1. Ningbo Donglaishun Shabu-shabu mutton address 2. The four characteristics of Donglaishun Shabu-shabu mutton 3. Donglaishun Shabu-shabu mutton dish features 4. Introduction to Donglaishun Shabu-shabu mutton 5. How to prepare the mutton-shabu-shabu sauce? Address of Ningbo Donglaishun Shabu-Shabu Mutton

No. 394, Minshan Road, Beilun District, Ningbo City.

Ningbo Donglaishun Shabu-shabu Mutton is located at No. 394, Minshan Road, Beilun District, Ningbo City. The business hours are 10:30-3:00 am.

The Chinese time-honored brand "Donglaishun" was founded in 1903 and became a public-private partnership in 1955. Beijing Dongan Catering Company was established in 1988 with the Donglaishun brand as its core. The company leverages its advantages as a time-honored brand and gets involved in chain industry development, branded semi-finished products, and finished product research and development, etc., injecting vitality into the sustainable development of the enterprise. The Four Characteristics of Donglaishun Shabu-Shabu Mutton

Donglaishun Shabu-shabu mutton is famous both at home and abroad, but what is so good about Donglaishun Shabu-shabu mutton? Donglaishun Donglaishun mutton-shabu-shabu has four characteristics: carefully selected ingredients, fragrant seasoning, crispy sugar and garlic, and hot pot. There is a proverb in Beijing: "Wherever the shabu-shabu meat is tender, it is from Dong Laishun." Donglaishun has strict regulations on the quality of mutton, from the origin, type, age of the sheep to the parts of the meat used. The sheep used for mutton shabu-shabu are black-headed white sheep from Dongwu Banner and Xiwu Banner in Xilingol League, Inner Mongolia. We use Jie sheep that are one to one and a half years old. The meat is delicate and has no fishy smell. The chef who selects the mutton specially goes to the designated meat-picking base to select it, and then it is acidified and frozen once. However, only a few tender and delicious parts of the mutton that can be used for mutton shabu-shabu are used to produce the meat. The rate is only 40% of that of a lamb.

The mutton of Dong Laishun is good, and the knife skills are better. The mutton should be cut like a handkerchief, as thin as paper, and as soft as cotton. This is why the mutton of Dong Laishun is fat but not oily and lean but not wood when cooked. , the secret is that it is cooked as soon as it is rinsed, does not age after being rinsed for a long time, and does not taste tangy or greasy. Dong Laishun's mutton-shabu-shabu knife skills are very strict, with uniform thickness and neat arrangement. The cut mutton slices are stretched out and placed on the blue and white disk. Through the meat slices, the blue and white pattern is clearly visible. The second feature of "Dong Laishun" hotpot mutton is the fine and exquisite seasoning. It puts sesame paste, Shaoxing wine, soybean curd, chive flowers, shrimp oil, chili oil, soy sauce, rice vinegar, chopped green onion, coriander and other condiments in small bowls. You can mix it at will according to your personal taste when eating. In addition, there are candied garlic, cabbage, vermicelli, frozen tofu, etc. to clear the mouth. Dried dried shrimps, mushrooms, etc. are also placed in the hot pot soup to add a delicious taste.

The meat is good, the knife skills are good, and the condiments for shabu-shabu are also good. In a sense, eating hotpot mutton is a condiment. Previously, the oil, salt, soy sauce, vinegar and shabu-shabu seasonings used by Dong Laishun were purchased from Tianyicheng Sauce Garden, a century-old shop across the street. The side dishes of this time-honored soy sauce garden have been selected by the imperial kitchen in the palace as early as the Xianfeng period of the Qing Dynasty. Legend has it that Cixi especially loved eating the sweet osmanthus dumplings made by Tian Yicheng. It is as famous as Liubiju and Tianyuan and is known as the three major sauce gardens in Beijing.

Ding Deshan has long admired Tian Yicheng’s meticulous workmanship. The side dishes are cooked to perfection, with high quality and lasting taste. The two companies cooperated very well. Later, due to Tianyicheng's capital turnover problem, Ding Deshan took over the business and appointed himself as the manager. He changed the name to "Tianyishun" and formed a "shun" joint store with Donglaishun. This is even more advantageous for Donglaishun: there is no need to outsource the non-staple food seasonings, which saves middlemen and ensures quality; door-to-door mutual care makes management convenient; it is located in a prosperous location, with unlimited business opportunities and a steady flow of profits.

