ໝໍ້ຮ້ອນເສສວນ

ໝໍ້ຮ້ອນເສສວນ, ທີ່ຮູ້ຈັກກັນດີ, ເຜັດ, ສົດ, ມີກິ່ນຫອມ, ລາວມາຈາກຄົນພື້ນເມືອງ, ຕຳນານໃນວັດ, ບໍ່ວ່າຈະເປັນນັກເລາະ, ເຈົ້າຂອງ, ພະນັກງານ, ວັນນະຄະດີ, ຊາວກະສິກອນແລະຄົນງານ, ຜູ້ຊາຍແລະຜູ້ຍິງ, ເດັກນ້ອຍແລະເດັກນ້ອຍ, ກຸ່ມຜູ້ບໍລິໂພກຂອງລາວກວມເອົາເວລາການບໍລິໂພກຕໍ່ຫົວຄົນຢ່າງກວ້າງຂວາງ. ​ເປັນ​ອາຫານ​ປະ​ເພດ​ໜຶ່ງ, ໝໍ້​ຮ້ອນ​ໄດ້​ກາຍ​ເປັນ​ອາຫານ​ຕາງ​ໜ້າ​ຂອງ​ແຂວງ​ເສ​ສວນ​ແລະ​ເມືອງ​ຈົງ​ກິ່ງ.

As of January 2023, Sichuan hot pot has been introduced to more than 50 countries and regions around the world, and chefs will adapt to local conditions and combine Sichuan hot pot with local eating habits. Chongqing, Zigong, Luzhou all put forward the “hotpot origin”.

1​, ຕົ້ນ​ກໍາ​ເນີດ​ປະ​ຫວັດ​ສາດ​ຂອງ​ຫມໍ້​ຮ້ອນ Sichuan​:

A、The origin of Sichuan Hot pot

Sichuan hot pot appeared around the Daoguang period of the Qing Dynasty (1821-1851). After much research, the real birthplace of Sichuan hot pot is the Yangtze River – the wine city Luzhou Millet Beach (now Gaoba No. 2 Factory).

The cooker is only a pot, the pot contains water (soup), with a variety of vegetables, and then add pepper, ໝາກພິກໄທ to remove the dampness (because there is “vegetables when three points of grain, pepper when clothes” said).

​ໃນ​ເວລາ​ນັ້ນ, ຄົນ​ຂັບ​ເຮືອ​ຢູ່​ແມ່​ນ້ຳ​ຢາງ​ເຊ​ມັກ​ພັກ​ຢູ່​ຫາດ​ມິນ (ຫາດ​ມິນ​ແມ່ນ​ທ່າ​ເຮືອ​ທີ່​ລຽບ​ຕາມ​ແມ່​ນ້ຳ​ຢາງ​ຊີ​ແຂວງ​ເສ​ສວນ​ໃນ​ເວລາ​ນັ້ນ). ຢຸດ​ເຮືອ​ທີ່​ໄຟ​ປຸງ​ແຕ່ງ​ອາ​ຫານ​ເພື່ອ​ຂັບ​ໄລ່​ຄວາມ​ເຢັນ, ຫຼັງ​ຈາກ​ຄົນ​ຂັບ​ເຮືອ​ກິນ​ເຂົ້າ​ແລ້ວ, ຄວາມ​ງາມ​ບໍ່​ມີ​ຢູ່​ໃນ​ໃຈ (ໃນ​ໃຈ), ດັ່ງ​ນັ້ນ​ກະ​ຈາຍ​ສິບ​, ສິບ​ຮ້ອຍ​, ໃນ​ຂ້າງ​ນ​້​ໍ​າ​ຢາງ​ຊີ​ຂອງ​ທ່າ​ເຮືອ​ໄດ້​ແຜ່​ຂະ​ຫຍາຍ​.

B、The development of Sichuan hot pot in Chongqing

At that time, Chongqing was a major waterway, which was much larger than Luzhou. This food custom has been inherited and passed down to Chongqing, and there has been a change. At that time, some coolies (” Bang bang “) saw this way of eating, and went to the cattle killing ground to pick up some of the discarded cow organs, wash them in the Yangtze River, cut them into small pieces, and eat them with the boatmen.

