1, chives flower sauce how to eat good: you can mix noodles, clip pancakes, do dipping sauce seasoning.

2, such as China's oldest mutton food is "hand grabbed mutton", due to the lack of chopsticks, hand grabbing food and named. Food method is to choose the fat and tender small mouth of the capricorn slaughter, skinning, take out the internal organs, remove the head and hooves, and then unloaded into a few pieces of sheep, into a pot of water and slow cooking, do not add seasoning and salt, cooked to seven or eight minutes cooked to take food. Hand-held mutton in the meat with a short Mongolian knife cut into small pieces, dipped in chive flower sauce and minced green garlic, very refreshing and pleasant, flavorful and tender.

3. The meat in the white meat hotpot is boiled into half-cooked slices of pork, with soy sauce and garlic paste as the main condiments. The lamb hotpot is simple to eat but richly seasoned with sesame paste, chive blossom paste, chili paste, soy sauce, vinegar, monosodium glutamate (MSG), and milk rot. The soup is fresh and tender, rich but not greasy, and the flavor is excellent. In the Dong Lai Shun restaurant, which is known as the "first shabu-shabu in the capital," the chive blossom sauce is also used in its operation.

4. In the case of shabu-shabu, for example, the first requirement is to choose the meat well: the meat chosen for shabu-shabu is the back of the head and the back of the leg of a fat sheep, and no other parts are used. The second requirement is that the meat should be carefully selected and then cut into thin slices. Thirdly, the ingredients are absolutely perfect: the shabu shabu is made with chive flower sauce and sweet garlic, which are all marinated in a unique way by the restaurant itself. This special chive blossom sauce is one of the wonders that make "Dong Lai Shun" shabu-shabu so unique.