![]() ![]() The restaurant uses the spiciest Sichuan pepper “Chao Tian Hong” and the most color-bright Sichuan pepper “Xin Yi Dai”. In 2004, Yuewei Xiaoyu Hot Pot showed on “A Bite of China” and occupies one of TOP 50 Hot Pot twice in Chongqing. Wozigo Bus Station, Hot pot Street, Huangjin Road, Nanshan Mountain Street, Nan’an District Fresh vegetables and horse meat are popular with visitors. The restaurant cooks soup by spring water so that the color of the soup is red and bright and is stomach-friendly. In the past 20 years, it has focused on making Chinese culture-based outdoor hot pot by broadcasting the caravan culture and land hot pot (initially began from caravan during the journey on land). The style of the gate indicates the restaurant is a gorgeous and grand mansion. Located on the “hot pot street” on Nanshan Mountain, there is a hot pot restaurant hiding on a hill inside the green woods. Wenfeng Main Street Laochang Jinzhu Cun, Nan’an District Like the environment here, the ingredients, cooked in an open kitchen, are fresh and healthy, provided by local farmers every day. It is on the slope of a hill, containing more than 700 tables inside the loquat garden, and visitors can even pick loquats in May and June during dining. The Loquat Park Hot Pot established in 1995, locating on Hot Pot street on Nanshan Mountain. Everything edible can be cooked in hot pot, so hot pot is a must-eat when you come to Chongqing! Recommended Restaurants P ipayuan Shiweixian Hot Pot (Loquat Park Hot pot) As a symbol of food in Chongqing, people in Chongqing have the sense of integrity and embrace the diversified culture. Usually, the taste of food can reflect the attitude and status of life there. There are also mild broths available for those that can’t handle spicy food.Įverything edible can be cooked in hot pot. Today, hotpot has grown and diversified into a culinary art-food with prices that run that gamut, and choice, fresh ingredients that far outnumber those when hotpot was first born. In those times, the hot pot would be suspended on the bamboo stick over an open fire, right on the street. In those times, Chongqing’s famous “stick-stick men” would carry the broth and ingredients on a bamboo stick throughout the city, selling it to any passerby that wanted a meal. In the beginning of the 19 th century, at Chongqing Chaotianmen Wharf, one of the busiest places at that time, the boatmen and porters in winters would take the leftover meat from the butcher and boil them in a spicy brew of chilies and numbing Sichuan peppercorns, afterward dipping the cooked food in condiments, creating a delicious dish that quickly spread throughout the city. There are various tales about the origin of the Chongqing Hot pot. Hot pot is like Chongqing itself – strong, spicy, in-your-face with a down to earth history. Hot pot in Chongqing has become a lifestyle. ![]()
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