1. Words to describe the taste of hot pot
Delicious, delicious, delicious, spicy, endless aftertaste
1. Delicious
Explanation : Delicious food.
2. Delicious
Explanation: Food and beverages are suitable for taste or hot or cold.
Quote: Bing Xin's "Sister-in-law Zhang": "The old lady cooks it herself, and the food is very delicious."
3. Delicious
Explanation: 〈shape〉 tastes good.
4. Spicy
Numb ***.
Quotation: Xie Pu's "Jiping Debao": "The scolding made his face so hot that he didn't dare to be naughty at all."
5. Endless aftertaste
< p> Explanation: Aftertaste: refers to the aftertaste after eating something. It is a metaphor for recalling something. The more you think about it, the more interesting it becomes.From the poem "Olive" by Wang Yucheng of the Song Dynasty: "It took a long time to have the aftertaste, and then it felt as sweet as sugar."
Translation: It took a long time to have the aftertaste, and it started to feel as sweet as sugar. 2. What are the words to describe hot pot?
Full of spiciness, endless aftertaste, unfinished meaning, full of heat, booming, sitting together and eating from the same pot, phoenix marrow and dragon liver, endless aftertaste, both color and taste Excellent, mouth watering, eight delicacies and jade food, its taste is endless, everything you want.
Chinese hot pot is divided into six categories and more than 30 types. Let’s see how many types have you tried? People in Sichuan and Chongqing are used to calling it "hot pot", in Guangdong it's called "Dabianlu", in Ningxia it's called "guozi", in Jiangsu and Zhejiang it's called "hot pot", in Beijing it's called "shabu-shabu", and in Japan and South Korea it's called "shabu-shabu". Sukiyaki and army hotpot. If you are tired of eating the pot you are familiar with, without further ado, let’s get on to the pot! Different styles are different in thousands of miles, and customs are different in hundreds of miles. my country's hot pots come in various colors and tastes. Generally speaking, they are divided into six major styles and more than 30 types. Let's take a look at the Chinese hot pot classification map and count them all* **How ??many kinds of food have you eaten?
The northern ones include - Old Beijing Hot Pot, Inner Mongolia Sheep Hot Pot, Northeastern White Meat Hot Pot, Shandong Beef Hot Pot, Sheep and Scorpion Hot Pot, Sheep Soup Hot Pot, etc.; Recommended: Old Beijing Hot Pot. Shabu-shabu mutton in a copper pot is an authentic way of eating hot pot in old Beijing. It is very particular about the selection of utensils and ingredients: copper pot, water, and fresh mutton.
It tastes like just one word: "pure"! The soup base is made of water, with at most onion and ginger; the mutton has a pure umami flavor, which is not like eating mutton jelly rolls. It is fresh mutton sliced ??by hand, lifted with chopsticks, and taken out after it changes color. Today's mutton-shabu-shabu is influenced by southern hot pot, and flavored soup bases such as big bone broth and spicy red soup have also become popular in the capital. Only this dipping sauce cannot be compromised by old Beijingers.
The sesame sauce is rich and mellow, the chive flowers are fragrant, add some salty and sweet fermented bean curd juice and green onions and coriander, a bite of sugar and garlic, a bite of tender lamb, the sour, sweet, fresh and salty flavors intertwine in your mouth without competing with each other. The taste is really wonderful! Sichuan cuisine includes: Sichuan hot pot, fish head hot pot, Chuan Chuan Xiang hot pot, Chongqing hot pot, etc.; Recommendation: Chongqing Old Hot Pot When mentioning hot pot, half of the people think of spicy food, while the other half think of Sichuan and Chongqing. The biggest feature of Chongqing hot pot and Sichuan hot pot is also spicy. It is said that five out of every six restaurants in Chongqing are hot pot restaurants. The most important meaning of a thing to people is to become their daily life. Hot pot has obviously become the daily life of the people of Bashu. .
