People in China really love hot pots, and they don’t mind waiting in long lines to get a seat at their favorite hot pot restaurant. There are many different types of hot pots all over the country.
Sichuan and Chongqing hot pots are very popular. Sichuan hot pot is famous for its numbing and spicy flavor, due to its unique seasonings such as Sichuan pepper and chili. This makes it different from other hot pots. Chongqing hot pot is known for being very hot and having a strong, dense soup. It usually includes ingredients like cattle guts (内脏), beef, and vegetables. Both Sichuan and Chongqing hot pots come from a similar origin.
In Beijing, there’s a traditional hot pot called instant-boiled mutton hot pot. This dish became popular during the Qing Dynasty when a restaurant owner got the recipe from an imperial kitchen worker. It uses hand-cut mutton, charcoal fire, a copper pot, and clear soup to keep the meat’s natural taste. You can dip the meat in a sesame (芝麻) sauce to enhance the flavor. Common side dishes include Chinese cabbage, frozen tofu, and noodles.
Chaoshan beef hot pot from Guangdong became well-known in the 1940s. The traditional cooking method is to add Chinese-style satay sauce (沙茶酱) to the soup as a hot pot base. But now it’s simpler, only using beef bone and white radish to keep the original flavors. The beef used is less than 37% fat and is chosen for its unique taste. Fresh meat is sliced according to different parts of the cow to bring out the best texture, flavor, and juiciness. You only need to cook it for a few seconds in the boiling soup to enjoy a tasty bite.
Yunnan province has a warm and humid climate, perfect for growing delicious mushrooms. People there love the wild mushroom hot pot. These wild mushrooms are organic and full of vitamins, high-quality protein, and other good nutrients. Different colorful mushrooms are cooked together with free-range chicken for a wonderful wild taste.
Other popular hot pots include Shunde congee hot pot, Wula Manchu hot pot, Chrysanthemum hot pot, and Guizhou sour soup fish hot pot.
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1.1.What makes Sichuan hot pot unique?
A Its delicious thick soup.
B Its ingredients like beef.
C Its pepper and spicy chili.
D Its Chinese-style sauce.
解析：选C。C 细节理解题。根据第二段中的“Sichuan hot pot is famous for its numbing and spicy flavor, due to its unique seasonings such as Sichuan pepper and chili. This makes it different from other hot pots.”可知，四川火锅讲究“麻辣鲜香”，花椒和辣椒的应用，使其味道别具一格。故选C。
2.2.Which of the following hot pots used to be an imperial dish?
A Chongqing hot pot.
B Instant-boiled mutton hot pot.
C Shunde congee hot pot.
D Guizhou sour soup fish hot pot.
解析：选B。B 细节理解题。根据第三段中的“This dish became popular during the Qing Dynasty when a restaurant owner got the recipe from an imperial kitchen worker.”可知，北京涮羊肉火锅最开始是御膳。故选B。
3.3.Beef in Chaoshan beef hot pot is ______.
A carefully picked
B slowly boiled
C strongly flavored
D thick cut
解析：选A。A 推理判断题。根据第四段中的“The beef used is less than 37% fat”“Fresh meat is sliced according to different parts of the cow to bring out the best texture, flavor, and juiciness.”可知，潮汕牛肉火锅里面的牛肉脂肪含量不超过37%，是根据牛肉不同部位切片的。即是精心挑选的。故选A。
4.4.People in Yunnan prefer the mushroom hot pot for ______.
A its abundance
B its weather
C its convenience
D its health benefits
解析：选D。D 推理判断题。根据倒数第二段中的“People there love the wild mushroom hot pot. These wild mushrooms are organic and full of vitamins, high-quality protein, and other good nutrients.”可知，云南人喜欢野生菌火锅是因为这些野生菌富含各种营养物质，即对身体健康有好处。故选D。
