世界上最好吃的火锅是什么（老外啊没涮过这5道配菜）

还记得蔡澜老师那句“我希望让火锅消失”的坦率和勇敢吗？

不明真相的小伙伴，可以戳下文了解前情……

(戳图片阅读相关文章)

作为火锅爱好者，小编不仅要为火锅平反，还要借此机会，向歪果仁朋友们推荐一波他们平时可能不吃，但是中国人深爱的“名贵食材”。

小编在此郑重表态：不好吃？不可能的，这绝对是不可能的

下面出场的就是小编力荐的“奇异食材”五巨头！（为调节编辑部内部矛盾，我决定顺序不分先后

01

猪脑花 Pig brains

A very nutritious food, pig brains commonly appear on the dining tables of many families around the world.

猪脑花作为一种营养丰富的食物，在世界各地的餐桌上都有一席之地。

The texture of pig brain is smooth and creamy, just like tofu or steamed egg. Lacking the strong odor that many other animal organs have, pig brains are absolutely delicious when used in hot pot. This is especially true with spicy broth as the slightly sweet and fatty taste of the soup, the aroma of pepper and herbs from the broth helps lessen scent of the pig brains, which beginners may find unusual at first. For those who are fans of Haggis or blood pudding, you are sure to find this a tasty treat.

像豆腐又似蒸蛋，猪脑花的口感那叫一个绵密柔滑。它的腥味不重，下到火锅里那叫一个味美绝伦。尤其是在红油锅里，辣椒的香辣和牛油的甘润配上上好香料的奇香淡化了猪脑的异味。对于火锅的初级玩家来说可能冲击较大，但是对于喜欢哈吉斯和血肠的外国老铁，你一定要试一下！

This particular ingredient is high in cholesterol, so those who need to watch their intake should enjoy it in moderation.

但是有一点，脑花富含胆固醇，所以，脑花虽好，可不能贪碗！

02

黄喉 Ox aorta

This ingredient has quite a deceptive appearance as ox aorta looks like a piece of smooth white jade.

这是一个极富欺骗性的食材，它看上去光洁细滑，像上好的白玉。

Known as huanghou in Chinese (lit: yellow throat), ox aorta is another popular ingredient for hot pot. Located in the left ventricle and the largest artery in the heart, this aorta must handle a lot of pressure and so is extremely strong. Therefore, the texture of huanghou is chewy and tough. This texture is this ingredient’s main draw as it doesn’t have much flavor of its own and so depends heavily on sauce and spicy broth for added taste.

黄喉也是火锅里的人气巨星！它其实是牛心的主动脉，因为要承受很大的压力，黄喉相对坚实一些。这种质地是这类食材的主要特点，因为它本身没有太多的味道，所以要想口感更好，很大程度上需要酱汁和辛辣的肉汤的助攻。

Huanghou should not be boiled for more than 10 seconds while you are dipping it in the broth or it will become too tough to chew. We recommend readers count from one to eight while cooking a piece of huanghou, this timing should ensure it remains crisp and tasty.

黄喉下到锅里超过十秒就老了。我们推荐的方法是数八秒，然后享受黄喉的爽脆。

03

鸭肠 Duck intestines

Duck intestines are amazing to look at as their color and texture make them appear like pieces of salmon-colored silk. Much thinner than huanghou, duck intestines are a good partner for Chongqing spicy hot pot, which helps reduce the strong scent of the intestines while preserving their taste and flavor.

鸭肠相貌惊艳，就像三文鱼色的丝绸。它比黄喉更为细薄，是红油辣锅的绝配，因为辣锅有着去腥増香的效果。

Loved by locals in Chongqing and Sichuan Province, the most local way to eat duck intestines is to use the “seven up, eight down” method, which means dipping the intestines in and out of the boiling broth eight times. Like the aorta, this ensures the intestines stay crispy and don’t become too chewy.

作为川渝人民的心头爱，鸭肠地道的吃法就是“七上八下”，以保证鸭肠的爽脆鲜香。

04

鱼肚 Fish maw

Fish maw refers to the dried fish bladders of the giant yellow croaker. For those that usually avoid fish, it is worth mentioning that this ingredient does not have a fishy smell, while its spongy texture helps absorb the flavors of the soup and other ingredients. It is a perfect ingredient for both spicy and non-spicy broths. After boiling, the texture of fish maw becomes soft and slippery, a texture similar to boiled pig’s feet.

这个东西就是晒干的鱼鳔啦，主要是大黄鱼的。对于那些因腥厌鱼的同学们来说，好消息是这东西一点儿不腥。当把泡发的鱼鳔放入汤锅，它内部海绵状的纹理吸足汤汁，适用于所有汤锅。煮好之后，胶质满满，软糯弹牙，口感像吃猪蹄一样。

05

Beef tripe 毛肚

Unlike the other ingredients we’ve talked about, beef tripe is a very popular ingredient in China and is not limited to hot pot. Chinese people’s love for its crunchy and crispy texture makes tripe a must-order dish in hot pot restaurants. Even Chua admitted he loves beef tripe.

“I love beef tripe most in hot pot […], you will never forget that crispy and pleasant aroma that comes with a big bit of tripe. Hot pot without beef tripe is simply incomplete,” Chua posted on Sina Weibo in August 2018.

If beef tripe has the magic to make a “hot pot objector” surrender, why wouldn’t you want to have a try?

不同于之前介绍的其他食材，中国人对于毛肚有着非同寻常的热情且并不局限于火锅。毛肚吃起来爽脆弹牙，吃火锅怎能不点？

就连蔡澜老师，面对毛肚的时候，“真香”二字也是喷涌而出。去年八月，蔡老师专程去河南郑州寻味，酒足饭饱，心中舒爽无比，写下这样一条微博：

看见了没？“火锅反对者”都“真香”了，你还不快来试试吗？

文：Wang Qi

图：微博、网络

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