Hairy belly hot pot, that is, hot pot with hairy belly as the main rinse.
Originally from Chongqing, the earliest Chongqing hot pot was called Maodu hot pot.
Chongqing hotpot prefers "old oil", which is not good for health and affects the development of beef omasum hotpot. Seeing this, Banu initiated the "Green Revolution" of Maodu Hotpot, and abandoned all unhealthy products and techniques while inheriting its delicious taste, thus giving Maodu Hotpot a new life.
Service is not the specialty of Banu, but hairy belly and mushroom soup.
Eliminating unhealthy dishes and techniques is the first step in the management of Banu beef omasum hotpot.
Step 2, add nutritious and delicious mushroom soup. At this point, crispy beef omasum and delicious mushroom soup have become the distinctive features of Banu beef omasum hotpot.
In the third step, the catering industry should take "eating" as its essence, and in operation, go from complexity to simplicity and go straight to the source. For this reason, Barnu insists on "keeping customers' mouths shut" as the core of business.
nutritive value
Tripe has a high nutritional value and is listed in Compendium of Materia Medica.
Maodu is rich in protein and trace elements, which can dispel cold and dampness. According to Compendium of Materia Medica, hairy belly has the effects of invigorating the middle energizer, invigorating qi, detoxifying and nourishing the spleen and stomach. Regular consumption is beneficial to improve symptoms such as deficiency of qi and blood and weakness of spleen and stomach.
Healthy craft
Health care technology of crisp and tender beef omasum
Banu took the lead in applying the natural special technology of "tenderizing papain" from Southwest University to hairy belly. [ 1]
Banu's "Papain Tenderization [8]" technology completely abandons the unhealthy technology of hairy belly for many years, which can not only retain the nutrition of hairy belly, but also make it crisp and tender. "Papain tenderization" technology properly decomposes collagen and elastin with complex structure in beef venetian, and sponges some amino acids, thus improving the brittleness and elasticity of beef venetian. [8]
After 12 years of technical accumulation, 12 processes, each piece is carefully selected. Banu beef louver dipped in red soup 15 seconds, dipped in sesame oil and garlic paste for eating, nutritious and healthy, crispy and delicious.