Xiangmantang spicy balsamic pot

Fatty's Spicy Hotpot was a delicacy, but in the search results provided, there was no specific information about it. Therefore, I can't provide an accurate answer about Fatty's spicy pot.

The joining fee for Brother Fatty's prawn spicy hotpot was 140,000 to 200,000 yuan. Pang Ge Prawn Spicy Hotpot was a national restaurant chain, affiliated to Henan Pang Ge Prawn Restaurant Management Co., Ltd. Brother Fatty's Shrimp Spicy Hotpot had a wide range of stores. The brand was famous for its light and fashionable dining environment and delicious dishes. It was popular in the market and its profits were much higher than similar products. The joining fee of Brother Fatty's Prawn Spicy Hotpot varied according to the joining level.

Beijing Qingyulan Spicy Hotpot was a restaurant that combined the specialties of Sichuan and Beijing. Its origin could be traced back to 2015, when a young man from Sichuan started a business in Beijing and found that the local spicy incense pot tasted different from Sichuan's spicy incense pot, so he began to try to integrate Sichuan and Beijing's spicy incense pot. Qingyulan Spicy Hotpot had many branches in Beijing, including Guangqumen Inner Store, Zhongguancun Store, Qingnian Road Store, and Daxing Store. The specific address and contact number could be found in the relevant search results. The restaurant provided special spicy hotpot dishes, as well as convenient transportation and surrounding living facilities.

The joining fee for the spicy hotpot at the foot of Monkey Mountain was 140,000 to 200,000 yuan.

Pang Donglai Mala Hotpot was available at the food court in Xuchang's Pang Donglai Times Square.

The initial cost of the Qingyu Blue Mala Fragrance Pot Franchise Store was estimated to be between 50,000 to 100,000 yuan, including the brand joining fee of 10,000 yuan, the security deposit of 10,000 yuan, the equipment cost of 10,000 to 40,000 yuan, etc., totaling 50,000 to 100,000 yuan. The conditions for joining included having a certain economic foundation, regional market brand promotion, operational ability, and team management ability. Qingyu Blue's Mala Fragrance Pot provided logistics support and was able to deliver products to the Franchisees in a timely manner. Qingyu Blue Spicy Hotpot had opened 50 stores in 28 cities across the country, and the joining speed was relatively fast.

The cooking method of the spicy hotpot could be freely matched with the ingredients according to personal preferences. He could see the different cooking steps and ingredients. Generally speaking, all kinds of vegetables and meat ingredients were prepared, washed, sliced, or diced. He poured an appropriate amount of cooking oil into the hot pot, added aniseed and fragrant leaves, and then added onions, ginger slices, green onions, garlic cloves, and so on. Then, he added bean paste, spicy hot pot sauce, or hotpot base to stir-fry the fragrance. Then, he added water and milk to boil. Finally, he placed the various ingredients into the pot and cooked them. The cooking method of the spicy hotpot could be adjusted according to one's personal taste, and it could also be matched according to the ingredients one liked.

Spicy hotpot was a hotpot dish with spicy flavor as its main feature. It flourished in Sichuan and Chongqing regions and belonged to the Sichuan cuisine. It was a representative traditional cuisine in Sichuan and Chongqing regions. Spicy hotpot usually used chili, pepper, butter, vegetable oil, and other ingredients mixed into a soup as the base of the pot. It was cooked and eaten on the spot. The tripe, yellow throat, duck intestines, and other ingredients were rinsed and boiled in the hotpot, then eaten with dipping sauce. Sichuan Spicy Hotpot was a famous traditional dish in Sichuan Province. It originated from Chongqing Hotpot and belonged to Sichuan cuisine. This dish was a casserole/hotpot dish. The main ingredients were beef, lettuce, and cabbage. The taste was spicy, and the craftsmanship was boiling. It was an intermediate difficulty dish. The production process of the spicy hot pot included boiling pork bone soup, stir-frying seasoning, stir-frying the hot pot base, and other steps. When eating spicy hotpot, it could be paired with drinks such as sour plum soup to relieve the spiciness.

The traditional cooking method of the Mala Hotpot was to boil the ingredients one by one in a large pot of boiling soup. Diners could choose the ingredients of the Mala Tang. Then, they would put the entire dish into a big bowl and pour the soup over it. A bowl of traditional Mala Tang would be ready. However, some spicy hotpot restaurants had begun to adopt new methods of cooking, such as adjusting the original big pot to small pot. The relatively closed space of the small pot could add a little pressure effect while boiling, and it could create more freedom of choice. In addition, raising the boiling temperature and boiling different ingredients in batches were also the practices of some spicy hotpot restaurants. These adjusted cooking methods could cook the ingredients faster and make them taste better. In short, the traditional method of cooking spicy hotpot in a big pot was used, but some spicy hotpot restaurants had begun to use new methods to improve the effect of the hot pot.

There were many ways to make Mala Tang, and one could freely make them according to one's taste and preferences. The following was a common method of cooking spicy hot pot: 1. [Prepare ingredients: You can choose wide vermicelli, spicy skewers, tofu skin, vegetarian ham sausage, potatoes, shredded seaweed, vegetarian meatballs, potato flour, enoki mushrooms, chrysanthemum, coriander, minced peanuts, onions, ginger slices, garlic cloves, and other ingredients.] 2. Boil the water: pour an appropriate amount of water into the pot and boil it over medium heat. 3. [Seasoning: pour the base of the spicy hotpot into the water and mix it evenly with chopsticks.] You can add an appropriate amount of bean paste, chili bean paste, hot pot base, and other seasonings according to your personal taste. 4. [Order of ingredients: Put the ingredients prepared in advance into the pot according to the order of meat, fish, soy products, and vegetables.] 5. Cooked ingredients: First, the meat should be boiled in advance until it was 80% cooked before adding the next ingredient to ensure that the ingredient was cooked. 6. Finally, add in the vegetables: Finally, add in the vegetables, cover the lid and simmer for 30 seconds before turning off the fire. 7. [Diving ingredients: Place the cooked ingredients into a bowl. You can add an appropriate amount of chili oil soup base according to your taste.] The above was a common method of making spicy hotpot, which could be adjusted and changed according to personal taste and preferences.