In Chongqing old hot pot, the base material needs to be stir-fried with a large amount of butter, so as to seal in the spicy flavor of peppers, Sichuan peppercorns and other spices, and then add beef stew stock to make the original soup thicker. Yes, the red oil soup base will exude a strong and integrated aroma. When cooking hot pot, it will create a particularly complex and tantalizing, spicy and mellow taste together with the ingredients. As for the hotpot ingredients, the earliest ones were tripe, duck intestines, ox blood, etc., so the early Chongqing hot pot is also called tripe hot pot.
The spicy hot pot in Sichuan and Chongqing is more popular. The dipping sauce can no longer use chili peppers to "add fuel to the fire". Instead, it is an oil dish mixed with minced garlic, oyster sauce and sesame oil, which is more moist and reduces the fire. When many people go to Chongqing to eat hot pot for the first time, they feel that the oil dish is very strange. Only when they eat it do they realize that it is indeed oily but not greasy.
Cantonese cuisine includes: seafood hot pot, porridge hot pot, Doulao hot pot, Chaoshan beef hot pot, pork belly and chicken hot pot, calcium bone hot pot, etc.; Recommended: Beef hot pot Chaoshan area is Shantou City, Chaozhou City, Guangdong Province , the collective name of Jieyang City. The geographical area is not vast.
Take the small town of Shantou as an example. The ocean area here is five times that of the land. However, beef hotpot defeated seafood and took the leading position in Chaoshan cuisine in one fell swoop. Why? Perhaps this can only be explained by the sincerity of Chaoshan people towards cooking and their love for delicious food.
Chaoshan people who know how to eat use sand tea as the bottom of the pot and rinse all parts of the beef. Later, as the years changed, the beef hotpot also underwent some important changes.
The bottom of the pot is changed to a clear soup made from beef bones, and all parts of the beef are rinsed and dipped in Shacha sauce, Puning bean paste and other seasonings. Although they are both hot pots, this beef pot tastes really different from the mutton shabu-shabu.
The most exquisite Chaoshan hotpot restaurant will prepare you a pot of beef bone soup. Before the meat is put in, serve a bowl of soup seasoned with minced celery to wake up the taste buds.
Yunnan-Guizhou cuisine includes: Mushroom Hot Pot, Cured Pork Ribs Hot Pot, Black Goat Hot Pot, Dian Flavor Hot Pot, Sour Fish Hot Pot, etc.; Recommended: Sour Fish Hot Pot. Guizhou’s sour soup uses clear rice soup or bad chili peppers. It is fermented and has a rich natural sour aroma. The unique soup base is sour and sour, spicy and spicy. The freshly slaughtered fish is boiled in the sour soup. It tastes really delicious! Coupled with the flavored dipping sauce that combines Xiangxi "dipping water" and Sichuan and Chongqing oil dishes, it feels like a bowl of soup can finish a pot of rice! Although the ingredients for making sour soup are very simple, the method is very particular.
Collect the rice soaked water in a bamboo tube and heat it continuously. The fire will slowly increase in temperature. During this period, you will test the temperature with your hands. It will start to feel hot (about 40°C-50°C). Repeat this for many times. Many times a day, the warm water in the bamboo tube begins to ferment slowly, giving off a light sour smell. The sour soup made in this way is a must-have for hot pot, and it is also the most unique sour soup hot pot in Guizhou.
Jiangsu and Zhejiang types include: chrysanthemum hot pot, Yipin hot pot, local chicken coop, assorted hot pot, eight-sheng hot pot, three delicacies hot pot, etc.; recommended: chrysanthemum hot pot, chrysanthemum hot pot and hot pot soup in Suzhou and Hangzhou. The juice is chicken soup or broth, supplemented by thin slices of meat, fish, chicken, etc. and eaten together with chrysanthemums. It has a refreshing fragrance and a unique flavor. The method is to soak and wash the fresh chrysanthemum petals, then rinse them in water with alum added, pick them up and drain them for later use.
