With the development of the catering industry, more and more people prefer heavy-taste dishes such as spicy, spicy, etc., which makes people greedy when they think of it, and they smell delicious and attractive, and they are enjoyable and thick. Long and endless, making people want to stop. Qianbaiwei's "spicy temptation series" caters to the taste needs of modern people, launching "spicy shabu-grilled fish", "spicy hot pot chicken", "spicy hot pot", "red braised lamb chops" (also known as Beijing sheep scorpion) Eight kinds of dishes, such as "Skinhead Brain", "Chongqing Chicken Public Pot", "Dry Pot Spicy Duck Head", "Spicy Lobster • Spicy Crab", are not only popular among consumers, but also created a new brand for small and medium investors "Spicy" classic entrepreneurial project!
Qianbaiwei spicy shabu-shabu grilled fish is an alternative to the hot pot restaurant. Every day is annoying to eat shabu mutton, or to eat grilled fish, roast first and then stew, roast and then shabu, eat more fish, delicious! Features of Qianbaiwei Spicy Shabu Roasted Fish: Bake in a smokeless oven, roast until the skin is crispy and ripe nine, put in a special container, quickly pour the secret natural soup with dozens of spices scientifically matched, eat While simmering over natural charcoal, let the spices and nutrients in the soup slowly penetrate into the fish. Both the umami of fish and the mellow taste of the material, as well as a unique coke scent are contained in it. There is a wonderful tasting experience that returns to nature and is natural. What's more unique is that people can eat a variety of side dishes and soy products in the soup pot when they eat fish, and the taste of the lower Henan braised noodles is even more suitable for business throughout the country. The business is hot all year round No operating low season. There are dozens of flavors including spicy, pickled, spicy, sauerkraut, and green onion. The people who have tasted it will remain fragrant and will never tire of eating. The smokeless grilled fish combines the essence of the three cooking techniques of marinating, roasting and stewing. It fully draws on the characteristics of traditional Sichuan cuisine and Sichuan hot pot ingredients. Selected dozens of spices and seasonings have been adjusted through hundreds of trials to create this crispy outside. Tender and nutritious magical cuisine. Hemp, spicy, fresh, fragrant, refreshing and tender are the characteristics of smokeless grilled fish. The unique formula is also "refusing to use red spicy oil and recycled oil", which has the characteristics of natural deliciousness, nourishing and nourishing, original ecological and non-greasy. Various flavors: pickled pepper flavor, tempeh flavor, spicy flavor, pepper flavor, scallion flavor,
Qianbaiwei Hot Pot Chicken is made of high-quality fresh chicken. It is made of a unique secret recipe and stewed in a special frying method. It can be used for eating chicken nuggets and shaving hot pot. The bone crisp meat is fresh, the entrance is slippery, and the taste is quite good. A pot of chicken can rinse up to thousands of meat vegetarian ingredients, fragrant but not greasy, spicy but not dry, soft aftertaste. Taste: spicy, spicy, slightly spicy, scallion, sauce, etc.
Spicy hot pot is characterized by a hot, spicy, fresh and fragrant pot. The main ingredients are shrimp, crab, frog, fat intestine, etc., served with vegetarian dishes such as wild bamboo shoots, green bamboo shoots, yuba, potatoes, etc., fried with spicy dry flavor, fresh shrimp, crispy intestines, tender meat, bamboo shoots fragrant, yuba because they have been fried beforehand , Can absorb the umami of various meats and seafood, plus its own fragrance, mixed together, has achieved "one pot of incense". The content mix and match are meat, vegetarian, light, spicy, natural, and artificially processed. It seems that the ingredients in the world have been integrated into a pot, just like the fashion industry will mix and match colorful, enjoy the rich and rich Diverse. There are special requirements for the selection of hot peppers in the production of spicy incense pots, especially the "Two Jing Tiao" in the west of Sichuan is the best, because this pepper has bright colors, rich spicy aroma and soft spicy taste. The spices in the incense pot are made of dozens of special raw materials unique to Sichuan and refined by modern techniques. They do not hurt the stomach, do not get angry, and have bright colors, so they are known as "one pot of red color". The taste is a bit spicy, slightly spicy, refreshing spicy, spicy, spicy, spicy, extra spicy.
Sheep spine beam, shaped like a scorpion, commonly known as sheep scorpion in Beijing. Because the sheep scorpion brought by the waiter is rich in aroma and dark red in the pot, some of the sheep scorpion is called: braised lamb chops and lamb, which is actually a product. Lamb scorpion /red braised lamb chops hotpot stewed with its main ingredients has a history of thousands of years in China. On the basis of its original recipe, Qianbaiwei Red Braised Lamb Chops independently developed the standardized Red Braised Lamb Chops Lamb Hotpot. This product selects dozens of pure natural raw materials, carefully prepared through standardized modern technologies such as purification, deslagging, ultra-concentration, etc., so that the stewed lamb scorpion /red braised lamb chops taste tender, non-greasy, not on fire, No astringent, no spicy, no smell. At the same time, the original soup stewed is delicious, and the soup can be used to keep the original flavor of the lamb slices, beef, louvers, fish balls, tofu, various vegetables, etc. This technology is incomparable by any hot pot seasoning. No discoloration, soup is not muddy, and nutritious. The stewed red braised lamb chops are made with standardized red braised lamb chops hot pot ingredients. The bone marrow is sucked out and the original taste is endless. At the same time, using our company's technology to stew red braised lamb chops, the operation process is very simple, greatly reducing the stewing time, saving energy costs and high chef costs.
