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火锅,在香港一年四季都有。大伙儿围在炉边,熊熊的炉火,沸腾腾的滚汤,热呼呼的食物,那种由头暖到脚,由嘴暖到胃的感觉,称之为幸福。风味十足的炭炉火锅,膻嫩的涮羊肉、火红红的麻辣煲、份量十足的相扑锅,还有香滑的朱古力、芝士 Fondue,款款锅底各有特色,配料新鲜。快举起一只捞篱和一双筷子,准备连场大快朵颐!火锅因各地域的风俗习惯分成了那么多的流派风格,而其中比较讲究材质,口味、健康的绝对要数港式火锅了。香港火锅与传统川味火锅大有不同,菜单上竟然还有生蚝、龙虾、象鼻蚌等等海鲜,现在也影响了大批传统火锅的拥趸,因为港式火锅极其讲究健康与新鲜,味道更是精致。所以港式
Hot pot, in Hong Kong all year round. Everyone around the hearth, raging fire, boiling boiling soup, hot food, the kind of warm to the feet, from the mouth to the stomach feeling warm, call it happiness. Charcoal hotpot full flavor, tender tender boiled lamb, hot red spicy pot, full-sum sumo pot, as well as delicious chocolate, cheese Fondue, sections of the pot have their own characteristics, ingredients fresh. Quickly lifted a hedgerow and a pair of chopsticks, ready to even bites! Hot pot because the customs of the region is divided into so many genres, and more emphasis on materials, taste, health, the absolute number of Hong Kong-style hot pot. Hong Kong hotpot is very different from traditional Sichuan hotpot, seafood such as oyster, lobster, clams and clams is also on the menu. Nowadays, it also affects a large number of fans of traditional hot pot because the Hong Kong-style hotpot is extremely healthy and fresh taste more Is exquisite. So Hong Kong