Chongqing New Hotpot Seasoning (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 Hot Pot and Qiaotou Hot Pot are: brick-based stove, briquette stove (later changed to kerosene stove and liquefied gas stove), large magnetic bowl, long wooden stool and vegetables (hairy belly, duck intestines, etc.). ) They are all 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 don't sell small tables. If two or three people come to dinner, the boss will tell you in advance, "You have to set them up!" " "If there are two or three people eating, everyone must eat a pot at the same table, whether you know it or not." Gourmet dog "(greedy people who don't value 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 no seasoning. It is up to the chef to know the cooking time to decide whether the bottom material is cooked. 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 to put the pot. Add pepper, pepper, chicken essence, monosodium glutamate, ginger seeds, garlic cloves, fermented grains, cooking wine, rock sugar, refined salt, etc. Put the oil and water (white soup) into the pot at a ratio of 6: 4, and then take it out for the guests to enjoy.

This kind of old chafing dish has simple materials and fine frying method, which embodies the "original taste" of raw materials and pursues the "true taste", massiness and long aftertaste of chafing dish. But its fatal disadvantage is that it is too greasy and lacks fragrance. The fragrance and freshness are achieved 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.

Chongqing hot pot reform is imperative.

New Chongqing hot pot entered the market in this way.

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

Secondly, the research on spices (spices for short) is carried out, which is 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 pungent fragrance, which can stimulate appetite and help digestion and absorption while giving hot pot flavor. 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 spices used in hot pot is to use its 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 in China, the Ministry of Health issued the Notice on Further Standardizing the Management of Food Raw Materials for Health Care Products on March 5, 2002, which stipulated the homologous items of medicine and food, the items that can be used as health care products and the prohibited items of health care 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. Folk slang says, "It is the medicine of three poisons." Therefore, when using spices in hot pot, we must pay attention to the compatibility and processing of each other. If it is used well, it will produce the ideal effect of addition or multiplication. If it is not used well, it will conflict with each other and subtract from each other. If prohibited items are used, it may also cause discomfort to some people, which may cause serious accidents of eating by mistake.

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

First of all, it is necessary to suppress odor, enhance fragrance and enhance fragrance. Stir-fried hot pot bottom material, especially Chongqing hot pot, is absolutely indispensable for "butter". 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 not completely inhibit the fishy smell, while some materials in the spices we developed for the base material have strong deodorizing and deodorizing effects. Squeezing 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, presenting 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 the chafing dish bottom comes into contact with the air, which will gradually lead to the phenomena of oxidation, loss of fragrance, rancidity and mildew of the chafing dish bottom, especially in summer, which will seriously affect the quality of the chafing dish bottom and even make it unusable. The spice we developed for chafing dish bottom material has a strong bactericidal and antiseptic effect, which provides a guarantee for maintaining the quality and fragrance of chafing dish bottom material and prolonging the shelf life.

Third, the need for a healthy diet. Some diners have allergic reactions to spicy food; Some acute diners eat uncooked dishes; There are also some diners who are in poor health, such as weakness of the spleen and stomach, decreased kidney yang, diarrhea due to intestinal cold, and colds. According to the principle of homology of medicine and food, the spice formula is carefully prepared and used in the bottom material of hot pot to achieve the effects of dispelling cold, warming middle warmer, eliminating dampness and stopping diarrhea.

Ok, the above-mentioned hot pot bottom material making and spice application. Chinese food pays attention to "all kinds of dishes", while hot pot pays attention to "all kinds of dishes blindly" Just stir-fry the bottom materials, all kinds of meat, vegetables, bean products and so on. Like "Ugliness at the End of Life" in Beijing Opera, they jumped into the pot one by one and the play was soon sung.

Wait a minute, the food is in the pot, but the soup is slowly cooked 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 ingredients 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 of red soup hot pot. When used in soup brine, it can increase umami and fragrance, and make the soup warm, mellow and spicy.

The taste is thick, red and bright.

Fermented soybean

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

Chongqing Yongchuan Douchi is the best.

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

Red pepper

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

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

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

Sichuan pepper

Zanthoxylum bungeanum, pungent, warm and hemp, can warm the middle and dispel cold, and has the function of dehumidification and pain relief. Shaanxi Zanthoxylum bungeanum is a variety of Zanthoxylum bungeanum; Sichuan Mao Wen Pepper.

Qingxi pepper is even better, 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 fragrance.

old ginger

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

Can remove fishy smell and inhibit odor. It can enhance fragrance and taste.

garlic

Garlic is spicy and fragrant. 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. 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 tastes salty and can detoxify, cool blood, moisten dryness and stop oxygen. Salt has a certain taste in hot pot.

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

crystal sugar

Crystal sugar is a replica of sucrose, which is crystallized, sweet, invigorating qi, moistening dryness and clearing heat.

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

Cooking wine

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

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

monosodium glutamate

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

In the hot pot, add umami to improve the taste.

chicken essence

Chicken essence is a powerful fresh-keeping product that has been widely used in recent years. Refined from eggs and sodium bran, its delicate flavor is automatically planted.

Protein is decomposed into amino acids.

The role of chicken essence is to enhance the umami flavor and taste.

pepper

Pepper belongs to temperate zone, with pungent smell and strong fragrance, which 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, dark brown root spice, which is often used in spicy hot pot soup or braised vegetables. Chengdu people call it vanilla, and 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 traditional Chinese medicine to treat chest and abdomen pain, stomach pain, vomiting, loss of appetite and indigestion. When this spice is added to spicy hot pot soup or brine, it has a strong fragrance. However, we should pay attention to the amount, and the dosage should not exceed 5 grams at a 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, with rich fragrance and delicious taste.

