The number of hot pot restaurants per capita is the first, and Guiyang is the hot pot market

Hot pot is almost a fixed match with Sichuan and Chongqing, but the most abundant hot pot restaurant per capita in the country is not in Sichuan and Chongqing, but Guiyang.

Does this mean that Guiyang people prefer to eat hot pot? If so, why did Guiyang not run out of a well-known hot pot brand in the country?

Speaking of hot pot, everyone may immediately think of Sichuan and Chongqing.

It is true that Sichuan-Chongqing hot pot makes the hot pot category the top spot in China's catering revenue.

With its popularity, hot pot categories such as northern shabu-shabu, Chaoshan beef hot pot, fish hot pot, coconut chicken, etc.
have also begun to rise, and hot pot stores across the country have begun to skyrocket.

Recently, Baidu Maps Huiyan released the latest set of hot pot market statistics.

Red Meal found some bright spots-the most abundant hot pot restaurant per capita in the country is not in Sichuan and Chongqing, but in Guiyang next door.

Guiyang is the city with the highest number of hot pot restaurants per capita in the country?

Guiyang is the city with the highest number of hot pot restaurants per capita in the country?

Baidu Maps Huiyan released the national hot pot big data in the "China City Vigor Research Report".

The report shows that as of December 2020, Chongqing has undoubtedly ranked first in the country in terms of the number of hot pot restaurants in cities across the country.

The next set of data is somewhat unexpected.

Baidu Maps big data shows that as of December 2020, in the ranking of the number of hot pot restaurants in major cities in China, the top name is not Chongqing or Chengdu, but the little-known Guiyang, with 7.

03 hot pot restaurants per 10,000 people, while Chengdu ranks first.
Ranked fourth and Chongqing sixth, with 5.
76 and 5.
72 hot pot restaurants per 10,000 people, respectively.

Although some people may question the reliability of Baidu's related data, after all, it is not a professional data agency in the catering industry.
But this at least shows one problem-the number of hot pot restaurants per capita in Guiyang is very sufficient, and Guiyang people love to eat hot pot.

At the same time, the data in the report also shows that the hot pot categories such as Sichuan-Chongqing hot pot, old Beijing hot pot, Chaoshan beef hot pot, etc.

are not the favorite hot pots of Guiyang people.

On Dianping’s hot pot hot pot list, Guiyang area, in the TOP10 list, there is only one Sichuan-Chongqing hot pot, and there is no Beijing or Chaoshan beef hot pot; in the TOP20, there are only 4 Sichuan-Chongqing hot pots, one of which is Haidilao , Beijing hot pot and Chaoshan beef hot pot also only have one on the list.

In other words, the top three categories in the most popular hot pot list in big data are not very attractive to the people of Guiyang.

According to Red Meal.

com, Guiyang’s eating habits, especially hot pot consumption habits, are concentrated and integrated with the customs and preferences of various regions in Guizhou, making it a typical market for hot pot consumption in Guizhou.

So today, we went from Guiyang to spy on the dietary preferences of Guizhou people.

Why do we like hot pot so much? What type of hot pot do they like?

What kind of hot pot do you like in Guizhou?

What kind of hot pot do you like in Guizhou?

Guizhou likes to eat sour, which is well-known throughout the country.

The common people often say, "Don't eat sour for three days, walk luo and jump (unstable)", but Guizhou's diet is not only sour, but also a variety of pickled seasonings, almost all households in Guizhou are necessities.
This is inseparable from the geographical location of Guizhou.

The whole province of Guizhou belongs to the Yunnan-Guizhou Plateau, with 92.

5% of the area being mountainous and hilly.
It is the only province in the country that is not supported by plains.
The mountains here are towering and steep.
No matter the towns or villages, most of them are built in the valleys between the big mountains.
Even in the city, they are basically "right to the point", and the mountains on the other side are still mountains.

At the same time, Guizhou straddles the Yangtze River and the Pearl River.
Not only does it lack the dryness of the plateau, but the humidity is like southern cities, maintaining above 70% all year round, and the cloudy days generally exceed 150 days.
To sum it up, "the earth has no peace for three miles, and the sky has no sunny for three days.
"

The plateau mountains and rainy days give the mountains rich biodiversity, giving Guizhou a lot of food gifts, but the high humidity of these foods has become the biggest enemy of preserving these foods.

As a result, various sour and pickled seasonings have been found by the people of Guizhou, which can preserve and cook food well even in rainy days.
Relying on these seasonings, even with coarse cooking skills, the ingredients in the mountains can be quickly turned into cooked hot pot.
It is convenient and cost-effective.
It is a good way to dehumidify and keep out the cold.

Therefore, to a certain extent, Qiancai is not about ingredients, but condiments, especially hot pot.

