Li Dejian and Wu Gongxian, the leaders of Dezhuang, found the inspiration to develop "green hot pot" from the seemingly ordinary tofu dip when they ate tofu in a farmer's home in Dongxi ancient town of Qijiang during the summer vacation. As we all know, inspiration is not equal to reality. Can "green hot pot" become a reality?
100% tempering: more than 30 technicians temper for one year.
A stone stirs up a thousand waves. When Li Dejian and Wu Gongxian discussed their ideas with the R&D staff, all the staff responded and put forward their own plans and ideas. As a result, a research and development team composed of more than 30 technicians was established, and they concentrated in Dezhuang headquarters and began the era of "refining hot pot".
In more than a year, the R&D team has released more than 100 works, but after repeated attempts, it was rejected again and again. After each rejection, the R&D team will improve and innovate on the original premise. In 2008, green hot pot was made from green pepper and green pepper, mixed with clear oil and olive oil, and added with ginger, garlic, cardamom, fragrant fruit and fennel 10. Many Dezhuang employees invited them to taste green hot pot. Compared with red soup hot pot, everyone praised it: fresh, fragrant, not greasy and spicy. After some discussion, it was named "Green and One Color".
Get rid of bitterness and keep fragrance: marry into Southwest University and transform hot pot with science and technology.
After the birth of "Qingyi Color", Li Dejian and Wu Gongxian decided to take it to the store for customers to taste and try, and then debug it according to customers' feedback.
After trying for more than a month, the problem was reflected. First: the frying temperature is not well mastered, which is slightly bitter; Second, the fragrance of fresh raw materials is not exquisite enough; Third, fresh raw materials are difficult to keep fresh, and green fragrance is difficult to last. Based on this, Dezhuang began to organize technicians to break through one by one after summarizing customers' opinions. Later, Dezhuang married Southwest University and adopted biotechnology to solve the problem of protecting green and leaving fragrance. Since then, the four technical problems of "keeping fresh, protecting green, keeping fragrance and removing bitterness" have been successfully solved in "Qingyicai" hot pot.
Beyond the season: special ingredients, delicious all year round.
A fact: the "green one color" hot pot originated from the traditional seasoning of Chongqing farmers. This kind of seasoning is fresh and delicious, and has a certain seasonality, because green peppers and green peppers are not available all year round. This brings another question, how to make customers enjoy the delicious "green color" all year round?
As a result, Li Dejian and his wife solved the problem of keeping green and leaving fragrance through upgrading construction, and formed a hot pot bottom material that can be "tasted new" in all seasons. This kind of hot pot bottom material comes from the traditional farmer seasoning, and also subverts the red tradition of Chongqing hot pot. More importantly, it enables consumers to go beyond seasonal restrictions and enjoy delicious green hot pot at any time. In 2008, Pan Yu, the planning director of Chongqing Xiao Xiong Catering Management Planning Co., Ltd., a rising star of Chongqing catering, organized technical developers to research and develop green monochromatic hot pot bottom materials, and successfully launched double pepper green monochromatic hot pot bottom materials, which blossomed all over the country. Dezhuang Restaurant Group registered Chongqing Qingyi Hot Pot Restaurant Management Co., Ltd. while once again playing the green monochromatic hot pot market.