Jiang Yu: “…” But you taught me that.
Since guests are welcome, Jiang Yu arranged a hot pot banquet downstairs for the relatives and friends who came to congratulate us, so that we could all have a taste.
I shook my head: "You know that too."
Because the pots we ate afterwards were all stewed together.
Ge Xuhan just realized that he was being taken advantage of. When he listened to the conversation between my sister and me, he vaguely understood that he was at a disadvantage.
Looking down at the table, I saw a riot of green, white, red, and yellow, a variety of dishes spread out across the table. There was no meat or vegetables, but in one case, everything was raw.
The food was spoiled, so the staff ordered a few more plates.
The dry sauce mainly consists of crushed peanuts, sesame powder, peppercorns, chili powder, etc.; the oil sauce is based on sesame oil, with minced garlic, coriander, salt, vinegar, etc.; the sesame paste sauce is loved by northerners. The thick sesame paste is seasoned with red fermented bean curd juice, white sugar, etc. The resulting sesame paste is dry in color and fragrant.
Before the pot came down, Fang Jingyuan and I were all stunned, staring at the empty and strangely shaped pot. What did that mean?
Then I leaned over and kissed Guoguo on the cheek.
Originally, Yuanyang Hotpot was called Shuangwei Hotpot, but later a famous food chef changed the name of Shuangwei Hotpot published in a magazine to Yuanyang Hotpot, and he even wrote a book about it, so the name Yuanyang Hotpot became popular.
In addition to old customers, there are also many new customers who are attracted by the promotions on the flyers.
You remember that the birth of the "Yuanyang Hot Pot" took place in November eight years ago. At that time, the "National Chef Appraisal Conference" hosted by the Ministry of Commerce opened in Beijing, with delegations from all over the country participating. At this event, the world-famous "Yuanyang Hot Pot" was born, stunning everyone.
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