Hot soup

The boiling soup was a kind of soup with an extremely high temperature. It can be used to describe hot water or hot food. Boiling soup was a kind of steaming, warm and delicious liquid that was often used to cook all kinds of soup-type dishes. It could be made from different ingredients. It had a rich fragrance and taste, which could add rich flavor to dishes. However, there were some precautions to take when drinking boiling hot soup. The human mouth, esophagus, and gastric mucus could only withstand a maximum temperature of 60 ° C. If the temperature exceeded this temperature, it would cause burns to the mucus. Therefore, one should pay attention to the temperature when drinking soup to avoid burns.

Boiling soup and hot and spicy were both words, not idioms.

The ingredients of Mala Tang included meat (such as beef, mutton, luncheon meat), soy products (such as tofu, bean paste), vegetables (such as winter melon, cauliflower, oil wheat), noodles (such as vermicelli, wide noodles), duck blood, beef tripe, etc. In addition, he could also choose other ingredients to put into the spicy hot pot according to his personal preferences.

The English translation of Malatang was Spicy Hot Pot. According to the " Code of English Translation in the Public Service Sector " issued by the General Administration of Quality Supervision, Inspection and Quality Supervision and the National Administration of Standardisation, the standard translation of Malatang was Spicy Hot Pot. This traditional specialty snack originated from Leshan, Sichuan Province, and became popular all over the country after being improved by the northeast. Mala Tang was a kind of spicy and fragrant food. It was one of the unique foods in Sichuan and Chongqing that could represent Sichuan cuisine. In addition to spicy hotpot, there were many other delicacies in China, such as spicy sticks and barbecue.

Mala Tang had meat, vegetables, seafood, bean flour products, and staple food. In terms of meat, there were pork, beef, mutton, ribs, chicken, duck, ham, shrimp, fish, and some less common ones such as frog meat and bullfrog meat. There were many types of vegetables, including cabbage, lettuce, 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 vegetables, purple cabbage, yam, chrysanthemum, water spinach, sweet potato, oyster mushroom, shiitake mushroom, and so on. In addition, there were also noodles, meatballs, roots, sprouts, fungi, soy products, and seafood. The specific flavors included Vitality Bone Soup, Heart-warming Tomato Soup, Spicy Bone Soup, Thai soup tom yum, Secret Sand Tea Soup, Sour and Spicy Golden Soup, Sichuan-style Dry Mix, and so on.

Hot soup was not an idiom, but a word.

The recipe and recipe of Tang Huo Kung Fu Hot Pot could be made according to the search results provided. According to the recipe in document 1, he needed to prepare some spicy seasonings, such as chili powder, pepper powder, Pi County bean paste, etc. In document 2, it was mentioned that he needed to stir-fry scallions and garlic, then add chili powder and pepper powder. In document 3, there were some ingredients that could be added to the spicy hot pot, such as potatoes, sweet potato vermicelli, broccoli, and so on. In document 6, it was mentioned that milk and water could be added to boil the soup, and then various ingredients could be added to cook it. According to the recipe in document 7, he could also prepare some dipping sauce and base to match the spicy soup. In general, the cooking method of Tang Huo Kung Fu Mala Tang included frying the seasoning, boiling the soup base, adding ingredients and cooking. The specific recipe and cooking method could be adjusted according to personal taste and preference.

Tomato soup is also a great option. Start by sautéing some onions and garlic, then add canned tomatoes, vegetable broth, a bit of cream for richness and some sugar to cut the acidity. Blend it until smooth and heat it through.

The following conclusions: - Zhang Liang was the founder of Zhang Liang's Hot Pot. - Yang Guofu was the founder of Yang Guofu's Mala Hotpot. - Zhu Yonglei was the founder of Tang Huo Kung Fu Hot Pot. Therefore, the founder of A Bowl of Hot Spicy Hot Pot could be Zhang Liang, Yang Guofu, or Zhu Yonglei.

The caricature of a caldo could be something like showing the soup as having a face and personality, or making the spoon look gigantic compared to the rest. It's all for fun and creativity.