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Source: Authentic Wind Objects
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Sichuan cuisine has given the public the stereotype of "Sichuan cuisine = spicy", and Sichuan-Chongqing hot pot has solidified this identity. Even if the spicy hot pot has the ambition and domineering spirit of unifying the hot pot rivers and lakes, many areas in Sichuan still retain a unique hot pot, and it is a non-spicy hot pot that runs counter to "Sichuan-Chongqing hot pot is very spicy".
Chaoshan people say that Chaoshan beef hot pot is very fresh, Leshan stilted beef laughs; Shandong people say that Shan County mutton soup is very mellow, Jianyang mutton soup laughs; Beijing's copper pot shabu-shabu meat is original, but huili copper hot pot is cooked very flavorfully. The taste of Sichuan hot pot is more than "spicy".
Servings of non-spicy stilted beef are coming out of the pan.
Photography / Wu Xuewen
Leshan stilted beef,
Dare to call the board Chaoshan hot pot!
If chaoshan hot pot has long held the throne of "China's best cattle eater" hot pot, it may be because they have not yet met the Leshan people. The essence of Leshan people eating cattle is in that bowl of non-spicy stilted beef.
Stewed for three hours to come out the delicacy of the stilted beef.
Stilt-foot beef is a "no-nonsense" dish. Say it's a dish, but it can't be on a big table; say it's a hot pot, but it's not heated on the table, but it's this awkward positioning that gives the stilted beef the space to give full play to the characteristics of the ingredients.
Whenever you go to an authentic stilted beef restaurant, there is an iron pot with a diameter of more than 1 meter at the door. The broth made from beef leg bones, beef backbone, etc. is constantly tumbled. The constantly rising and black cloth bag in the soup pot is the secret of this pot of broth: dozens of Chinese herbs (spices).
In addition to beef, there are also many spices in the soup base.
Photography/ Seiso Photo Gallery, Photo/Figureworm Creative
Leshan's local stilt-footed beef mainly attacks the cattle's "lower three roads". Most of the junior diners will order some common parts such as tender beef, hairy belly, yellow throat, and beef liver, while senior gourmets will often take the spinal cord, bull whip, waist slice, and fire umbrella (the connection between the tripe and the beef intestine) and so on.
When the old shop is hot, it will arrange the shabu-shabu time according to the characteristics of different ingredients, so that the beef is tender and smooth, the hairy belly is crisp, and the spinal cord is soft. The beef broth is delicious and nourishing, and it is even more enjoyable to arrange a plate of chili dipping saucers.
Stilt-footed beef from the ancient town of Suji, served with a bowl of sea pepper noodle dipping sauce.
Photography / Hu Wenkai
After eating the meat, wrap a white bag in broth. If the bag has more white leaves and fewer rods, it means that the owner of the shop is really thick, and after the refreshing and soft bag is white, the stilted beef will be eaten in place.
Southerners don't eat sheep?
Jianyang mutton soup expressed disbelief!
Sichuan is not a big province for eating sheep, but perhaps Sichuan's gastronomic skills tree is at the top, even in the partial ingredients of mutton, there can still be a soup pot masterpiece - Jianyang mutton soup, not only not spicy, but also very mellow.
Jianyang City is a small city only 50 kilometers away from Chengdu and with a population of less than one million, but it is the birthplace of Haidilao, the leader of the hot pot industry. When it comes to eating sheep, Jianyang people can be said to sit firmly in the top position in Sichuan Province.
Jianyang mutton soup is eaten very much like the way to eat hot pot.
Photography / Xu Xiaohezi, Picture / Figure Worm Creative
The secret of Jianyang mutton soup comes from its special breed of goats, the Jianyang big-eared sheep, which was bred in the 1980s by the People of Jianyang by cross-breeding American Nubi sheep and local fire-knotted goats. The big-eared sheep has long ears, an arched nose and a tall body, and is an extremely high-quality edible sheep, which has become a national geographical indication product in 2011.
In the past, Jianyang mutton soup was divided into two kinds: clear soup is lamb stewed with water, white soup is to cook lamb skeleton before boiling lamb, wait until the soup is milky white and then stew the lamb.
There is a steaming heat of life in Jianyang mutton soup.
Photo/Visual China
Lamb soup is everywhere in China, the biggest feature of Jianyang sheep soup is that before the lamb soup is served, the lamb, haggis and other slices are stir-fried, and the lamb water evaporates after frying, and the meat quality is more tight. When the meat browns, pour in the piping hot sheep soup, simmer over high heat, the lamb soup quickly emulsified, the soup bottom tastes more thick.
The creamy white is the greatest respect for the mutton soup.
Photography / Silent Spiral, Figure / FigureWorm Creative
Like stilted beef, Jianyang people always eat mutton soup with several plates of dipping water, the most commonly eaten are two: simple peppers, peppercorns, salt made of dry saucer, and a wet dish made of curd mashed and added to the lamb soup.
