Sour and crisp old altar sauerkraut, with a rich and fragrant hot pot, do you love ~
The harsh cold of winter, the morning bell ringing at the end of the year, and the white snow are particularly eye-catching against the background of the hot pot. For a hot pot lover, every winter is a special season, looking for that mellow flavor in the temperature of the hot pot, enjoy it. The old sauerkraut hot pot base, the faint fragrance, and the extreme sour taste have all converged into a new taste that lingers on the tip of the tongue!
A bite of the old altar, sauerkraut natural aroma
A good horse with a good saddle, a good dish with a good altar, and a good jar determines the taste and quality of sauerkraut. The base of the old altar sauerkraut hot pot is made by ancient craftsmanship, and the traditional pickled sauerkraut is stir-fried and then boiled with fresh fish, chicken and large bones for up to 4 hours! The sour taste of sauerkraut and the fresh aroma at the bottom of the pot make you want to stop! The surrounding fermentation of the pottery altar, the 300-day fermentation history makes the sauerkraut more crisp and tender and the aroma is long! Compared with other sauerkraut, sauerkraut made of pottery altars has a unique fragrance and is also very good in taste and flavor. Sour and refreshing, mellow and fragrant, with a faint fragrance is an advantage that other hot pots do not have.
Old altar sauerkraut hot pot base, sour without limits
The old sauerkraut hot pot base is sour enough and refreshing. Boiled Laotan sauerkraut hot pot, thick soup accompanied by the mellow aroma of the hot pot, with the ripples of the sour soup splash, the aroma is stimulated layer by layer, just looking at it, it makes people salivate.
Lao Tan sauerkraut hot pot with fat cows, sour and refreshing taste carries the tenderness of fat cows, absolutely good taste! The fat beef is put into the sour soup, and in just 8 seconds, the essence of the bottom of the pot will wrap the fat cow and soak it into the meat. Twisting the fat cow and dipping it in the seasoning, the fat cow's Q-bouncy tenderness and sour and refreshing fragrance penetrate from the tip of the nose to the taste buds, making people can't help but eat and eat.
The soup is fresh and fragrant, and the soup is more flavorful
The sour soup is cooked with mushrooms, winter melon, and lettuce, and the natural fragrance and sourness of the vegetables are perfectly integrated, the soup is rich and light, and the soup is even more delicious! Sometimes the stomach is uncomfortable, there is no appetite, you can make laotan sauerkraut hot pot soup at home, not only to nourish the stomach and warm up, but also to appetize and consume food. Fragrant and sour Old Altar sauerkraut hot pot is still the favorite of the elderly and children, leisure time can buy a few bags of Old Altar sauerkraut hot pot base to put at home, whether boiling soup or cooking their own hot pot, is a good choice.
In the field of traditional hot pot, spicy hot pot focuses on "hemp first, spicy after"; Lao Tan sauerkraut hot pot pays more attention to sourness and fragrance go hand in hand. The novelty of the texture coupled with the rich fragrance, the change of taste has fascinated countless customers of the hot pot restaurant. "If you want a good business, sauerkraut hot pot is indispensable", the old altar sauerkraut hot pot has become a winning means for stores to attract customers.
Each kind of hot pot has its own taste, and the old sauerkraut hot pot is more like a young girl. Take a look, between the eyes of the autumn water, the feeling of love will bloom like a cold plum, warming up all winter!