“夏天吃火锅太燥了!”爱好吃火锅的重庆人总在满足了口欲之后这么感叹。如今,在重庆悄然出现的冰火锅,或许能让重庆人在炎炎夏日中感受到冰火两重天的独特味觉刺激。冰火锅巧妙利用了冰点与沸点的物理特性,利用生长在冬季的中草药及秘制红酒等核心调料。在加热之前瞬间降低它们的温度改变菜品的物理性质,最大限度的发挥核心调料的作用及功效,让冰火锅的汤清澈、鲜、香、嫩、无油腻、无异味,便于人体有效吸收。 “Summer eat hot pot is too dry!” "Love to eat hot pot of Chongqing people always satisfy such a sigh after appetite. Nowadays, the ice-hot pot that quietly appears in Chongqing may give Chongqing people the unique taste and excitement it can feel during the hot summer months. Ice pot clever use of the physical characteristics of the freezing point and the boiling point, the use of growth in the winter herbs and secret core ingredients such as red wine. Reduce the temperature of the dishes immediately before heating to change the physical properties of dishes and maximize the function and effect of the core seasoning, so that the soup of the ice-hot pot is clear, fresh, fragrant, tender, non-greasy and odorless, which is convenient for the human body to absorb effectively.