Features of Chongqing Hot Pot

1.       A rich variety of dishes

Traditional trip hot pot is mainly cooked with beef tripe. The most authentic tripe hot pot is composed of liver, heart, tongue, beef fillet from a cow and other vegetable like garlic, green onion, and pea.

Nowadays, ingredient of hot pot has increased to hundreds of types, vast in variety, almost covered with all edible food one could imagine, such as poultry, aquatic product, seafood, venison, purtenance. And based on tripe hot pot, various hot pot themes have been invented, like light soup, two flavors, beer duck, dog meat, beef slice, and spicy chicken. Not to mention western hot pot made for foreign.

As traditional hot pot is too greasy and spicy, not conforming to modern diet concept of health and nutrition, people decrease spicy and greasy ingredient to make it taste healthier.

2.       Unique sauce

Chongqing hot pot is a typical dish to reveal numb, spicy, and hot in Chuan dish uniqueness.

Authentic tripe hot pot is known for its heavy taste, in which the soup is made by bean halves, soya bean, tallow, red pepper. The cooking way is to melt the tallow in firing pot, add beans after chipped. When it turns red and liquid, fry red peppers at high power, and add beef soup, smashed soya bean, crystal sugar, salt and ginger.

In recent years, flavors like beer, seafood, pickled cabbage have been invented. Different types of hot pots match different soup and seasoners with category up to 30. In addition, it is healthier and more delicious to eat boiled food with various condiment dishes concocted by sesame oil, oyster sauce, rape oil, soup, MSG, garlic, and egg white.

3.       Unconstrained in eating

Chongqing hot pot is outstanding from others in terms of eating way.

Historical hot pot restaurant in old time was equipped with large customized tables and chairs. Customers inside toasted and ate, gazing at the hot pot on lower tables. Especially in summer, people sat alongside the pot sweated to their clothes wetted, and they couldn’t help taking off their coat when eating enthusiastically. The way Chongqing people act in eating hot pot with unconstraint and vigor is beyond comparison in China, which reflects the diet culture of Bayu, including their bold and unconstraint character.

Today, Chongqing hot pot has been modernized that its soup has been varied from traditional soup to two flavors, seafood, herb and vinegar-pepper; cow, goat, dag, fish head, chicken and duck have been add to its main ingredients. And light oil, sesame oil, garlic oil, and white egg to sauce category. Even improvement in hot pot equipment and fuels. You don’t get the fun in eating Chongqing hot pot until you try in person.