In the Mao Mao hot pot jianghu, in addition to the well-known Banu, there is also a well-known brand, that is, The Mao Mao Hot Pot, which has been on fire in Changsha for 12 years.
There are more than 500 employees, 16 stores across Shenzhen, Hunan, with an annual turnover of nearly 100 million.
When many Chongqing hot pots gradually mutated after they came out of Chongqing, the Sichuan flavor of Hu Mao Belly Hot Pot has been retained very authentically, and the Sichuan flavor that can be retained from beginning to end is to a large extent the secret weapon of Hu Mao Belly to become bigger and stronger.
The boss Hu Jianhou is an authentic Sichuanese, due to the vacancy in the Changsha market, in 1998 in Changsha Taiping Street supported a small façade of more than ten square meters, started the first hairy wholesale business.
In recent years, with the upgrading of consumer demand, the catering ecosystem has been continuously reshaped and iterated, and the volume of the "category segmentation" market has grown, gradually becoming the general trend of industry development. As a popular category in the market segment, "Mao Belly" has gradually penetrated the Chinese food market, and well-known hot pot brands such as Banu, Jiudingxuan, and Dayu are directly promoting "Mao Belly".
▉ Derived from the official Hu Mao Belly Hot Pot
According to the survey, Changsha people have a strong local complex, and consumers prefer local brands than foreign brands. Hu Mao Belly Hot Pot did not subdivide the "Black Hair Belly" on the Mao Belly, directly seized the "Mao Belly" category, and used Changsha's local advantages to build the Hu Mao Belly into the "Changsha Hot Pot Business Card"!
Originally just a business of supplying raw materials, in order to let more people eat the real buffalo good belly, in 2008 Hu Jianhou opened the first hu mao belly hot pot restaurant in Yangfan Community.
From the 4 small tables of that year, it has developed to 11 stores in Changsha and a total of 16 stores in Shenzhen, Hunan, and has reached an annual income of nearly 100 million yuan, which is enough to see the important position of beard belly in the hearts of foodies.
For the hair belly itself, their family is really a hard work, in 2019, in conjunction with Hunan Agricultural University, the development of the third generation of hair belly hair production technology, tea enzyme hair production, specially created the Chinese tea fragrant hair belly, and the technology has applied for a national patent!
Eat hot pot must eat mao belly, eat good hair belly to hu mao belly! The tea that can only be eaten in the beard belly is more crisp and more fried!
Most of the raw materials of hot pot restaurants need to be transported directly from Sichuan and Chongqing, but in 2011, Hu Mao Mao hot pot established its own central kitchen, which was transported directly from the factory to the store to ensure that the ingredients were fresher.
The bearded belly hot pot shop contracted 3 acres of land, some seasonal vegetables such as pea tips in the store are home-grown, very fresh, and apple potatoes are also self-developed dishes, which cannot be eaten in other homes.
A pot of red face boiling pot bottom, put a full 3 and a half pounds of butter plate bricks, the smell of spicy smell like a current, immediately into the internal organs. Each fresh ingredient has been baptized with red oil, full of enthusiasm and heat, like a new life, and the spicy smell is loved.
When it comes to the secret weapon of Hu Mao's belly to become bigger and stronger, we have to mention the "Humen Three Gems" and "Goddess Three Treasures" that make people shoot the case.
One of the three best: black hairy belly
Hu Mao Belly to Yun Guichuan free-range buffalo black hair belly as the standard, but also established in Liuzhou, Guangxi Province, Hu Mao Belly Buffalo Liujiang Stocking Base, a few years later, there are as many as tens of thousands of free-range buffalo, eat at ease.
The second of the three: goose intestines
Goose intestines pay the most attention to freshness, where there are so many fresh sources in the market. In order to find fresh sources, Hu Jianhou often has a big brain shell, and finally, there is really no trick, only to arrange for the nephew of the hometown to raise geese by himself, and the ancient law is raw to ensure freshness to the greatest extent.
The third of the three: yellow throat
Different from the yellow throat of the pig and the yellow throat of the cow, the beard belly is made of the best buffalo yellow throat, which is thicker, tighter and more crisp, but it is a test of the chef's kung fu.
One of the Three Jewels: Pea Tip
Winter in sichuan is a carnival of pea tips, but this kind of ingredient is rare in Hunan. Hu Jianhou specializes in contracted land cultivation in the suburbs, harvested every October to February of the following year, only sold once a year, the freshest pea tips, from picking to the table in less than 12 hours.
The second of the Three Treasures: Beidahuang Black Tofu
Hu Jianhou specially invited the old stone ground tofu master from Sichuan, and selected the black beans and soybeans of the Great Northern Wilderness in a ratio of 4:6 and grinded them by ancient methods.
The third of the three treasures: Hermès milk tea ice powder
An enamel jar, a warm water bottle, retro national style matching. Just look at the appearance and quantity, and conquer the little sister who loves milk tea.
Hu Jianhou, 53, said that 2008 to 2018 was the first decade of "hu mao belly", starting from the tea fragrant mao belly in 2019 and the second 10 years of "hu mao belly" in 2028.
He never wanted to retire, and will continue to take his beloved "beard belly" all the way to the runway of mao belly hot pot.
I don't know what will happen to the future of "Beard belly", can it be killed back to Chongqing Chengdu and return to its hometown? Can you meet with the "overlord" Banu Mao Belly Hot pot to fight in the great Sichuan arena and perform the sword of the "Mao Belly River and Lake"?