[Explanation] Unlike Sichuan-Chongqing hot pot and old Beijing hot-pot, Shanxi Yuncheng Xinjiang hot-pot is not eaten by rinsing, but the ingredients are placed in the hot-pot layer by layer, heated with charcoal during the eating process, and constantly Add broth.
"If you have money or no money, you can celebrate the New Year with hot pot." Quan Shenghui, 53, who runs a Xinjiang hot pot restaurant, told reporters that this is a traditional delicacy that has been circulated locally for thousands of years. In the past, people only ate it during the Chinese New Year. Hot pot, now 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 food for the New Year festival has become a daily delicacy.
[Concurrent] Chef Quan Shenghui
Xinjiang hot pot is a delicacy for every Chinese New Year in Xinjiang. Its history originates from the time of Li Shimin in the Tang Dynasty. In order to reward soldiers, Xinjiang hot pot was used to make a delicacy.
It was originally made in a casserole, and later it gradually became a hot pot with a carbon stove.
Now we use casserole, which is better than copper.
[Explanation] Xinjiang has both copper hot pot and casserole hot pot.
The materials of the hot pot are different, but they all use the "chimney" in the middle to accommodate the charcoal, the bottom is ventilated for oxygen supply, and the bottom is all covered with cabbage. The order of vegetarian food followed by meat is stacked layer by layer, then the soup is added, and charcoal is added to the chimney to heat it. A table of diners surrounds the hot pot and waits for the soup to boil.
The tofu is best made of slurried tofu made by local farmers, which is white, tender and sweet after taste; sweet potato vermicelli made by local farmers should be used for vermicelli; pork belly with fat and lean is used for meatballs, minced with minced ginger, and mixed with noodles, eggs and seasoning. Then squeeze them into balls and fry them until golden brown; and the frying, boiling and steaming of pork belly slices, crispy pork, ribs, etc. must be strictly controlled.
The key to the deliciousness of Xinjiang hot pot is the soup.
[Concurrent] Chef Quan Shenghui
My hot pot does not use the thirteen incense on the market. I grind the ingredients myself, and develop and innovate an auxiliary ingredient myself.
Boil the stock with chicken broth and big bone broth, it tastes better.
The soup takes two hours to cook successfully.
In our shop, it is simmered slowly over a slow fire to make this soup, which tastes better.
[Explanation] Xinjiang people call hot pot "warm pot", and there are also "fire bowls".
The names are different, but they all highlight the word "warm", which warms the body and warms the heart.
Today, the new Jiang Hotpot, which has been passed down for thousands of years, is warming more and more people.
[Concurrent] Chef Quan Shenghui
In recent years, people from Yuncheng and Linfen in southern Jinan have come to Xinjiang to eat hot pot. I want to pass on Xinjiang hot pot and become a business card of Xinjiang, so that more people can easily eat Xinjiang. hot pot.
Reporter Wang Huilin reports from Yuncheng, Shanxi
Responsible editor: [Luo Pan]