The difference between Range Cooker Cuisine and Big Pot Cuisine is as follows:

1. Different Ingredients

Range Cooker Cuisine: Fine Pork; Pork Meatballs, Ferns, Seasonal Vegetables, Stewed Bean Curd, Vermicelli, and so on.

Large pot dishes: cabbage, wide vermicelli, pork, seaweed, tofu, winter melon, etc.

2, the characteristics of different

Range pot dishes: raw materials, nutritious, colorful, fine workmanship, elaborate processes. Lean meat boiled red around, slightly frozen, sliced thin, oil soaked, spices into the stewing and stir-frying beautiful color, easy to digest and absorb after eating, and take into account the dietary habits of the Central Plains, fragrant and not greasy, spicy moderate, both addictive and gluttonous, but also the main side of the side, meat and vegetables with a balanced diet.

Large pot dishes: a variety of ingredients, nutrient-rich, rich soup.

History of Range Cooker

20 years ago, there was a guy who opened a fast-food restaurant, which was basically using the names of dishes from abroad. Thinking about it, summed up a lesson, to make their own store business is booming, it must have a kind of both ordinary people love, but also have local characteristics of the flavor of the dish. So he bet on the chowder.

However, the traditional chowder selection of simple materials, rough workmanship, should not be on the table, he concentrated on research, looking for the best ingredients program. After repeated experiments, finally figured out a new set of cooking and recipe technology, and beautifully named: "Lushan Range pot dishes.