今天，世紀君要給大家講一個悲傷的故事。（純屬真人真事，如有雷同，絕對是同病相憐！）
想當年，本君還是在外求學的勤奮學生黨一枚，頭懸梁、錐刺股，一個月28天下雨，襪子永遠也不幹，這些對一個求知若渴滴學生來說都不是事兒~最難以攻克的難關是……本君在腐國啊，黑暗料理，你懂的！天天被炸雞薯條、漢堡三明治折磨著。突然有一天，收到了學校的通知，有hotpot大趴！還是free的！！內心充滿著中英友好萬歲的彈幕，本君興衝衝地就去了。但萬萬沒想到的是，到了餐廳，看到的hotpot居然長這樣↓↓↓
逗我呢？！這難道不是腐國餐桌天天見頓頓見的土豆君嗎？！
後來知道真相的我眼淚掉下來，人家確實也叫hotpot，前面的定語是Lancashire。這個地區的hotpot做法是這樣的↓↓↓
Lancashire hotpot is a dish made traditionally from lamb or mutton and onion, topped with sliced potatoes, left to bake in the oven all day in a heavy pot and on a low heat. Originating in the days of heavy industrialization in Lancashire in the North.
好吧，說白了，這就是一鍋土豆燉羊肉。不用求本君彼時的心理陰影面積了，大約是趨於無限大吧~
極具鑽研精神的本君後來冷靜下來後也發現，其實人家是叫hotpot，一個詞，跟咱大中華美食火鍋的英文名字還是有點兒區別的，咱的火鍋叫hot pot~在腐國的同學們和想要啟程去腐國的小夥伴們，收好這個小tip不用謝，這都是前輩的血淚教訓啊~
對於美食愛好者，最美的不是冬季的下雪天，而是看著窗外的雪花圍著一鍋溫暖的火鍋~ 根據大眾點評網發布的《中國火鍋大數據報告》，遍布全國各地的火鍋店數量早已超過川菜、粵菜等各大菜系，火鍋才是中國第一大美食。
For Chinese people, nothing says wintertime better than a nice, satisfying hot pot meal.
It’s the most popular food in China with 350,000 hotpot restaurants around the country–the largest number of any restaurant type, according to a recent survey released by the consumer review website dianping.com.
地大物博的我中華，關於火鍋的派系之爭也是從來沒有平息過。自從本君來了北京，就一發不可收拾地愛上了銅鍋和麻醬，而四川的小夥伴們是無九宮格和香油碟不火鍋，廣州一帶的朋友們則更偏愛精緻的粵系鍋。這個話題絕對能再戰一百年，所以還是得數據說話。
根據點評網的這份報告，最受歡迎的火鍋種類排名是這樣滴↓↓↓
Most popular hot pot style in China
1. Sichuan hot pot
2. Northern style hot pot
3. Cantonese hot pot
川派暫時勝出~而最受歡迎的必點涮品則是肥牛、鵝腸、凍豆腐等。
Most popular hot pot ingredients in China: beef, goose intestine, frozen tofu, lamb.
獨樂樂不如眾樂樂，把我們中華美食向全世界推廣，每個小夥伴都義不容辭~所以飄雪的季節裡，約上你的歪國朋友們一起涮個鍋唄~麻醬、鴨腸不知道怎麼說？世紀君都幫你準備好啦~
清湯鍋 plain broth
麻辣鍋 spicy broth
微辣 mildly spicy
中辣 moderately spicy
特辣 very spicy
菌湯鍋 mushroom soup pot
鴛鴦鍋 double-flavor hot pot
調料 seasoning芝麻醬 sesame paste
海鮮醬 hoisin sauce
辣椒醬 chili sauce
花生醬 peanut sauce
香菜 coriander
肥牛 beef
羊肉卷 sliced mutton
牛百葉 omasum
牛蹄筋 beef tendons
毛肚 tripes
腦花 brain
鴨血 duck blood curd
鴨舌 duck tongue
鴨腸 duck intestine
鵝腸 goose intestine
鵪鶉蛋 quail eggs
雞脯肉 fresh grade breast
白菜 Chinese cabbage
空心菜 water spinach
生菜 lettuce
茼蒿 crown daisy
菠菜 spinach
韭菜 Chinese chive/leek
韭黃 leek shoot
冬瓜 white gourd
青筍 endive sprout
豆芽 bean sprout
黃瓜 cucumber
西蘭花 broccoli
花菜 cauliflower
白蘿蔔 white radish
土豆 potato
山藥 Chinese yam
蓮藕 lotus root
胡蘿蔔 carrot
黑木耳 black fungus
海帶 seaweed
香菇 shiitake mushrooms
野山菌 wild edible fungi
平菇 oyster mushrooms
金針菇 golden mushrooms
豆腐 tofu
油豆腐 fried bean curd puff
油麵筋 fried gluten puff
粉條 starch noodles
海鮮 seafood鱔魚片 eel slice
墨魚仔 cuttlefish
蟹肉 crab
大蝦 prawn
龍蝦 lobster
小龍蝦 crawfish
扇貝 scallop
鮑魚 abalone
蛤 clam
蝦丸 shrimp meatballs
撒尿牛丸 juicy beef balls
牛肉丸 beef meatballs
豬肉丸 pork meatballs
脆皮腸 crispy intestine
香腸 sausage
魚丸 fish balls
午餐肉 luncheon meat/spam
玉米 corn
餃子 dumplings
面 noodles
燒餅 clay oven rolls
除了開頭提到的Lancashire hotpot，歪果仁還有一些花式叫火鍋的鍋。比如日本的寄鍋↓↓↓這個基本上還是很類似於我們的火鍋的。
Yosenabe 寄鍋
One of Japan’s winter favorites is yosenabe. The word means 「putting ingredients together in a cooking pot」, so it is also known as the Japanese hot pot. Yosenabe includes a broth made of miso and soy sauce. Though its filling is vegetable-based, it is especially appealing to seafood lovers, since it has a lot of prawns, fish balls and jellyfish on top. After you finish eating them, you can also put rice and eggs in the broth to transform the yosenabe into a pot of porridge.
印度咖喱鍋似乎更像我們的砂鍋些↓↓↓
Curry hot pot 咖喱鍋
Though India’s climate is largely tropical, the country has come up with a dish perfectly suited for chilly weather – the curry hot pot. It is a steaming pot of soup, stew and curry. Vinegar and coconut cream are added to the spices, making the dish mild and its taste intricate.
On cold days, curry hot pot is served with ingredients like fish head, chicken and rice noodles.
好啦，嘮了半天，最想說的其實是銅鍋才是鍋中之鍋，肥牛粉絲才是涮品王道，麻醬那是必須不能少，不服評論來辯！
評論功能已開啟，速戳右下角體驗~
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