Chongqing New Hotpot Bottom Material (1)

The so-called Chongqing new hotpot is relative to Chongqing old hotpot.

Chongqing hot pot rose in the mid-1990s and reached its peak around 2000. The typical halls of Linjiangmen Old Hotpot and Qiaotou Hotpot are: brick stove, briquette stove (later changed to kerosene stove and liquefied gas stove), large magnetic bowl, long wooden stool, dishes (hairy belly, duck intestines, etc.). ) It is sold by weight, not by weight. There is no air conditioning in the hall, and only a few electric fans are installed at most. More primitive, the shopkeeper gave them to every diners. Shops with good business do not sell small tables. If two or three people come to dinner, the boss will tell you in advance, "you have to arrange them!" " "If there are two or three other people eating, everyone must eat a pot at the same table, whether you know them or not." Gourmet dog "(greedy people who don't pay attention to it) said in unison," get it, get it. " ..."

The bottom materials of the old hot pot are mainly butter, vegetable oil, pepper, pepper, ginger, garlic, watercress and so on. And there is no spice. The chef knows the cooking time to determine whether the bottom material is fried or not. The recipe of Chongqing hot pot disclosed on the website is very detailed, so I won't go into details. After the bottom material is fried, start the pot. First, put pepper, pepper, chicken essence, monosodium glutamate, ginger seeds, garlic cloves, fermented grains, cooking wine, rock sugar and refined salt into the pot, then scoop oil and water (white soup) into the pot according to the ratio of 6: 4, and then serve them on the table for guests to enjoy.

This kind of old hot pot is simple in materials and finely fried, which embodies the "original flavor" of the raw materials and pursues the "true taste", massiness and long aftertaste of the hot pot. But its fatal disadvantage is that it is too greasy and lacks fragrance, and its flavor and freshness are realized by recycled old oil. Recently, the problem of old oil in Chongqing hot pot has been criticized by diners outside Chongqing, and it has also become the "soft rib" of other schools of hot pot.

With the progress of social civilization and the change of people's consumption concept, especially the emphasis on their own health, the requirements for food are getting higher and higher.

The reform of Chongqing hot pot is imperative.

New Chongqing hot pot thus entered the market.

First, discard the old oil: popularize and popularize the disposable pot bottom.

Secondly, the research on spices (spices for short) has been carried out, which can be used as the bottom material of hot pot and mixed with pot to achieve the purpose of enhancing fragrance, flavor and seasoning.

Spices are made from seeds, fruits, flower buds, skins, leaves, stems and root blocks. Of plants or substances obtained from plants. They have a pungent smell, which not only endows hot pot with flavor, but also increases appetite and helps digestion and absorption. Spices have the functions of color, fragrance and odor suppression. Many spices also have antibacterial, antiseptic, antioxidant and special physiological and pharmacological effects. However, the most direct and fundamental purpose of using spices in hot pot is to use their fragrance.

Most spices, such as clove, fennel, star anise, agastache, cinnamon, etc. , not only has the meaning of fragrance, but also has the function of traditional Chinese medicine. According to the historical situation of China, the Ministry of Health issued the Notice on Further Standardizing the Management of Food Raw Materials for Health Products on March 5, 2002, which defined the homologous items of medicine and food, the items that can be used as health products and the prohibited items of health food, and listed 87 items that are both food and medicine, a considerable part of which are spices that can be used to make hot pot.

Spices are both food and medicine. As the folk saying goes, "it's a drug of three poisons." Therefore, when using spices in hot pot, we must pay attention to their compatibility and processing. If used well, they will produce the ideal effect of addition or multiplication, while if used badly, they will conflict and subtract from each other. If prohibited items are used, it may also cause discomfort to some people, and in serious cases, it may cause accidental eating.

Why do you use spices when frying hot pot in new Chongqing?

First of all, we must suppress odor and enhance fragrance. When frying hot pot bottom materials, especially Chongqing hot pot, "butter" is absolutely indispensable. When butter is cooked and mixed with other raw materials, it will produce a strong fragrance. However, butter itself has a fishy smell, and ginger, garlic and other materials can't completely suppress the fishy smell. Some materials in the spices we developed for the base material have strong deodorizing and decontamination effects. Pressing off the fishy smell of butter and mixing it with the cooked smell of butter will produce a wonderful compound aroma, which will play a role in inhibiting odor, eliminating evil spirits, enhancing fragrance and enhancing fragrance.

