Potato hot pot

It is the bottom of the pot made of potato turtle, potato fat sausage, potato chicken, potato crab, and is a kind of Chongqing country dish. For example, when the bottom of the potato chicken pot comes up, it is quite scary. The whole pot soup looks very red, but it is not very spicy. The pot is open, you must eat potatoes first, you can't be busy with chicken thighs. It is said that the potato series is actually a famous dish in Chengdu. After the improvement, it became the bottom of the hot pot. For example, the potato turtle: the potato and the turtle are pressed through the pressure cooker. When the pan is out, the potatoes look not bad, but they have already absorbed the fresh turtle. Taste and essence. After learning about the tasting of the potatoes, it is crisp and soft, and it also reveals the smell of chicken.

Seafood hot pot

Seafood hot pot is a traditional Chinese folk food. However, as consumers demand more food and beverage, traditional seafood hot pot can no longer satisfy the mass consumption. The brand new seafood hot pot "naked cooking" has become a new magic weapon for the hot pot restaurant industry. The new model of pure natural hot pot has set off a wave of seafood hot pot in the domestic hot pot restaurant, which is very popular.

The so-called seafood hot pot "naked cooking" is the selection of the finest seafood ingredients, taste the original seafood hot pot, pure natural without adding any additives, such as seafood slippery, and seafood ingredients, etc.

Self-service hot pot restaurant

The self-service hot pot restaurant is a hot pot restaurant that uses hot pot ingredients (raw materials and semi-finished products, etc.) and tableware in a certain area of the hot pot hall, which is selected by the guests and has fewer service personnel. In addition to the characteristics of randomness and freedom, this type of hot pot also has greater selectivity and feels greater satisfaction.

Merry Christmas!!!

On December 25th, it was the day when Christians commemorated the birth of Jesus, called Christmas.
From December 24th to January 6th, the Christmas Festival. During the festival, Christians from all countries held a grand commemorative ceremony.

Giant hot pot hot spring

Hangzhou I Hotel Hot Springs has built a giant campfire pot with a diameter of 5 meters. The citizens of Hangzhou are eager to experience themselves, soak themselves in the steaming “shabu-shabu” and feel the two days of ice and fire.

Milk tea hot pot

The hot pot consists of pearls, coconuts, cookies, cream, and hurricane cakes.

The cake and cream inside are milky tea.

Even the pearls are milky.

Xinjiang kebabs

Xinjiang kebabs are the flavors and snacks of Xinjiang's national characteristics. The color sauce is bright and buttery. The meat is tender and soft, and the taste is spicy and fragrant. It has a special flavor.

According to ancient records, kebabs have been in China for more than 1800 years.

Chongqin hot pot

Chongqing hot pot, also known as Maodu hot pot or spicy hot pot, is a traditional Chinese way of eating. It originated from the extensive catering method of the shipyards of the Jialing River and Chaotianmen in Chongqing in the late Ming and early Qing dynasties. The raw materials are mainly cattle hairy belly and pig yellow throat. , duck intestines, cattle blood Wang and so on.

Roast Whole Lamb

Roast Whole Lamb is a local speciality. It is a traditional flavored meat product of ethnic minority diets in Xinjiang or Inner Mongolia. Color, fragrance, taste and shape are all available.

Indonesian curry hot pot

The ingredients are made in Indonesia, such as curry, bay leaf, coconut powder and spices. They are made from fish head, prawns, chicken, beef, and the bottom of the pot is also dipped in rice flour.

Japanese hot pot

Ingredients include beef slices, shrimps, chicken slices, fish fillets, pork lean slices, pork loin slices, etc. Ingredients include fans, spinach, Beijing vegetables, and onions. The method of eating is usually to heat the pan. After the oil is hot, pour in the Beijing cuisine and the onion slices and stir-fry until the ripening. Then put all the favorite ingredients in the pot and eat them while frying. Eat half, add fresh soup and seasoning to boil, simmer in the fresh soup.

Paper hot pot

The paper hot pot was born in Japan in 1940. It was originally a special vessel for the snow geese hot pot. This special paper can be cooked at high temperatures for 3 hours, and it can also absorb the fat of the meat, so that the long-cooked food can still maintain the original delicious.

When eating a paper hot pot, put the hot pot ingredients in a paper pot, then pour the sauce and heat on the carbon stove. The water in the ingredients will gradually be released and blended with the sauce. This hot pot is full of flavor without the need for dipping sauce.

Dim sum hot pot

Those who have eaten Cantonese-style morning tea must remember the fish dumplings, powdered fruits and other snacks. Now they have changed and become the main force of the Cantonese-style dessert hot pot.

