There was no clear answer to the difference between the taste of spicy hotpot and hotpot. Therefore, I don't know the difference between the taste of spicy hot pot and hotpot.
The taste of the spicy hotpot could be described as spicy and fragrant. The taste was pure and fragrant. Mala Tang was a traditional Chinese snack that had a unique taste and was spicy and delicious. The preparation method was simple. All kinds of ingredients were sliced or shredded, put into a pot, cooked, and then cooked with spicy seasoning. Finally, it was taken out to eat. Mala Tang got its name because of its spicy taste. With a bite, the spiciness hit one's face. In addition, the taste of Mala Tang also varied from region to region. The taste of Chengdu Mala Tang was light, and the taste of the base was light. The taste of the stir-fried ingredients was mainly dissolved in the oil. The oil was big, and the taste in the soup was not very fragrant. The northeast spicy mix had a richer taste, including spicy, sweet and sour, sour and spicy, sweet and spicy, and so on. In summary, the taste of the Mala Tang could be described as spicy, spicy, rich, and spicy.
The taste of Mala Tang could be described as spicy and hot food. After eating it, you would feel that your lips were numb and spicy. Not only was the Mala Tang good in color, fragrance, and taste, but it was also spicy, spicy, and hot. The taste was pure, and the fragrance lingered on your lips and teeth. Its soup base usually used pepper and chili as the main seasoning, which had a spicy taste. In addition, there were other types of spicy hotpot, such as spicy and sour. In addition to pepper and chili, coriander, minced garlic, and other spices were added to make the taste even stronger. The sour and spicy flavor was based on the classic spicy flavor, adding vinegar and sugar to increase the sweet and sour taste. In general, the taste of the Mala Tang was spicy and spicy. It had a spicy texture that left a lingering aftertaste.
Mala Tang was a traditional snack originating from Sichuan and Chongqing. It tasted spicy and delicious. Its cooking method was simple, and there was a wide selection of ingredients. One could choose all kinds of dishes according to one's personal preferences. The soup of the spicy hotpot was bright red, and the sparkling vermicelli was soaked in it. Accompanied by duck blood, meatballs, flowering sausages, bone-and-meat connection, enoki mushrooms, and other ingredients, it looked very tempting. There were many sentences that people used to describe how delicious Mala Tang was. For example," A mouthful of spicy Mala Tang makes my taste buds go wild!" "The spicy hotpot is spicy and delicious. It's unforgettable." Wait a minute. In short, the taste of the spicy hotpot was unforgettable. Every bite was filled with satisfaction.
The difference between a large pot and a small pot of spicy hotpot was the way it was cooked and the cooking effect. Compared to cooking in a large pot, cooking in a small pot had a closed space. A little pressure could be added while cooking, which could better retain the nutrients and moisture in the food and make the taste of the food more thorough. In addition, cooking in a small pot could also create more freedom of choice, especially in terms of seasoning. In contrast, the taste of cooking in a big pot would become more and more complicated, and he needed to constantly add seasonings to maintain the taste. In addition, there was also the phenomenon of " kebabs " when cooking in a big pot, which meant that the ingredients might run into other people's pots. Therefore, small pot cooking was more popular because it could provide a more personal and sanitary cooking method.
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.
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.
Hot and spicy hot pot was a traditional Chinese delicacy. Especially in the cold season, eating hot pot could bring warmth and comfort to people. Hotpot in different places had different characteristics and tastes. For example, Chongqing hotpot was famous for its hot and spicy taste and was known as one of the cultural symbols of Chongqing. Guizhou's bean rice hotpot was made with green bean rice as the main ingredient and braised with pork fat. It was also a hot and spicy hotpot. The most important ingredient in hotpot was chili oil. There were many brands on the market, but homemade chili oil was healthier and more delicious. The recipe could be adjusted according to personal taste. In Xi'an, there was an old hotpot restaurant that had been full for ten years. They used their own secret red soup as the soup base and cooked it with authentic beef plate oil, creating the most authentic Chongqing old hotpot. In short, whether it was in Chongqing, Guizhou, Xi'an, or other places, eating a hot and spicy hot pot could bring pleasure and satisfaction.
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.
There were a few well-known spicy hotpot brands, including Zhang Liang spicy hotpot, Yang Guofu spicy hotpot, rattan pepper spicy hotpot, Ji 'apo spicy hotpot, Lai Long Yi fresh cut tripe hotpot, Guo Xiaofu braised pot, Chuan Hun Mao brand Maocai, Banhua spicy hotpot, new shopkeeper Maocai, Xiong Lao Tang Lao, Ba Lao Mao bean curd Maocai, hot fresh spicy hotpot, Xiaomanjiao spicy hotpot, Sister Mi spicy hotpot, Fuke, Diao Si, Sister Xiaogu, Tang Huo Kung Fu, Old Street Scale Plate, Dear Spicy Hotpot, etc. These brands enjoyed a certain degree of popularity and reputation in the market.