Everyone found it delicious, filling and chilling. Later, some people simply use a pick (two) baskets, one put some cattle miscella (mainly with hair belly), small dishes, one put a mud stove, with a grid of “ocean iron basin” on the stove, the basin boiling with a kind of hemp, spicy, salty and fragrant gravy, every day in the river, bridge or street peddling.

So these boatmen, coolies (bang bang) are no longer cooking their own fire, each identified a box, that is, hot that eat, until full, it does not cost much money, both economic, and convenient, and can increase the heat.

In addition to those coolies, more and more people came to eat the burden. It was not until the twenty-third year of the Republic of China that someone moved it into a small restaurant, moved these sticks to the table, the mud stove was still, but the divided iron basin was replaced by a small red copper pot, the sauce and dipping sauce were coordinated by the diners themselves。

in order to be clean and suitable for everyone’s taste, and gradually more and more such small restaurants were opened, and almost all of them were in a small street on the opposite side of Chongqing, Jiangbei.​ Later, in order to remember that this way of eating came from Millet Beach, people simply called this street “Millet Street”.

C、Modern Sichuan hot pot

Even later, to the Anti-Japanese War period, Sichuan hot pot increasingly prosperous, officials, financial giants, businessmen, journalists and so on to eat hot pot proud, some people also put this ຮ້ານອາຫານຫມໍ້ຮ້ອນ noble.

Many Kuomintang veterans who went to Taiwan on the eve of the founding of New China are still obsessed with the delicious Chongqing hot pot, and some have opened hot pot restaurants in Taiwan (but because of the problem of raw materials, they can’t catch up with the local taste of Sichuan). So many books say that Sichuan hot pot originated in Chongqing Jiangbei, but the fact is from Luzhou, developed in Chongqing.

2​, ຄຸນ​ລັກ​ສະ​ນະ​ວັດ​ທະ​ນະ​ທໍາ​ຂອງ​ຫມໍ້​ຮ້ອນ Sichuan​:

Sichuan hotpot is a testament to the inclusiveness of Chinese cooking. The word “hot pot” is not only the name of cookware and utensils, but also the unity of techniques, “eating” method and utensils and utensils. It shows the harmony of ອາຫານຈີນ. From the use of raw materials, soup ingredients to the coordination of cooking techniques, the same in seeking differences, different in the sum, so that meat and vegetable, raw and cooked, spicy and fresh sweet, crisp and soft, fragrance and concentrated alcohol wonderful combination.

Especially in the folk customs, the scene and psychological feeling of harmony and smooth integration are presented, creating a cultural atmosphere of “concentric, gathering, sharing and enjoying”. It has greater popularity. In Sichuan, up to the officials, down to the people, all prefer Sichuan hot pot, every family will do.

A、Unique seasoning

First put the butter into a hot pot to boil, in the bean chop into, to boil into sauce red oil, accelerate stir-fry pepper, and then mixed with beef soup, add mashed black beans and crushed rock sugar, ginger, add Sichuan salt, glutinous rice wine and small pepper boil.

In addition, beer flavor, sauerkraut flavor and seafood flavor types, different hot pot varieties, there are different hot pot juices and different seasonings, the number can reach more than 30 kinds. In addition, there are many dishes attached to Chongqing hot pot, which can be prepared with sesame oil, oyster sauce, cooked vegetable oil, soup and monosodium glutamate, garlic paste, egg white, etc., and the hot dishes are dipped in to eat, both to reconcile the taste, and to reduce fire and produce fluid.

B、Variety of dishes

ຫມໍ້ຮ້ອນ Maodu ພື້ນເມືອງສ່ວນໃຫຍ່ແມ່ນປະກອບດ້ວຍ maodu ຂອງງົວ.
Today, the selection of all kinds of hot pot, dishes have developed to hundreds of kinds, including the edible things in the food kingdom, dishes have expanded to poultry, aquatic products, seafood, game, animal offal, all kinds of vegetables and dried fresh fruit and so on. On the basis of hairy belly hot pot, it has developed to clear soup hot pot, Mandarin duck hot pot, beer duck hot pot, dog meat hot pot, beef hot pot, spicy chicken hot pot, etc., there are more than 100 varieties, and Western hot pot prepared for foreigners.

