自从本刊去年第7期介绍了“冷锅鱼”制法以后,便在读者中间引起了不小的反响,许多读者在给我们的来信来电中,都提到了这么一个问题:冷锅跟川式传统火锅相比,到底有什么渊源和区别。为此,我们特意把“冷锅”和“火锅”请来,由主持人提问,让它们自己谈各自在风味特色、制作过程和就餐形式等方面的差异。 Since the publication of the seventh issue of last year, “cold-cooked fish” system, it caused quite a stir in the middle of the reader. Many readers mentioned in our letter and call such a question: cold pot with Sichuan Compared to traditional hot pot, in the end what are the sources and differences. To this end, we specially invited “Cold Pot” and “Hotpot” to ask questions from the moderators and let them talk about their own differences in flavor characteristics, production process and dining forms.