Hotpot favorite of Beijingers in winter

Hotpot favorite of Beijingers in winter
Dec 27, 2010 03:33
SKYVIA Points: Join Date: Nov 22, 2010 Status: offline	For the cold weather, Hotpot is the favorite of Beijingers in winter. From the quantity and quality of Beijing Hotpot Restaurants, we may conclude how Beijing people love it. There are basically two kinds of hotpot restaurants in Beijing: Mongolian style and Sichuan style. The staple of both types of hotpot is mutton (yáng ròu). The meat is usually sliced frozen so that it curls up into a tube shape. Then you place the meat into the hotpot, which is a copper pot containing a boiling soup base. After a few seconds the meat is cooked and you dip it into a sesame butter sauce. The verb describing the action of cooking the meat this way is called 'shuan'. Other shuan-ables include beef (féi níu), frozen bean curd (dòng dòu fǔ), Chinese cabbage (bái cài), bean sprouts (dòu miáo), and glass noodles (fěn sī). Spicy Sichuan hotpot has a soup base which can be described as either super spicy or mildly radioactive, but the pot is often divided into half spicy, half non-spicy soup pots. The soup base for Mongolian style is not spicy, and usually consists of some vegetables and seafood.

Dec 27, 2010 03:33

SKYVIA
Points:
Join Date: Nov 22, 2010
Status: offline

For the cold weather, Hotpot is the favorite of Beijingers in winter. From the quantity and quality of Beijing Hotpot Restaurants, we may conclude how Beijing people love it. There are basically two kinds of hotpot restaurants in Beijing: Mongolian style and Sichuan style. The staple of both types of hotpot is mutton (yáng ròu). The meat is usually sliced frozen so that it curls up into a tube shape. Then you place the meat into the hotpot, which is a copper pot containing a boiling soup base. After a few seconds the meat is cooked and you dip it into a sesame butter sauce. The verb describing the action of cooking the meat this way is called 'shuan'. Other shuan-ables include beef (féi níu), frozen bean curd (dòng dòu fǔ), Chinese cabbage (bái cài), bean sprouts (dòu miáo), and glass noodles (fěn sī). Spicy Sichuan hotpot has a soup base which can be described as either super spicy or mildly radioactive, but the pot is often divided into half spicy, half non-spicy soup pots. The soup base for Mongolian style is not spicy, and usually consists of some vegetables and seafood.

Dec 30, 2010 21:22	#1
GUESTCINDY	I am in kunming.THE hotpot is also very popular here,especially in winter.I love sichuan style.

Post a Reply to: Hotpot favorite of Beijingers in winter