lẩu Tứ Xuyên

Lẩu Tứ Xuyên, nổi tiếng với vị tê, cay, tươi, thơm, xuất phát từ dân gian, thăng hoa trong chùa, bất kể là người bán hàng rong và người cầm đồ, quan chức, học giả, nông dân và công nhân, hay nam nữ, trẻ em và trẻ em, nhóm người tiêu dùng của nó bao gồm nhiều loại thời gian tiêu thụ bình quân đầu người, đều vượt quá anh ta. Là một loại thực phẩm, lẩu đã trở thành món ăn đại diện của Tứ Xuyên và Trùng Khánh.

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、Nguồn gốc lịch sử của món lẩu Tứ Xuyên:

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, Tiêu Tứ Xuyên to remove the dampness (because there is “vegetables when three points of grain, pepper when clothes” said).

Vào thời điểm đó, những người lái đò trên sông Dương Tử thường dừng lại ở bãi Millet (bãi Millet là một bến tàu khiêm tốn trên sông Dương Tử thuộc tỉnh Tứ Xuyên vào thời điểm đó). Dừng thuyền đang nấu ăn bằng lửa để xua tan cái lạnh, sau khi những người lái đò ăn xong, vẻ đẹp không còn (trong lòng họ), vì vậy rải mười, mười trăm, ở phía bến tàu sông Dương Tử.

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 nhà hàng lẩu 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、Đặc điểm văn hóa của lẩu Tứ Xuyên:

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 Đồ ăn Trung Quốc. 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

Lẩu Maodu truyền thống chủ yếu làm từ thịt bò maodu.
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 nhà hàng lẩu, 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:

Đảm bảo nguyên liệu được nấu chín kỹ khi ăn lẩu, bà bầu tốt nhất nên chọn ăn lẩu tại nhà, như vậy không chỉ có thể kiểm soát được hương vị của nước dùng, cố gắng không cay hoặc có vị quá kích thích mà còn đảm bảo vệ sinh cho món ăn.
Lẩu tuy ngon nhưng khi ăn lẩu chúng ta nên chú ý đến sức khỏe và khoa học. Thứ nhất, chú ý lựa chọn nguyên liệu tươi ngon để tránh ngộ độc thực phẩm. Thứ hai, phải làm chủ được nhiệt độ, nếu thức ăn trong nồi bị cháy quá lâu sẽ làm hỏng chất dinh dưỡng và mất đi vị umami; Nếu không đợi đến khi sôi mới ăn, dễ gây ra các bệnh về đường tiêu hóa. Ngoài ra, cần chú ý không cuộn canh khi ăn, nếu không dễ gây bỏng niêm mạc miệng và thực quản.

B、Pay special attention to:

Phụ nữ mang thai có thể bị nôn mửa và buồn nôn trong thời kỳ đầu mang thai, do đó khả năng tiêu hóa của dạ dày tự nhiên bị giảm. Khi ăn lẩu, bà bầu nên ăn chậm lại và giảm lượng thức ăn nếu không muốn ăn, để tránh tình trạng khó tiêu và khó chịu sau khi ăn.

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.

Trải nghiệm ăn uống:

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!

gói cơ sở lẩu

5.00 trên 5 dựa trên 3 đánh giá

(3 đánh giá)

$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

Transportation mode: 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.

Cân nặng: 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.

– hot pot base packet số lượng +

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