Add chicken soup or broth to the hot pot. After boiling, add chicken slices, meat slices, fish fillets and other raw ingredients. After about 1 minute, add chrysanthemum petals, cook for a while and then It’s ready to be dipped in sauce. The fragrant and unique flavor of Ou Ke is regarded as the top product in hot pot families.
Others include: Xiangxi Dog Meat Hot Pot, Hubei Game Hot Pot, Coconut Chicken Hot Pot, etc. Recommended: Coconut Chicken Hot Pot In southern my country, coconut chicken is a well-known food that everyone loves. Coconut chicken not only has high nutritional value, but also has a very rich flavor.
In recent years, coconut chicken hotpot has become a new hotpot favorite among diners in Guangdong, Hong Kong and Shenzhen, relying on the new food concept of nourishing, adapting to the season, and focusing on ingredients but not cooking. The Coconut Chicken Hot Pot uses high-quality young coconuts produced in Hainan as the base of the pot. No artificial seasonings are added. The coconut juice is hot as soon as the pot is opened. You can just start with a bowl to heat it up. It is especially popular among women. 3. Describe the taste of Chongqing hot pot in more detail. I need to write an essay quickly~~~
As the saying goes: "There are different styles in a hundred miles, and different customs in a thousand miles." Indeed, different places have different flavors. diet. My hometown, Chongqing, is most famous for its hot pot.
Chongqing hot pot is also called spicy hot pot. We Chongqing people believe that chili peppers can appetize, refresh, and warm the body, and are of great benefit to the human body, so they are essential in hot pot.
There are three types of hot pot: one is called Yuanyang Hot Pot, which is divided into two parts like Bagua, one side is spicy and the other is clear soup; the other is called Red Oil Hot Pot, which is spicy and the soup is bright red. Desire dripping, the fragrance of chili spreads. There is also a type called Zimu hot pot, which is a concentric circle with a non-spicy clear soup in the middle and a spicy outer circle. But we Chongqing people all love to eat red oil hot pot, because it tastes so good. In Chongqing accent, it means: comfortable.
The characteristics of Chongqing hot pot are: numbing, spicy and hot. It is because of these three points that Chongqing hot pot is famous all over the world. First, hemp: The first thing that catches our eyes when we eat hot pot must be Sichuan peppercorns. If you eat one of the Sichuan peppercorns in the pot, I guarantee that you will be numb and stick out your tongue until you eat. So when you pick up the food, be sure not to let it slip into your food. The second is spicy: few cities have hotpot that is spicier than our Chongqing hot pot.
When I started eating, I was immediately "spicy" when I saw the red oil in the pot! If you take one bite, it will definitely make you drink water. But after you drink enough, you will start eating involuntarily. Because the spiciness is not boring spiciness. It’s so spicy that it’s so spicy that you’ll enjoy it; it’s so spicy that you feel comfortable; in Chongqing parlance, it’s so spicy that you’ll feel “Best”! The third is hot: Just look at the bubbles in the pot and you will know how high the temperature is. After the vegetables are cooked, don't eat them as soon as you pick them up. They have to cool down for a while before you can eat them. Otherwise, I will burn your tongue and make a few bubbles!