Secondly, it is the need of antisepsis, sterilization and fragrance retention. In the process of storage and standby, the residual moisture on the surface and inside of chafing dish bottom comes into contact with air, which will lead to the phenomena of oxidation, loss of fragrance, rancidity and mildew of chafing dish bottom gradually, especially in summer, which will seriously affect the quality of chafing dish bottom and even make it unusable. The chafing dish seasoning we developed has a strong bactericidal and antiseptic effect, which provides a guarantee for maintaining the quality and fragrance of chafing dish seasoning and prolonging the shelf life.

Third, the need for a healthy diet. Some diners have allergic reactions to spicy food; Some acute diners eat undercooked dishes; There are also some diners who are in poor health, such as spleen and stomach weakness, kidney yang decline, intestinal cold and diarrhea, colds and so on. According to the principle of homology of medicine and food, we carefully prepare the spice formula and use it in the bottom material of hot pot to achieve the functions of dispelling cold, warming middle warmer, eliminating dampness and stopping diarrhea.

Ok, the hot pot bottom material making and spice application mentioned above. Chinese food pays attention to "all kinds of dishes", while hot pot pays attention to "all kinds of dishes blindly" As long as the bottom material is fried well, all kinds of meat, vegetables and bean products can be used. Just like "Ugliness at the End of Life" in Beijing Opera, jump into the pot one by one, and the play will soon be sung well.

Wait a minute, the food is in the pot, but the soup is slowly boiling, and the fragrance is slowly coming out, but the guests can't wait, so they have opinions.

Chongqing Little Swan Hotpot Formula (Reprinted)

What is hot pot?

That is, put the pot on the stove, make a soup pot (pot bottom) with various condiments, and then put all kinds of food raw materials into the pot.

What are the characteristics of Chongqing hot pot?

One is spicy. A variety of flavors coexist.

Second, pay attention to seasoning. Good at change.

Third, pay attention to the use of soup and advocate nature.

The four knives are delicate and flexible.

The five materials are widely selected and unique.

Six drinks and one meal, follow one's inclinations

Characteristics of raw materials and spices of Chongqing hot pot

Pi County Douban

Pixian watercress is brewed with broad beans, peppers and salt. It is a local specialty of Pixian County in Chengdu. Its color is bright, moist and spicy.

Pixian watercress is the most important seasoning in red soup hot pot. When used in soup marinade, it can increase umami flavor and fragrance, and make soup warm, mellow and spicy.

The taste is thick, red and bright.

fermented soya beans

Douchi is brewed from soybean, salt and spices, with mellow smell, yellow and black color, oily and smooth, soft and loose seeds and fresh and sweet taste.

Chongqing Yongchuan Douchi is the best.

Douchi used in soup brine can increase the salty flavor and mellow taste.

Red pepper

Dry Chili peppers are pungent and warm, can dispel cold and strengthen the stomach, and have a bright red color and a strong spicy taste. There are many kinds of dried peppers, including big gold bars, two gold bars and hardware bars.

Leaf pepper, morning pepper, seven-star pepper, Dahongpao and millet pepper.

Adding dried chilies to hot pot soup (pot bottom) can remove fishy smell, relieve boredom, inhibit peculiar smell, and increase spicy taste and color.

Sichuan pepper

Zanthoxylum bungeanum is pungent, warm and hemp, which can warm the middle warmer and dispel cold, and has the function of removing dampness and relieving pain. Shaanxi pepper is a variety of Zanthoxylum bungeanum; Sichuan Mao Wen Pepper.

Qingxi pepper is superior, and pepper is an important seasoning of hot pot. When used in soup brine, it can inhibit fishy smell, remove peculiar smell and enhance fresh flavor.

old ginger

Ginger is spicy. It contains the volatile oil gingerol. It has a special spicy taste. Ginger is very effective in red soup and clear soup.

You can go fishy and suppress odor. It can increase fragrance and flavor.

garlic

Garlic is spicy and fragrant. It contains volatile oil and disulfide.

Garlic is mainly used for flavoring, enhancing fragrance, inhibiting fishy smell and removing peculiar smell.

Glutinous rice wine

Lao Zao (also called rice wine) is made of glutinous rice. The rice grains are soft but not rotten, and the wine juice is mellow. It is sweet and delicious, thick but not miscellaneous, but not sticky.