C、Eat uninhibitedly

In the old ຮ້ານອາຫານຫມໍ້ຮ້ອນ, the special tall table and stool, under the iron and copper pot, the charcoal fire is raging, the soup in the pot is rolling, and the diners are commanding, staring at the dishes in the pot, raising their glasses and waving their chopsticks. Especially in the summer of the pot, sweating in the fire, eat hard to take off the shirt shirtless.

Chongqing people eat hot pot bold and the trend of swallowing mountains and rivers can not be compared with other areas, which is the embodiment of Bayu food culture, is the performance of the ancient Ba nation brave and bold character and food culture psychology.

Today’s hot pot has been modernized, hot pot soup from the traditional red soup to red and white soup, seafood soup, medicinal soup, hot and sour soup; There are whole beef pot, whole sheep pot, dragon flying Phoenix pot, dog meat pot, fish head pot, duck hot pot, chicken hot pot, Shanzhen pot, porridge bottom pot and cold hot pot.

The seasoning appeared in the oil dish, sesame oil dish, dry oil dish, garlic oil dish, tea oil dish, egg white dish, etc., beautiful. In the hot pot equipment and fuel have been greatly improved, eat Chongqing hot pot fun and bold style, only immersive, personally taste to experience.

3、Sichuan hot pot use notice:

A、Ensure hygiene:

ຮັບປະກັນວ່າເຄື່ອງປຸງອາຫານຖືກວິທີກິນໃນໝໍ້ຮ້ອນ, ຜູ້ຍິງຖືພາຄວນເລືອກກິນໝໍ້ຮ້ອນຢູ່ເຮືອນ, ບໍ່ພຽງແຕ່ສາມາດຄວບຄຸມລົດຊາດຂອງແກງໄດ້, ພະຍາຍາມບໍ່ໃຫ້ລົດຊາດເຜັດ ຫຼື ລົດຊາດທີ່ກະຕຸ້ນເກີນໄປ, ແຕ່ຍັງຮັບປະກັນຄວາມສະອາດຂອງອາຫານອີກດ້ວຍ.
ເຖິງວ່າຫມໍ້ຮ້ອນຈະແຊບ, ແຕ່ພວກເຮົາຄວນເອົາໃຈໃສ່ສຸຂະພາບແລະວິທະຍາສາດໃນເວລາກິນຫມໍ້ຮ້ອນ. ຫນ້າທໍາອິດ, ເອົາໃຈໃສ່ກັບການຄັດເລືອກຂອງວັດສະດຸສົດເພື່ອຫຼີກເວັ້ນການເປັນພິດຂອງອາຫານ. ອັນທີສອງ, ພວກເຮົາຕ້ອງຊໍາລະຄວາມຮ້ອນ, ຖ້າອາຫານຖືກເຜົາຢູ່ໃນຫມໍ້ດົນເກີນໄປ, ມັນຈະເຮັດໃຫ້ເກີດຄວາມເສຍຫາຍຕໍ່ສານອາຫານແລະສູນເສຍ umami; ຖ້າ​ບໍ່​ລໍ​ຖ້າ​ໃຫ້​ຮ້ອນ​ຕົ້ມ​ກິນ​ແລ້ວ​ເປັນ​ພະຍາດ​ຍ່ອຍ​ອາຫານ​ງ່າຍ. ນອກຈາກນັ້ນ, ຄວນລະມັດລະວັງບໍ່ໃຫ້ມ້ວນແກງກິນ, ຖ້າບໍ່ດັ່ງນັ້ນງ່າຍທີ່ຈະເຜົາໄຫມ້ mucosa ຂອງປາກແລະ esophagus.

B、Pay special attention to:

ແມ່ຍິງຖືພາອາດຈະມີອາການປວດຮາກແລະປວດຮາກໃນເວລາຖືພາໄວ, ດັ່ງນັ້ນຄວາມສາມາດໃນການຍ່ອຍອາຫານຂອງກະເພາະອາຫານຫຼຸດລົງຕາມທໍາມະຊາດ. ເມື່ອກິນໝໍ້ຮ້ອນ, ແມ່ທີ່ຖືພາຄວນຫຼຸດຄວາມໄວໃນການກິນອາຫານໃຫ້ຊ້າລົງ ແລະ ຫຼຸດປະລິມານອາຫານລົງ ຖ້າກິນເຂົ້າບໍ່ແຊບ, ເພື່ອຫຼີກລ່ຽງອາຫານບໍ່ຍ່ອຍ ແລະ ບໍ່ສະບາຍຫຼັງກິນອາຫານ.

