Traditional method of blending seven seasonings:

Sesame sauce (two-eight sauce - 80% sesame sauce, 20% peanut butter), soy sauce as the main ingredient, chives, soy sauce tofu as the secondary ingredient, shrimp oil, a little cooking wine, chili oil free.

Seven kinds of seasonings in a bowl on the table, thickening, first put the wine, shrimp oil, soy sauce, chive flowers, mix well, put soy sauce tofu, sesame sauce, stir clockwise with a spoon, and finally, according to the requirements of the guests, then put chili oil.

This blend of seasonings, mixing evenly, and, because the liquid is put first, the solid is put later, mixing without staining the bowl. Clockwise mixing, one to mix the seasoning does not scatter and not diarrhea, two to indicate that the Dong Lai Shun a Shun Hundred Shun.

In order to meet the needs of the majority of consumers, more prominent flavor of the seasoning, in recent years, the traditional seasoning reform. In addition to maintaining the traditional flavor of "pungent, spicy, brine, bad, fresh" ingredients, more prominent seasoning flavor.

LaiShun innovation after the unification of the proportion of seasoning blending and blending method:

Blending 355 bowls of seasoning need to seasoning is as follows:

Name Quantity Name Quantity Remarks

Sesame seed paste 10,000 grams of oyster sauce 310 grams of

Soy sauce 1,250 grams of monosodium glutamate 150 grams of

Chives 4,500 grams of

Tofu 2,500 grams of pepper powder

Tofu 2,500 grams of sauce. >Soy sauce tofu 2500g Pepper 100g

Fish sauce 650g Sugar 300g

Material wine 500g Thirteen spices 55g

Chili oil, pepper oil at will.

Weight of seasoning per bowl 100g. Of which:

Sesame sauce 28.1g Oyster sauce 0.9g Remarks

Soy sauce 3.5g MSG 0.42g

Chive blossom 12g Pepper 0.21g

Soy sauce for tofu 7g Sugar 0.63g

Fish sauce 1.8g Thirteen spices 0.15g Thinly spiced 0.15g Thinly spiced with water

Material wine 1.4g

On request, the chili oil in the Dong Lai Shun shabu shabu seasoning should be small-ground sesame oil; the chili peppers should be small chili peppers,

and, prior to deep-frying, pre-processing: the whole chili peppers should be broken open with a knife.

Donglaishun shabu shabu seasoning constitutes a blend of five flavors:

Gly - sesame paste, peanut butter (in the ratio of 8:2), and now, to enhance the glycerin flavor, the addition of sugar;

Salty - soy sauce, soy sauce tofu (now added monosodium glutamate);

Sour - sugar garlic (homemade large six-clove sugar garlic sweet and sour);

Bitter - chives, wine (now added Chenpi, nutmeg, nutmeg, nutmeg, sannan, Angelica dahurica and so on) --all contained in thirteen spices);

Pungent - chive blossom, chili oil (now with the addition of pepper).

At the same time, the unique fishy flavor of fish sauce combined with the aroma of the lamb itself, which in turn creates a unique fresh flavor