Sichuan stir-fry and air transport of the bottom material, just to let Seattleites eat a bite of unimproved Sichuan hot pot

Sichuan stir-fry and air transport of the bottom material, just to let Seattleites eat a bite of unimproved Sichuan hot pot


I heard you can eat it in Seattle

Original flavorChongqing Butter Hotpot

Sichuan Qingyou Hot PotUp! ?



The squad was also in the first few weeksdo

Hot Pot SpecialFound when

The previous poly ignition pot has been renamedFire feastNow!

Not only did the boss change,

Hot pot bottom material isMake a facelift

Now it has been transformed into a whole day supply

Cost-effectiveHot pot buffet!

 📝The secret of the hot pot bottom material📝

According to our understanding,Fire feast

All hot pot base ingredients and spices

AllStandardize large factories in Sichuan

After using the secret recipe to produce and process,

LegallySichuan Expresscome,


In this pot of soup we ate,

Only water and spring onions are native to Seattle.



How is this different from the pan bottom fried in the store?

The difference from other primers,

The first is that the raw materials of the pot bottom are good

Chili, pepper,evenRapeseed oil

These are good ingredients that cannot be found locally

They are all special purchases,

Then let the manufacturer unify the production and fry the secret recipe,

promiseThe taste of each pot.

The bottom of the pot is delicious without broth?

Most hot pot restaurants are proud of the bottom of the broth.

But this boss does not take the usual path,

Knowing that we came here to try it,

And insisted that their pot bottom tasted good,

Added矿泉水It's delicious.

(Obviously there is broth in the store!)

But the facts proved to be very fragrant,

And it gets more fragrant as it cooks.

Oil pan

The oil hot pot is traditionalRapeseed oil fryingof,

When boiling,The team leader wasThe aroma of the hot pot base

I choked several sneezes,The whole house

FlutteringAuthentic Sichuan Hot Potthe taste of,

Baxide board.

Tumbling in the heavy potSpicy and fragrantSoup,

Remove the beef as soon as it fades.

Soft and tender, Blanch your favorite vegetables,

Frozen tofu filled with the essence of the soup,

Let’s have another sweet potato noodles directly from Sichuan,

All down,

Easy to shout.

The hempLet the taste buds temporarily lose consciousness,

Then the spicy sensation came to the tip of the tongue,

MixedComplex multilayerThe fragrance of spices,

Tumbling"Murmur"sound

Paired together like a meticulous and long song.

Butter


The boiled butter is boiled into maroon red,

Rolling vigorously, the chili and Chinese prickly ash turned somersault.

The fragrance of the base material is like a calm and powerful subwoofer,

The middle section isInterlacedThe spiciness,

The treble is a trembling hemp.


I think the noodles are slightly heavy

I prefer a thick butter pot,

It makes people feelMilder.

Not like the spices in the pan

So clear and direct oath.


The thick scent of butter,

Can absorb the taste of other stir-fried ingredients well,

And it can stick to the food when it is boiled,

TasteStraight to the point, Aromatic and hot.

Even hot tripe is very tasty,

Delicious.


Clean oil pot vs butter pot:

The team who ate four kinds of beef and mutton felt it,

Clean oil pot super spicy.Suitable forHeavy mouth.

It's really exciting to eat it all the time.

If you use a clean oil pan, it is best to pick up the meat as soon as it is cooked.

Otherwise it might taste a bit heavy!


Butter is milder, Suitable for diners who want to cook for a long time,

It’s okay if the butter pan is cooked for a long time.

tasteSoft with rigid.

Deyang Sauerkraut Pot & Tomato Pot


In order to take care of the players who are not too spicy,

We also triedDeyang pickled cabbagePot andTomato pot.



Although the other two spicy oil pots on the table are already very strong,

But sauerkraut potSpicy and sourNot inferior!

Just by smelling the fragrance, the appetite is already open.


Fresh seasonal vegetables are soaked in the sour soup with a delicious color;

The sliced ​​dragon fish in the store is in the pot

Cooked outPickled fishThe feeling is wonderful.

