Tumbling hot and spicy, boiling soup
Spicy or not, it all depends on personal taste
Can collide on the tip of the tongue
That kind of exhilaration, that kind of satisfaction
Simply irresistible
Integrate the characteristics of hot pot from all over the world into one, and position it in catering management
You can smell a mellow fragrance from afar
This hot pot restaurant is actually this! Yikes! trench!
Despite the increase in labor costs,
But it is also more in line with the taste of Chongqing.
Because after a lot of food boiling,
The fresh flavor of the ingredients will all be retained in this pure butter,
Therefore, his hot pot will become more and more delicious!
The "Red Cauldron" debuted domineeringly
It is said that the bottom of the pot is the soul of the hot pot
Hand-fried sauce at the bottom of the pan
Set color, fragrant, hemp, spicy, fresh, love in one
Always adhere to the "green, pollution-free, disposable"
Just looking at it can make foodies boil
It is also served with peppercorns and peppers, and a secret condiment
The more it is cooked, the more fragrant it becomes, spicy but not dry
The hot pot has no additives, no colors, no flavor
After eating, there is no odor, and the stomach will not feel dry and spicy
permit! prepare! open! rinse!