What are the types of spicy hotpot?

The types of spicy hotpot included meat, vegetables, seafood, bean flour products, and staple foods. There were pork, beef, mutton, ribs, chicken, duck, ham, shrimp, fish, bacon, bacon, tenderloin, chicken, chicken offal, chicken blood, duck blood, beef offal, lamb offal, luncheon meat, quail eggs, fish balls, beef balls, pigeon meat, and so on. For vegetables, there were Chinese cabbage, Youmai, coriander, fungus, mushrooms, winter melon, radish, seaweed, lotus root slices, potato slices, baby cabbage, lettuce slices, cauliflower, purple cabbage, enoki mushroom, day lily, bean sprouts, leeks, small green vegetables, purple cabbage, yam, chrysanthemum, water spinach, sweet potato, oyster mushroom, mushroom, and so on. In addition, there were seafood, bean flour products, and staple foods.

The self-heating hot pot was a convenient and fast hot pot product, which was very popular among young people. Self-heating hotpot could be eaten anytime and anywhere, regardless of time or place. The method of using the self-heating hotpot was very simple. First, open the box and take out the vegetable bag, seasoning bag, and heating bag. The heating pack needed to be taken out of the white inner box. Then, he poured the ingredients into the white inner box, regardless of the order. Next, he pulled out the air hole on the lid to facilitate the release of hot air. After waiting for about 15 minutes, the hotpot could be eaten. There were many brands of self-heating hotpot on the market, such as Yang Guofu, Old Ma Lu, Chun Lin, Zi Hai Pot, etc. These self-heating hotpots had rich flavors, were convenient and affordable, and could satisfy the taste needs of different people. Haidilao and Zihai Pot were relatively well-known brands. Their self-heating hotpot tasted delicious and was highly respected. In general, the self-heating hot pot was a convenient and delicious food, suitable for enjoying at home or on a trip.

Mala Tang was a traditional specialty snack that originated from Niuhua Town, Leshan, Sichuan Province. It was also the most distinctive and representative of Sichuan cuisine in Sichuan and Chongqing. It was a spicy hotpot dish that usually included various ingredients such as meat, soy products, and vegetables. After being cooked, it was dipped in chili noodles and fried salt. There were many ways to make spicy hotpot, and it could be adjusted according to one's personal taste and preferences. Malatang had different tastes and cooking methods in different parts of China, such as Chongqing Malatang and Chengdu Malatang. There were also some chain fast food restaurants, such as Yang Guofu's Mala Tang. In general, Mala Tang was a popular delicacy, but whether it was healthy or not depended on the choice of ingredients and cooking methods.

There were many ways to make the base of the spicy hotpot, and it could be adjusted according to one's personal taste and preferences. The following methods: 1. According to the practice in document [1], you can prepare pepper, aniseed, cassia bark, cloves, fragrant leaves, tsaoko, nutmeg, fennel seeds, whole black pepper, dried chili, Pi County bean paste, oil chili, chopped pepper, dried fermented soybean, and other materials. Soak the dry spices and break them into wood chips, and break Pi County bean paste, oil chili, chopped pepper, and dried fermented soybean into mud. Finally, pour the oil into the pot, add the broken spices, bean paste, and other materials, and stir-fry. 2. The method mentioned in document [2] was to cut the onions, ginger, and garlic into sections, fry the eggs, and then scoop them up for later use. After heating the oil, add the dried chili and pepper, then add the onions, ginger, and garlic to stir-fry until fragrant, then add the hotpot base to stir-fry until it melted, and finally add water. 3. The method in document [3] was to stir-fry the fragrant flower and pepper grains after burning oil, add ginger and garlic to stir-fry the fragrance, then add Pi County bean paste to stir-fry the chili oil, and finally add dry red chili and water to boil, add salt and soy sauce to season. 4. The method mentioned in document [6] was to break the dried chili into chili pieces, remove the seeds of the dried chili, and break all kinds of natural spices into small particles. Then, pour the clear oil into the pot to refine it, add the onion segments and ginger slices, and fry it until it was fragrant. Then, add the chili pieces and stir-fry until it was amber. Then, add the red bean paste and spice particles of Pi County Juancheng and continue to stir-fry. Finally, add the dried chili and bean curd and stir-fry until it is dry and fragrant. In summary, the method of making the base of the spicy hot pot could be adjusted according to one's personal taste and preference. One could choose different spices and seasonings to stir-fry to achieve the taste and taste that one liked.

Shushi Mala Tang was a restaurant brand that featured freshly boiled bone soup, fresh delivery, and single-pot cooking. It was founded by Hangzhou Jihe Catering Management Co., Ltd. Vegetables was founded based on the customers 'demand for "food safety", creating a new trend in the spicy hotpot industry and setting a new benchmark in the industry. Vegetables wanted to find the craftsman spirit of food and beverage. They wanted to make food that was healthy, nutritious, and green. They wanted to bring nature and enjoyment without burden. The vegetable soup was a soup base made from fresh chicken and beef bones. It was featured by its natural flavor.

The big pot of spicy hot pot was a way to cook spicy hot pot. We can get some information about the hot pot. According to document 1, the steps to make a big pot of spicy hotpot included putting all the vegetables into the pot and cooking them half-cooked. Stir-frying the spices and bean paste, adding water to boil them, and then putting the vegetables into the pot and cooking for a few minutes. In document 5, it was mentioned that the original method of cooking in a large pot was changed to a small pot. However, this information did not provide a specific definition or characteristics of the hot pot. Therefore, we are unable to provide an accurate answer regarding the Mala Tang pot.

Sichuan Spicy Hotpot was a traditional Sichuan Province. It originated from Chongqing hotpot. It was a medium-difficulty dish with beef, lettuce, and cabbage as the main ingredients. It tasted spicy and was cooked by an intermediate difficulty technique. The method of making a spicy hotpot was usually to first boil a pot of pork bone soup, then pour vegetable oil into the pot and stir-fry seasoning B. Then, the hotpot base was placed into the pot and stir-fried. Finally, the cooked pork bone soup was poured in. After boiling, it was simmered over low heat for a period of time. The spicy hotpot was famous for its unique spicy and fragrant flavor, becoming one of the representatives of Sichuan cuisine.

The Spicy Hotpot Meatball was a spicy hotpot dish. According to the different cooking steps, the hotpot meatballs usually needed to be thawed first, then cut open and cooked slightly. Next, he could use garlic, ginger, chili, and other seasonings to stir-fry until fragrant. Then, he could add the hotpot balls and stir-fry them. You can add light soy sauce, soy sauce, chicken essence, and other seasonings according to your personal taste, and add a little water to collect the juice according to your needs. Finally, he could add green peppers and other vegetables to continue stir-frying. Finally, he could sprinkle sesame seeds and chili powder. However, the specific steps may vary from person to person and can be adjusted according to personal preferences and tastes.

Spicy Hot Pot had branches in Nanjing Road and Jianghan Road in the Wuhan City.