the meaty aroma and the crispiness of tribute vegetables, giving it a dual taste Bring a great taste experience!

Address: No. 1, Sixian Lane, Minsheng Road, Jiaochangkou, Jiefangbei. Deng Mangzi and Maixiangyuan are also very good.

A complete collection of hot pot recipes_How to make delicious hot pot

China’s hot pots come in a variety of colors and flavors. Famous ones include Chongqing's spicy hotpot, which is spicy and mellow and famous all over the world; Guangdong's seafood hotpot and calcium bone hotpot are delicious but not greasy; Beijing's mutton shabu-shabu has a unique flavor and is appetizing.

Below are some hot pot recipes and methods that I compiled. I hope it will be helpful to everyone!

A complete list of hot pot recipes

1. How to make homemade spicy hot pot

Beef slices, rice cakes, broccoli, potato powder, lotus root, oyster mushrooms, potatoes, cucumbers, hot pot base, bean paste, onions, ginger, garlic, coriander, chili, pepper

Method:

1. Heat the pot first, then add an appropriate amount of oil, turn on high heat, and heat the oil;

2. Then pour in the chili and Sichuan peppercorns respectively. , garlic, ginger, green onion stems, stir-fry until fragrant;

3. Pour in 3 tablespoons of bean paste and stir-fry until fragrant, add hot pot base and stir-fry until fragrant;

4. Add boiling water and bring to a boil;

5. Add salt, monosodium glutamate, coriander and green onions;

6. Add vegetables one by one and start scalding the hot pot.

Tips:

It is still a very simple dish and very easy to prepare. The saltiness and spiciness can still be adjusted according to personal preference. Onions, ginger, garlic, etc. must be cut in advance, and other vegetables must also be cut and plated in advance. When buying chili peppers and Sichuan peppercorns, buy ones with aroma, so that they will taste better. For oil dishes, you can make your own sesame oil and minced garlic according to the hot pot eating habits of Chongqing people. Friends from the north can buy peanut butter for dipping.

2. How to make spicy lamb and scorpion hot pot

Ingredients 1:

1000 grams of lamb and scorpion, 4 millet peppers, 3 slices each of green onion and ginger, 1 tablespoon dark soy sauce, 1 tablespoon light soy sauce, 2 tablespoons cooking wine, 2 teaspoons salt, 10 rock sugar, 2 tablespoons spicy hot pot ingredients, spice bag

Ingredients 2: 1 teaspoon Sichuan peppercorns, 1 teaspoon of fennel, 2 pieces of bay leaves, 1 piece of cinnamon bark

Method:

1. Soak the bleeding water of sheep and scorpions in water. Then put cold water, scallions and ginger slices into the pot;

2. Remove the sheep and scorpion and dry them for later use. Boil the cooking wine and sheep scorpion over high heat to remove the blood foam;

3. I prefer to use the hot pot base made by XX. I usually open the package and pour it directly into the crisper;

4. Add about 1 tablespoon of the spicy base and moisten the pot;

5. Add the sheep and scorpions and stir-fry evenly, add dark soy sauce, light soy sauce, and cooking wine;

6 , then add rock sugar into the pot;

7. Mix the spices and pour them into the spice bag;

8. Put the spice bag into the pot;

9. Finally, add the millet pepper;

10. Add enough hot water, bring to a boil over high heat, then turn to low heat and cover, simmer until the meat is soft and tender, about 2 hours.

Tips:

1. Many supermarkets do not sell sheep and scorpions. It is recommended to go to the market to purchase them, such as a butcher shop that specializes in beef and mutton. Some places also require reservations;

2. Sheep scorpion is the backbone of a sheep and is usually sold in one piece. A whole stick weighs at least 7.8 kilograms;

3. You can mix and match the contents of the spice pack according to your own habits, but it is not recommended to mix it with star anise, which has a strong taste;

4. No You can also leave out the millet pepper. If you like spicy food, you can add more spicy base;

5. Extend the stewing time according to the amount of ingredients. Using different pots and stoves will also extend or shorten the time. Please use your discretion. .

3. How to make Thai Tom Yum soup hot pot

Tom Yum soup is the national soup of Thailand. "Tom Yum" means hot and sour, and "Gong" means shrimp. . I like to drink Tom Yum soup, I like its sour and spicy taste, I like the fragrance of coconut milk, and I like the wonderful collision of various spices.

In fact, making Tom Yum Goong soup is not difficult. As long as you buy all the ingredients, you can make it at home as delicious as in a Thai restaurant, or even better. It’s also affordable, you can drink as much as you want, and you can also make Tom Yum Soup Hot Pot. After eating the hard food, we cooked fresh corn shoots, tofu, and konjac knots in the soup. I think this sour soup is not very suitable for shabu-shabu vegetables. The color of the vegetable leaves turns darker after a while.

