In Guizhou, in addition to eating fish in sour soup, you must also eat a pot of thick bean 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 love to eat bean rice is that bean rice is very 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 beans and rice has also increased dramatically. Bean rice hot pot not only often appears on the dining table of thousands of households, but also becomes a popular choice for merchants. Although merchants have been competing to imitate, Urban Xindaxin has chosen high-quality raw materials with Guizhou's food culture characteristics, such as mung bean rice, pork belly and bad pepper, to make exclusive secret soup, which has become the representative of Guizhou's special food bean rice hot pot.

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

"When those red berries come in spring, they bloom in your southern branches? Take a hug home, for me, as a symbol of our love. "Acacia is even unforgettable, and the depth of red beans is touching. It can be seen that red beans are also sent by love. Have you ever thought of someone in your life while eating bean rice hot pot?

If you are good at food, you must first improve your utensils.

Traditional casseroles have the advantages of uniform heating and long heat preservation time, but casseroles cooked for a long time are easy to breed bacteria, and some casseroles in the market have excessive heavy metals, which has certain food safety hazards. Therefore, the city Xindaxin took the lead in giving up the traditional casserole and switching to the expensive German imported medical 304 composite bottom stainless steel pot, which has the same advantages as the casserole and ensures the health of customers.

Standard for buying pickled peppers

Bad pepper is a unique pepper product in Guizhou. There is a strict difference between bad peppers used in bean and rice hot pot and bad peppers used in cooking. In the production of hot pot pickled peppers, bean rice hot pot combines the characteristics and unique preparation ratio of several peppers, and the pickling method is different from that of fried peppers.

Meat selection standard

Selected pork belly, fragrant teeth and cheeks, added to the hot pot, the two complement each other, and the taste is more mellow and rich.

Bean selection standard

The beans used to make bean rice hot pot are called green bean rice by Guizhou people, and the scientific name is kidney bean. Kidney bean originated from Mexico and Argentina in America, and was introduced and cultivated in China at the end of 16. It has been planted in China 1 1 provinces, such as Guizhou, Sichuan, Heilongjiang and Yunnan. Generally, the starch content of dried kidney beans is 38.5%-49.08%, and the water content is 12- 16%. However, the starch content of kidney beans selected in Daxin city is higher than 58.05%, and the water content is lower than 1 1%.

Cooking standard

Cooking Chinese food is the most basic thing. Xindaxin in the urban area attaches great importance to rice cooking and its standards are strict. When chatting with the operation director of Metro 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 tried repeatedly to reach the rice standard of Xindaxin today. At the same time, pure water is used to cook rice, and the cooking time is accurate, ensuring that each bowl of rice is full of particles and chewy, and ensuring the flavor of rice to the maximum extent.

 Xindaxin's signature soy sauce fried rice benefited from the re-cooking work based on strict standards, which not only ensured the standard particle separation of fried rice, but also improved the industry standard of fried rice. At the same time, it was necessary to lock a certain amount of water to achieve full Q-bomb and chewy taste.