Hong Jiu Jiu Chongqing Hot Pot Base
お湯に溶かすだけで地獄の釜茹で！牛脂のブロック火鍋の素
Description
One of China's most famous Hot Pot bases. A rock-hard block of bright red beef tallow embedded with massive chilies, Sichuan peppercorns, Doubanjiang, and spices. Dissolve in water for instant authentic Hell-broth.
Classification: Everyone, Condiment, Spicy Pot Base, Beef Tallow Umami
Shops selling Hong Jiu Jiu Chongqing Hot Pot Base
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The How to use section below is a general reference, not instructions from the listed shops.
How to use
Ingredients
- Beef tallow
- Chili
- Pixian Doubanjiang
- Sichuan peppercorn
- Garlic
- Ginger
- Star anise
- MSG
Instructions
- [Authentic Usage]
- (Hot Pot Soup) Drop half to a full block into a pot, pour boiling water (or chicken broth) to melt it, add chunks of scallion/garlic, and you have an authentic hell-fire hot pot base.
- (Mapo Tofu Cheat Code) After frying minced pork, shave off
- tbsp of this block and melt it in. Add tofu and water, and you instantly create a 'Restaurant-level Mapo Tofu' bursting with dozens of complex spices in just
- minutes.
Learn more Substitutes, pairings, tips
Key spices
Intense richness of beef tallow and chili/pepper sting
Substitutes at Japanese supermarkets
(Irreplaceable - spice blend is too complex)
Pairing
Hot Pot (Lamb, Beef Offal) / Mapo Tofu
Trivia
[Trivia] Sold as a red brick-like block in a clear bag. While 'vegetable oil' bases exist, hardcore fans strictly choose this 'Beef Tallow (Niu You)' base for its intensely heavy, muddy umami.
Eating tips & etiquette
[Unique Eating] Because it's beef tallow-based, if it cools, the red fat hardens into a rock-solid wax layer. You must eat it while keeping the pot continuously boiling fiercely on high heat.
Allergen
Beef, Wheat, Soybeans