There are really more and more hotpot dishes nowadays, and they are all very interesting. I'd like to share a few new dishes I've had recently:

Window Lotus Root Slices

It's amazing! I would like to self-appoint it as the best new product.

Seriously suspecting that it was inspired by waterfall potatoes, just changing the shape of the produce, using a specialized machine to make it thinner and unbroken, more plate-holding, and more flavorful when it goes down to the pan, is the first layer of innovation. Secondly, a layer of finely chopped flowers was sprinkled to make it more delicate and elegant, an ingenious idea that is easy to overlook if you don't look closely. Finally, the utensil is also replaced with a tea vessel, open the lid, pick up with chopsticks, looking at the beautifully connected into a string of "window flower" lotus root, who do not want to take pictures to spread it?

Hammered Beef

As the name suggests, the freshly sliced beef is wrapped in chili noodles, which is not a special step.

But in the next step, the clerk will hammer it again with a wooden hammer to make it thin so that the chili pepper is fully integrated into the beef, giving it a live, fresh feel. When it's finally cooked in a pan of red oil, it's even more flavorful and full of spice.

Oil Chili Mashed Potato

It is sour sticky spicy taste, but also can give full play to the independent choice, DIY out of mashed potatoes over rice, mashed potatoes small ingredients, potatoes wrapped in camelina skin mashed potatoes, and other eating methods.

Pepper, hemp, grass and fresh tripe

Plateau buffalo tripe, dripping with a layer of peppercorns and spinach sauce (a netizen called it glistening juice), the first eye, how green to glow?

Reasonable doubt, after eating in the mouth, the texture is crisp and popping, pepper and hemp aroma emanating from the cavity, so I also forgive its "green".

Nine flavors of beef

As the name suggests, this product is a platter of nine flavors of beef, including chili, garlic, and cumin, which solved my problem of choice. Here is not a novelty, because the platter beef, face plate beef, these are very common in the hot pot restaurant, but I did not expect the store to give it a really old-fashioned "scales", on-site weighing plate, full pounds and two, the sense of experience immediately came up.

Fresh duck blood

It is served in a transparent measuring cup with a graduated scale, which allows customers to clearly see the amount and freshness, and also facilitates the operation of the shopkeeper in the pot.

Brown sugar mochi

The brown sugar mochi that is commonly found in hot pot restaurants has also been given a new twist, with a replica of the popular mochi snack replicated in stores, with specialized staff on hand to make it. First spread out a potpourri skin, then put the mochi, and finally add the ingredients to wrap up, cut and plate.

Snail Manto Snail Fortune Bag

Inside are fat snail meat, longkou vermicelli, soulful pickled bamboo shoots, and golden bean skins, a composite texture coupled with a good moral, perfect for snail hot pot.

Crispy Duck with Taro Paste

This new product uses sticky, delicate taro paste and combines it with savory duck meat after deep-frying to deliver a rich, crunchy, aromatic and sticky taste.

Previously, taro puree crispy duck existed as a snack, and in the hot pot scene, taro puree crispy duck actually has a high degree of adaptability.

Vinegar pepper mandarin duck duck pot

The current pace of life block, many people have long been trapped in the busy work, the environment of the involution, hope that the combination of the topic of "solve the duck" can be given to young people to bring a vent mouth. The whole half of the farmhouse loose pension duck into the pot, pepper and sesame aroma, duck meat is soft and flavorful, it is said that the rice with a spoonful of soup is simply not too delicious.

Winter has come, quickly call your little friend to go enjoy the food together.