C、How to eat:

With so many features, how can we enjoy them? Here’s how to eat it first. The way to eat hot pot is different from Chinese food, not to have cooked dishes on the table can be eaten; Instead, some semi-finished dishes are brought to the table by their own hands (cooking), self-ironing and self-eating; The hot (cooking) temperature of dishes is in the hands of diners. Therefore, diners must understand how to eat Sichuan hot pot in order to eat well.

Shabu:

The material is to be clamped and boiled in the pot. The key is: First of all, we must distinguish between various materials, not all kinds of materials can be boiled. Generally speaking, the texture is tender and crisp, and the materials that are instantly cooked are suitable for hot (shaper) food, such as duck intestines, waist slices, liver slices, pea seedlings, spinach, etc.;

And the texture is a little denser, not easy to cook in an instant, to be hot for a while, such as hair belly, mushroom liver, beef slices, etc.; Secondly, we should observe the changes of soup brine, when the soup brine boiling, constantly rolling, and soup brine oil is sufficient, hot food taste and heat preservation; Third, to control the heat, heat too much, the food will become old, heat is not, it is raw; Fourth, the food must be held firmly when hot, otherwise it will fall into the pot, and it will be easy to cook and boil.

D、How to cook:

Boil:

that is, put the ingredients into the soup and cook.

The key is:

first of all, we must choose the materials that can be cooked, such as belt fish, meatballs, mushrooms and other raw materials that have a tight texture and must be heated for a long time to eat; Secondly, we must master the heat, and some should be boiled for a long time and boiled.

ປະ​ສົບ​ການ​ກິນ​ອາ​ຫານ​:

The experience of eating hot pot should be meat and vegetable first, hot food soup must be rolled away, to all immerse in the soup hot food;

The second is to adjust the spicy flavor, the method is: like spicy, can be hot food from the edge of the hot pot oil; On the contrary, cook from the boiling place in the middle; Once again, when you eat hot pot, you must be accompanied by a cup of tea to appetizer, remove oil and greasy, change your taste, and reduce the feeling of spicy.

Of course, if you have a strong interest in hot pot, or want to learn more about hot pot knowledge and skills, then hurry us! Let you enjoy the food at the same time can also learn more interesting things.

We are a professional hot pot base factory, we come from China, we supply hot pot base to more than 5000 Chinese hot pot restaurants. We have 10 years of experience in the production of spicy spices, in addition to the production of hot pot base materials and a variety of spicy spices. Come and join our hot pot family! Let’s take a dip in the world of hot pot!

ແພັກເກັດຖານຫມໍ້ຮ້ອນ

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$11.50

This is the most professional hot pot base seasoning pack you can buy. With a weight of 975 grams, it includes 400 grams of spiced hot pot, 500 grams of hot pot butter and 75 grams of seasoning powder. Such a configuration is only available in Sichuan hot pot restaurants. Do you want to buy a set to experience the true Sichuan flavor?

Purchase process: Select your favorite product → Add it to the shopping cart → Enter the delivery address, calculate the shipping fee → Make the payment → wait for the delivery

ໂໝດການຂົນສົ່ງ: Delivery from China. Transportation time from China to America: 5-25 days. It takes 6 to 30 days from China to Europe.

Usage method: Put all the ingredients into 2.76 pounds of water, bring to a boil, and experience the taste of a Chinese hot pot restaurant.

ນ້ຳໜັກ: 2.15 LB

The flavor of this hot pot base is suitable for heavy hot pot enthusiasts. It is a packaging and product form suitable for home use. We are a hot pot base material factory. We offer over 30 different flavors and forms of hot pot, providing global wholesale. Only 40 sets are needed. Welcome friends who are interested in hot pot to consult us.

ປະລິມານ hot pot base packet

ຕື່ມໃສ່ກະຕ່າ

ບົດຄວາມ: ເຄື່ອງປຸງ Hotpot

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