On Chongqing Hot Pot Culture
Hotpot, a Chinese original cuisine, originated in Zigong, Sichuan, was improved by Luzhou, and spread to Chongqing. Fresh and hot, spicy and salty, oily but not greasy, sweaty, extremely smooth, depressing and dehumidifying, suitable for the climate of mountains and rivers. Nowadays, it has been developed into shabu-shabu. It's salty, and it's the best product in winter.
Generally speaking, hot pot refers to a cooking method in which a pot is used as an appliance, a heat source is used to boil water or soup to boil food, and it can also refer to a cooking utensil used in this cooking method. It is characterized by eating while cooking, or the pot itself has a thermal insulation effect. When eating, the food is still hot and the soup is one.
Similar dishes are available around the world, but are particularly prevalent in East Asia. Typical hot pot ingredients include various meats, seafoods, vegetables, soy products, mushrooms, eggs and so on. Put them in boiled water or a special broth bottom and cook them. Some foods are also served with seasonings.