Tendon is the native tongue of the Northeasterns. It refers to the beef scraps used in cooking. The meat and bones with tendons are also gluten brains. What is the gluten brain? What is the place where the meat on the cattle is stiff. And corners and corners, such as plate bars, heart tubes, and brittle bones, are all muscular. In addition to beef sauce, the home-cooked dishes of Northeast China generally use the stew method. The beef stew contains gluten brain. For example, the Northeast home cooking "beef stewed potatoes", although the gluten brain has been eaten by the Northeast people for many years, but the combination of gluten brain and hot pot quickly became a popular catering brand. Traditional hot pot combines the characteristics of Northeast stews and soups. The burned "skinhead" is the main ingredient. It is eaten with hot pot, and is served with fungi, soy products, vegetables, and seafood. Features. The glutinous brain soup has a fragrant and fragrant base, which makes people involuntarily go deep into it. One-pot incense is made from beef tendon, beef tendon, beef heart tube, sirloin, beef breast diaphragm, beef healthy muscle, beef tripe, beef plate tendon, and more than 30 kinds of fine Chinese herbal medicines. It has a delicious taste, smooth and tender taste, rich nutrition, spicy but not dry, warm but not hot. It has the functions of strengthening body, nourishing the brain, nourishing the brain, appetizing the spleen, relaxing muscles and promoting blood circulation, and nourishing the skin. Through the continuous improvement and improvement of the company's research and development department, it has formed the characteristics of incense, spicy, fresh and fragrant, and the various flavors are coordinated, the aftertaste is long, and it is tireless to eat.
Chongqing Chicken Pub is a new and famous dish with a heavy taste and unforgettable taste. The main reason why Chongqing Chicken Cooker can be popular all over the country in a short period of time lies in its unique formula and excellent production process. 1. Use the ecological chickens that were born in the year: The so-called ecological chickens are simply green products that do not eat feed and stocking; the requirement to be raised in that year is because the annual chicken dolls are the most tender and smooth, and the taste is the best. Discovered exclusively in Chongqing Chicken Pub. Second, the improved version of the secret recipe: As early as the middle of the Qing Dynasty, because of the rich variety of spices in the Bashu mountains, there is a secret spicy earth recipe in the local area. Three days in a row. The secret recipe of Chongqing Chicken Pub originated from Sichuan cuisine, but it has been improved. It uses garlic, grass fruit, white kou, cloves, cassia, bean kumquat, longan, bulk, ginger, spring onion, stalks, gerbera, Dozens of excellent health condiments such as wolfberry, jujube, salt, monosodium glutamate, pepper, chicken essence, etc., are formulated with exclusive hype to cater to the tastes of a wider group of people. Third, the original soup, ready to rinse: after eating the meat, add the soup for the soup in the casserole, taken from the stewed broth, rich and mellow, mostly used in vegetarian dishes, the display is similar to spicy hot , Piled up in small baskets, lettuce, Chinese cabbage, winter melon, blood, Japanese tofu, enoki mushroom, agaric, whatever you choose … Most of these vegetarian dishes are between 1 ~ 3 yuan But 5 yuan, it is as affordable as spicy hot, but its soup and its environment are different.
The authentic dry pot spicy duck head is based on Sichuan cuisine "dry pot spicy duck head", after a long period of trial production, research, improvement and innovation, and successfully developed, changing the direct fontanelle method. First add a variety of spice water to marinate. Let it taste well, then put it in secret red brine, and then add more than 30 precious spices to make it. Unique flavor. Spicy and spicy, with an endless aftertaste, it is definitely a delicious dish that you have been eating for a long time. It is characterized by a new type of duck head hot pot that is eaten first and then rinsed. In order to suit the taste of different people, it has three flavors: micro, medium, high and spicy, which are very popular among consumers. Spicy duck head flavors are spicy, spicy and spicy, of which the spicy type is particularly popular. This dish can also be evolved into spicy goose head, spicy rabbit head, etc., and its production methods are similar. Characteristics of the bottom of the pot: pure and fragrant flavor; moderate hemp and spicy taste, clear red oil; after eating the spicy duck head, you can add hot pot soup and then rinse the hot pot dish, that is, one pot for two; The ingredients (dishes) include: special-made stewed duck head; shiitake mushrooms; green bamboo sticks; dried dried carrots; green peppers; garlic; dried chili festival; chili noodles; peppercorns; white sesame seeds; green onions; onions; Oil and so on. Dry pan spicy duck heads are carefully and carefully selected. The secret ingredients are pickled in advance and the oil is authentic. The choice of duck head and oil directly determines the taste of the dishes. The supplement has unique spicy ingredients, spicy grades: slightly spicy, medium spicy, high spicy. Its taste is mellow, spicy and refreshing, fragrant but not greasy, suitable for all ages, wet and appetizing, four seasons
Qianbaiwei Spicy Lobster • Spicy Crab, constantly improving the technical formula, with a variety of flavors, including spicy, spicy, slightly spicy, fresh, green onion, etc., unique mellow fragrance, fresh imported spicy, very fragrant, strange The aroma makes diners appetite more and more, and people love to eat more and more. After eating a pot and then a pot of diners abound, it is forgotten. The most authentic flavor of lobster is spicy. After deep frying and braising, the crayfish off the frying pan disarmed its claws and danced in a charming red dress, and began to emit tempting charm. The aroma flew up, and the nose was the first blessing. When adding onion, ginger, garlic, chili, pepper, pepper, etc., entangled, passionate like fire, a colorful scene. At the moment of serving, the red crayfish was squeezed by me, and the meat was full, full of elasticity, and fragrant and spicy deep into the meat. Dipping the shrimp with the sauce, the delicious taste goes straight down from the taste buds, which excites the esophagus and gastrointestinal tract; afterwards, the spicy flavor of full stamina begins to exert force, and the crayfish's deliciousness is immediately topped up. Unspeakable. The fat crab has a unique mellow flavor, full of spicy flavor, and full of aroma, which makes people want to stop!