Adding fermented grains to the prepared hot pot soup can enhance the freshness, inhibit the fishy smell and make the soup sweet again.

salt

The scientific name of salt is sodium chloride, which is a small crystalline particle. It has salty taste and can detoxify, cool blood, moisten dryness and stop oxygen. Salt has a definite taste in hot pot.

Seasoning has the functions of refreshing, relieving boredom and removing fishy smell.

crystal sugar

Crystal sugar is made into replica sucrose, which is crystallized, sweet, beneficial, moistening dryness and clearing heat.

When boiling hot pot soup brine, adding rock sugar can make the soup mellow and sweet, which has the function of relieving spicy stimulation.

Cooking wine

Cooking wine is made of glutinous rice as the main raw material, which has a soft wine taste and special aroma.

The main functions of cooking wine in hot pot soup brine are to enhance fragrance, enhance color, remove fishy smell and odor.

monosodium glutamate

MSG is extracted from protein-containing substances such as soybean, wheat and kelp, and it tastes delicious.

In hot pot, add umami flavor to increase flavor.

chicken essence

Chicken essence is a powerful fresh-keeping product which has been widely used in recent years. It is refined from eggs and sodium bran, and its delicious taste is automatically planted.

Protein's amino acids.

The role of chicken essence is to enhance freshness and taste.

pepper

Pepper, with pungent and strong aromatic smell in temperate zone, has the effects of warming the middle warmer, dispelling cold, invigorating stomach and regulating qi. Used in broth hot pot to remove fishy smell, enhance fragrance and taste.

Function and dosage of chafing dish bottom material.

1 fermented grains is a fluffy and dark brown root spice, which is often used in spicy hot pot soup or stewed vegetables. Chengdu people call it vanilla, Chongqing people call it fragrant grain. Actually, it should be called fermented grains, also called fermented grains. Sweet candies have a pungent smell, similar to the strong turpentine smell. They have the functions of regulating qi, relieving pain, relieving depression and strengthening the spleen. They are blindly used as Chinese medicine to treat chest and abdomen pain, stomach pain, vomiting, loss of appetite and indigestion. Adding this spice to spicy hot pot soup or salt water has a strong fragrance. But pay attention to the amount, and the amount should not exceed 5 grams each time, otherwise the aroma will be "greasy".

2? Clove, also known as clove and clove, is the bud of clove. Dried products are often used in cooking, and have strong fragrance and taste.

Its tongue has tingling and numbness, its taste is pungent and warm, and it has the functions of warming stomach, stopping burping, expelling wind and relieving pain. Dosage in cooking

It should be within 1 ~ 2g. Never use too much.

3? Illicium verum should be called Illicium verum, also called Illicium verum, Illicium verum and Pearl in August, which is a familiar fragrance.

Materials. It is characterized by fragrant smell and slightly sweet taste. It is pungent in nature and has the functions of warming the middle warmer to stimulate appetite, dispelling cold and treating hernia. cook

Whether it is hot pot, braise in soy sauce or brine, it can be used. Because its fragrance is liked by some people and hated by others, it is compared in use.

Flexible, 5 ~ 10g is appropriate.

4? Fennel is also called fennel, shredded vegetables, fragrant flowers and wild fennel. It is planted in most parts of the country for people to eat.

It is well known that its fresh stems and leaves are often used for cooking fennel beans, fennel stuffed jiaozi and so on. Its ripe fruit is like a small fruit.

Rice grains or cumin have a special aromatic smell. As a spice, it is widely used in braised pork, bittern and spicy hotpot. Zaihuo

The dosage in the pot can be increased appropriately, such as 10 ~ 20g or more. Medically speaking, it tastes pungent and warm, and it circulates qi.

Has analgesic, stomach invigorating, and cold dispelling effects.

5? Tsaoko is a kind of ginger plant, and its fruit tastes strange and unpleasant. Its properties are warm, pungent and dry.

Anti-malaria effects of invigorating spleen and resolving phlegm, warming middle warmer and dispelling cold. It can be broken or whole in cooking and burned with beef as a spice.

With halogen, it tastes particularly good. Amomum tsaoko should not be used in spicy hot pot and brine, and it is more appropriate to put 3 ~ 5 pieces.

6? Amomum villosum, also known as Amomum villosum and Amomum villosum, is a mature fruit of Amomum villosum, with astringent taste and fragrant smell.

