Dong Nitrogen Huji began to focus on making mutton hot pot from 1999, without exquisite and gorgeous decoration, and even sold for only seven months a year. Dongnitrogen Ji Hu Mutton Restaurant has been popular for 265,438+0 years, from street shops to old brands popular in more than 350 stores all over the country.
Speaking of the fame of Dongnitrogen Ji Hu Mutton Restaurant, it is purely "accidental". In Yueyang Dong Shi Nitrogen Plant, it started from a little-known shop, and was deeply loved by nearby diners for its unique technology of scalding mutton. Everyone said: Dong's surname is Hu, and it's delicious to be a sheep. After a long time, "Dong Nitrogen Hu" has gradually become a local must-eat food label.
Brand development of Dongnan mutton
In 20 19, Dongnitrogen Ji Hu Mutton Restaurant settled in Changsha, which coincided with the second generation of instant-boiled mutton technology inheriting the first generation. In order to make this technology and taste go further, Hu Yi, a new generation inheritor, kept the original taste unchanged, constantly tried and polished the formula and technology, and finally made the instant-boiled mutton soup pot have a set of extremely convenient and stable production technology and standards. In one year, Dong Nitrogen Huji opened 140 stores in Changsha.
Lamb with skin is the signature of Dongnitrogen Ji Hu Mutton Restaurant, which is taken from the fat-free mutton in Chinese geographical indication sheep. The lines are clear, fat and thin, slightly curled after cooking, the more tender, the more chewy and delicious. The lean meat part absorbed the soup, and the oily part with skin quickly melted at the tip of the tongue, leaving only the aroma of mutton between the lips and teeth. Only high-quality mutton without a bad smell can withstand such a purely willful way of eating.
Is southern Xinjiang more fun or northern Xinjiang more fun?