Ding Deshan took over the soy sauce garden and required more precision. For example, to make a special soy sauce, add appropriate amounts of licorice, cinnamon, and rock sugar to the yellow sauce. For pickled chive flowers, add an appropriate amount of sour pear to make it taste sweet and sour. In addition, the Dong Laishun Shabu-shabu mutton has a unique aroma, including sweet - sesame sauce, peanut butter; salty - soy sauce, soybean curd; sour - sugar garlic (homemade six-petal sugar garlic is sweet and sour); bitter - chive flowers, Cooking wine; pungent - a blend of chive flowers and chili oil. The most distinctive ingredient is sugar garlic, which is sweet and sour and has a crisp texture.

Dong Laishun's hot-pot meat condiments are exquisite in every aspect and taste delicious, unrivaled. This is one of the reasons why Dong Laishun's mutton-shabu-shabu brand established itself and won market reputation.

The most distinctive condiment for Donglaishun hotpot mutton is sugar garlic. It is selected from the high-quality six-clove garlic variety in Daqinghe, Bazhou City, Hebei Province, and is refined by the company's distribution center for three months. It has no peculiar smell, is sweet and sour, has a crisp texture, is appetizing and relieves greasiness.

Donglaishun’s sugar garlic is secretly made, and the production process is unknown, so it is indeed different from other products. The pickled sweet-scented osmanthus sugar garlic has strict requirements on its place of origin, size, number of cloves, and garlic-raising time. It goes through processes such as peeling, soaking in salt brine, filling and inverting the altar, and deflating. It takes 3 months to pass the inspection before it can be sold. The fourth feature of "Donglaishun" mutton-shabu cooking is its exquisite utensils and good firepower. The shabu-shabu hot pot pioneered by this restaurant decades ago is tall and large, and can hold a lot of charcoal without causing ash. The iron grate at the bottom is thick and sparse, making it easy to ventilate and supply oxygen, ensuring that the charcoal fire is always strong and strong. The hot pots it chooses are all specially made. The pots are tall, have large charcoal chambers, and have strong firepower. The soup is always boiling. As soon as the mutton slices are put into the soup, they will be cooked after a while, and they are tender and fresh.

Mutton is originally a nourishing food, and the cooking method of rinsing and eating maintains the nutritional value of the food. The seasoning of mutton shabu-shabu concentrates the essence of the five flavors including sweet, spicy and salty. The unique cooking method and reasonable food combination make the mutton-shabu both delicious and scientific. As a result, the reputation of "Dong Laishun" mutton restaurant has been growing for hundreds of years. Dishes of Donglaishun Shabu-Shabu Mutton Dishes

Dong Laishun Shabu Shabu Mutton Shabu Shabu has the four characteristics of "excellent selection of ingredients, crispy sugar and garlic, fragrant seasoning, and hot pot".

1. Selected ingredients: The mutton cooked by Donglaishun is selected from sheep that have been castrated for one to one and a half years in Xilingol League, Inner Mongolia. Donglaishun mutton is cooked with tender local sweet grass, and the grass is rich in minerals. Therefore, the mutton meat is tender and has no odor. The selected parts are the "upper brain", "cucumber strips", "crotch", "big Sancha", "small Sancha" and other parts of the sheep, and the yield rate is only 40% of the clean meat of a sheep. In addition, all the sheep used are slaughtered by the imam, and the company's preparation center picks the sheep to select the meat, assembles it, and freezes it once.

2. Sugar garlic crispy: The most distinctive condiment for Donglaishun mutton shabu-shabu is sugar garlic. It is selected from the high-quality six-clove garlic variety in Daqinghe, Bazhou City, Hebei Province, and is refined by the company's distribution center for three months. It has no peculiar smell, is sweet and sour, has a crisp texture, is appetizing and relieves greasiness.

3. Seasoning aroma: The seasoning of Donglaishun hotpot mutton contains "spicy, spicy, braised, bad and fresh" ingredients, which constitute the unique aroma of Donglaishun hotpot mutton. Dong Laishun Shabu Shabu Lamb Seasoning consists of five flavors: sweet - sesame sauce, peanut butter; salty - soy sauce, soy bean curd; sour - sugar garlic (homemade six-petal sugar garlic is sweet and sour); bitter - chive flowers , cooking wine; spicy - chive flowers, chili oil. At the same time, the unique fishy smell of the fish sauce combines with the aroma of the mutton itself, forming the unique fresh aroma of Donglaishun Shabu-shabu mutton.

