Common saying says: “ a hunderd li is different wind, a thousand li is different common. ” , folk-custom of each district folkway is widely divergent, somebody likes the roast duck of Beijing, somebody dotes on the hot dry side of Wuhan, somebody places steamed bun to have a special liking to the flesh of that North Shaanxi, and I am opposite alone only that “ mist the chaffy dish of ” is having hard the affection of give up.
俗话说：“百里不同风，千里不同俗。”，各地民风民俗大相径庭，有人喜欢北京的烤鸭，有人钟爱武汉的热干面，有人对那陕北的肉夹馍情有独钟，而我唯独对那“雾都”的火锅有着一份难以割舍之情。
Chongqing chaffy dish relies on its distinctive glamour and unique mouthfeel fashionable whole world. Of this “ chaffy dish ” can not be billow gets undeserved reputation. Today, I am taking you to come along look one look!
重庆火锅靠它独特的魅力与独一无二的口感风靡全球。这个“火锅之都”可不是浪得虚名。今天，我就带着你们一起来瞧一瞧吧！
It is about as it is said between Qing Chaodao light-year, chongqing the extensive meal means of the dock boater boat tracker such as door of day of fine hill river bank, day, raw material basically is ox hair abdomen, pig bowel of yellow larynx, duck, Niu Xiewang is waited a moment. Because Ba Shusu has “ still ” of flavor ” , “ good Xin Xiang, be used to with the flavorring food such as chili, Chinese prickly ash, development carries a load for small small retailer after peddle. Till 229 time, the open of couple of cervine family name of Chongqing house of 35 chaffy dish, appearing again ever since the Long Yuan having the cloud of the name, narrate garden, 141, not drunk without return, either end of a bridge waits chaffy dish inn a moment. On this foundation, evolve into the chaffy dish that is contemporary Chongqing. And present Chongqing is known as “ China chaffy dish ” .
据传大约在清朝道光年间，重庆嘉陵江畔、朝天门等码头船工纤夫的粗放餐饮方式，原料主要是牛毛肚、猪黄喉、鸭肠、牛血旺等等。由于巴蜀素有“尚滋味”、“好辛香”、用辣椒、花椒等调味的饮食习惯，后发展为小商贩挑担沿街叫卖。直到二三十年代，重庆的鹿氏夫妇开办了三五火锅馆，其后又出现了着名的有云龙园、述园、一四一、不醉无归、桥头等等火锅店。在此基础上，演变为现代重庆的火锅。而现在的重庆被誉为“中国火锅之都”。
Nowadays, chaffy dish inn spreads all over a composition / every everybody of Chongqing is off-street, no matter your body is in the which corner of Chongqing, can experience its lubricious fragrance. This also is the relation because of footing. Chongqing chaffy dish pays attention to a word of “ hot ” , put many chili in the stockpot so. Chongqing chaffy dish also pays attention to “ hemp ” , put in the stockpot so many hemp hot Chinese prickly ash, put oil of Chi of fabaceous valve, beans, ox bowl by measure again inside, put bovine oil in flourishing fire to boil again, changed till oil. Enter beef boiling water in the mix into inside boiler next. Rejoin rock candy, Laojiang, salt, fermented glutinous rice undertakes boiling making. After half hours, the chaffy dish footing of completely of this lubricious fragrance also made.
如今，火锅店遍布作文/重庆的每条大家小巷，无论你身在重庆的哪个角落，都能感受到它的色香味。这也是因为底料的关系。重庆火锅讲究个“辣”字，所以在汤锅里放入不少辣椒。重庆火锅也讲究“麻”，所以在汤锅里放入不少又麻又辣的花椒，再将豆瓣、豆豉、牛油按步骤放入锅内，再把牛油放在旺火中熬，直到油化了。然后在锅内掺入牛肉汤。再加入冰糖、老姜、盐巴、醪糟进行熬制。半小时后，这个色香味俱全的火锅底料也就做出了。
Speak of footing, be inferior to be being tasted personally! Chaffy dish footing begins boiling, the clerk carries oily plate, sweet sesame seed of mashed garlic, gourmet powder, salt and parched, add like a bit, that ability cries sweet. In a few minutes, you can see the small hubble-bubble boiling on chaffy dish rises, …… of the chili that they pushed a lid to go up in the body, Chinese prickly ash boils on a few minutes of clip to rise in boiler put in oily dish to dip in, sweet hot tastily, so hot that you sweat continuously, hemp gets you straight stamp.
说起底料，倒不如亲自尝一尝哩！火锅底料开始沸腾，服务员端来油碟儿、蒜泥、味精、盐巴和炒过的香芝麻，一样加一点，那才叫香。几分钟后，你便可以看到火锅上的小泡泡沸腾起来，它们推开了盖在身上的辣椒、花椒……在锅里煮上几分钟夹起来放在油碟里一蘸一蘸，香辣爽口，辣得你直冒汗，麻得你直跺脚。
How? Listened to my introduction, had been you been opposite heavy celebrated chaffy dish lick one's chaps?
怎么样？听了我的介绍，你是不是已经对重庆火锅垂涎欲滴了呢？