Hot pot, called "antique soup" in ancient times, originated from the people and has a long history. The "Wen Ding" in the late slave society and the "dyeing furnace" and "dyeing cup" in the Han Dynasty can all be called the embryonic form of hot pot. Later, following the "Five Porridge Kettle" in the Three Kingdoms Period, the "Warm Pot" in the Tang Dynasty, and the hairy belly hot pot at Chuanjiang Wharf in the late Qing Dynasty and the early Republic of China, people officially named this folk food "hot pot". Up to now, besides beef omasum chafing dish, various chafing dishes have sprung up, including mutton chafing dish, fat beef chafing dish and seafood chafing dish.
Hairy belly hot pot, that is, hot pot with hairy belly as the main rinse. Originally born in Chongqing, the earliest Chongqing hot pot is called beef omasum hot pot. However, Chongqing hot pot prefers "old oil", which is not good for health and affects the development of beef omasum hot pot. Seeing this, Banu initiated the "Green Revolution" of Maodu Hotpot, giving up all unhealthy products and technologies while inheriting its delicious taste, thus giving Maodu Hotpot a new life.
Getting rid of unhealthy dishes and crafts is the first step in the management of Banu beef omasum hotpot. The second step is to add nutritious and delicious mushroom soup. At this point, crispy beef omasum and delicious mushroom soup have become the distinctive features of Banu beef omasum hotpot. In the third step, the catering industry should take "eating" as its essence, and go straight to the source from complexity to simplicity in operation. To this end, Barnu insists on "taking care of customers' mouths" as the core of its operation. Many old customers say, "service is not the specialty of Banu, but hairy belly and mushroom soup!" "