4. Hot pot is prosperous: Hot pot is specially produced by Donglaishun processing factory. It has the characteristics of large carbon holding capacity, reasonable vents, fast boiling, and long burning time. In order to protect the ecological environment, environmentally friendly machine-made carbon is used. Smokeless, resistant to burning and strong in fire. A dozen people ate around the hot pot. Within two hours, the hot pot kept the soup boiling without adding carbon in the middle. In addition to shabu-shabu, Donglaishun is also very special in fried and grilled meat. Such as barbecue, a large round table with a hollow in the middle and a barbecue rack with a diameter of 80 cm. The surface of the barbecue grill is made of welded iron bars and is wrapped with iron sheets, which is very particular. Introduction to Dong Laishun Shabu-shabu Mutton

Dong Laishun Shabu-shabu Mutton is a famous dish of Dong Laishun, a famous Chinese time-honored brand. Donglaishun's hot-pot mutton has four characteristics: exquisite ingredients, crispy sugar and garlic, fragrant seasonings, and hot pot. Donglaishun mutton shabu-shabu is famous at home and abroad and has a long history. Donglaishun has strict regulations on the quality of mutton and Donglaishun Shabu-shabu mutton, from the place of origin, type, age of the sheep to the parts of the meat used. The mutton boiled is fat but not oily, lean but not firewood. It is cooked as soon as it is rinsed and does not age after being rinsed for a long time. It tastes delicious without being tangy or greasy.

How to prepare hotpot mutton sesame sauce?

Exclusive disclosure of Donglaishun Shabu Shabu Seasoning Secret:

The traditional blending method of seven condiments:

Tahini (Erba Sauce - 80 sesame paste, 20 peanut butter ), soy sauce as the main ingredient, chive flowers and soybean curd as supplements, a little shrimp oil and cooking wine, and free chili oil.

Seven kinds of seasonings are served in bowls. When blending, first add cooking wine, shrimp oil, soy sauce, and chive flowers. After stirring evenly, add soybean curd and sesame paste.

Use a spoon to mix. Stir for an hour, and finally add chili oil according to the customer's requirements.

The seasonings blended in this way are stirred evenly, and since the liquid is put in first and the solids last, it does not stick to the bowl when mixing. Stir clockwise.

Firstly, the stirred seasoning will not disperse or purge, and secondly, it means everything goes smoothly and everything goes smoothly.

In order to cater to the needs of consumers and highlight the fragrance of seasonings, traditional seasonings have been reformed in recent years. In addition to maintaining the "spicy, spicy, braised, bad and fresh" ingredients in the traditional flavor, it also highlights the flavor of the seasoning.

The seasoning blending ratio and blending method after the reform and unification of Laishun:

The following condiments are required to blend 355 bowls of seasoning:

Name Quantity Name Quantity Remarks

10000g sesame paste 310g oyster sauce

1250g soy sauce 150g MSG

4500g chive flowers

2500g soy sauce tofu 100g pepper

650g fish sauce 300g sugar

500g cooking wine 55g Shisanxiang

Chili oil and Sichuan pepper oil are optional.

The weight of each bowl of seasoning is 100 grams. Among them:

Tahini 28.1g oyster sauce 0.9g Remarks

Soy sauce 3.5g MSG 0.42g

Chive flowers 12g pepper 0.21g

7 grams of soybean curd, 0.63 grams of white sugar

1.8 grams of fish sauce, 0.15 grams of Shisanxiang, diluted with water, 1.4 grams of cooking wine. According to the requirements, the chili oil in Donglaishun mutton seasoning should be small ground incense

Oil; small peppers should be used for peppers.

Moreover, pre-processing is required before frying: break the whole pepper with a knife. Donglaishun mutton shabu-shabu seasoning constitutes a five-flavor blend:

Gan - sesame paste, peanut butter (in a ratio of 8:2). Now, in order to enhance the sweetness, white sugar has been added;

Salty ——Soy sauce, soybean curd (now MSG is added);

Sour—sugar garlic (homemade six-petal sugar garlic is sweet and sour);

Bitter—leeks Flowers, cooking wine (now added tangerine peel, amomum villosum, cardamom, nutmeg, kaempferol, angelica dahurica, etc. - all included in Thirteen Fragrances

);

Spicy - - Chive flowers, chili oil (now added pepper).