Here are some special some special dishes that are exclusively for Sichuan style hotpot. People usually hold a love – or – hate attitude towards them. Let’s have a look.

 

Goose Intestine: The best goose intestine must be fresh, clean, crisp. After being put into the pot for 10 seconds, it can be thrown into the mouth.

 

Thousand of layers tripe (cow tripe): The color is milk white and slightly yellow, and it is cut very thin. Use chopsticks lift it up and down 7 – 8 times in boiling hot pot then it is good to eat.

 

Fresh Aorta: In Chinese we call this “Huang Hou” which means “yellow throat”, but it’s actually not throat. It comes from the large blood vessels of pigs, cows (Generally, the main artery, also known as the heart tube.) Cook in hot pot for 20s, it will still be crisp once it enters your mouth.

 

Duck Blood Curd: The true-qualified fresh duck blood must be fresh, and will never need to be chewed . If the fresh duck blood is cooked, use a chopstick get it , and it will be broken with a touch.

 

Bamboo Fungus: Bamboo fungus brings their own fragrance, and the soup base must be good. It is soft and brittle, and the surface with many holes enables itself to absorb the flavors in the soup base. Once take a  bite, it’s bursting and it beauty completely shows off. Be careful, don’t burn your mouth.

 

Dipping Sauce Suggestions:

 This sauce is a mixture of Garlic and Sesame Oil. The sesame oil can reduce the spicy level of the simmered ingredients and smooth your throat. Among them, garlic can also play the role of freshening and removing astringency. Soaked in sesame oil, garlic can keep it from changing for a long time without losing its smell.

 

 Another one commonly used for Sichuan hotpot is the Dry paste. In addition to the sesame oil , the locals also pay attention to the “dry paste” when eating spicy hot pot. The so-called “dry paste” is actually a small dish of dried chili powder, plus salt, MSG, etc. It adds so many flavors to the cooked ingredients and makes them taste even more delicious and spicy.

 

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