Chongqing Hot Pot: The Boiling Passion, The Spicy Temptation

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  On the bustling streets of Chongqing, in an old hot pot restaurant, the lights are bright. The bright red Chongqing hot pot is placed on the table. The boiling hot soup emits an alluring aroma. Various fresh ingredients are filled aside. The diners are eating with flushed faces and continuous laughter.
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  In a family gathering, the whole family sits around the Chongqing hot pot. In the steaming hot pot are cooking everyone's favorite ingredients. The elders are all smiles. The children can't wait for the delicious food to be cooked.
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  For a couple's date, they share Chongqing hot pot in a warm little store. The red pot bottom, tender meat slices. The two look at each other affectionately while eating, full of happiness.
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  Several friends gather at an open-air hot pot restaurant. The aroma of Chongqing hot pot permeates the air. Everyone chats happily while eating heartily and enjoying the leisurely time.
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  After work, office workers come to the often-visited Chongqing hot pot restaurant. Fatigue is swept away. They enjoy the delicious Chongqing hot pot to the fullest and relax.
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  In the characteristic hot pot restaurant in the tourist scenic area, tourists taste the authentic Chongqing hot pot. While enjoying the beautiful scenery outside the window, they feel the unique charm of Chongqing.
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  On a rainy day, in a warm room, the family gathers around the Chongqing hot pot. The rain outside the window is pattering. Inside the room, the hot pot is fragrant. It is extremely warm.

Part One: The Boiling Passion, The Spicy Temptation

Chongqing Hot Pot, a traditional delicacy originating from Chongqing City in China, has become an indispensable part of Chinese hot pot culture with its unique spicy and numbing flavors and rich cultural connotations. It is not just food but also a piece of history, a legacy of culture.

Cultural Background:

The history of Chongqing Hot Pot dates back to the late Ming and early Qing dynasties, initially invented by boatmen and trackers along the Yangtze River to ward off the cold. Over time, Chongqing Hot Pot has evolved into a social activity, with people sitting around the hot pot, chatting and enjoying food, reflecting the passion and straightforwardness of the people of Chongqing.

Features:

The specialty of Chongqing Hot Pot lies in its spicy and numbing soup base and the rich selection of ingredients. The soup base is usually made from beef tallow, dried chili peppers, Sichuan peppercorns, broad bean paste, and other ingredients, with a bright red color and an irresistible aroma. Ingredients include various meats, seafood, vegetables, bean products, etc., which can be mixed and matched according to personal taste.

Taste and Texture:

The taste of Chongqing Hot Pot is primarily spicy and numbing, spicy without being harsh, numbing without being bitter, and deliciously fragrant. In terms of texture, the ingredients, after being boiled in the hot pot soup base, retain their original flavor while absorbing the essence of the soup base, offering an ultimate challenge to the taste buds with each bite.

Appearance:

The appearance of Chongqing Hot Pot is rich in color, with a bright red soup base, green vegetables, and white tofu, creating a vivid canvas of food as the ingredients roll in the pot.

Nutritional Value:

The nutritional value of Chongqing Hot Pot lies in the diversity of its ingredients, providing a rich source of protein, vitamins, and minerals. Additionally, the cooking method of hot pot helps to preserve the nutritional content of the ingredients.

Part Two: The Secret Recipe for Making Chongqing Hot Pot

Ingredients:

• Soup base: Beef tallow, dried chili peppers, Sichuan peppercorns, broad bean paste, spring onions, ginger, garlic

• Ingredients: Sliced beef, sliced mutton, fish fillets, shrimp, tofu, vegetables, mushrooms, etc.

Tools:

• Hot pot set

• Stove

• Knife

• Cutting board

Preparation of Ingredients:

1. Heat the beef tallow in a pot until melted, then add dried chili peppers, Sichuan peppercorns, broad bean paste, and other ingredients to stir-fry until fragrant.

2. Add spring onions, ginger, garlic, and continue to stir-fry, then add an appropriate amount of water or broth, bring to a boil, and then simmer.

3. Clean the various ingredients and cut them into sizes suitable for boiling.

Cooking Steps:

1. Pour the prepared soup base into the hot pot, ignite the stove, and keep the soup base boiling.

2. Boil the ingredients in the hot pot one by one, controlling the boiling time according to the type of ingredient.

3. Once the ingredients are cooked, dip them in the sauce before eating.

Seasoning Tips:

• The preparation of the soup base is crucial, requiring mastery of the ratio and heat of various spices.

• The freshness and processing of the ingredients also affect the taste of the hot pot.

Serving Suggestions:

• It is best to eat Chongqing Hot Pot while it is still hot to experience the optimal taste and texture.

• It can be paired with some cold dishes or drinks to neutralize the spiciness and protect the stomach.