1, selection of raw materials and primary processing.

2. Formula of special sauce for Hu mutton chop.

3. Ingredients for each step and stage.

4. Master seven major production technologies.

5. Accurate temperature control time in each stage.

After a long period of development, Hu mutton chop is gradually programmed and standardized in the production process, and its taste is more mature because of the addition of various ingredients and condiments. It is a special food that truly integrates color, fragrance, taste and shape. The brown skin color of Hu mutton chop is enough to arouse people's appetite at first glance, and the pure flavor of roasted mutton is absolutely different from the smoke smell of traditional barbecue.

Compared with the cooking of Han nationality, the roast lamb chops of Hu lamb chops better show the color, fragrance, taste and shape of food to customers. No one can refuse such delicious food! The production requirements of Hu mutton chop are strict. After pickling and seasoning, hang it in the oven, seal it and cook it with slow fire. The finished mutton chop is yellow and red in color, shiny, crisp and tender, fat but not greasy, crispy and delicious, and unique in flavor.

Hu mutton chop is a compound restaurant for barbecue hot pot. You can choose 8-month-old lambs. Precise temperature control, enhanced taste, plus special sauce, distinct taste. The soup is red and bright, spicy and delicious, and the cumin is delicious and not expensive. Popular food tastes better than hot pot, but it's not hot pot.

Hu mutton chop perfectly combines the seven catering skills of rinsing, roasting, frying, boiling, stewing, steaming and stewing. The product is not only spicy in hot pot, chewy in barbecue, fragrant in dry pot and fresh and tender in casserole.