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Chili for Hot Pot
Eating hot pot is all about attention to detail. In the hands of Guizhou people, there’s virtually nothing that can’t be turned into a hot pot dish—just whip up a richly flavored masterpiece, ladle in plenty of broth, and toss in meats and vegetables for a quick dip. What makes it truly special is its effortless, carefree vibe, and the fact that different regions have developed their own distinct styles. For a clear-soup stewed-meat hot pot, you simply can’t do without chili paste mixed with fermented soybean paste as your dipping sauce—and don’t forget to add extra garlic, ground pepper, and Sichuan peppercorns to cut through any gaminess and enhance the freshness, allowing you to fully savor the meat’s authentic flavor. If it’s a Huangmen lamb hot pot from northern Guizhou or a spicy chicken hot pot from central Guizhou, where the broth itself is already intensely aromatic, your dipping sauce should be light and delicate; crushing fresh chili peppers into a paste is the freshest way to enjoy “Guizhou’s mild spiciness.”
Eating hot pot is all about attention to detail. In the hands of Guizhou locals, there’s virtually nothing that can’t be turned into a hot pot dish—just prepare a richly flavored dish, add plenty of broth, and toss in meats and vegetables for a quick dip. What makes it truly enjoyable is its effortless, carefree vibe, and it’s even given rise to various distinct styles. For a clear-soup stewed meat hot pot, you simply can’t do without chili paste mixed with sesame oil as your dipping sauce—and don’t forget to add extra garlic, ground pepper, and Sichuan peppercorns to cut through any gaminess and enhance the freshness, allowing you to savor the meat’s authentic flavor. If it’s a Huangmen lamb hot pot from northern Guizhou or a spicy chicken hot pot from central Guizhou, where the broth itself is already intensely aromatic, your dipping sauce should be light and delicate; crushing fresh chili peppers into a paste is the freshest way to enjoy a “mildly spicy Guizhou” taste.
Then there’s the “lao guo”—the undisputed king of night markets. Using a specially crafted earthenware pot, various ingredients are spread out and simultaneously fried and seared on its surface, much like teppanyaki but even richer and more flavorful. Whether it’s stir-fried greens, dried tofu, or braised pork belly, the dipping sauce made from chili flakes and crushed peanuts is always the most popular choice. In recent years, a trend called “live-oil lao guo” has gained popularity: a hole is drilled right in the center of the earthenware pot, into which a small bowl filled with a mixture of lard and dried chilies is placed. As the lao guo heats up, the lard begins to bubble vigorously—effectively frying a fragrant bowl of chili oil right before the diner’s eyes, making it simply impossible to resist.
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Phone:0854-5664999
Email:gzchangge@163.com
Address: Food Industry Park, Economic Development Zone, Longli County, Qiannan Buyei and Miao Autonomous Prefecture, Guizhou Province