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How to join Longma hot pot

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when Chongqing hotpot meets Chengdu hotpot, there will naturally be comparison and struggle between Chongqing and Chengdu. Although not as intuitive and popular as the “Sichuan Chongqing complex” of football, there are all kinds of differences and changes in the silent place. Although hotpots are all hotpots, they naturally have their own personalities and temperaments after adding different city names in front of them. Different personalities and temperaments will naturally touch all kinds of interesting sparks: first, Chongqing hotpot has a long history and is proud of it. From the time when the boatman of Jiangbei wharf created their own pottery stove to cook soup and cook hairy tripe, to the simple hot pot of “eight pieces of water” peddlers peddling along the street, until they were officially pulled into the hotel by the Ma brothers of Zaifang street in the 15th year of the Republic of China, and gradually became the main food. It has gone through the evolution of historical periods such as “Anti Japanese War” and “Cultural Revolution”, and gradually formed today’s history through the changes of categories such as “washbasin hot pot” and “inlaid hot pot”. It is reasonable for Youhu to become the business card of the mountain city after a hundred years. In this round of collision, Chengdu hot pot is obviously at the bottom peak. However, Chengdu hotpot is consistent with the character of Chengdu people in terms of hard mouth. In Mingming’s downpeak state, he would say: hotpot has a long history. The ancestors cooked with tripods thousands of years ago. Isn’t that the ancestor of hotpot? Moreover, when Emperor Jiaqing of the Qing Dynasty ascended the throne, a thousand old people’s banquet with 1550 hot pots had already been arranged. That was 1796. Then you Chongqing hot pot is still drinking cold wind with the boatman on the river! With this in mind, Sichuan hotpot is more willing to look for the ancestors of its own hotpot from the boatmans on the banks of Luzhou or Yibin river. This kind of situation did not happen before the separation of Ba and Shu. In the face of this heritage of history, the two places have very different attitudes towards hotpot. Because Chongqing hotpot pays more attention to and cares about this old signboard, it has turned history into a burden. It is bound by a series of “old” words such as time-honored brands, old traditions and old crafts, although it has also created a country with the concept of “old stove”. But compared with Chengdu hotpot, it is obviously a little late. The latter is not a long history, but has become a reason to move forward lightly. In addition, Chengdu’s profound Sichuan cuisine culture is compatible with hot pot, creating a large number of hot pot brands with high popularity in the country. These brands are supported by all kinds of strange fresh hot pot eating methods. Compared with the hairy belly, yellow throat and duck intestines in the “old three chapters” of Chongqing hot pot, there are hot pot chicken, hot pot fish, fish head hot pot, fat rabbit hot pot, beef tendon hot pot, Longma Tongzi chicken soup pot, Cordyceps duck soup pot, seafood hot pot and other hot pots with different tastes and eating methods derived from Chengdu hot pot. This change, in turn, stimulates and affects the development of Chongqing hotpot, making them gradually converge. The second touch: Culture touches the ruggedness and boldness of Chongqing people, so there is a Dezhuang hot pot with a diameter of 10 meters and a width of 31 tons, which can be used for 56 people to eat at the same time. Chengdu people are humorous and interesting, so there are funny hot pots and names such as “pigsty hot pot”, “laipi fish” hot pot and bald hot pot. Chongqing people are upright and nostalgic, so there is an old stove hot pot that has been popular for decades. Chengdu people like new things, so there are endless varieties and derivatives of hot pot. Ba culture is deeply dignified, brave and unrestrained, and the spiritual temperament expressed in the hot pot is also “the river goes East”. Chongqing hot pot is also correspondingly rough and unrestrained. Most meat is famous for its thick pieces. Cabbage is torn by hand, eel is not washed or cut, and the whole one is bloody and boiled in the pot. Even the names of hot pot shops are magnificent, such as “general Ba”, “Liu Yishou”, “hot pot without getting drunk” and so on, which sounds quite Chongqing temperament. Shu culture is beautiful and profound, which is reflected in hot pot and food culture, and has some meaning of “small bridge and flowing water”. The decoration and packaging of Chengdu hotpot shop are simple and elegant, while the soup and food processing of hotpot are more meticulous and compact. In Chengdu, hot pot is called “hot bonsai”, which is also related to this cultural difference. The choice of store names also fully shows the characteristics of Shu culture, “Huangcheng laoma”, “Furong country”, “lion building” and so on. Third touch: taste touch hot pot is finally used to eat. So taste is very important. For most of what is as like as two peas outside Sichuan, it is difficult to find out what differences are in the seemingly identical “spicy hot”. But in fact, there is a great difference in taste between the two. Just like the appearance of many Chinese, Americans and Russians, they all have high noses and big eyes, but the facts are very different. Chongqing hotpot originated earlier and has a thick taste. It is good at spicy. Its feeling of spicy is never as good as its desire for spicy. It belongs to sauce flavor type. Chengdu hot pot