The traditional Beijing mutton hot pot, on the other hand, uses a milder soup as its base and is cooked using a coal burning stove. Originally, coal or charcoal was used to heat the hot pot as burners did not exist in China during this period. The second one I want to introduce is The Old Beijing mutton hot pot, which is a legendary member of my family and famous in China. This was achieved ingeniously as the new hot pot had two compartments: one for spicy soup and the other for something milder as well. It was an innovation in our hotpot history as it tapped into two untouched segments of the market, primarily those demonstrating no preference for the dish and those that did not enjoy spicy food. Furthermore, a new hot pot design was introduced in 1984, which established national eminence this was named Yuan-Yang hot pot, which means ‘mandarin duck’ in English. This was the earliest version of me, and over time the simple pleasure of this dish caught on and soon the residents of Chongqing were able to enjoy us in restaurants. In those days they would toss leftovers into a pot of boiling water, and for good measure this boiling broth would be seasoned with copious amounts of hot pepper chilli and ginger. Although the original hot pot in my family has existed in China for thousands of years, he was created in the early 20 th century by port workers who worked and lived by the piers along the two rivers my purpose was to fight off the numbing effects of the harsh winter. The city is also situated at the confluence of the youngster and charring rivers making the winters here cold, damp and misty. People love us, to some extent, because we symbolise freedom to them, they could express themselves freely with immense satisfaction.Ībout Chongqing hot pot, he originates from Chongqing, China, which is a modern port city boasting a 3000 year old history. People in China have faith in this career that they could make more people love us. I consider that my family stands for a long-standing heritage in China that has been lovingly passed through generations and developed. The first taste of the hot pot, which is a sip of the soup, can immediately tantalise the taste buds. In my family, the kind of catering industry in China, you could find out why long dinners were so popular around here. From small towns to the big city, my family is a culinary invention that brings people together in an atmosphere of boisterous camaraderie. When you walk into a legit local pot joint in China, the pungent chili aroma hits your nostrils, and you can almost feel it on your skin. In these environments, people love to eat a hot pot together at a round table, not only because of its atmosphere, but also expressing. In particular, specific regions of China that experience very cold and long winters. With regards to the lineage of my family, this can be traced back many years to historical China. People are familiar with hot pot in China, however, for those of you that remain unfamiliar, do not despair as I will introduce my family members in the hot pot genealogy shortly. I consider that people are not familiar with me, my name is GULUGULU-Hotpot.
0 Comments
Leave a Reply. |
AuthorWrite something about yourself. No need to be fancy, just an overview. ArchivesCategories |