There are many kinds of hot pot in the north, such as old Beijing copper hot pot, northeast white meat hot pot, Inner Mongolia fat sheep hot pot, sheep scorpion hot pot and so on. There are also many factions of southern hot pot, such as Sichuan hot pot with spicy flavor, Guangdong hot pot with fresh flavor and so on, but Sichuan hot pot is relatively more popular.
Second, the difference between soup base
In the hot pot in the north, the soup base is usually clear soup or bone soup, which can retain the original flavor of the ingredients to the greatest extent and make the cooked meat slices more delicious. The soup base of southern hot pot is completely different. The soup base of Sichuan hot pot is covered with red pepper and spicy oil. The taste of the soup base is spicy and mellow, and the ingredients can quickly absorb the taste of the soup base after entering the pot, even if they are not dipped. Light Cantonese hotpot, neither spicy nor spicy, and the soup base is extremely fresh, fragrant and mellow.
Third, the difference of impregnating materials.
Eating hot pot in the south and in the north is a controversial topic. Because of the different soup bases, most northerners eat hot pot with a dish of sesame sauce, with a little chives, fermented milk, chopped green onion and coriander. The ingredients are dipped in rich sesame sauce, which is very enjoyable to eat.
The soup base of southern hot pot tastes heavy, so sesame sauce is particularly rare on the hot pot table in the south. Dips are mostly oil dishes. A small dish of sesame oil with minced garlic, chopped green onion, oyster sauce and other seasonings will basically not change the problem of ingredients in the pot, but will only play a role in enhancing fragrance and taste.
Fourth, the difference of ingredients.
Eating hot pot in the north and south is also very different in ingredients. In the northern inland areas, the ingredients of hot pot are generally fat cattle, fat sheep, bean products, hot pot balls, fungus ingredients and various vegetables. Cook the meat was the first place to cook, and the rinsed ingredients were wrapped in thick sesame paste, which remained fragrant after eating.
Southern hot pot is rich in ingredients, such as seafood, beef omasum, duck intestines, yellow throat, brain flowers, various vegetables and so on.
As a northerner, I prefer hot pot, big fat sheep beef and thick sesame sauce in the north, which is more enjoyable to eat.