Supplement: If there is no such vegetable market near your home, you can consider purchasing tom yum sauce and coconut milk online. Fish sauce should be available in supermarkets. If not, you can buy it online. If you don’t have fresh lemongrass, you can buy it. Dry. Galangal and lemon leaves can be omitted.

Ingredients 1: 12 white shrimps, 1 headless squid, half a bag of fried fish balls, 5 small tomatoes, 250 grams of straw mushrooms, half a lemongrass, 5 lemon leaves , 1 green lemon, 2 millet peppers, 5-6 slices of galangal, 1 coriander

Ingredients 2: 3 tablespoons of tom yum sauce, 5-6 tablespoons of coconut milk, 1 fish sauce tablespoon, 1 teaspoon of sugar, 1 tablespoon of cooking oil

Ingredients 3: About 400 grams of chicken rack, 4-5 slices of ginger

Method:

1. Wash the chicken bones that cost two yuan, put them into a casserole under cold water and bring to a boil. Skim off the excess fat and foam, then add ginger slices and cook for two hours to make the soup base;

2. Wash the white shrimp and cut off the two whiskers, the thorn on the head of the shrimp, and the feet under the body, and cut the back of the shrimp to pick out the sand line;

3. Buy it Wash the straw mushrooms, cut off the stems with a knife, cut them in half, blanch them in boiling water and set aside;

4. Use a knife to cut out small "lattice" evenly on the squid, but do not cut it. , then cut into large pieces, blanch them in boiling water, roll them up and take them out. I don’t think there is any trick to cutting squid rolls, it just requires a sharp knife and patience;

5. The spices used to make tom yum soup include galangal, lemongrass, and lemon leaves to enhance the aroma. Source of acid: lemon. The source of spiciness: millet spiciness. In fact, the "Tom Yum Paste" bought in the market already has a sour or spicy taste. But I have a strong taste, so I added green lemon and millet chili;

6. Cut the roots of lemongrass into slices with a diagonal knife. Lemongrass has a very special fragrance. I like it very much. Every time I came across it accidentally when I was drinking Tom Yum Goong soup for the first time. I would bite it with my teeth because I was nostalgic for its taste. But my dad doesn’t like the taste of it. He said it smells like soap, haha~ Cut the galangal into slices. If you can’t buy this seasoning, you can use ordinary ginger at home instead. Lemon leaves are one of my favorite herbs. When rubbed with hands, they will exude a refreshing lemon smell. There is no need to force this smell. Slice the spicy millet and extract the juice from the green lemon;

7. The preparations are almost done. Make a pot on the stove. After the pot is slightly heated, pour in a small amount of oil and cook the lemongrass slices and galangal slices. Stir-fry;

8. Add three tablespoons of tom yum ginger and stir-fry;

9. Pour in the cooked chicken soup, halved tomatoes, prawns, Fish eggs;

10. Add lemon leaves rubbed with hands;

11. Pour in blanched straw mushrooms;

12. Soup Taste the taste after boiling, adjust the saltiness with fish sauce, and add a spoonful of sugar to taste;

13. Add coconut milk before serving;

14. Pour Just add fresh lemon juice. Pour the cooked tom yum soup into the pot and sprinkle some coriander on top.

4. How to make dog meat hot pot

Main ingredients:

1500 grams of dog meat.

Accessories:

15g fennel, 15g cinnamon, 100g rice wine, 25g white wine, 5 dry red peppers, 75g soy sauce, 2g MSG, 5g salt, 25 grams of chili sauce, 15 grams of white sugar, 100 grams of lard, 20 grams of green garlic, 10 grams of green onions, 10 grams of ginger, and 4 grams of Sichuan peppercorns.

Method:

1. Burn all the fluff on the dog skin, put it into cold water, scrape it clean and cut it into small pieces about 4 cm square, add it to the pot with cold water and bring it to a boil. , remove the dirt and blood, wash twice with clean water, drain the water, mix well with sorghum wine, salt and MSG and slightly marinate;

2. Cut the green garlic into sections about 3.5 cm long, use cinnamon and fennel. Rinse with clean water;

3. Heat the wok, add 50g of lard and cook until it is 80% hot. Add the dog meat until it becomes fragrant, spray Shaoxing wine, add hot sauce, sugar, soy sauce, salt, and continue to stir-fry. , collect dry water to make the dog meat flavorful;

4. Add green onion knots, ginger slices, Sichuan peppercorns, whole red dried chilies, cinnamon, fennel, angelica and 1000 grams of water, cover and bring to a boil , move to low heat and simmer for about 2 hours until the meat is crispy, take out the cinnamon, fennel, green onion knots, ginger slices, and dried red chili peppers, then pour them into the hot pot, continue to cook for about 10 minutes, and you will have delicious Sichuan-style dog meat. hot pot.

