Chongqing Hotpot
Updated: 2012-03-12 10:47
(chinaculture.org)
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The most representative and famous types of hotpots are as follows:
Cattle-gut Hotpot
Hotpots are traditional dishes of Sichuan, of which Chongqing hotpost is specially noted for its spicy and rich soup. Traditionally, Chongqing hotpot is eaten with cattle guts, cattle wasits, beef and fresh vegetables. It's practically a serve-yourself kind of course.
Yuanyang Hotpot
Yuanyang hotpot is a mixture of the hot soup and broth. The pot is divided into two parts; one side contains the hot and spicy soup, the other is clear broth. Yuanyang is often the boup base of choice when dining with a group of people.
Time-honored "Qiaotou" Hotpot
Chongqing hotpot is well known throughout China as a unique local eating culture, and the Qiaotou hotpot is said to be among the top ones. It has been enjoying a high reputation in generations of Chongqing natives. The staff of Qiaotou has created Yuanyang hotpot, hotpot banquet and various nourishing series stockpot on the basis of hot-soup hotpot.