Hotpot Pot Soup Base Eating hot pot originated in Jiangbei, across from Chongqing, China. The workers carrying the burden bought the dishes, with a stove at the end of the pole, and a large iron basin divided into multiple small grids. The basin contained a kind of juicy and spicy sauce, which was sold exclusively to the dock workers. When guests come, they each claim one compartment and eat it hot. Hemp Choose Sichuan's good pepper color, with a large grain size and a mellow, delicious, and juicy taste. Hot Choose the best Sichuan Erjingtiao, with a strong color and spicy taste that does not sting the throat. Fresh Rich and mellow, slowly simmer to lock in the fresh fragrance. Fragrant More than ten types of spices are authentic Chongqing hotpot flavors. Multiple uses of one material Suitable for various delicious dishes, no need to stir fry, ready to cook and eat Real Materials Food and soup blend in a pot, with a bright color, oily but not greasy, and a rich and fragrant aroma Add water 1. Put the ingredients, ginger, scallions, etc. into the pot and add water. Boiling 2. Boil over high heat to fully dissolve the base material. Add dishes Add dishes according to personal preferences.