As a representative of our Chongqing cuisine, hot pot is unforgettable as its spicy taste is just like the passionate and bold character of our Chongqing people! 4. Words to describe taste and smell
Original publisher: wxf199456
Inexpressible: Yan: speech; Xuan: publication, expression. Refers to something that cannot be expressed in words (used to talk about the mystery and taste of things). Not aware of the taste of meat: originally refers to being intoxicated by the wonderful music and therefore unable to recognize the taste of meat. Later, he was described as concentrating on studying and not being able to distinguish the taste of food. It also describes that life is difficult and there is no meat to eat. Fragrance on the cheeks: After eating delicious food, the teeth and cheeks gradually feel the sweet taste. The metaphorical language and poetry are meaningful and evocative. Light and tasteless: light: thin, as opposed to "thick". The dishes were tasteless due to lack of salt. Also refers to bland and tasteless. It also describes the content of speaking and writing articles as dull and uninteresting. Ear food and eye theory: Ear food: Believe in what you hear. Like eating with ears but not knowing the taste of food, like eyes seeing fine hairs but not eyelashes. It is a metaphor for trusting other people's words without any solid basis. Among them: among them: among them; among them; taste: taste, taste. The flavor in it. Refers to the joys and sorrows experienced personally. Delicious food: refers to the finest, first-class food, exquisite and delicious meals or delicious food. Delicious food: food: food. Refers to fine, first-class food, exquisite and delicious meals or delicious food. With gusto: Jinjin: A look of great interest. It means eating very deliciously or talking with great interest. Delicious food: refers to fine, first-class food, exquisite and delicious meals or delicious food. Its flavors are endless: there is no end to the flavors in it. The description has profound meaning and is unforgettable. It's a pity to throw it away, but it's tasteless to eat: it means it's a pity to throw it away, but it tastes tasteless. Putting people in a dilemma. Qianli Lake Water Shield Soup: The soup made from Qianli Lake Water Shield is delicious and does not need to be seasoned with salted black soybean. Generally refers to local specialties with local flavor. Restless sleep, unwillingness to eat. Sweet taste: refers to the taste when eaten. He cannot sleep comfortably on his pillow, and his meals are tasteless. Describe the heart 5. Words to describe the good environment of a hot pot restaurant
Cheeks and feet are fragrant: After eating delicious food, your teeth and cheeks gradually feel the sweet taste. The metaphorical language and poetry are meaningful and evocative.
Eat delicious food and ride a horse. Describes a luxurious life.
Big Cooking Five Cauldrons: Cooking: Cooking. An ancient ritual, later used to refer to eating particularly delicious meals. Describes a luxurious life.
Fatty sweet and crispy: Li: refers to strong alcohol; sweet and crispy: delicious. Delicious food. Generally refers to good food and wine.
Burning incense and lining the tripod: burning: burning, lighting; column: arranging. Expensive incense was lit and many delicacies were placed. Describes a life of lavishness and pomp and circumstance.
Rich clothes and delicious food: rich clothes and delicious food.
Phoenix marrow and dragon liver: a metaphor for rare and delicious food.
Delicious and rich: generally refers to delicious food.
The children of Yao Liang: Yao: fat meat; Liang: fine grain; Yao Liang: generally refers to delicious meals. In the old days, it referred to officials, landlords, and children of wealthy families.
The disciples of Gaoliang: Gaoliang: fat meat and fine grains, which refers to delicacies. A child of a wealthy family who is used to living a hedonistic life. 6. The composition describing the color, aroma and taste of hot pot should use metaphors
Chongqing Old Hot Pot
My hometown is Chongqing. The most famous food in Chongqing is of course hot pot. The best among hot pots is the old hot pot. It tastes authentic, very delicious, and leaves you with endless aftertaste after eating it. I love Chongqing old hotpot very much. There are many peppers and peppers in the red soup... Looking at the ingredients of the red soup and so many peppers and peppers floating around, it is daunting. But when you smell the spicy and fragrant smell from a distance, you don't want to leave.
When you pour all the meat and vegetable dishes into the hot pot, after a while, big bubbles will appear in the red soup, as if it is angry and the head is on fire. It is so angry that the dishes are floating. When you reach the soup noodles, you can start the pot and use your chopsticks quickly. Look, this piece of lotus root slices, the oil has covered the lotus root slices, and the lotus roots are shining brightly. I can't help but take a bite. It's really fragrant, crispy, spicy and numb. It's so delicious. I can't help but be tempted to try it again. Take a sip, and I promise to make you angry, your face as red as fire, and your tongue as hot as a snake's tongue. To counteract these conditions, have a dessert, or take a sip of a drink and it will be so satisfying!
I love Chongqing, and I love Chongqing old hotpot even more!