"Three-sauce stew pot" originated from the famous dish "Chili sauce" in Qing Dynasty. At the end of Guangxu, Huang Jing, then the general manager of the Qing Palace, was personally handed down by his grandfather Huang Yujiu, and "hot sauce fish" became a delicacy at the banquet.

Huang Zhen 'ou, a descendant of Huang, is a famous nutritionist in China. Based on the theory of "homology of medicine and food", he and his son, Huang Geng, devoted themselves to the study of healthy diet. On the basis of the secret recipe handed down from the ancestors, Mr. Huang Geng combined the traditional nourishing theory with the modern health preserving theory, and created a kind of health preserving and environmental protection delicious food-"three-sauce braised pot" which absorbed the essence of court dishes and was suitable for modern people's dietary characteristics.

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Brand Features of Huang San Braised Pot;

1. Nutritional balance: The selection and collocation of "Huang San Braised Pot" have been scientifically demonstrated, which can effectively ensure that diners can supplement various nutritional elements needed by their bodies while enjoying delicious food.

2, environmental protection, no nuisance: the whole production process does not produce oil smoke and noise, which is beneficial to environmental protection and consumers' physical and mental health, and greatly reduces the disturbance of restaurants to surrounding residents.

3. No chef is needed: the special juice, by-products and condiments are uniformly prepared by the company, which ensures the consistency of taste and avoids the randomness of the chef.

4. Hygiene: The cooking process is completed in front of the guest's table. Unlike traditional Chinese food, it needs to be cooked in the back kitchen. Guests can intuitively see the whole cooking process from raw to cooked, and eating is more secure.

5. Energy-saving: Cooking utensils are made of high-tech modern aerospace industrial alloy materials and energy-saving induction cookers, which use electric energy, which is safer and lower in cost than other energy sources such as gas and charcoal fire, and more in line with the requirements of modern environmental protection and energy-saving era.

6. Unique eating method: customers can eat first and then rinse according to their own needs. Under the guidance of the waiter, customers can also participate in the production themselves. This interactive and interesting way of eating is obviously easier to be recognized by customers. This model, which combines the cultural heritage of Chinese catering with the standardization of western fast food, has formed a new situation of standardization, unification and environmental protection.

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