Hong kong-fiavour hot pot

Althouht hong kong’s food culture is full of western elements,hot pot culture still exist in hong kong and they have there own special hot pot culture.

So do you know the types of Hong Kong hot pot?

The features of Hong kong-fiavour hot pot is that it has many ingredients.Beef in hot pot, grass carp, white eel, lPanopea abrupta, oyster, Fish slip, shrimp slip, salmon, even foie gras, snowflake beef are hot ingredients.

SHABU SHABU:This is a general term for hotpot in cantonese,they always use soup-stock and Satay soup as the soup base.If we use both of them,we called it two-flavor hot pot.They put the food in the hot pot and cook it,then eat the food which Dip in soy sauce.Beef in hot pot, grass carp, white eel, lPanopea abrupta, oyster, Fish slip, shrimp slip, salmon, even foie gras, snowflake beef are hot ingredients.

Drunken chicken pot: It is popular in Hong Kong and guangdong province, with half of the raw chicken which add yellow rice wine and the Chinese medicinal herbs such as angelica, astragali and lycium.

Congee base hot pot: It use rice porridge as the soup base,and it originated in shunde ,guangdong province.

Pig bone pot: originated in macau, but has been spread to shenzhen and Hong Kong after different changes.The pig bone clay pot in shenzhen developed into a soup cooker to eat pork bone meat and bone marrow.Hong Kong's rule of eating is closer to macau, with the focus on the bottom and the ingredients, and the development of hotpot.The method is to cook with pig bones (pig bones) and other ingredients together with white pepper and coarse salt to serve as a creamy white hot pot bottom.

This is the types of hong kong-fiavour hot pot,enjoy it!