A history of hot pot, a thousand years of Ba culture.
Recently, at the Twelfth China (Chongqing) Hot Pot Food Culture Festival, the China Hotel Association released the 2020 China Hot Pot Influential Brand TOP100 list, with Chongqing brands on the list.
In the impression of the public, the violent collision of chili and pepper, a pot of red oil boiled out of the shape of a flower, and bursts of delicious fragrance, this is Chongqing hot pot.
Nowadays, in addition to spicy hot pot, new types of hot pot, such as aromatic hot pot, smokeless hot pot, old oily hot pot without old oil, cross-border fusion of curry and hot pot, etc. have appeared in this hot pot food culture festival... Chongqing, the "Hot Pot Capital of China", has "hot" hot pot hot.
The reporter saw on the scene that various hot pot brands are striving to diversify their flavors, with new flavors such as green pepper, rattan pepper, and even more tomato clear soup flavors.
From a pot of spicy red soup, to a red-and-white soup that "straight through the river", to a three-point pot and four-point pot, the rich soup base meets the needs of different tastes, and Chongqing hot pot is becoming more and more inclusive.
In addition to working hard on taste, the innovation of hot pot extends to all aspects.
Li Zhujie, the founder of the Venture Capital Partners, analyzed at the 2020 China Hot Pot Industry Innovation and Development Forum that "post-90s" have become the mainstream consumer group of hot pot, young, fashionable and attractive.
To please young people has become an inevitable choice for the hot pot industry.
At the exhibition site, in order to cater to the habit of young people who like to check in in the dining scene, some merchants launched giant hot pot for young people to chase and check in. Some merchants launched customized hot pot bottom material molds, which can be made into cute animals and Chongqing Jiefangbei. Wait for Internet celebrities to check the shape of landmark buildings.
Some businesses have also launched smokeless hot pots, and their smoke exhaust system allows young diners to avoid oily smoke and concentrate on eating food.
At present, hot pot practitioners are getting younger and younger. The relevant person in charge of the hot pot association said that in recent years, many "post-80s" and "post-90s" bosses have appeared in the association.
They are closer to consumers, so the current hot pot restaurants are ever-changing and creative.
Reporter Jia Nan from Chongqing
Editor in charge: 【Luo Pan】