One product on the tip of the tongue-Tangshen hot pot-ingredients

The birth of hot pot originated from the Mongolian people on horseback 8 years ago. In the war years when there was a lot of smoke, hot pot didn't get a strong reproduction, and it didn't really flourish until Sichuan, the land of abundance!

Northerners have a long-standing custom of eating hot pot. Thin slices of fresh meat in boiling water quickly form authentic food.

Nanjing Yipin Tangshen's hot pot restaurant is located in Jiangning District, the ancient capital of the Six Dynasties. It has different pursuits from Sichuan-style hot pot and grassland hot pot. Wang Bing, the owner of the restaurant, is a post-8s generation full of ancient feelings, calm and sophisticated, demanding every product meticulously, caring for the essence left by his ancestors, and full of nostalgia for the pursuit of hot pot soup base!

The bottom of Yipin Tangshen's pot is made of health-care materials that have won many national patents. It adopts the principle of homology of medicine and food, with five colors, five flavors and five nutrients, and its effect is amazing. Tracing back to the era of the national hero Yue Fei, Emperor Huiqin of the Great Song Dynasty was captured to the Jin State of Jin and went to Beijing (now Acheng, Harbin), where he held his breath and became weak. Yin Lingchun, the court physician who was captured with him, racked his brains to recuperate the body of the two emperors. Because the two emperors didn't like to drink medicine, Yin Lingchun cooked food and Chinese medicine together and slowly nursed their bodies. The 5th generation descendants of Yin's family carried forward the essence left by their ancestors with modern technology, and formed a unique hot pot soup base, with a fragrant and nourishing taste and nine rare effects!

except the soup base, all the main ingredients of beef and mutton selected by the store come from the beautiful Xilin Gol grassland. Every August, the grass grows in Xilin Gol, and all kinds of flowers are blooming in the fertile grassland, with many Chinese herbal medicines and natural white mushrooms. With the care of the summer rain, it is particularly beautiful. The beautiful Xilin River with nine twists and eighteen turns passes through the grassland, forming a natural beauty. Groups of black-headed sheep are eating grass leisurely on the grassland. God has endowed them with abundant natural food, which makes their meat particularly delicious and fat. The local herders regard this kind of Su Nite sheep with a big black head and tail as "the best sheep in the world".

There is an Erdun Street in Xilinhot, where Xilingol League is located. There are many well-known beef and mutton slaughtering companies. Every August, Xiao Wang, the owner of Yipin Tangshen, will go there to carefully select black-headed sheep aged 6-8 months, customize the lamb meat for one year in advance according to the standard, and transport it to Nanjing by refrigerated trucks on schedule, so that Nanjing people can eat the healthiest lamb meat!

Yipin Tangshen Hotpot is a kind of feeling, telling a story, and pursuing a kind of health. In this complicated and impetuous society, we strive to find a pure land of our own, precipitate our own essence, and write the latest chapter in the catering industry!

Nanjing Yipin Tangshen: No.288, Dongxin South Road, Jiangning District, Nanjing, here is a story for you to taste!