In Sichuan cuisine, there is a very charming dish, which cannot be felt from the name alone, but it makes countless diners feel hot and impressive, and this dish is boiled beef.
"Boiled beef" is a classic Sichuan dish, also known as Yanbang cuisine, which is a dish invented by the lower-level workers of Yanbang. Salt Gang Cuisine makes good use of pepper and ginger, a wide range of materials, and pursues an extremist taste bud style, especially the "boiled system".
In 1930, Zigong famous chef Fan Ji'an cut to the taste of the public, improved and created "boiled beef", since then has become a resounding business card of salt dishes and even Chinese cuisine, boiled beef with its "spicy, spicy, fresh, hot" as its characteristics, the meat is tender, oily but not greasy, spicy and refreshing, flavorful to the extreme.
<h1 class="pgc-h-arrow-right" data-track="3" > the genesis of "beef boiling"</h1>
The "beef boiled beef" mainly "spicy boiled beef" is derived from this.
Mr. Xiong Abing, the founder of Beef Boiling, is a catering person who follows the way of Sichuan cuisine and is also the inheritor of the intangible cultural heritage - the "Mingtang" technique.
In 2018, he started with spicy boiled beef and founded the boiled beef brand. In the business, he found that spicy boiled beef still has a lot of room for improvement in the catering market, and the taste of the product has been widely liked by the public, and there is not much room for development in terms of taste, so he hopes that the products and tableware on the tableware can show "appearance" and there can be more innovation in the dining ceremony.
In the same year, he found a pot and a bowl, and after repeated discussion, a "bull-like pot" that is now known as the "bull gas pot" appeared.
<h1 class="pgc-h-arrow-right" data-track="5" > the birth of the bull gas pot</h1>
The sea bowl was used before the beef was boiled in spicy water, and although the portions were sufficient, there were still some improvements that could be made, such as the fact that food tends to be cold during a long meal time, which is especially evident in winter.
Therefore, Mr. Xiong Abing proposed the idea of replacing the sea bowl with pots and pans.
Combined with Mr. Xiong Abing's suggestion, the pot and bowl team has made precise control over the shape and size of the pots and pans, and the newly designed pots and pans not only meet the characteristics of large quantity and heating; they also meet the novelty in the appearance of pots and pans, so that customers have the characteristics of memory points. Considering that the customer base of beef boiling is mostly young people aged 22 to 30, who like to experience freshness and ritual, this is also reflected in the tableware.
After repeated discussion, there are pots and bowls and finally decided: the whole pot body is presented with the "cow" boiled in beef water, the head of the cow is the ear of the pot, the ear handle is complex, the interior is hollow, and the hidden mystery is hidden. In order to achieve the visual effect of "bullish soaring", the team has a dry ice device in it, not only to choose a material that is conducive to heat conduction and heat dissipation, but also to ensure that the dry ice is sealed intact and is not easy to evaporate. After repeated proofing tests, the effect of "bull's head spewing out fairy mist" was finally achieved.
In terms of pot materials, cast iron materials are used for pots and bowls, which not only makes food better "warm", but also very durable, reducing the loss of tableware. Even the coating of the pot is extremely elaborate, and the enamel process used can avoid sticking to the pan and retain the original aroma of the food.
The base at the bottom of the pot is in the shape of a water-streaked wave, when the food is served, the golden water streak ripples under the light, the aroma of beef inside is overflowing, the white mist sprayed by the cow's nose spreads around, the customer is in a mist wonderland, the tip of the nose smells the strong fragrance in the pot, catch the chopsticks and eat, and enjoy it.
From the body of the pot to the bottom of the pot to the head of the cow, the combination is integrated into one, and it is natural.
After the use of "beef boiled" spicy boiled beef, consumers praised it. Not only did it improve the profitability of the restaurant, but it also broke the world record for single product marketing in the 2020 Beef Boiled Beef Festival.
Today, "Beef Water Boiling" has 4 directly operated stores in Chengdu and 20 franchise stores in the country.
Boiled beef has gradually moved from Sichuan to the world. "Boiled cow" has a wide space for development in the future, and with the development of "boiled cow" stores, in the future, there will be more creative tableware and food combinations to appear in front of the public in a new way.