Meifrog Fish Head Source

In fact, many people don't know about Meifrog Fish Head Hot Pot, which evolved from Chongqing Hot Pot, first appeared in Sichuan, but the development of Meifrog Fish Head was in Chongqing, it was a group of people in Chongqing who made the Meifrog Fish Head fire all over the country and spread to other cities. There are a lot of Mei Frog Fish Head hot pots all over the country, and most of their techniques come from the Chongqing area. The original origin of American frog fish head hot pot was around 2000, and as the first batch of American frog fish head hot pot technical talents in Chongqing, such as Chen Long (founder of Kitchen Commander Catering), Li Ruifang (technical director of Heavy Drink), etc., nowadays, they have already been bosses and directors, and as Chongqing people, we are very thankful for their great contribution to Chongqing's cuisine. So although the origin of the American frog fish head hot pot in Sichuan, but want to eat or learn the authentic American frog fish head hot pot or to Chongqing, are for example, Chongqing Kitchen Commander American frog fish head, their American frog fish head hot pot is really a masterpiece.

Nutritional value of American frog fish head:

American frog meat white, fresh, fragrant, tender, tasty, nutritious, high protein, low cholesterol food, has become a popular high-level delicacies, suitable for all kinds of people. Chub head mainly contains water, protein, fat, ash, nitrogen-free leachate. As well as calcium, phosphorus, iron, vitamin B1, vitamin B2 and so on. It has the effect of warming the stomach, benefiting the tendons and bones, and using fish head as medicine can cure rheumatic headache and women's dizziness. It is suitable for people with weak constitution, cold spleen and stomach, and malnutrition.

Mei frog fish head hot pot, because of its fat smooth tender fish head and tender flavorful frog, plus spicy but not dry, fragrant but not greasy soup base, a pot and famous. The soup base is fresh and fragrant, and the freshness of the base material is simmered in the frog, which is long-time food without fire, and the taste is spicy and mellow, with a long aftertaste.