The winter condition, there is a relevant and spicy hot pot. But whether its origin in the Sichuan village, or North and south, as long as the temperature is decreased, the most popular restaurants than spicy hot pot shop. The delicious chili tumbling in the pan, dried pepper in oil immersion, gradually bulging. At this point, the tip of the tongue touching is not spicy taste, there are spillover from the pan bursts of warmth, a brief but memorable.
The delicious chili tumbling in the pan����Also numerous also Jane hot pot bottom material
Some people say, hot pot bottom material is the essence of this taste unforgettable. From the operational level, various taste buds that flirting is related to the bottom of the pot seasoning, but also to its taste, with many, not random matching can be done. Pixian bean, dried pepper, star anise, cinnamon, grass fruit, three Chennai, geraniol, vanilla, cloves, garlic, ginger and so on, all kinds of spices came into being, in the bone, bone cooked with the pot, wanton play a subtle flavor of their own. In general, but to the fine said, whether it is red soup or soup, differences Douyindi material, the taste is also slightly different. For example, huangchenglaoma red soup series have the butter and the oil of the points, with all the butter red soup, long aftertaste; and rapeseed oil show is spicy and clear, with a refreshing aroma; and some red soup, addGuizhouHeart-shaped pepper, the spicy and more strong mellow.
For the national film spicy hot pot shop, to invoke this flavor is not difficult, use ready-made hot pot bottom material package and then against the hot oil or soup, it is simple and easy to operate, the temptation of the taste also makes sparks of fire spread rapidly throughout the country.
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