In my previous understanding, a hot pot can be called good, often requiring a "soup base, raw materials, dipping sauce" troika to go hand in hand. And the key to cashing in on the delicious door is often this good sauce! So, many people say: a proper dip is the soul of a hot pot! I basically agree!
Burning goose, last night, I ate a "soulless hot pot", subverting my previous cognition! Because this is a hot pot that does not dip in sauce, the main recommended good soup does not stick to the sauce!
The name of this hot pot: Happy Lamb!
All of them have such subversive operations, and the secret is completely in this pot of soup.
There are not many types of soups, and there are three main types: overbearing town soul spicy soup, Vitamin C popcorn tomato soup, and town store full of raw soup! Among them, the original soup of the town store is where their strength lies. Beef stick bone old hen, 36 traditional Chinese medicine, boiled for 6 hours, through the "selection, cannon, stir-frying, boiling, stewing, boiling" six major processes, in order to achieve "health nourishment, to save the truth, fresh and greasy" effect. Treasures in the kettle, bringing together the soul of the grassland!
Of course, copywriting can be written by anyone, and only the tongue will not deceive people!
The big table was seated, the single small pot came up, and I chose the Mandarin duck. Before shabu-shabu, take a bite of the town store full of raw soup, smooth and rich, with a faint aftertaste of medicinal herbs, this taste is familiar to me and liked by my size, that feeling, is the subtext of the entrance "really good"! Good soup without dipping, I have a little bit of faith!
In other words, catering is ultimately about returning to ingredients! High-end ingredients just need to be simple to cook, eat the taste, taste the fresh! These expressions are often used in seafood restaurants, and what I did not expect is that happy lambs are also hot pots that pursue their original taste.
To put on makeup and wipe, the true color of the performance, not enough self-confidence is not long-term!
The treasure of happy lamb's town shop is lamb, including Naadamgong meat, star lamb brain meat, strong lamb front leg meat and so on.
Cold fresh is different from freezing, in addition to the selection of ingredients, the management of the whole industry chain is also extremely harsh.
The cold and fresh lamb comes from the Sunit sheep in the Xilingrad steppe of Inner Mongolia at 43° north latitude, which is known as "the noble among the sheep" and "ginseng in the meat", which is said to be a tribute from the Yuan, Ming and Qing dynasties, and is jokingly said to have grown up eating Chinese herbs and drinking natural mineral water. It is characterized by strong umami, high tenderness and less fat.
In addition to the selected ingredients, the unique constant temperature locking technology such as constant temperature acid discharge, low temperature aging, and full cold chain is also very powerful.
Happy Lamb's signature star sheep on the brain, hint into the pot for 15 minutes to taste the best. I did the same, and indeed the meat was tender for 15 minutes, and the umami taste was still full.
A pot of good soup, a slice of good meat! At this point, without dipping in the sauce hot pot, I think it can indeed be tasted!
Although the main promotion is not dipped in hot pot, in fact, Happy Lamb also provides a variety of rich dipping sauces! After all, a hundred tastes still have to meet different needs. The variety of ingredients is also extremely rich. Lamb, beef, plum blossom meat, seafood, barbecue, vegetables, staple foods are available.
Xilin elite large pieces of sheep, thousand layers of large pieces of ribbed meat, smooth and tender sun rolls, high calcium crispy bone lamb, golden sheep king, happy rolls on tara, tender lamb rib rolls, tender lamb ribs, tender sheep and goats, milk tender beef, beef on the brain, beef rolls, fat beef grilled lamb chops
Hand-torn Inner Mongolian lamb chops, Montessori skewers, lamb loin, lamb shanks, shrimp slip doubles, abalone, sea cucumbers, green shrimp, potato powder, hand-rolled noodles, fennel fritters... and so on.
The decoration style of the restaurant is also good. It is mainly made of wood, giving people a natural feeling of returning to the grassland pasture. The kitchen is still fully open and open, intuitive and assured, private room dine-in, smoke-free fresh air system is also doing well, giving people a modern, stylish, simple, bright, atmospheric feeling.
After a little understanding, I learned that the founding team came from a certain sheep of the "first share of Chinese hot pot", no wonder the overall feeling is still good. Moreover, Happy Lamb also started from abroad, five years ago, that is, in 2016, starting from the Cambridge store in Boston, usa, it opened the legend of Boston to Baotou, from Chicago to Hong Kong, from California to London, from Cambodia to Melbourne, and swept the motherland.
Give the world a good pot of soup
A steaming Chinese encounter
Kettle in the taste of the hearth and taste