When it comes to hot pot, it has always been a hurdle I can’t get around. Although hot pot is not among the four major Sichuan dishes, I still want to say that hot pot is one of the delicacies with the best mass base. When I was doing food programs before, I often interviewed some food experts. Most of them still loved hot pot. Which one is the most delicious? I personally feel that each has its own merits. Although this term is relatively general, the hot pot in each place has its own characteristics. Let me comment on them one by one.
- Chengdu
When I went to Chengdu for the first time to shoot a special topic about hot pot, I felt that this restaurant had a relatively high comprehensive index in Chengdu. First of all, the environment is clean and air-conditioned. This kind of dining environment must be loved by girls; the bottom of the pot can withstand the test of the locals, because the small chili peppers and Sichuan peppercorns at the bottom of the pot are Chengdu specialties. After a unique formula, they are served Stir-fry until fragrant and combine with butter It has a variety of dishes, including all the special hot pot dishes that Chengdu people love to eat, such as fresh tripe, fat beef, mutton, goose intestines, bezoar throat, kidney flowers, eel, etc., plus oil Dish, coriander, minced garlic, and vinegar will definitely make you enjoy the meal.
Chengdu Old Wharf Hot Pot (Chunxi Branch)
Environmental index: 5 stars
Food freshness index: 4 stars
Recommended dishes: Butter pot bottom, fresh bezoar throat, fresh tripe
Per capita consumption: 100-150 yuan/person
two,
Chongqing
I think this place can be used as a
Chongqing
The representative of hot pot is its large-knife kidney slices. Every time I go there, I can eat two plates. The ingredients are fresh and the knife skills are excellent. Each slice is sliced evenly. Plus the combination of dipping sauces for the kidney slices is delicious. Blanch green onions and homemade chili powder in red oil for 6 seconds. It feels smooth and tender when you eat it in your mouth; the quality of the hot pot is very good, spicy, fragrant and delicious.
Ba Er Ge Waist Slice Wanglao Hot Pot (Jiefangbei Store)
Environmental index: 4 stars
Food freshness index: 5 stars
Recommended dishes: Big knife kidney slices (limited to 2 servings per table), homemade lunch meat, freshly cut yak meat, cold pot duck blood
Per capita consumption: 100-130 yuan/person
- Beijing
In addition to roast duck, I guess the best place to eat in Beijing is Old Beijing Copper Hot Pot. I often visited this restaurant when I was on business trips in the past few years. The environment is slightly modernized, but it lacks the taste of Beijing’s ancient history; but I still love it because of its mutton and sauce.
I love to eat mutton, and I have very high requirements for mutton. I can eat it with just a little bit of mutton smell. But their mutton is very good. It should be described as excellent. It has no smell, comes in various varieties, and has a balanced fat and lean balance. Especially its hand-cut fresh mutton, high-calcium mutton, is fresh and tender. Then there is his sesame paste, which is homemade, unique, moderately thick, not greasy, and goes perfectly with the mutton shabu-shabu.
Jubaoyuan Shabu-shabu (Niujie Main Store)
Environmental index: 4 stars
Food freshness index: 5 stars
Recommended dishes: hand-cut fresh lamb, high-calcium lamb, fresh lamb brain, fresh lamb tendon, sesame sauce
Per capita consumption: 120-160 yuan/person
Note: Need to queue up
- Hangzhou
There is no unique hot pot in Hangzhou, but it has introduced many well-known and popular brands. For example, this one, Xiaolongkan is considered a junior in the Hangzhou catering industry, but due to its solid quality, it instantly gained the favor of Hangzhou hot pot fans. . Their butter pot bottom is very good. The Bawang beef is marinated with the best beef and then sealed with uniquely prepared chili powder. The collision between the chili pepper and the beef, to be honest, I can only eat one piece. Otherwise, it will be hot to the core. The fat intestine festival is a great signature dish. It has been carefully processed and has no odor. The right defatting technology removes the annoying greasy feeling. The juicy soup is added to it with a light bite. The proportion of not oily and not dry is just right. The last dish was roasted pig brains. My sister who never likes offal could not resist my temptation, so she fell in love with it. It tasted like tofu, and her mouth was filled with the aroma of cumin and chives, because the pig brains There is a thin slice of onion underneath, so it doesn’t taste too oily. It’s fresh, fragrant, numb, and spicy. The combination of pig brains and pickled mustard is so refreshing that I can’t even imagine it.
