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6 types of China’s most famous winter hot pot

In addition to Sichuan hot pot “eating tears” because of its spicy taste, Beijing lamb hotpot or Yunnan mushroom hot pot are also famous names.

People in different regions create different flavors and ways of eating hot pot, based on local eating habits. Here are the most popular Chinese hot pot dishes, suitable for winter dishes, according to Easy Tour China.

Sichuan hot pot

Starting to become a shining star in the national culinary scene since the 19th century, Sichuan hot pot is known for its numbing, spicy, fresh and aromatic taste. In which, spicy is the main soul of the dish, the spicier the better. Hot pot sauce will cover the red color of chili and pepper.

Today, Sichuan hot pot is added with many other types of meat to serve such as beef, sliced ​​chicken, fish fillet, tofu, fried beans, rice cakes, wonton, straw mushrooms, wood ear, cabbage, mushrooms Needles... Photo: Sohu

Today, Sichuan hot pot is added with many other types of meat to serve such as beef, sliced ​​chicken, fish fillet, tofu, fried beans, rice cakes, wonton, straw mushrooms, wood ear, cabbage, mushrooms Needle… Photo: Sohu

Chongqing hot pot and Chengdu hot pot are the two most popular and famous types of Sichuan (Chongqing was formerly part of Sichuan province, separated in 1997 into a centrally run city. Chengdu is the capital of Sichuan).

Chongqing hot pot is also known as stomach hot pot or spicy hot pot, originating from the end of the Ming Dynasty to the beginning of the Qing Dynasty. The main ingredients then were animal viscera and secretions.

Chengdu hot pot has a milder taste, and a pot of hot pot is usually divided in half. Each compartment holds one flavor. The flavor of this hot pot dish in the provincial capital Tu Xuyen is mainly based on the esoteric spices of each restaurant.

Beijing Lamb Hot Pot

This is a kind of traditional Beijing-style hot pot. Thinly sliced ​​lamb, dipped in clear broth (with onions, ginger and goji berries). This dish is served with green beans, cabbage noodles… This is a favorite winter dish of the locals, because they believe it has a nourishing effect on the body.

Hot pot is also known as coal hot pot, because the hot pot is stored in a copper pot, underneath it is hot dry coal and alcohol to cook.  Photo

Hot pot is also known as coal hot pot, because the hot pot is stored in a copper pot, underneath it is hot coal and dry alcohol to cook. Photo: Pinterest

Trieu Shan beef hot pot

This is a great alternative for diners who can’t eat spicy food. Trieu San beef hot pot has a light but nutritious broth, made from simmered beef bones and white radish. The hot pot doesn’t have any chili, and the main ingredient is beef.

Yunnan Mushroom Hot Pot

Kunming, the capital of Yunnan province, has such a wide variety of mushrooms that you can see them anywhere when visiting a local market during the rainy season. Here, the rainy season is the mushroom season. The Yunnan people have many ways to prepare this food, from steaming, stir-frying and making hot pot. The original of this hot pot dish is to put the mushrooms in the pot of broth to eat, and do not include meat.

Mushroom hot pot is usually not served with meat.  Photo: Sohu

Mushroom hot pot is usually not served with meat. Photo: Sohu

Guizhou sourdough fish hotpot

This dish is inspired by the famous Guizhou dish “sour fish soup”. The fish commonly used is snakehead fish, simmered to make hot pot and seasoned with pepper. In addition, people also add other spices to make the hot pot more fragrant, delicious and have a unique flavor.

Sauerkraut hotpot served with white meat

This is a typical dish of the northeast region (Shandong, Liaoning and Jinan), with the main ingredients being salted cabbage and pork. Side dishes include crab, noodles and seasoning with shrimp oil. For expatriates, this is a dish that makes them feel homesick.

Mr. Minh (Follow Easy Tour China)

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