Where’s the best hot pot?

Delicious hot pot: Beijing Copper Pot. If you choose to visit Beijing, then the old Beijing Copper Pot is a must-try. The most important thing for a hot pot like Beijing Copper Pot is whether the mutton is delicious, and the stock used is naturally one of the key points to ensure the taste.

Its biggest feature is that a steaming elevated rack is built in the middle of the entire hot pot, which is very obviously different from other hot pots in appearance. The authentic taste of old Beijing can only be tasted from the most well-known shops.

Chongqing hot pot, when it comes to delicious hot pot, Chongqing old hot pot must have a name! Chongqing people love hot pot so much that even the air in Chongqing is filled with the smell of red oil chili. People in other cities prefer to eat hot pot in winter, but Chongqing’s hot pot can be enjoyed throughout the year. Compared with Chengdu’s hot pot, which uses rapeseed oil as the bottom, Chongqing’s old hot pot is thicker. Niu Chongqing Hotpot originated from Shijing Wharf, so the materials used are relatively down-to-earth. There are three must-try items when eating Chongqing hot pot: hairy tripe, duck intestines and yellow throat. In the old Chongqing hot pot, you can feel the spicy stimulation and the delicious aroma of hemp. Even the bland vegetables and tofu will shine immediately if you dip it in it!

Sichuan hot pot, in the hot pot rankings, Sichuan and Chongqing have been competing with each other, and they have the momentum of "there is no better place than good". Authentic Chongqing hot pot has a nine-square grid base. Chili peppers, Sichuan peppercorns, and butter are indispensable ingredients for the hot pot base. Hairy tripe and yellow throat are must-orders. To eat this kind of pot, you need to adhere to the principle of "first meat, then vegetarian". This prevents the vegetables from absorbing the red oil and affecting the subsequent taste. The biggest difference between Sichuan hot pot and Chongqing hot pot is that the base of Sichuan hot pot uses clear oil instead of butter, and more spices such as Sichuan peppercorns are used. Combining numbness, spicyness and freshness, it has captured the hearts of many loyal diners.

Anhui hot pot, in Anhui, hot pot shows a different flavor. The name of the hot pot here is also very unique. Some people call it Hu Shi Yipin Hot Pot because Hu Shi was also a loyal fan of it. Some people simply call it Yipin Guo. The prepared egg dumplings, mutton, tofu, fried tofu and other ingredients are placed layer by layer, with the meat on top. As the stock simmers, the fat and essence of the meat are transferred from top to bottom, passing through the tofu and egg skin. Pass to bottom vegetable. The eaters also eat the vegetables layer by layer from top to bottom. By the time they get to the vegetables on the bottom layer, they have already been stewed and soaked in the soup. The taste is no worse than the meat on the top layer. The existence of each ingredient has its own meaning, and in the slow simmering, it reaches its own highlight moment.

Cantonese hot pot, Cantonese hot pot is also known as "Dabian stove", this is the rich and handsome man in the hot pot world! Different from the rough and bold meat-shabu style of northern hot pot, Cantonese hot pot reveals the beauty of fine cooking. Since Cantonese hot pot is located near the sea, fresh seafood is always the protagonist of Cantonese hot pot. Therefore, the dipping sauce of Cantonese hot pot has a softer taste and will not cover up the deliciousness of the seafood itself. Many people like seafood soy sauce and fried garlic. , with crushed peanuts. Based on Laohuo's delicious soup, various prepared mushrooms, vegetarian dishes, hand-made meatballs, and seafood such as shrimp, crab, scallops, and fresh octopus are paired with dipping sauces. It's all delicious just thinking about it.

Chaoshan beef hotpot, compared with the red and spicy Chongqing hotpot, Chaoshan beef hotpot seems a bit "bland", but as long as you have eaten it once, you will never think so. Chaoshan beef hot pot eats the word "fresh". Authentic Chaoshan beef hotpot pays attention to "fresh cutting, from slaughtering the live cattle to distributing to various hotpot restaurants, and finally serving it on the table, the time should be controlled within 6 hours. Whether it is different parts of beef, offal, or beef balls, it is often Once cooked and rinsed, the soup has the most authentic fresh beef flavor.