Hogo (literally: "Fire Cowle") - "Chinese samovar" for cooking meat and vegetables, having two bottom and built-in oven for heating and which is known to the IV century AD. The dish was widely distributed during the reign of the Zhhurzhzhnskaya dynasty Jin, and in South China fell during the Empire Sun and the Yuan Dynasty. Already during the Empire, Qing Kushanye was familiar and enjoyed popular in almost the entire territory of modern China. Until now, in many Chinese houses there are special furnaces and kitchen utensils for the preparation of this dish. In Russia, the dish and the dishes itself are sometimes mistakenly called the Chinese samovar due to the fact that the original stove of how is also refueling through the pipe.
For ordinary Chinese Chinese - it's rather not a dish, but a way to cook food and communicate with each other, when the ingredients selected to taste are boiled in a common bowler, mocked by conversations. In restaurants in which they are served, special tables are used, in the center of which there is a furnace on which a pot with broth or sauce is installed. Guests are served raw foods that subsequently and become ingredients of some: meat, seafood, vegetables, tofu, noodles. Each visitor can independently regulate the temperature of the dish, the time of preparation of various ingredients and the scene of their lowering in hot broth. As a rule, in China itself, the broth is served very sharp, although it is possible to order broth and without a large number of spices. In China, there are different types of Hogh: acute, unshearch and hog, which is divided into these two parts (in the samovar itself there is a separator, on the one hand there is a sharp broth, and on the other - normal). There are useful and nutritious, fish-hog, hog with marine cucumber, mushroom, hanged with meat on dice, from the intestine, with fish and pickled Chinese cabbage, with chicken, duck, rabbit and so on. How many is particularly popular in the winter season. It is often served by different sauces to fool the products.
How many products can include various products. In the south and east, China often add seafood and less use meat, in central provinces and in the north - on the contrary. Meat usually cut down thin slices or stripes so that it welds faster. Different types of noodles, eggs, vegetables, greens, mushrooms, fish, tofu and other ingredients are also added to the dish. As a rule, a lot of sharp seasonings add to the broth, especially in the province of Sichuan, and in the province of Yunnan, a mushroom has been preferred for the preparation of which they use both cultivated and wild forest mushrooms.
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