The tongue has tingling sensation, pungent and warm taste, and has the functions of warming stomach, stopping hiccups, 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 known as anise, Illicium verum and Pearl in August, which is a familiar fragrance.

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

Whether it's hot pot, braise in soy sauce or brine, it's ok. Because its fragrance is that some people like it and others are bored, 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 cultivated in most parts of this country.

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

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

The dose in the pot can be increased appropriately, such as 10 ~ 20g or more. Medically speaking, Xin Wen, 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 crushed or whole in cooking, used as seasoning with beef or

It tastes particularly good with halogen. Spicy hot pot and brine should not use Amomum tsao-ko, 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 and 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 below 3 grams.

7? Some places in Sannai, also known as Jiang Sha and Shanla, are roots. Grocery stores and Chinese medicine stores sell dry cuts.

Sliced, its taste is fragrant. The medicine is warm and pungent, and can warm the middle warmer, remove dampness, promote qi circulation and relieve pain. It is mainly used to treat acute gastroenteritis, dyspepsia and abdominal pain.

Diarrhea, stomach cold pain, toothache, rheumatoid arthritis, traumatic injury, etc. In cooking, it is often used for burning, marinating 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" is to use a large number of Sannai, dried red pepper and dried pepper as the main ingredients. This dish is due to

Its taste is peculiar, so it is praised and has not been reported.

8? Cao Ling is a spice widely used in hot pot in recent years. Because everything sold in the market is dry, it is difficult to identify.

. 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, 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, but belongs to Labiatae.

Also known as Lingling, also known as nine-story pagoda, vanilla, vanilla, duck head, sparrow head grass and so on. , its sexual taste is warm. In medicine,

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 seasoning for spicy hot pot in recent years. A few days ago, I

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

Cabbage, also a Primulaceae plant, has a 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, or in salt water.

Some people say that "Cao Ling enhances fragrance, weeds and preserves" in spicy hot pot and brine. In fact, many spicy seasonings are of different degrees.

The ground has antibacterial and antiseptic effects.

10? Cardamom is also called round cardamom, which is written as "hundred mouths" and "mouth people" in the market or drugstore. 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 the fragrance is good, the dosage is small.

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

The medicine is pungent and warm, and has the effects of warming spleen and stomach, astringing intestine and lowering qi. You can't use more than one, just two or three.

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

. Indications: kidney-yang deficiency, chills and pains, 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 dishes 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, light green and gray, similar to fennel. Please pay attention when using.

Save it and seal it as much as possible to avoid losing the flavor and failing to achieve the 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 stimulate appetite.

Hot pot bottom material formula and frying method thereof

First, the small pot frying formula

Composition:

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

Two peppers 1.5 two douchi 15g Yibin broken rice cress 15g rock sugar 1 two first-class Chili noodles, 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.

5 grams of grass, 5 grams of old buckle, 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 woks, and put (watercress, onion, ginger, mashed, white wine, garlic 25g, broken rice, water celery, fermented soybean) in one wok.

Rock sugar) ***9 samples are mixed evenly.

In another pot, add 3kg butter to boil, then add salad oil and heat to 70-80%. 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 minutes.

Yes, watercress is quick-drying and moistened with water. Stir-fry with fire. When the oil is boiling, simmer, 15 minutes later, add white.

About 25 grams of wine, continue to stir-fry until the water content of all raw materials is almost dry, add foaming spices and continue to stir-fry until all raw materials are 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.

It is characterized by milky white, positive taste and thick consistency.

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

(Carassius auratus soup must be wrapped in gauze)

Hanging soup technology

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.

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

4. Fill it with water at a 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 with the fire is thick soup, that is, white soup, and the soup stewed with small fire is clear soup.

Be sure to pay attention

across the way

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

Pot ingredients: 50g of ginger, 50g of garlic, 50g of salt, 50g of monosodium glutamate15g, 50g of chicken essence, 50g of pepper, 5g and 75g of yellow rice wine.

Sugar15g mash10g dry pepper 40g pepper 25g old oil 5kg fresh soup 3kg.

Remember: adjust the taste first, then put the color masterbatch. Zanthoxylum bungeanum and dried capsicum are put with old oil and color masterbatch before they are put.

Broth pot bottom

Formula: chicken essence 30g monosodium glutamate 20g salt 10g pepper 10g jujube 10g medlar 5g garlic 10g ginger slices (peeled) 5.

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. )

Chop 20 grams of Angelica sinensis and 20 grams of Codonopsis pilosula into granules and put them in the bottom of the white soup pot.

Old oil recovery

A guest is not allowed to put any garbage such as saucers and cigarette butts at the bottom of the pot after eating, so as 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 put it on the stove to boil.

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: remove most of the oil from the pot and replace it with old and new 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 mash and add appropriate amount of old oil to stir.

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

5 kg of pepper, appropriate amount of fennel and appropriate amount of ginger granules. 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 add it to the bottom pot.

6. Too salty: add a lotus root and a potato, or add a proper amount of clear soup to solve it. 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 eating method, even across the ocean, rooted in foreign countries, and deeply loved by people of all ethnic groups in the world. Chongqing is a city with a long history and the center of ancient Ba people's 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. Wide selection of materials is unique. 6. Feel free to eat and drink.

Zheng Shi used to be the head chef and technical chef of a well-known restaurant chain group in Chongqing (this enterprise is the first in Chongqing, a multinational restaurant chain company, one of the top 500 private enterprises 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 "Mao Lu" apprentice to a national celebrity in the catering industry today. Many cities in China have my customers and partners. My cooking work for more than ten years has created advanced cooking skills and research level of Chongqing hot pot and Sichuan cuisine. 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 scientific 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 to hundreds of thousands, which is risky and costly. Zheng Shi teaches you technical secrets, cooking techniques, related hot pot food 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 (Ba 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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