This habit has been passed down, and it has formed the Guizhou people’s concept of hot pot-no matter what the ingredients are, as long as it can be made into a pot, the pot is lighted, and all kinds of dishes (mainly vegetarian dishes) can be added to it, it is hot pot.
, You can be seated.

This makes Guizhou's hot pot variety very rich.
Each type of hot pot has quite different tastes and has its own audience, which has formed a complicated market structure for Guizhou hot pot.

1.
Sour soup + all

1.
Sour soup + all

Suantang fish may be the most well-known category in Guizhou cuisine.

The sour soup seasoning for making sour soup fish is made by fermenting a small wild tomato grown locally in Guizhou as the main raw material, adding salt, wine, glutinous rice and other seasonings.
This is almost a must-have seasoning for every family in Guizhou, because the region is different, and there are some differences between red acid and white acid.

In fact, the first way to eat sour soup was not to boil fish, but to eat sour soup.
A pot of clean water, add various vegetables, whether it is melons, leaf vegetables, or unnamed mountain wild vegetables, as long as they are edible vegetables, they can be stacked infinitely.

In summer, a pot of sour soup is an artifact for Guizhou people to cool off the heat.
Adding fish to this pot of sour soup is the famous sour soup fish, adding other kinds of meat, it becomes another flavor.

In recent years, Guizhou’s local sour soup beef is very popular.
On the popular hot pot hot pot list in Guiyang, there are 6 main sour soup beef in the top 20, and many Suantang fish stores on the list have also launched sour soup.
Beef options.

In addition to fish and beef, there are also pig's feet in sour soup, lamb in sour soup, bacon in sour soup.
.
.
As long as you can think of ingredients, you can put them in sour soup in Guizhou.
Sour soup will have different flavors due to the difference in the main ingredients, the chef's control over the sour pickling and the amount of sourness.

2.
Soup pot

2.
Soup pot

In addition to sourness, Guizhou also has a well-known seasoning-spicy.

The preparation method is similar to that of sour.
It is all fermented, but the main ingredients are changed from wild tomatoes to more spicy things such as peppers and ginger.
And many things fried on the basis of spicy food have become the base of Guizhou hot pot.

For example, another well-known bean rice hot pot in Guizhou is to boil the kidney bean rice until it becomes rotten, fry it with the spicy and deep-fried pork belly, and then add the bone broth to light the dish and eat it.
Although meat can be blanched, vegetarian dishes are more popular.
The vegetarian dishes are wrapped in rich bean soup and paired with rice, which is a special taste in the eyes of Guizhou people.

There is another way of making bean rice hot pot, which is fried with sauerkraut and then added to bone broth, which is also very popular.

Xindaxin, the leading brand of Guizhou catering brand, Yayuan, has opened more than ten stores in Guiyang, Zunyi, Chongqing and other places with Doumi Hot Pot, creating one of the few chain catering brands in Guizhou.

In Guizhou, many things can be made into hot pot by adding clean water.
Stewed chicken, stewed meat, cured pork ribs, even simple spicy stir-fried shredded pork, add appropriate amount of water or bone broth, are all a good hot pot.
The "notorious" cow flat hot pot has brought this "spirit" to the extreme.

The key to this lies in the chef's use and control of sour, spicy, and even beef and other ingredients, as well as dipping in water.
Depending on the soup pot, different seasonings such as paste chili, oil chili, and green chili are used for the dipping, and most of the time, zhe ear root is added.

3.
Dry pot

3.
Dry pot

There is a dry pot besides the soup pot.
Guizhou spicy chicken is also a relatively famous dish.
However, unlike Chongqing’s Jianghu cuisine, which uses dried peppers, Guizhou’s spicy chicken is Zaba Chili spicy chicken, which can be placed under the pot and eaten into a hot pot.

The so-called zaba chili is to soak dried chili, add watercress, ginger and garlic and other spices, after frying to obtain the base material.
The fried chili is called zaba chili because of its stickiness.
This base material can be used not only to fry chicken, but also to fry any dishes.

In addition, all kinds of yellow stew can be made into hot pot in Guizhou, and even some individually fried dishes are also used by the people of Guizhou to display the spirit of "any dish can be made into hot pot" and pour them together into a pot.
On the one hand, the heat of the dishes is ensured, and on the other hand, vegetables can be added to make people full even if the main ingredients are not enough.
This way of eating is not uncommon in Guizhou, and many food stalls offer such hot pot.

There is a kind of dry pot in Guizhou, which is based on this hodgepodge, adding two of the three acids of Dushan acid-stinky acid and shrimp acid to become another flavor.

Smelly sour and shrimp sour are also seasonings made by fermenting vegetables and small river prawns respectively.
They can be used as the base material for hot pot frying.
They smell a fermented odor, but after frying, they can form a unique fragrance , Very popular in Qiannan area, and gradually developed to Guiyang, Kaili and other places.

Why is Guizhou hot pot not well known?

Why is Guizhou hot pot not well known?

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