Taste, mild medicinal properties, pungent taste. Has the effects of promoting qi circulation, soothing middle warmer, invigorating stomach and promoting digestion. The medicine can be used for abdominal distension, abdominal pain, anorexia, nausea and vomiting.

Diseases such as enteritis, dysentery and fetal movement. It should not be used too much in hot pot and braised dishes, and should be less than 3 grams.

7? Some places in Sannai are also called Jiangsha and Shanla. They are roots. Grocery stores and Chinese medicine stores sell dry cuts.

Sliced, its taste is fragrant. The medicine is mild in nature and pungent in taste, can warm the middle warmer, eliminate dampness, promote qi circulation and relieve pain, and is mainly used for treating acute gastroenteritis, dyspepsia and abdominal pain.

Diarrhea, stomach cold pain, toothache, rheumatoid arthritis, traumatic injury, etc. In cooking, it is often used for burning, braising and spicy fire.

Pot, the dosage is mostly between 5 ~ 10g. Guangdong people use galangal to make brine chicken. In recent years, Sichuan Jianghu dishes have

The production of "Sannai cuisine" means that the main ingredients are cooked with a large number of Sannai, dried red peppers and dried peppers. This dish is due to

It is praised for its peculiar taste, but it has not been reported yet.

8? Cao Ling is a spice widely used in hot pot in recent years. Because all the products on the market are dry, it is difficult to identify them.

. After many consultations, the dried product was taken to Associate Professor Xu Jiangpu of our school for verification: it should be called Lingxiang, also called Linglingxiang, which stands for spring.

Lysimachia of Rosaceae. It is a perennial herb with strong fragrance and sweetness. Used for spicy hot pot, generally used

The quantity does not exceed 5 grams. There is another Cao Ling on the market, basil, which can replace the above one, but belongs to Labiatae.

Also known as Lingling incense, also known as nine-story pagoda, vanilla, vanilla, duck head, sparrow head grass and so on. Its sexual taste is warm. As far as medicine is concerned,

Its taste is pungent and warm, and it has the function of treating cold and headache.

9? Like Cao Ling, weeding is also a common spice in spicy hot pot in recent years. A few days ago, I

I asked Professor Xiong Sizhi to help me find the relevant information, and soon got the result: weeding is also called fragrant weeding, fragrant weeding, fragrant sheep and hairy handle.

Cabbage is also a Primulaceae plant with sweet taste. Can be used for treating common cold, cough, rheumatism and irregular menstruation.

Don't use too much in spicy hot pot, just 3 ~ 5 grams, and it can also be used in salt water.

Some people say that in spicy hot pot and bittern, "Cao Ling adds fragrance, weeds and preserves". In fact, many spicy spices have different degrees.

The ground has antibacterial and antiseptic effects.

10? Cardamom, also known as round cardamom, is written as "hundred mouths" and "mouth benevolence" in markets or pharmacies. The taste is astringent, because

It is pungent and warm in nature, so it has the functions of promoting qi and regulating qi, warming stomach and promoting digestion, eliminating dampness and stopping vomiting, and relieving alcoholism. Jia spicy hotpot

3 ~ 5 grams is enough. Because of its good fragrance, the dosage is small.

1 1? Nutmeg is alias Yuguo. In recent years, it has been widely used in hot pot, but its taste is also unpleasant.

The medicine is pungent and warm, and has the functions of warming the spleen and stomach, and astringing the intestines to lower the qi. You can't use more than one thing, just two or three.

12? Cinnamon is also called cinnamon. Sweet and hot in nature, it has the effects of nourishing Yuanyang, warming spleen and stomach, dispelling cold and dredging veins.

. Indications: kidney yang deficiency, cold pain, chronic diarrhea, etc. It is oily and has a strong fragrance. The taste is spicy and the aftertaste is slightly sweet. A sloop with a long bow and a sloping tail.

Spicy hot pot and braised vegetables are widely used, and the appropriate dosage is 5 ~ 10g.

13 cumin alias, Arabian fennel, rest fennel, belongs to Umbelliferae, the seed of cumin celery, mainly produced in me.

In the border areas of China, fruits are oval in shape. Both ends are about 5 mm long and 3 mm wide, which are light green and gray, similar to fennel. Please pay attention when using.

Save it and seal it as much as possible to avoid losing its flavor and failing to achieve its effect.

