Where is the specialty of chafing dish with dregs and vinegar?

Trash vinegar chafing dish is a specialty of Hainan.

The chafing dish with dregs and vinegar is fermented with the leftover distiller's grains from chafing dish brewing and yellow lantern pepper, which is a little sweet and slightly spicy in acid. The bottom of the dregs vinegar pot tastes sour but not irritating. Compared with the pot bottom with strong flavor such as spicy and winter yin gong, it is simple in taste, does not grab the taste, can absorb the sweetness of different ingredients, and finally makes the soup rich in layers.

Zhao jianjian, the person in charge of box horse catering, said that different from hot pot with high-fat meat, viscera and other rinse products, the rinse products at the bottom of waste vinegar pot that are most suitable for cooking seafood boxes include crispy pomfret slices, starched black fillets, crispy tilapia slices, and 39-degree cold water oyster meat.

introduction of chafing dish with dregs vinegar

chafing dish with dregs vinegar has a history of 5 years. It originated in Puqian Town, Wenchang City, and now it can be eaten all over Hainan. The soul of chafing dish is this dross vinegar, which is the sour vinegar formed by the fermentation of distiller's grains produced by ordinary people at home.

Sour vinegar is used as the base of hot pot soup, which tastes sour, sweet, spicy and appetizing. It is very suitable for hot and humid weather like Hainan, so it is deeply loved by local people. Because it is a hot pot, dregs vinegar is not limited to ingredients. As long as it is delicious, it can be boiled in dregs vinegar. Hainan people eat the sea by the sea.

The seafood and seaweed must be cooked first, then the pork, beef and animal organs, and finally the ordinary vegetables. The cooked ingredients are wrapped in a dip dish made of pepper and garlic, and the taste is strong and memorable.