Chinese people often say, "Food is in China, and the taste is in Sichuan." This means that Sichuan cuisine is the most flavorful of the cuisines from all over China. Since ancient times, Sichuan cuisine has been famous all over the world for its unique flavor. There are countless boutiques in Sichuan cuisine, but the most well-known one is Sichuan hot pot. Recently, Chinese and foreign reporters from China Radio International's "Foreign Media Reporters City Tour" came to Chengdu, the capital of Sichuan Province in southwestern China, to experience the charm of Chengdu hot pot. Please listen to the detailed report sent back by reporter Li Xian.

Sichuan hot pot originated in Chongqing. Since the 1980s, Sichuan hot pot has been out of Sichuan. It has been popular and enduring in various cities in China. Now, Sichuan hot pot restaurants of different sizes can be seen in the streets and alleys of various cities and towns in China. Although the overall quality is uneven, it fully reflects the people's sincere love for Sichuan hot pot. In recent years, while vigorously developing the tourism industry, the local government in Chengdu has not forgotten to promote local food culture. Chengdu hot pot has become a special experience program that Chinese and foreign tourists should not miss after they arrive in Chengdu.

"Russia" reporter Solovyov has a deep understanding of Chinese food culture. He told reporters that among the many Chinese cuisines, his favorite is Sichuan cuisine, and in Sichuan cuisine, he prefers hot pot. He believes that hot pot will make "Zhongkou" no longer "difficult to adjust." Because the hot pot is very malleable, you can not only choose the dishes, but also the hot pot base and small ingredients; whether you like spicy, vegetarian or meaty dishes, Chengdu hot pot can satisfy you. He also told us that although I have eaten a lot of Sichuan-style hot pots all over China, only when I arrived in Chengdu, I learned that there are still many differences between hot pots from other places and authentic Chengdu hot pots. For example, the ingredients for Chengdu hot pot are mixed with sesame oil It is prepared with green onion, and it retains the original flavor and fresh fragrance of the dish compared to the improved sesame sauce and fermented bean curd. In short, Chengdu hot pot combines meat and vegetables, raw and cooked, spicy and sweet, tender and crispy, delicate fragrance and rich mellow.

Turkish cuisine is also famous in the world for its spicy. When asked what is the difference between the spicyness of Sichuan cuisine and the spicyness of Turkey, the reporter of the Turkish "Freedom" told us that compared to Turkish peppers, Sichuan local peppers are more flavorful, and Chengdu hot pot is more spicy. And the fragrance is endless. She also told us that she is actually a Chinese food lover in Turkey, but when she came to Chengdu and ate the authentic hot pot, she felt that the Chinese food she ate in China was incomparable. Turkey and China are thousands of miles away. She came to China for the first time and found that many Turks actually saw China as not real. She hoped that more Turks would come to Sichuan to experience the real Sichuan hot pot, and that Chengdu people could come to Turkey. There are several authentic hot pot restaurants in the local area, so that spicy Turks can taste this unique cuisine without going abroad.

A reporter from Mongolia News Group, Ikhmandula, told us that Mongolians rarely eat chili. Due to different dietary habits, he prefers clear soup pot bottoms, but he is amazed by the profoundness of hot pot culture and the Chengdu people. Is happy to pass on. He told us that although there are many differences between Sichuan hotpot and Mongolian hotpot, in terms of folk customs, they both present a harmonious scene and hearty psychological feelings, creating a kind of "concentricity, togetherness, togetherness" The cultural atmosphere of "share and enjoy together". What surprised him the most was that most of the hot pot restaurants in Sichuan were equipped with special guides to explain the history and nutritional value of hot pot to foreign tourists. He believes that this has played a very good role in recommending the inheritance of food culture. After returning to China, he will use his media platform to vigorously promote and promote Chengdu hot pot, hoping that Mongolia's catering industry can learn from it.

Chengdu hot pot, from the use of raw materials and soups to the combination of cooking techniques, seeks differences from similarities and seeks harmony from differences, which fully embodies the inclusiveness of Chinese culinary art and the harmony contained in Chinese dietary practices. I hope that the hot pot culture can go abroad and be accepted by more foreign friends.