Huishui Tripe Hot Pot

Huishui Tripe Hot Pot

　　Tripe Hot Pot

　　Huishui is rich in beef resources, and its tripe hot pot enjoys fame both within and beyond the province. Lique's Restaurant on Huixing Road in the county town thrives all year round, serving as a beloved dish among locals of Han, Buyi, Miao, and other ethnic groups. Based on traditional family recipes from rural households, this dish has taken root in the city. Its preparation method is simple yet unique, the broth is delicious and pure, appetizing and savory with a lingering aftertaste, offering a distinctive local ethnic flavor.

　　The tripe hot pot uses locally grown chili peppers, ginger, and garlic to make crushed chili paste, which is slowly stir-fried in a blend of three oils—pork fat, vegetable oil, and beef tallow—until fragrant and golden. Then, the original beef broth is added, and fresh tripe along with various meat and vegetable ingredients are blanched in the pot. The pot bubbles with vibrant red heat as people play drinking games in cheerful camaraderie. Paired with black glutinous rice wine, it brings on a warm sweat, and then a relaxing hot shower at home makes for an utterly delightful and refreshing experience.