Getting Hot About Hot Pot – Why The Chinese Locals Get So Steamed Up Over Their Food

Chengdu is now the Regional capital of Sichuan. Chongqing used to be the capital and was capital of China during much of the Second Universe War. It was made a municipality back in 1997 and is therefore a completely separate business now. The rivalry between the two cities is aware of no bounds.

If you actually want to annoyed the locals, take up a conversation about the origins of the most famous dish using this area – Sichuan Hot Pot. Both towns lay their claims. lau hai san chua cay

Chongqing probably has the high hand. Its beef intestinal tract hot pot is documented as a popular food sold by street suppliers – a favourite of the hard-working boat trackers. These hardy folk ripped craft upriver – several hundred to a team when pulling ocean-going boats – in the times of sail. That times the dish back a bit. 

“And what is hot pot? “, you ask

Sichuan Hot Weed is a boiling container of broth located on the inside on a table. A whole range of materials are then brought to the table and the diners cook these themselves. The broth can be a plain stock or a fiery hot, meaty soup. Many restaurants give a pot that is break up into two halves to enable you to have both at the same time.

It’s the Chilli Oil that makes a hotpot spicy so, if you like a lot of heat, do not get too much oil when you scoop your food..

Sichuan Hot Pot is a great social dish and rightly popular during the cold months – or to ward off wetness surrounding this time. Drink the broth as well as eating the contents. It gets to turn into a very delicious and wholesome soup.

Which usually ingredients?

Typically, you will either order ingredients off a list (and We have never seen a list in English – so you’ll need some help here) or by acquiring them from shelves. I actually like the latter system as everyone can get involved. Each ingredient is put on sticks in a way that each stick has the same value. This makes totalling the check very easy.

Meats need to be trapped in the cool and are generally not put up on display. These are always ordered off a list. Make sure that you leave chicken and pork to cook for a sufficient length of time.

I love quails eggs and all the several varieties of mushrooms. Spud, taro and lotus basic appear deliciously infused with all the other flavors. Even tofu, not just one of my favourites, can get to be pretty good. Try the crispy tofu skin – and only cook it for some secs. Personally I’m not a major fan of boiled poultry – though it can do make the best broth.

That is advisable to avoid mixing fish or sea food with red meats. You should also only put vegetables into the pan after the meats are finished and after people have enjoyed the broth. Also though the green fresh vegetables become more tasty from being cooked in a broth, they release nasty tasting chemicals and spoil that broth for other foods.

If you want to find out about Chinese foods then check out my Eating Out in Chinese suppliers food guide. This offers background information as well as over 60 suggested dishes. I have included helpful reference sheets for these dishes that you can take on your travels. A single sheet includes common elements for your Sichuan Warm Pot.

By the way, gentlemen, Chongqing girls are reputed to be the most beautiful in traditional western China, along with the ones from Suzhou in the east. The local people can get pretty hot and spicy about this topic too.