Here to give you a detailed explanation of the "old oil", the real old oil in the poor economic conditions in the past is that in form of Chongqing hot pot is a wave of people eat first the next wave to eat in the same pot, soup and oil will be more and more fragrant. But now because of strict health management, you won't be able to eat the socalled real "old oil" hot pot, instead of the literal meaning of the "old oil", the chef who in charge of fry hotpot base will keep a part of the oil after each frying for the next frying, which makes the flavour more long and mellow, and over time there is the term of "old oil" in another way.

在这里给大家具体解释一下“老油”所谓老油在以前经济条件很差的年代就是指他人吃剩下的油并且以前重庆火锅的形式也是一波人吃完下一波吃汤底和油就会越来越香。但现在因为卫生管理的严格应该是吃不到所谓真“老油”火锅了取而代之的是字面意义的“老油”一般自己炒料的店每次炒完料之后都会留下一部分炒好入味的油用作下次炒料使用这样使味道更加绵长醇厚久而久之就有“老油”的说法。

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