![]() ![]() Īccording to research, 67 different spices and condiments are commonly used in traditional Chinese hotpot, involving 82 plant species of 50 genera in 26 families. Although there are wide regional variations, in general, Southern styles tend to have spicy broths, complex dipping sauces and are heavier on seafood, vegetables and mushrooms, while Northern styles are simpler and focus more on the meat, particularly mutton. Regional variations East Asia Greater China Mainland China A Sichuan-style double hot pot with sour suan cai and spicy mala broths Instant-boiled mutton in BeijingĬhinese hot pots are often divided into "Southern style" and "Northern style", paralleling the cultural regions of China.
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