The Cantonese-style dim sum that you usually eat is steamed, and the sauce is very tasty, but if you steam it for too long, you can't taste the flavor of the snack. So the Cantonese invented the dessert hot pot, which is equivalent to burning the snacks, eating the sauce directly, less oil, less sauce, absolutely suitable for those who love to eat hot pot and fear of getting angry.

Tibetan hot pot

The original Tibetan hot pot is lighter, but the soup base must be made of yak bone. The yak is a unique breed of cattle in the alpine pastures. It is fleshy and hot, and it can resist cold in winter.

Different from other hot pots, the Tibetan hot pot is not eaten now, but the sirloin beef and beef balls are served with carrots, broccoli, tofu, etc., and placed in a hand-made copper hot pot. . When you eat, you can sip traditional Tibetan hot sauce, and then enjoy the mellow barley wine. The Tibetan style is extremely rich.

Swiss hot pot

In Shanghai's exotic hot pot, Swiss hot pot is the most famous European hot pot. Swiss hot pot is divided into cheese fondue, bake ground hot pot, chocolate hot pot. The color of the cheese fondue is yellow and clear. The warm color and rich aroma can fully appease the appetite. Pick up the long fork of the cheese and eat French bread, green cabbage and mushrooms. The Burgundy hot pot Chinese is the most acceptable because it is a salty food for deep-fried cooking. Chocolate hot pot is eaten with fresh fruit, sour and sweet, it will make people take a bite to see the bottom of the pot. These three types of hot pots have different tastes, each with its own style and suitable for all seasons. An interesting traditional custom, do not drop food into the pot when eating this kind of hot pot in Switzerland, otherwise the man should provide a bottle of liquor, and the woman should offer a kiss.

Mushroom hot pot

From the hot pot of the main dish, the old chicken, the old duck, the seafood, the soft-shelled turtle, etc. are used as the hot pot bottom material, and then among the more than 20 kinds of fungi, such as boletus, bamboo scorpion, monkey head mushroom, etc. One or several kinds, put the fresh soup in the pot, and add the MSG is also delicious and fragrant. The wild fungus foods are not bad after cooking for a long time. After eating, the teeth and cheeks are fragrant, and the taste is refreshing and smooth. Wild mushroom, a kind of green food produced in different mountainous areas and grown under different natural conditions without artificial pollution. Compared with traditional hot pot, fungi have the characteristics of low fat, high protein, no fat and no greasy. The fungi food raises the stomach and stimulates the body, replenishes the qi, balances the yin and yang, and strengthens the liver and eyesight. The effect of the medicine is remarkable. Such as Tremella, Hericium, can benefit body and strengthen the body, blood and calm, have a clean stomach; such as white mushrooms, blood pressure, adjuvant treatment of hepatitis and other functions; mushrooms, ringworm, pine mushrooms, bamboo rafts, etc., high prevention Blood pressure, heart disease, cardiovascular disease and infantile rickets are beneficial, and the curative effect of phlegm and blood stasis, deworming and pain relief; coral bacteria, succulent lactobacillus, boletus can clear away heat and detoxify, clear lung and stomach, nourish and neutralize Refreshing.

Fish head hot pot

The peppers in the fish head hot pot come from Sichuan Shuangliu, where the peppers produced are "two-striped spicy", which is warm, and will not get angry when eaten.

It is commendable that "the picking period of the two tendons is only seven days a year, so Not easy to use, used in popular hot pot, especially approachable. Fish head hot pot is very particular about the use of watercress, the practice of watercress is weird: the use of "two ribs and broad beans and more than 20 kinds of Chinese herbal medicine processing, so that the loss of nutrition is minimized.

At the time of production, the watercress should be made immediately. It is filled with porcelain enamel, and the top is sealed with vegetable oil. The altar can be eaten for one year. In this way, the watercress slowly ferments under the action of microorganisms in the algae. It is more mellow and aromatic, and nutritious.

There is a procedure for eating fish head hot pot. Lips, fish brain, fish skin, and fish are eaten in order. When you eat, you can't eat them. You have to eat them quickly, slowly, and suck. When you eat fish skin, you should eat slowly and eat fish. Time is fast, one inhales the mouth, then slowly down the throat. In addition, there is a fish head spicy crab hot pot, the choice of Burmese blue crab, body fat, and each pot is said to be a single pot of frying, very It takes a lot of work.


Its spicy taste is also divided into slightly spicy, medium spicy, and spicy.

Happy birthday to Cayla -- cenhot

Today we were celebrating birthday for cayla.

stay happy, stay pretty, and stay healthy.

Happy birthday!!