It is winter time, and getting colder a little bit when September passed in China. When you are coming to Beijing or Shanghai for your China Tours at this time, you will incredibly attract by all kinds of Chinese Cuisines which are prefer to eat in winter season. Hot Pot is a must-eat cuisine when you involve in China Travel.
In the winter season, when chilly temperatures and frigid winds prevail over the land, people like to eat food that instantly warms their bodies and lifts their spirits. For that, the hot pot is a delicious and hearty choice. Families or groups of friends sit around a table and eat from a steaming pot in the middle, cooking and drinking and chatting. Eating hot pot is not a passive activity: diners must select morsels of prepared raw food from plates scattered around the table, place them in the pot, wait for them to cook, fish them out of the soup, dip them in the preferred sauce, and then eat them hot, fresh, and tender. They can also ladle up the broth from the pot and drink it.
Typical hot pot dishes include thinly sliced meat, leafy vegetables, mushrooms, wontons, egg dumplings, and seafood. The cooked food is usually eaten with a dipping sauce. In many areas, hot pot meals are often eaten in the winter.
In Beijing, hot pot is eaten year-round. Typical Beijing hot pot is eaten indoors during the winter. Different kinds of hot pot can be found in Beijing – typically, more modern eateries offer the sectioned bowl with differently flavored broths in each section. More traditional or older establishments serve a fragrant, but mild, broth in the hot pot, which is a large brass vessel heated by burning coals in a central chimney. Broth is boiled in a deep, donut-shaped bowl surrounding the chimney.
One of the most famous variations is the Sichuan or Szechuan hot pot, to which a special spice known as Sichuan Pepper is added. It creates a sensation on the tongue that is both spicy and burns and numbs slightly, almost like carbonated beverages. It was usual to use a variety of different meats as well as sliced mutton fillet. A Sichuan hotpot is markedly different from the types eaten in other parts of China. Quite often the differences lie in the meats used, the type of soup base, and the sauces and condiments used to flavor the meat. The cities of Chengdu and Chongqing are also famous for their different kinds of huǒ guō. “Sì Chuān huǒ guō” could be used to distinguish from simply “huǒ guō” in cases when people refer to the “Northern Style Hot Pot” in China. “Shuàn yáng ròu”, could be viewed as representative of this kind of food, which does not focus on the soup base.
People gather around a small pot boiled with charcoal, electric or gas filled with flavorful and nutritious soup base. Thin sliced raw variety meat, fish, various bean curd products and all kinds of vegetables are boiled in the soup base. You then dip them in a little bowl of special sauce. Be careful since the spicy soup base is burning hot.
Sichuan hotpot involves a sesame paste ‘dip’ made from ground sesame seeds (paste) and sesame oil. Other dip types are sometimes available. The sesame dip is often topped with coriander. Other condiments are also usually available, including garlic, spring onion and chilli oil, to add either to the soup or dip.
Since you are done with your delicious Hot Pot Cuisine in China, you must feel a fantastic taste than ever. Just make your China Tours more colorful and delightful.
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