Duck Creek Fermented Black Bean Hot Pot

Duck Creek Fermented Black Bean Hot Pot

　　Although the history of Duck Creek Fermented Black Bean Hot Pot isn't very long, it has already spanned 30 years. Since its opening, it has been bustling with customers. The deliciousness of the hot pot has been increasingly recognized by diners, gradually drawing outside attention. Merchants, travelers, and tourists have been coming here year-round, all eager to try it for themselves. Duck Creek Fermented Black Bean Hot Pot is a popular flavor, a rural flavor. The fermented black beans give the chili a lingering taste, while the chili gives the hot pot a bold kick. The fermented black beans awaken the palate. Dish after dish of pork belly, tofu, tofu skin, cilantro, lettuce, and potato slices are tossed into the pot — everything tastes amazing. Perhaps that's what makes it such a crowd-pleaser. It may not have any standout features, yet it's special in every way. Another key reason why Duck Creek Fermented Black Bean Hot Pot is so addictive is its incredibly tasty cracklings. Made from three-layer pork, these cracklings are big, crispy, and fragrant. The base of the hot pot is also uniquely prepared: wet fermented black beans are stir-fried in vegetable oil until well-cooked, then a bit of lard is added along with chili oil, broad bean paste, and fermented chili. Sichuan peppercorns, pepper, salt, scallions, and garlic cloves are tossed in to stir-fry everything together. When serving, hot water is poured into the pot according to the number of diners, then placed on the stove. From there, guests can eat however they like.