The "Yak King" of The Red Cauldron Zhuang entered Kunming
On December 10th, the apprentice of Master Jiang Biao, the "Model Chef of Dian", and the first Tibetan Master of Dian cuisine in Yunnan, Solang Dorji, led the team of Red Pot Zhuang and brought special ingredients such as yak beef from the Western Sichuan Steppe and Nanhua Matsutake mushrooms, and after running-in, improving and perfecting during the soft opening period, the two chain stores were officially opened, which was welcomed and praised by Kunming consumers.
South China matsutake mushroom with yak soup pot + grassland sauerkraut yak hot pot
Red Pot Zhuang Tibetan Culture Restaurant specially launched grilled matsutake yak beef, secret old marinated yak beef, yak cold slices and other Tibetan flavors + barbecue yak soup pot hot pot, so that people can eat unique flavors of yak soup pot special Tibetan food in Kunming, experience a different yak soup pot Tibetan food culture. Master Solang Dorjee chose the great Shangri-La grassland yak beef, Chuxiong Yi Autonomous Prefecture Nanhua County "matsutake town" matsutake mushroom compatibility, innovative cooking of matsutake yak beef soup pot, can be called "perfect match"! Matsutake yak beef soup pot after cooking, matsutake yak taste extraordinary, the more chewy the more flavorful, drink the soup to feel fresh and refreshing, is a natural ecological yak beef + wild mushroom treasures South China matsutake healthy food.
Another perfect dish cooked by Master Solang Dorjee is the "pot" prairie sauerkraut yak hot pot! The yak itself is full of nutritional value and taste. Because the yak belongs to the alpine cold at the top of the earth, there is no pollution environment, and the unique semi-wild and semi-primitive rare animals of the Qinghai-Tibet Plateau are called "the world's three major alpine animals" together with polar bears and Antarctic penguins. Yaks live in a vast pasture plateau at an altitude of 3,000 meters for many years, and the clean ecological environment has created this excellent breed. In addition, the yak has no labor and no work for life, and the semi-wild grazing method of "pampering and pampering" and living in the water and grass, the original natural growth process, and the intake of a large number of valuable Chinese herbs such as cordyceps in a lifetime makes the yak tender and more delicious. The "grassland sauerkraut", which has been eaten by the people of the Qinghai-Tibet Plateau for thousands of years, is a "grassland specialty sauerkraut ball" that the local Tibetans pickled and kneaded into a ball, dried and packed into a bag, which is convenient for riding on horseback and grazing yaks in different grassland pastures, and can cook sauerkraut soup and eat barley noodles on the spot anytime and anywhere, which is delicious and nutritious, and is full of food and drink! It is worth mentioning that this dried sauerkraut ball absorbs alpine grassland microorganisms and probiotic ingredients in the nomadic process, and integrates the unique "alpine snow grassland acid" to make its sour taste more special, and is used to cook yak hot pot is extraordinary and comfortable, delicious and healthy.
Crispy spicy yak beef under the barley wine to eat drunk
Many old Kunming people, especially the old Kunming people who love to drink, have almost eaten spicy beef lao Dian dishes, but few people have eaten Tuodong soy sauce crisp spicy yak beef. What will it feel like to eat the "Yunnan Top Ten Characteristic Hot Pots" Red Pot Zhuang Yak Soup Pot, accompanied by the "Yunnan Top Ten Gold Medal Famous Dishes" Red Pot Zhuang Tuodong Soy Sauce Crispy Spicy Yak Beef? In strict accordance with the cooking recipe taught by Master Jiang Biao, the Tibetan chef Ofang Dorjee cooked the "master-level" Tuodong soy sauce crispy spicy yak beef, which made people taste unforgettable: Master Jiang Biao repeatedly went deep into the kitchen of the Tibetan culture restaurant in the ancient town of Chuxiong Yiren, and taught the Tibetan apprentice Chef Solang Dorji to cook Tuodong soy sauce crispy spicy yak beef, fried yak dried yak, hand-grabbed yak beef, matsutake yak beef and other yak dishes, and improved the cuisine of the Red Pot Zhuang Tibetan yak to the next level. In particular, Master Jiang Biao personally taught hot stir-frying and pouring his bags to teach the Tuodong soy sauce crispy spicy yak beef, starting from the selection of yak beef parts, boiling meat and cutting meat, to the cooking recipe, selecting Tuodong soy sauce, Xiangyun County spicy seeds, Zhaotong peppercorns and other blends, mastering the hot oil temperature to cook yak beef, and then frying the yak beef golden red in the oil pot twice, the stewed coarse particles Xiangyun spicy noodles, Zhaotong peppercorns, back to the pot to fry the yak beef "Golden Lump", pouring Tuodong soy sauce along the edge of the hot pot, "Golden Lump" yak beef immediately becomes "Red Golden Tuft", Quickly stir-fry the "spicy sesame sauce fragrant hook, red gold yak fried crisp" Tuodong soy sauce crisp spicy yak beef, take advantage of the Tuodong soy sauce pot gas rise when the pot on the plate on the table, the whole process of cooking, cooking skillful kung fu and so on meticulous, in one go, words and deeds to do demonstrations, there is a look, unforgettable.
Yunnan network correspondent Li Jialin photo report
Source: Yunnan Net
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