In Guizhou, besides eating fish in sour soup, you must also have a pot of bean and rice hot pot. Nowadays, bean and rice hot pot has gradually become one of the most important special diets for Guiyang people to receive foreign guests, get together with relatives and friends, and consume foreign tourists, and has become a major representative of Guiyang's special catering.

The reason why people in Guizhou like to eat bean rice is because it is common.

Modern people can eat and pay more and more attention to the nutrition and health of bean and rice hot pot. Because of this, people's love for bean and rice is increasing rapidly. Bean and rice hot pot not only often appears on the dining table of thousands of households, but also becomes a popular choice for businesses. Although merchants have been competing to imitate it, Urban Xindaxin has become a representative of Guizhou's special catering bean rice hot pot by virtue of its years of quality, selecting high-quality raw materials with Guizhou's food culture characteristics, such as green bean rice, dried pork belly and bad pepper, and making them into exclusive secret soup.

"Like foreign fast food culture, we should also promote Guizhou folk cuisine to the whole country, even to the world". The decision-makers of Metro Xindaxin believe that making Guizhou regional cuisine shoulders the mission and responsibility of promoting Guizhou cuisine. To promote folk food, we must first make young people adapt to the taste and dining environment, constantly explore and create Guizhou folk food, let more people accept sharing, and make food keep pace with the times and meet the needs of the times.

"when those red berries come in springtime, flushing on your southland branches? Take home an armful, for my sake, as a symbol of our love ",acacia and even unforgettable, the depth of red beans, moving, it can be seen that red beans are also sent by love. Have you ever thought of someone in your life while eating bean and rice hot pot?

the traditional casserole has the advantages of uniform heating and long holding time, but the casserole cooked for a long time is easy to breed bacteria, and some casseroles in the market have excessive heavy metals, which has some food safety hazards. Therefore, the city Xindaxin took the lead in abandoning the traditional casserole and switching to the expensive German imported medical 314 composite bottom stainless steel pot, which has the same advantages as the casserole and ensures the health of customers.

selection criteria of rotten peppers

rotten peppers are unique pepper products in Guizhou, and there is a strict distinction between the rotten peppers used for bean and rice chafing dishes and those used for cooking. In the production of chafing dish pickled peppers, bean rice chafing dish combines the characteristics of several kinds of peppers and the unique preparation ratio, and the pickling method is different from that of fried peppers.

meat selection criteria

dry pork belly is selected, with fragrant teeth and cheeks, and added to the hot pot. The two complement each other and the taste is more mellow and strong.

bean selection criteria

The beans used to make bean rice chafing dish are called green bean rice by Guizhou people and kidney bean by scientific name. Kidney bean originated from Mexico and Argentina in America, and was introduced and cultivated in China only at the end of 16. It is planted in eleven provinces in China, such as Guizhou, Sichuan, Heilongjiang and Yunnan. Generally, the starch content of dried kidney beans is 38.5%-49.18% and the moisture content is 12-16%, while the starch content of kidney beans selected by the city Xindaxin is higher than 58.15% and the moisture content is lower than 11%. Every kidney bean purchased must be full and uniform. The bean rice chafing dish made of such kidney beans,

cooking standards

cooking Chinese food is the most basic thing. Urban Xindaxin attaches great importance to rice cooking and its standards are strict. When chatting with the operation director of Urban Xindaxin, he revealed a secret. The rice of Xindaxin is not a kind of rice, but several kinds of high-quality rice are selected and tested repeatedly to achieve the rice standards of Xindaxin today. At the same time, purified water is used to cook, and the cooking time is accurate, so as to ensure that each bowl of rice is full of particles and chewy, and to maximize the flavor of the rice.

 Xindaxin's signature fried rice with soy sauce benefits from the re-cooking of rice based on strict standards, which not only ensures the separation of the standard grains of fried rice, but also improves the industry standard of fried rice, and at the same time, it is necessary to lock a certain amount of water to achieve full Q-bomb and chewy taste.