14 fragrant leaves, that is, the leaves of osmanthus trees are gray-green, have no mildew, and have a strong aroma, which can enhance fragrance, remove odor and promote appetite.

Hot pot bottom material formula and frying method thereof

First, the small pot frying formula

Composition:

Butter 3kg salad oil 2kg Pixian watercress 1 kg liquor 50g fermented grains 20g Bazin sea pepper 1 .5kg ginger 1 and garlic1.

Two Zanthoxylum bungeanum 1.5 two douchi 15g Yibin broken rice cress 15g rock sugar 1 two first-class Chili noodles 2 two green onions 1 two 3-inch segments.

Flavor formula:

White buckle 5g Amomum tsaoko 5g Anemarrhena 3g-5g Clove 3g-5g Amomum villosum 5g Fragrant Fruit 5g Cumin 5g Cinnamomum cassia 5g Licorice 5g Branch 5.

Ke Cao, 5 grams of Laokou, 5 grams of Gan Song, 5 grams of dried tangerine peel, 5 grams of citronella, 5-8 grams of star anise, 5 grams of fragrant leaves and 5 grams of Senecio scandens.

8 grams of fennel and 5 grams of vanilla.

Before frying, cut the spices into 2-inch knots and soak them in warm water for about 20 minutes until the peppers are soaked.

Prepare 2 pots, and put (watercress, onion, ginger, mashed potatoes, white wine, 25g garlic, broken rice, watercress and lobster sauce) in one pot.

9 samples were mixed together.

Add 3kg butter to another pot and bring to a boil, then add salad oil and heat it to 70-80% heat. Spoon the oil onto the well-mixed watercress.

Noodles, stir while pouring oil to prevent douban from coking. Until the oil is poured out, then put the watercress on the fire and cook for 10 minute.

Yes, watercress is quick-drying and wet with water. Stir-fry with fire. When the oil boils, cook it with low heat, 15 minutes later, add white.

About 25 grams of wine, continue to stir-fry until the moisture of each raw material is quick-drying, add foaming spices and continue to stir-fry until each raw material is 9 minutes dry.

Add the swollen pepper and fry for 5- 10 minutes.

Diaotang

As the saying goes, "no chicken is not fresh, no duck is not fragrant, no bone is not thick", so we must pay attention to the collocation of raw materials when making white soup, so as to ensure it.

Tang Zheng is delicious.

Its characteristics are: milky white color, positive taste and strong consistency.

An old hen, an old duck, a pig bone 1.5 kg crucian carp 4 kg.

(Crucian carp must be wrapped in gauze when cooking soup)

Suspended soup process

1 raw materials should be fully soaked.

Soak the raw materials in cold water for 1 hour, so that all the nutrients in the raw materials are solidified, and the cooked soup is delicious.

. Add ginger, onion, cooking wine and pepper when hanging soup.

4. Fill it with water at one time. If the water is boiling, you can only add boiling water and rush into the soup pot. It is forbidden to add cold water to the soup pot.

5, the foam should be diligent to ensure that the soup is milky white. When the fire boils, the soup stewed by the fire is thick soup, that is, white soup, and the soup stewed by small fire is clear soup.

Be sure to pay attention

Duiguo

It is generally recommended to use a 4: 6 pot, that is, 4 minutes of clear soup and 6 minutes of oil.

Pot bottom ingredients: 50g of ginger, 50g of garlic, 50g of salt,15g of monosodium glutamate, 50g of chicken essence, 50g of pepper, 5g of rice wine and 75g of rice wine.

Sugar15g of fermented grains10g of dried peppers 40g of prickly ash 25g of old oil 5kg of fresh soup 3kg.

Remember: adjust the taste first, then put the color masterbatch. Put the old oil and masterbatch before putting the pepper and dried pepper.

Broth pot bottom

Formula: chicken essence 30g monosodium glutamate 20g salt10g pepper10g jujube10g medlar 5g garlic10g ginger slices (peeled) 5g.

50g of chicken oil, 4 slices of tomatoes, 20g of clear soup and 4kg of lard.

Mountain delicacies (Haemophilus ovis, Bovine Bacillus, Pleurotus ostreatus, etc. )

20 grams of Angelica sinensis and 20 grams of Codonopsis pilosula are chopped into granules and put into the bottom of the white soup pot.

