The knowledge of traditional Chinese medicine in hot pot

The 2019-01-17 hundred

Hot pot, probably the taste of winter

Mutton hotpot in the north and maodu hot pot in sichuan and chongqing are both popular choices

Mutton hotpot

A person once said, "hot pot without mutton is like a person without soul."

Mutton hotpot

In the north, hot pot is not recommended to be hot and spicy, but mutton must be not less, otherwise, how can you call "mutton hotpot" is not. Zhang zhongjing, a doctor, once gave a good recipe -- "angelica soup with ginger and mutton", which was used to treat cold abdominal pain.

mutton

This is related to the environment in the north. It is very cold in the north. In such an environment, keeping warm is very important.

Li shizhen said in compendium of materia medica: "mutton can warm the deficiency, tonic qi, appetizers fitness, kidney qi, gallbladder mingmu, treatment of cold deficiency and seven injuries.

Three or five friends, a family sitting in front of the charcoal fire copper pot, copper pot charcoal groove add some red charcoal, to the pot boiling boiling, pick up a piece of meat, to the pot rinse a rinse, in a small dish wrapped in a layer of sesame sauce, the best is leek flowers and fermented bean curd, put to the mouth, the world's most beautiful thing is nothing more than it.

Sesame paste

"Pick up a piece of thin mutton, dip it into the boiling water for a rinse, two rinse, three rinse, remove it at the most accurate temperature, put it into the seasoning bowl in front of you and dip it in, then send it into your mouth and chew it slowly." "To two plates of meat and a small dish of garlic sugar, eat a piece of meat, and then bite a little garlic sugar, slowly taste spicy sweet, sweet with spicy taste. -- "a Muslim funeral"

Each hot pot

It said, "no mutton hotpot like a person without a soul," estimated from the southwest of the friends or agreed.

Sichuan-chongqing hotpot is famous for its numbness and spiciness. It is said that the current way of eating it was invented by some boatmen and porters in those days.

They washed the offal of the discarded cow by the river and boiled it in a crock. Later, some vegetables were mixed in and cooked. Later, people will be spicy spicy pepper, sichuan pepper, green onion, ginger and other pot into the pot, also no longer with crock, into a copper pot, the middle of the iron plate separated into a small, everyone cook their own dishes, gradually formed today's sichuan and chongqing hotpot.

Numbness and hotness, as the characteristics of sichuan-chongqing hotpot, are the same as the characteristics of northern hotpot.

Sichuan and chongqing belong to shu, low-lying, rainy, mountainous, humid climate, in ancient times good hair pestilence disease, people feel damp evil, body trapped heavy, before the introduction of pepper, good food pepper, and then with pepper with food, some sweat on the body will feel comfortable.

Chinese prickly ash

Pepper, Chinese prickly ash, also called shu qin pepper, according to huang di "records, qin pepper main pathogens wind, temperature, in addition to cold bi, strong teeth, bright eye, long take intellectual man fit, good color, means that the Chinese prickly ash can be body in cold dampness of the air to disperse, zhang zhongjing" synopsis, which used to build the soup check abdominal pain and vomiting, and build the soup of Chinese prickly ash also exist.

Regardless of the north or south, hot pot is always the most attractive food in the cold winter months.