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文章开始之前,我们先对四川火锅做一个最基础的了解,或许有很多人吃了那么多年的四川火锅,还不知道究竟是怎么一回事。火锅古已有之,近代其制作工艺逐渐发展。四川火锅以它的辣而不燥、麻而不烈、风味厚重、久食不腻红遍全国各地。四川火锅用牛骨汤、固体牛油、豆瓣、辣椒、花椒等多种原料、调料配制汤汁。煮汤后,即可将洗净的毛肚、鱼片、鳝鱼片、鸭血等放入锅烫食。烫熟的菜,放入香油碟子,边蘸边吃。吃起来有麻、辣、烫、鲜、嫩、脆等特点。早期的火锅以烫毛肚为主,后来发展为烫食各种荤、素菜。最初多在寒冬腊月吃,现在人们一年四季都爱吃。而且火锅品种繁多,有红锅、白锅、鸳鸯锅,有排骨火锅、肥肠火锅、酸菜鱼火锅,有火锅鸡、火锅鸭、火锅兔等。四川人多爱吃火锅,并以此为待客佳肴。
Before the start of the article, we first make a basic understanding of Sichuan hot pot, and perhaps many people eat Sichuan hot pot for so many years, but we do not know exactly what is going on. The pot has always existed, and its production process is gradually developing. Sichuan hot pot with its spicy but not dry, Ma and not strong, heavy flavor, long food is not greedy throughout the country. Sichuan pot with beef bone soup, solid butter, watercress, pepper, pepper and other raw materials, seasoning preparation soup. After boiling soup, you can wash the belly, fish, eel, duck blood into the pot hot. Cooked dishes, into the sesame oil dish, while dipping eat. Eat together Ma, spicy, hot, fresh, tender, crisp and so on. Early hot pot to the main hot scalds, and later developed into a variety of meat hot dishes, vegetarian. It was mostly eaten during the winter and the twilight, and now people love to eat all year round. And a wide variety of hot pot, a red pot, white pot, duck pot, ribs hot pot, hot pot, pickled fish pot, pot with hot pot duck, hot pot rabbit. Sichuan people love to eat hot pot, and as hospitality cuisine.