Old oil recovery

After eating, guests are not allowed to put any garbage such as saucers and cigarette butts at the bottom of the pot to ensure the hygiene of the soup, and it is strictly forbidden to eat it.

Any pigments and smells. Make sure the bottom of the pot is clean. Pour the oil into a clean bucket.

After an hour of natural precipitation, gently remove the oil from your face and boil it on the stove.

Washing oil

When the oil turns black due to long-term use or improper treatment, add water with the ratio of 1:2 and boil for about 10 minutes to precipitate 1.

Hours, gently remove the oil from your face and boil it. If the color is still black, continue to wash it once or twice.

Solutions for mixed soup:

1 Reason: 1 Oil contains too much water; 2 improper ratio of soup to oil; 3 improper consumption by guests causes mixed soup.

Solution: Take most of the oil out of the pot and replace it with new oil and old oil from the kitchen.

Hot pot seasoning and soup requirements:

1, the hemp flavor is not enough: add the fried pepper and old oil and stir.

2, the hemp taste is too heavy: add sugar and mashed potatoes and stir with the right amount of old oil.

.3. Not spicy enough: stir the fried Zanba pepper with old oil. Pay attention to stir-frying Ciba pepper (salad oil 10 kg, Ciba spicy.

5 kg pepper, fennel and ginger. When it is half dry, add white wine and stir to dry.

4. Too spicy: Take some old oil out of the pot, add some clear soup and then add some fermented grains and sugar.

5. The salty taste is not enough. Dissolve the salt in the broth and then add it to the pot at the bottom.

6. Too salty: add a lotus root and a potato, or add a proper amount of clear soup to solve the problem. Lotus roots and potatoes can reduce salt. )

7. Tell the guests not to pour many dishes into the pot, so as not to affect the quality of the bottom of the pot. Please keep the bottom of the pot 8 minutes full.

Chongqing hotpot technology

Hot pot, a special product in the mountain city of Chongqing, is popular all over the country with its unique diet, even across the ocean, rooted in foreign countries, and deeply loved by people of all nationalities in the world. Chongqing is a city with a long history and the center of Cuban settlement activities. Tracing back to history, the growth path of Chongqing hot pot is also full of rugged and bitter legends, and it is precisely because Chongqing people dare to climb that they have reached today's peak. 1. Spicy and spicy, with multiple flavors coexisting. 2. Pay attention to seasoning and be good at change. 3. Pay attention to the use of soup and advocate nature. 4. Fine knives and flexible varieties. 5. Choose a wide range of materials and keep them unique. 6. Feel free to eat and drink.

Zheng Shi used to be the chef and technical chef of a well-known restaurant chain in Chongqing (the first multinational restaurant chain in Chongqing, a top 500 private enterprise in China, an international gold medal enterprise, engaged in hot pot and Sichuan cuisine). I am a national senior chef, a senior Chongqing hot pot expert, and a special dish research and development division. I have developed from a "thatched cottage" apprentice to a national celebrity in the catering industry today. Many cities in China have my customers and partners, and my cooking work for more than ten years has created advanced Chongqing hot pot and Sichuan cooking skills and research level. Hot and sour goose web soup pot technology, original Chongqing original hot pot technology, ginger duck soup pot technology. I am the most mature, advanced and scientific exclusive researcher, and my technical project products are the first in Chongqing and even the whole country. Although it is popular to join chain enterprises at present, franchisees mainly serve franchisees with brands, and it is better to join an excellent technical project (chef). If you join a brand enterprise, it will range from tens of thousands of yuan to hundreds of thousands of yuan, which is risky and costly. Zheng Shi teaches you the technical secrets, cooking techniques, related hot pot diet culture and management methods with super technical strength, so that you can easily obtain successful projects. The latest project cooperation. 1. Technology transfer 1, Chongqing original flavor (traditional) hot pot technology 2, hot and sour goose web soup pot technology 3, fish head hot pot technology 4, cold pot series technology (cold pot fish, cold pot spicy rabbit) 5, Bashu trendy dry pot series technology (dry pot spicy chicken, bamboo shoots fragrant belly strips, dry pot duck Sambo) 6, flavor soup pot series technology (. Sichuan and Chongqing hot pot raw materials and tableware distribution 1, Chongqing specialty raw materials and seasonings distribution 2. Design and sales of kitchen utensils. Planning and sales of catering cultural ornaments.

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