![]() ![]() They are Haidi Lao, Huangcheng Laoma, Tan's Fish Head, and Little Sheep. They have lots of branches in most big cities of China (including Beijing, Shanghai, Xi'an, Chengdu, Guangzhou, and Zhengzhou) and can be found easily. The following restaurants are the most famous brands in China, serving the most authentic flavors of their own hotpot type. There are numerous hotpot restaurants in China. For example the meat balls and fish balls need to float, and the raw meats need to fully change their color. Make sure foods are cooked through before you eat. You should add the items that take longest to cook first, like fish balls and meatballs, and then add/dip the thinly sliced meats or green vegetables. ![]() When the broth is boiling, you may dip (quickly-cooked) ingredients in until cooked with your chopsticks (if you don't want to lose them to the communal pot).Īdding ingredients: Do not add all ingredients to the soup at once. charcoal burns, to heat the soup in the middle of at a table. Hotpot is commonly served in a wide metal pot/wok over a (gas) burner, or a recess in the table in which e.g. Common Hotpot IngredientsĬook ingredients thoroughly before eating.Īlthough the flavor of Chinese hotpots varies from region to region, they have similar dining customs. If you have a mixed group with some who don't eat spicy food, there are special pots with a divider in the middle, between the spicy and clear soup, which is called a ' Mandarin ducks pot' (鸳鸯锅 yuānyangguō /ywen-yang-gwor/). A spicy soup base usually has Sichuan pepper, chilies, red chili oil, etc. A clear soup base has a mild flavor made by cooking seafood, or meat bones like chicken or spareribs with ginger or other lighter seasonings. When you eat a hotpot in a restaurant, generally, there are two types of soup base: spicy and clear. The main ingredient is mutton, and the broth is made of nutritious sheep-bone stock, with shallots, ginger, mushrooms, Chinese dates, wolfberries, longans, and dried seafood (shrimps, fish. Beijing Instant-Boiled Muttonīeijing instant-boiled mutton, also called mutton hotpot, is regarded as the representative of the northern China hotpots. If you want to challenge your taste buds, Sichuan hot pot is highly recommended. There are various of Sichuan hotpots, based on different broths and meats, so Sichuan hot pot suits customers of different preferences: salty, sweet, or sour flavors all are available. Some seasonings used in hotpots can help alleviate some minor illnesses like colds, blocked sinuses, and headaches. Eating hotpot can warm the body and improve circulation in winter, and increase perspiration to help cool the body in summer. Boiling is better than frying, and bone nutrients are released into the broth. The other is that hotpot is a "healthy meal". People gather around the pot, chatting, eating, drinking, and having fun. It used to be favored only in winter, but recently hotpot has been appearing on tables all year round.īeside the delicious flavor, there are two other important reasons for Chinese liking hotpot: the first one is that it is a great way to socialize. The hotpot has a long history of over 1,000 years in China. ![]() It consists of a simmering metal pot with broth at the center of a table, and all raw ingredients placed beside the metal pot, so people can add and cook whatever they like in the broth. A mandarin ducks pot is a kind of hotpot with two separate soups: spicy and clear.Ĭhinese hotpot (火锅 huǒguō /hwor-gwor/ 'fire-pot'), also known as Chinese fondue, is one of the most popular meals in China. ![]()
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