soup is famous for many things. Even the most common red hot pot is made of chicken, fish and beef stick bones. In terms of aroma, it is dominated by five flavors and watercress. The biggest difference between the two is not what the hot food is, but on the soup. Chengdu hot pot dipping dish is mainly seasoned with sesame oil and mashed garlic. Chongqing hotpot must add hemp sauce. The overall feeling is that Chongqing hotpot tastes heavy and spicy, while Chengdu hotpot is relatively light, but it pursues the balance of spicy and spicy. The fourth touch: the commercial touch is different from the fans in Chengdu and Chongqing who argue on the pitch about who is the initiator of “rising up” and who is the imitator of “learning up”. The battle between Chengdu hotpot and Chongqing hotpot is by no means a lively but irrelevant war of words, but a real fight between soldiers and generals. Experts estimate that Chengdu and Chongqing have more than 10 billion market shares each year. If coupled with the warming national and even overseas markets, it is almost unimaginable. Therefore, the governments and industry insiders of the two places have not taken this lightly. Whether on official occasions such as the “West China Expo” and “food festival” or on the Jianghu floor of various shops in the streets, Chengdu hot pot and Chongqing hot pot have become a pair of competitors with similar strength, stirring up one wonderful wave after another in the hot pot market. Nine years ago, with their unique contingency thinking, Chengdu people came up with a hot pot variant – “chuanchuanxiang”, which caught Chongqing hot pot unprepared. The hybrid produced by the combination of barbecue and hot pot is like a short and extremely fast micro submachine gun, which effectively stopped the offensive of Chongqing hot pot. Chongqing hotpot immediately took “Jiangbei Laozao” as the vanguard, played the banner of “authentic”, and used a lower price to deal with the price advantage of “string of incense”, resulting in a hard squeeze in the Chengdu market. At the same time, a large number of upstarts of improved hot pot in Chengdu suddenly found a fire in their backyard when they were storming across the country, so they simply came to “know that there are tigers in the mountain, prefer to go to the tiger mountain”, and went to the old nest of Chongqing hot pot to buy land and shops to seize the high-end market. Form Chongqing to seize the low-end market of Chengdu; Chengdu competes for the h
igh-end market in Chongqing. In terms of excitement and influence, Chongqing hotpot has a slight advantage. However, the advantage did not score, because the profit margin and operating performance of the low-end market are far from that of the high-end market. The former worked hard to earn a cry, while the latter quietly benefited. The two are tied. The media and insiders of the two places do not think so. They see many problems that need to be improved from each other’s actions. This shows another important feature of hotpot in the two places – the siege effect. Look at each other, move fresh, everything is fierce. Looking at yourself, you are in danger and ambush on all sides. The result of this mentality is that the two hotpots continue to learn from each other and accelerate the trend of integration in the same direction. Since entering the 21st century, a large number of new improved Chongqing hotpot forces have once again entered Chengdu under the banner of 8632. This attack has identified the life gate of Chengdu’s medium and high-grade hotpot. With the absolute advantageous price of 8 yuan and 6 yuan for meat dishes and 3 yuan and 2 yuan for vegetable dishes, Chengdu hotpot has been dragged into the “era of meager profits” of hotpot. After crying out for the wolf, Chengdu hotpot has to agree with the value law of the market. The fifth touch: the biggest negative event of the stain touching Chongqing hotpot is the scandal that a few businesses used paraffin as the bottom material of the hotpot exposed in February 2004, which caused a huge sensation in China for a time, and almost led to the serious consequences of several mouse excrement like Guanshengyuan’s old filling moon cake and Jinhua poisonous ham damaging the whole industry. In addition, the old oil of Chongqing hot pot, which is exempted from the bottom fee, has also been investigated and fined in some places. The conflict between the old rules and the national health regulations should not be underestimated. Chengdu people superstitiously believe that “chickens should eat loudly and fish should eat jump”, so there is the stain of “raw goose intestines”, which is the most notorious in Chengdu hot pot. According to witnesses who have seen the goose intestines, the shop clerk trampled the goose under his feet, cut a hole in the goose’s ass with a knife, and then pulled out the goose intestines alive. The degree of cruelty is unbearable. As for all kinds of frogs, wild fish and even protected animals in Chengdu hotpot, they also need to be corrected. Generally speaking, Chongqing hotpot and Chengdu hotpot, as two major schools in the catering industry, have grown into towering trees. In the process of collision and learning from each other, they have made continuous progress and development, integrated with each other, and absorbed the characteristics and advantages of many brother cuisines, growing rapidly. No one knows what hot pot will look like in 100 years. But it is certain that after the next 100 years of evolution and refining, it should be 100 times better than now. This is not an extravagant and impossible ideal, but a conservative speculation.

there. We have mushroom soup hot pot

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