I always think that sauerkraut is a magical ingredient,

In the leisurely stew, it can moisturize things silently

Fusion andsublimationThe taste of other ingredients.



Every one of us is driven by curiosity

I stole sauerkraut before adding water,

It's possible to eat aloneHeavy taste.

But as hot pot soup to blanch the ingredients,

It was a bit after eatingInsatiable.

The tomato pot is developed and fried by the chef himself.

Takesour and sweetTaste

It is suitable for refreshing vegetables and seafood.


Sweet Potato Vermicelli


Pure sweet potato vermicelli directly supplied from Sichuan,

ShiningSpicy and saltyScent,

The taste is smooth and elastic, and it won't be bad after cooking.

It is recommended to put it later, otherwise it will fall in the soup

Too much starch will become very thick~


Lead shrimp


They are all very big head shrimps,

Pull the shrimp heads and there are beautiful onesPure yellow shrimp yellow.


Meatballs & Tofu


Fish balls and beef balls are in the shophand type.

As soon as you eat the meatballs, you know that there are no extra additions.

Full of the umami taste of fish;



beef ballFresh and juicy.

It is soft but not loose, and it tastes better when it is placed in the pot.

One bite down, the gravy with the aroma of butter

Just puff out.


frozen tofuIt’s also very good, put it in early and cook for a while,

When you think about it, fish it out,

Every bite is full of spices and

The essence of other ingredients.


Pig brain


What I want to praise most is actually their pig brain!

Pig brain is fresh and must be cleaned.

Their handling is very meticulous.



Put it in a colander and boil in the hot pot for about 10 minutes,

Fresh and delicateIt tastes like dense foie gras.



Hot pot soup baseSpicy

And the pig brain itselfFresh fragranceThe contrast is obvious,

Dip it in the sauce and eat it,

There is a wonderful sense of guilt.


Oil dish


I caught a glimpse of the sauce on the counterOil dish.

Try it anyway.



Take a closer look and find that it is a classic oil dish of the legend of Shu,

What a surprise.

The hot pot oil dish is usedDownReduce spicinessof,

How to eat the ingredients that have been blanched in sesame oil,

Eat itDoes not burn your mouthThe.



The oil dish isPure sesame oil.

Add minced garlic and coriander chopped green onion to relieve spicy and enhance fragrance.

But actually after eating a whole meal

Everyone thinks the bottom of the pot is so delicious that people forget the dipping sauce.

Every time the chopsticks were delivered directly to the mouth out of control.

Yellow throat


Yellow throat is a must-order Sichuan hot pot ingredient.

It can be eaten by boiling it slightly,Take a bite, crisp and sweet.



There is always a worry when eating hot pot:

I think when I encounter unfamiliar ingredients

How long does it take to cook this one?

This shop is very considerate on the menu

MarkedThe best time for each ingredient.

You can refer to it!


Fruit ice powder


I saw ice powderThought it was traditional Sichuan ice powder.

Unexpectedly, the original store came upFruit ice powder!

(Foodies who want to eat traditional ice powder,

You need to see it clearly! )

Said this is a special dessert,

It’s more appropriate~

When the hot pot is hearty,

EatCold and sweethoneyThe ice powder is also very happy!



Unexpectedly, we had such a good meal this time

Chongqing Butter HotpotSichuan Qingyou Hot Pot.

Don't stop me,

I want to go withButterMake an appointment!

🏠Store Name | Fire Feast

????Price | $23.99/person hot pot buffet

$11.99/person lunch small hot pot set meal

*All day hot pot buffet

(I.e.Address | 20109 Aurore Ave N#102, Shoreline

️ ️Phone | 206-698-7777

Business Hours | 11 days a day, 30:9am-30:XNUMXpm, every day

🚗Parking | Free parking

*The tasting is a single experience that day,

It's only personal opinion and taste


Author,image | Fran Trainee

edit | Mi San'er


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