What are the two flavors of Yuanyang Hotpot? Why does the spicy hotpot boil first?

As a kind of hot pot soup base, the shuangyang pot is very popular among customers because it allows people to enjoy different flavors. It can meet the needs of people with different tastes and solve the problem of satisfying everyone. With the widespread promotion of the shuangyang pot, the characteristic of the shuangyang pot is that two soup bases are combined in one pot. There is a partition or an inner pot in the pot, which divides the pot base into red soup and white soup, allowing people to enjoy the joy of different flavors while tasting delicious food.

Contents of this article

1. What are the two flavors of Yuanyang Hotpot?

2. Why does the spicy hot pot boil first?

3. How to make Chongqing hot pot

What are the two flavors of Yuanyang Hotpot?

Red soup and white soup, satay and clear soup, etc. The simmered duck pot is a kind of hot pot base, which is very popular among customers because it allows people to enjoy different flavors. It can meet the needs of people with different tastes and solve the problem of satisfying everyone. The simmered duck pot got its name because the first store to invent it had a mandarin duck pattern on the middle partition.

The characteristic of the shuangxiang hotpot is that two soup bases are combined in one pot, with a partition or an inner pot in the pot, which can satisfy people who eat spicy food and those who don’t, people with strong salty taste and those with light taste or meat and vegetables in the same pot.

The characteristics of the soup base of the mandarin duck hotpot are: spicy and slightly numb, the soup base has ingredients, oolong tea is used instead of clear soup, the hot pot ingredients are secret, and the small ingredients include white vinegar, sesame oil, and garlic.

The base of the yucca hotpot is spicy and slightly numbing, with a strong taste. It is made of tofu, duck blood, garlic, spices, pepper, chili, star anise, etc.

Why does the spicy pot boil first?

Generally, there is a large amount of oil in the hot pot. Since the density of oil is less than that of water, the oil will float on the water surface to act as a seal, preventing heat from dissipating, thus making the hot pot boil faster. Although there is oil on the surface of the clear soup pot, the amount is relatively small and cannot cover the clear soup at all.

Yuanyang Hotpot originated in Chongqing and is popular among the public because it allows people to enjoy hotpots with different flavors.

With the continuous promotion, the shuangyan hotpot has developed into a three-part hotpot and a four-part hotpot with a variety of flavors.

Eating too much hot pot can easily cause getting a sore throat, so it is recommended to eat it once a week.

How to make Chongqing hot pot

Materials:

1. Red soup hot pot: 200 grams of yellow beef fillet, 200 grams of buffalo liver, 250 grams of buffalo tripe, 250 grams of eel fillet, 300 grams of buffalo waist, 10 live crucian carps (about 500 grams), 150 grams of fish meatballs, 500 grams of duck blood, and 2500 grams of marinade.

2. Clear soup hot pot: 200 grams of pork tenderloin, 200 grams of duck gizzards, 200 grams of catfish fillet, 200 grams of soaked squid fillet, 150 grams of chicken fillet, 150 grams of fish meatballs, 250 grams of soaked sea cucumber slices, 250 grams of soaked beef tendon, 250 grams of pork loin slices, and 2500 grams of clear soup.

3. The ingredients used in both pots are: 500 grams of green onions, 500 grams of garlic sprouts, 500 grams of lotus root, and 500 grams of pea sprouts.