In addition to the lamb soup pot, there are also interesting stories. In a newspaper, some people in order to rush home and eat mutton soup with their families did not hesitate to apply for a fake license to drive, and as a result, after being investigated and punished, their wishes were disappointed, and the headline of "Mutton soup is afraid that it can't be eaten" showed regret and ridicule. Every year on the winter solstice, thousands of mutton soup restaurants in Jianyang are crowded, and even Chengdu people 50 kilometers away will drive over for this mouthful of lamb soup.
There is lamb and haggis in the mutton soup, and it is even cooler to eat with chili saucers.
Photography / Ice Lingling, Picture / FigureWorm Creative
For Jianyang people, whenever there are guests at home and other important occasions, go to the mutton soup restaurant on the street to bring a soup pot home to entertain guests, this soup pot can communicate with each other's friendship.
Northerners' copper pots are used to shabu-shabu?
Sichuan's copper pot and bacon wild vegetables are more than matched!
People in the north, especially in Inner Mongolia and Beijing, love copper pot shabu-shabu, and Sichuan also has its own unique way of eating copper pot: the copper pot in the north is eaten shabu-shabu, and the copper pot in Sichuan is mostly boiled to eat, not only not spicy, but also has the longest taste of Sichuan hot pot.
The copper pot is a hot pot and a big dish.
Photography / Xiong Junjie
Huili's "copper hot pot" can be traced back to much longer than spicy hot pot, Leshan stilted beef and Jianyang mutton soup. There are also many workshops for copper hot pots in Huili Deer Factory, which have been forged by thousands of hammers and hammers, representing a long-standing cultural heritage in the local area - copper hot pot making skills.
Huili produces red copper, so the copper smelting industry is highly developed, and copper mining has greatly promoted the development of local copper forging technology. A copper hot pot with a beautiful luster cooks a rich local food.
The dish that is tumbled in the soup is very delicious.
Bacon, pork ribs, and meatballs form a continuous satisfaction of eating meat, and the broth absorbs the essence of the ingredients and becomes delicate and rich. Wait until the end of the meat chapter, shabu a plate of wild vegetables, and then reach the small climax of the copper hot pot. Seasonal fresh wild vegetables seem to still have the smell of the mountains, and after a short period of broth blanching, the fragrance of the plants soaks the mellowness of the broth, creating a refreshing aftertaste.
Pork rib hot pot is popular in the alpine plateau areas of Sichuan, Yunnan and other places.
Photography / Luo Hang, Photo / Figureworm Creative
Whether it is bacon or wild vegetables, in Sichuan, there are more hot pot categories that make ingredients appear as the protagonists, thus creating "non-spicy" hot pot varieties such as bacon hot pot, pork rib hot pot and Yi wild vegetable hot pot, and have also become the most memorable specialties for guests in specific areas.
Gaoxian soil hot pot,
Not "rustic" is very "damp".
In Yibingao County, there is a more rustic non-spicy hot pot - "earth hot pot", which has now become an "old antique". Even in counties and cities near Gao County, it is rarely seen.
Nowadays, many people make Yibin clay hot pot and will use copper pots instead of traditional clay pots.
"Earth hot pot" does not mean "rustic", but a special cooking utensil made of clay by Yibin people. Generally use gaoxian unique bottom plate mud, bottom plate mud particles are fine, high temperature resistant baking, with it made of soil hot pot heat conduction slow, strong heat preservation, very suitable for long-term stew food. The longer the earthen hot pot is used, the more fragrant and mellow the food becomes due to the high temperature baking and long-term infiltration of oil and water, and the blackening and shiny body of the pot becomes.
In Yibingao County, there are also places where traditional clay hot pots are made.
Figures/MarketMap
The nature of the Traditional Chinese Warm Pot is similar to that of gaoxian clay hot pot, and the ingredients for stewing are also very traditional. The ingredients of the hot pot are generally stacked layer by layer, the taro is at the bottom, and the pig's trotters, chicken nuggets, fungus, bamboo shoots, sheep field noodles, and sharp knife rounds prepared in advance are gradually added to the pot, and then the soup is poured into the pot, and the pot can be eaten after simmering.
Among the ingredients of the hot pot, there are taro, chicken nuggets and vermicelli.
Now, the earthen pot is withdrawing from people's lives and replacing it with an electrified casserole or copper hot pot, which has become a retro trend in the hot pot field and a hometown private food that people in Waigao County are obsessed with.
Hot pot can contain all things, and has found a reasonable form for the delicious food. "Spicy", the most out-of-the-loop taste of Sichuan-Chongqing hot pot, is not enough to summarize the whole of Sichuan hot pot. Each kind of soup pot or copper hot pot with the style of Sichuan is like an "exception", under the fierce attack of the spicy siege, there are also pieces of independent "taste kingdom".
There are several hot pot restaurants on a street, which has become a common scene in Sichuan and Chongqing.
Photography/click