Sichuan Hotpot (Revised Edition)

Donglaishun was founded by a Hui man named Ding Deshan. In 193, he set up a stall in Dongan market to sell mutton noodles and buckwheat noodles and cut cakes, and later added stickers and porridge. As the business is booming, it takes the meaning of "everything goes well from JD.COM" and officially hangs the signboard of Donglaishun porridge stall. In 1914, fried, roasted, instant-boiled mutton and stir-fried dishes were added, and it was renamed Donglaishun mutton restaurant. He tried his best to hire a well-paid chef from Zhengyanglou Restaurant outside the front door to teach his skills, so that Donglaishun's mutton was skillfully cut and laid on a blue-and-white porcelain plate, and the pattern on the plate was faintly visible through the meat slices.

By 193s and 194s, the instant-boiled mutton in Donglaishun was well-known in Beijing. In 193s, some books recorded that the mutton sold in the meat season was more than 5, kilograms every year. Donglaishun also opened a sauce garden workshop later, and the soy sauce, sesame oil, sesame sauce, sugar garlic, leek flower and hot pot needed for mutton testing were all processed and produced by these workshops. After several generations of chefs learned from the strengths of many families and painstakingly studied the production techniques of mutton dishes, they gradually summed up a set of cooking techniques with exclusive flavor, such as stir-frying, frying, grilling and frying, and the dishes they managed were increasingly exquisite.

Donglaishun Restaurant has a long-standing reputation for operating instant-boiled mutton. For many years, it has maintained the characteristics of fine selection of materials, fine processing, complete support and strong firepower. Mutton only uses five parts of castrated high-quality small-tailed sheep produced in Xilingelemeng sheep-producing area of Inner Mongolia, namely, upper brain, big sancha, small sancha, grinding stall and cucumber strips. The sliced meat is more famous for its thinness, uniformity, uniformity and beauty. Half a kilogram of gram of meat can be cut into 8 to 1 pieces of meat with a length of 2 cm and a width of 8 cm.

In addition to rinsing meat, this store also operates a variety of halal cooking, and its representative dishes include dry fried mutton, sauteed tenderloin, kebabs, honey-like, chicken-minced tremella, roast leg of lamb, white soup chop suey and so on.

Inner Mongolia Little Sheep Restaurant Chain Co., Ltd. is a joint-stock enterprise initiated by natural persons. The company was born in Baotou City, Lucheng, grassland in August 1999, and its main business is Little Sheep's special hot pot chain. It was listed in Hong Kong on June 12th, 28. It is the first brand catering enterprise listed in Hong Kong in China (stock code 968) and is known as the first Chinese hot pot.

"Little Sheep Hot Pot" will continue the thousands of years of eating instant-boiled mutton dipped in small materials, and be reformed into a new eating method of "instant-boiled mutton without dipping small materials". The pot bottom material adopts dozens of excellent nourishing condiments; The mutton is selected from the pure natural,

pollution-free six-month-old "Wuzhumuqin sheep" in Xilin Gol prairie. The combination of the two forms the Little Sheep hot pot brand < P >, which has strong Mongolian catering cultural characteristics, and is fresh and tender, spicy and palatable, with a long aftertaste. It is a subsidiary of the group specializing in traditional catering business, with 22 years of experience in catering research and development, preparation, operation and management, and comprehensively manages direct-operated catering chain stores. The hotels managed by the company are based in Chongqing and radiate to national central cities. Such as Beijing, Guangzhou, Shanghai and Chengdu. There are Swan Bayu Restaurant, Swan South Garden Restaurant, Swan Tianxing Restaurant, Swan Nanbin Restaurant and Swan Double Festival Restaurant in the city. Its decoration grade, cultural atmosphere, management level, service skills and food quality are all in the leading position in Chongqing. Won many awards such as "Top 1 Catering Enterprises in China" and "International Famous Restaurant".

the company leads its hotels to create value for customers through scientific management mechanism, efficient training system, sound financial system and fast marketing network, and goes all out to create a comfortable and elegant dining environment for customers, provide high-quality specialty food, cultivate first-class hotel staff, and bring every customer value-for-money enjoyment, which is worthy of customers' trust.

These flagship hotels of Little Swan, which are directly invested by the Group and managed by Food Culture Co., Ltd., are displaying the image of Little Swan, the first brand of China specialty catering, to customers from all over the world in the most intuitive and vivid way, and happily spreading the ancient and passionate Bayu culture.