Yangjiaping Zhigang Avenue is full of food, there are dozens of hot pot restaurants on a street, if you ask which one of them is the best, I believe that people who know will recommend Wang Wu hot pot to you.
The base ratio of Wangwu hot pot is developed by the boss himself, and only ginger, garlic, bean paste, pepper, chili, sugar and butter are added to the bottom of the pot. However, on the basis of tradition, Wang Wu also made a little improvement, replacing the commonly used Chongqing Chaotian pepper and Shizhu red pepper with Liucheng Henan Neihuang New Generation and Forty Cheng Guizhou Chaotian Pepper, which improved the color and reduced the spiciness, and did not cause spicy mouth and stomach after eating, and the fragrance could also maintain mellow.
The nine-square grid is a traditional hot pot design in Chongqing, and it is more particular than the four-square grid when scalding: the center "hot grid" has the highest temperature, and you can put in goose intestines, hairy belly, waist slices and other crispy and tender foods, which are cooked when hot; The fire power of the cross grid is slightly lower, and the food put in is mainly various meats and vegetarian dishes, and it is cooked slowly over medium heat; The temperature of the lattice at the very edge is low, which is perfect for soft dishes such as duck blood, brain flower, and tofu, which are cooked to taste.
Wang Wu is quite careful in the handling of ingredients, and his kung fu in changing the knife, removing the fish, and coding the taste is commendable. The large knife waist slices and large knife beef liver are cut into thin slices, each slice is about the size of a palm, and the practice of wrapping egg white before scalding not only removes the fishy smell of internal organs, but also has a certain effect on maintaining the tenderness of the waist slices. Spicy pork ribs are made of crispy bones and lean meat, the meat is elastic and chewy, and many hot pot restaurants smear a thick layer of chili noodles on the ribs in different ways, Wang Wu's code flavor sauce contains chili, green onions, soy sauce, vinegar and other seasonings, after blanching, the taste is rich, not as spicy as the former.
It has been 10 years since the opening of the Wangwu main store, and the decoration of the store is a little old. The Aoyuan store on Jintong Road is a newly opened branch in 2018, with red and black as the main color in the store, new and bright inside and outside, and the environmental comfort is far better than that of the main store. The taste of the pot base in the two stores is almost the same, but the dishes in the branch are more beautifully presented, and the prices of some dishes are higher than those in the main store, so diners can choose according to their own situation.
