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.