Chinanews.com, Yuncheng, October 6th, topic: A happy smiling face in the heat: Jiangzhou hot pot from New Year's food to daily delicacy

　　Reporter Li Tingyao

　　Different from Sichuan-Chongqing hot pot and old Beijing hot-pot, Shanxi Yuncheng Xinjiang hot-pot is not eaten by simmering, but the ingredients are placed in the hot-pot layer by layer, heated with charcoal during the eating process, and the soup is constantly added. .

　　"If you have money or no money, hot pot is a New Year's Eve." Quan Shenghui, 53, who runs the "Jiangzhou Old Taste" hot pot restaurant, told reporters that Xinjiang was called Jiangzhou in ancient times, and hot pot is a traditional food that has been circulating locally for thousands of years. In the past, people usually only eat hot pot during the Chinese New Year. Nowadays, Xinjiang hotpot restaurants are not only everywhere in the local area, but also appear in other cities with the footsteps of Xinjiang people, and the New Year food has become a daily delicacy.

The frying, boiling and steaming of pork belly slices, meatballs, crispy pork, spare ribs, etc. must be strictly controlled.

Photo by Wu Junjie

　　Xinjiang has both copper hot pot and casserole hot pot.

Quan Shenghui runs the only local restaurant that uses casserole hotpot. He said: "Although the casserole hotpot is fragile and wears a lot, it tastes better according to diners."

　　The materials of the hot pot are different, but they all use the "chimney" in the middle to accommodate the charcoal, and the bottom is ventilated to supply oxygen. Layer by layer in the order of vegetarian first, then meat, add the soup, add charcoal to the chimney to heat, and a table of diners surround the hot pot, waiting for the soup to boil.

　　Xinjiang people call hot pot "warm pot", and some are also called "hot bowl".

The names are different, but they all highlight the word "warm", which warms the body and warms the heart.

The charcoal fire was burning red, the soup made a gurgling sound, and the hot steam covered the happy smiling face.

As the heating continues, the soup will gradually decrease, and the soup that has been prepared on the side will continue to be added. The hot pot is always steaming hot, and the ingredients are more delicious as they are cooked.

Quan Shenghui showed reporters how to make Xinjiang hot pot. The bowls filled with ingredients can fill a table around the hot pot.

Photo by Wu Junjie

　　"Xinjiang hot pot has rich and sophisticated ingredients. The processes of washing, cutting, frying, boiling, and steaming are complicated. It takes at least four or five hours to prepare the ingredients. During the Chinese New Year, every family is often busy for several days in advance before eating. This is delicious." Quan Shenghui showed reporters how to make Xinjiang hot pot, and the bowls filled with ingredients can fill a table around the hot pot.

　　The best tofu is tofu made by villagers in Quanzhang Town, Xinjiang County. It is white and tender, with a sweet aftertaste, firm texture, and will not melt for a long time. The vermicelli should be made of sweet potato vermicelli made by local farmers, while pork belly slices and meatballs should be used. , Crispy meat, spare ribs and other processes of frying, boiling and steaming must be strictly controlled.

　　The pork belly should be boiled for more than an hour, coated with a layer of honey, then deep-fried, soaked in hot water and cut into thin slices; the meatballs are made of fat and lean pork belly, minced with minced ginger, mixed with noodles, eggs, and seasonings and squeezed into balls shape, deep-fried until golden brown; ribs should be selected small ribs, or braised, or fried first and then steamed...

　　These complicated preparations are not the point. Quan Shenghui introduced that the key to the deliciousness of Xinjiang hot pot lies in the soup, which contains pork bones, chicken, and seasonings ground into powder, such as peppercorns, aniseed, and cumin. Simmer for at least two hours, until the soup is translucent.

The charcoal fire was burning red, and the soup made a gurgling sound and was steaming hot.

Photo by Wu Junjie

　　Before 9:00 every morning, Quan Shenghui will start to cook soup, and often diners will come to the door before 11:00.

He said: "In addition to locals, foreign tourists must also eat Xinjiang hot pot when they come to Xinjiang, and some people even make a special trip for Xinjiang hot pot."

　　"Xinjiang hotpot is a delicacy that has been passed down from generation to generation. I hope to pass it on, without saving materials and labor, to polish this food business card and make it easier for more people to eat." Quan Shenghui said.

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