Xiaolongkan Old Hotpot (Hubin Yintai Store)
Environmental index: 5 stars
Food freshness index: 5 stars
Recommended dishes: Butter red pot, Overlord beef, rose dumplings, crispy tripe, fat intestine knots, roasted pig brain
Per capita consumption: 140-180 yuan/person
Note: Need to queue up
- Guangzhou
To be honest, I love Cantonese food the most. It should be said that there are all kinds of Cantonese food, so Shunde food is also a must-eat for me when I go to Guangzhou. This rice porridge hot pot restaurant is the representative, and it is super popular every day. This kind of porridge water is cooked on the side of the stove. It is light, not irritating, and healthy. It is especially suitable for eating seafood and high-quality beef. Finally, I rinsed some vegetables, which made my whole stomach feel warm and comfortable.
Taigunbao Rice Porridge (Guangzhou East Station Store)
Environmental index: 4 stars
Food freshness index: 5 stars
Recommended dishes: Porridge bottom, Chencun noodles, white clams, shrimp and other seafood
Per capita consumption: 120-150 yuan/person
- Hong Kong
Recently, two types of hot pot are popular among Hong Kong people, one is steam hot pot (steamed seafood and meat on top, and steam is used to cook porridge on the bottom), and the other is chicken pot. This restaurant specializes in hot pot chicken pot. In fact, you eat the secret recipe first. Chicken pot, add stock to rinse vegetables after eating dish, so that the soup base becomes very delicious; when I went to Hong Kong some time ago, I made a special trip to eat at this restaurant. I think that although the taste is not as delicious as a single seafood hot pot, the taste buds have many levels, which also illustrates the tastes of local Hong Kong people. Rich increments.
Xinnanyuan Private Kitchen Hotpot Chicken Pot (Mong Kok Branch)
Environmental index: 3 stars
Food freshness index: 5 stars
Recommended dishes: Guimaji chicken pot, fresh hand-cut beef neck ribs
Per capita consumption: 260-330 yuan/person
- Auckland
Sometimes when I’m in New Zealand, I really want to eat hot pot, so I’ve been to this restaurant several times and it never disappoints me. It is also Sichuan hot pot. The ratio of spiciness and numbness in the pot is basically a passable standard. Mainly, the New Zealand beef and mutton are very good, the ingredients are fresh, and the taste is naturally not much different. It’s not easy to eat pig brains in Auckland, and it brings back a lot of memories. After a meal, my taste buds are satisfied, but my wallet is distressed.
Shaocheng Gongzi (Auckland store)
Environmental index: 4 stars
Food freshness index: 5 stars
Recommended dishes: Barbie beef, large slices of beef
Per capita consumption: 150-250 yuan/person
Note: You need to queue on weekends
- Singapore
Singaporean cooking is more attentive, and most of the people are Chinese, so the skill of using ingredients is of course not a problem. I have compared several hot pots in Singapore, and this one is the one I am more satisfied with. The portion is not too big, but the taste can reach above 9 points. Its frog pot is the most popular. It is fresh and tender. You can use the base after eating. Even if you eat hot pot, you still can’t dilute the spicy aroma. The oxtail hotpot also has a high click rate. The combination of tomatoes and oxtails, the soup base wrapping the food, and the layered texture are very strong.
Tong Xin Ru Yi (Clarke Quay Store)
Environmental Index: Recently under renovation
Food freshness index: 5 stars
Recommended dishes: frog pot, Inner Mongolian lamb chops, large slices of beef tongue
Per capita consumption: 150-200 yuan/person
For me, the biggest advantage of hot pot is that it’s not picky. Spicy red soup is a good base, and clear soup made from bones is also good. It’s also popular when prepared with a variety of fungi. Those with light diets can just use boiled water. No problem. There is no limit to the vegetables in the pot, including seafood and pasta. Think about it, does it contain the philosophy of “Tao follows nature, and all things coexist”?
This is hot pot. Its food culture embodies to the greatest extent the ambition of Chinese civilization that “the sea is open to all rivers, and tolerance is great.” Is it the most delicious? It all depends on you. If you are in a good mood, everything you eat will be delicious.
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