草原風味屋

Chongqing hot pot, originated from the late Ming and early Qing Chongqing Jialing River, Chaotianmen and other docks ship workers and slender food methods, raw materials are mainly beef belly, pig yellow throat, duck intestines, cattle blood. The reason is that the Hui people slaughtered the cows as long as their meat, bones, skin, but discard the internal organs of the cows, the sailors and slenders on the shore picked it up, washed it and poured it into the pot, adding peppers, peppers, ginger, garlic, salt and other spicy things, boiled and eaten, one to be full, the other to drive cold, wet, for a long time, It became the earliest and most famous spicy hairy belly hot pot in Chongqing. Therefore, the hot pot in Chongqing originated from Chaotianmen Wharf. But whether it is in Jiangbei, Chongqing, or Chaotianmen, Chongqing hot pot originated from the riverside and the pier is an indisputable fact. Chongqing hot pot with the reform spring breeze quickly radiated the country. From Golmud, the hinterland of the northwest Gobi, to the international metropolis Shanghai on the shore of the East China Sea; from Harbin, the North Ice City, to Haikou, the capital of Coconut Island, there are various names of Chongqing hot pot restaurants, and you can taste the unique flavor of Chongqing hot pot everywhere. It can be said that Chongqing hot pot is red all over the river and the north and south, and the charm is infinite.

The taste of many years ago is unforgettable, and it has not been for a long time.

草原風味屋

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