Which is authentic, Yangfang Shengli Shabu or Yangfang Dadu Shabu Shabu? 5

Yangfang victory shabu is authentic. It was Yangfang Shengli who founded Yangfang Shabu in 1984, and most of them did not exist until later. What everyone said about "Yangfang shabu", in fact, at the beginning was Yangfang Shengli, after Yangfang Shengli became famous, many restaurants later also used Yangfang as a signboard, in fact, they were all imitated.

You can also know it from the method and taste. The mutton shabu and many dishes of Yangfang Shengli Shabu are exclusively made, and you will know if it is authentic when you eat it.

Overall, Yangfang Victory Shabu is considered more authentic. Here are some specific comparisons:

1.Origin: Yangfang Shengli Shabu can be traced back to 1984, when it was the only mutton shabu restaurant in Yangfang Town. Most of Yangfang's shabu shabu only started operating in the following years, relatively late.

2.Cooking secrets: The cooking methods and dishes of Yangfang Shengli Shabu are privately prepared, which is different from most of the main shabu shabu or other shabu shops. This unique recipe is considered an important factor in its authenticity.

3.Popularity: Yangfang Shengli Shabu has a high reputation both locally and nationwide, and is considered to be the representative brand of Yangfang Shabu Shabu. Most of Yangfang's shabu-shabu is relatively late and has a relatively low reputation.

To sum up, Yangfang Shengli Shabu shows a high degree of authenticity in terms of origin, cooking secrets, and popularity. However, it's worth noting that everyone's tastes and preferences may be different, so there may be subjective differences as to which shabu-shabu is more authentic.

I ate Yangfang Shengli once, and the taste was really good, and then I went to eat Yangfang with my family, and most of them felt that they were fooling, and the taste was really not as good as Shengli, especially the spicy pot in Dadu, which tasted like gutter oil, if you don't believe it, you can order a small pot to taste it. There is also the fat meat that is too fat and too thin, and even the fat and thin meat is fatty, and the taste of the meat can be imagined. Never go to Dadu again.

I only know the characteristics of Yangfang Shengli Shabu, because his family is the most authentic, I don't know the rest, so I don't know, I will talk about Yangfang Shengli Shabu, which is also the characteristics of authentic Yangfang Shabu.

The first feature is their shabu-shabu mutton, which is tender and delicious. The bottom of their pot is very unique, by onions, ginger, yellow flowers, sea rice, seaweed, mushrooms, jujube silver wolfberry, jujube eight kinds, their dipping sauce is very unique, is exclusive secret, with the selection of high-quality sesame paste manuscript, sauce tofu, pickled leek flowers, shrimp paste, shrimp oil, cooking wine and other raw materials, sesame selected new sesame seeds born in the year, leek flowers are wild leek stool banquet flowers, eat to the bottom of the bowl, the fragrance is not reduced at all. There are also several specialties, such as haggis that is simmered for more than an hour and then soaked overnight; crescent bones made of traditional crafts; According to the ancient recipe of the Western Han Dynasty, the sugar garlic made by hand-peeling the new garlic in spring; I like two things the most, one is their Fajia Baked Cake, which is charred on the outside and crispy on the inside, and it makes my mouth water when I think about it; There is also the monkey's head cake, which is said to be difficult to find now, but it can be eaten at the Yangfang Guild Hall.

Yangfang shabu originated from Yangfang Shengli shabu, so let's talk about Yangfang Shengli shabu.

First, the first is the raw material aspect:

Mutton** is a lamb naturally raised in the Mongolian steppe, and it must be the sheep of the year.

The dipping sauce is made of sesame paste, soy tofu, pickled leek flower, shrimp paste, shrimp oil, cooking wine and other raw materials, and more than 30 kinds of Chinese medicinal materials are also selected. Sesame seeds are selected from new sesame seeds that are born in the current year, and leek flowers are wild leek flowers. With my brother.

The water at the bottom of the pot is taken from the spring water in the mountains.

Second, in terms of technology, with halal slaughtering technology, after more than a dozen processes such as acid discharge, deboning, segmentation, repair, packaging, and freezing; Dust split mutton: the sheep is divided into shoulders, legs, waist and back, ribs and other parts, with different tastes and textures; The specialties are all made with traditional craftsmanship and techniques.

3. Special dishes:

The bottom of the pot is an exclusive ingredient, including: green onion, ginger, yellow flower, sea rice, seaweed, shiitake mushroom, wolfberry, and jujube.

Sweet garlic is according to the ancient recipe of the Western Han Dynasty, and the new garlic is peeled by hand in spring and made by traditional technology.

Baked cakes, the secret recipe of the ancient method. Handmade.

Lamb offal, made using traditional halal techniques, simmered for more than one hour with Chinese herbs, and then soaked in meat overnight.

The crescent moon bone, after being boiled on low heat, is supplemented by dozens of precious Chinese herbs to boil into an old soup, which is rich in nutrition.

There is authentic Yangfang shabu-shabu.

According to the most authentic Yangfang Shengli shabu-shabu eating method, the chaos is probably like this:

The first step is to soak the mutton: the first time to taste the tender and delicious mutton, but also to make the soup into the aroma of mutton. After boiling the pot, clamp 3-4 pieces of mutton rolls and put them in the pot, do not loosen the chopsticks, seven up and eight down, you can eat! If you cut the lamb leg by hand, soak it for half a minute;

The second step is to boil the three companions, namely cabbage, vermicelli, and frozen tofu, tips1: boil the three companions in warm water for 3-5 minutes; tips2: If it is served with crispy and delicious traditional sesame baked cakes (Yangfang shabu shabu "fajia baked cakes" is recommended), it will be even better.

In the third step, side dishes such as balls, fresh vegetables, and beef are casually soaked

The fourth step, the finale of mutton noodles: hand-rolled noodles are put into a pot and boiled until they are almost cooked, add mutton slices and your favorite vegetables, and put out the cooked noodles and silver banquet strips together with soup and meat and vegetables; In this bowl that combines the nutrition and deliciousness of all ingredients, pour some Ma Feng Zhiyin sauce and freshly fried chili oil, it is called a must!

Yangfang Shengli shabu is this way to eat, but if you have to go to other shabu restaurants, I don't know if you are so particular.

Yangfang Shabu Shabu originated from the Yangfang Shengli Shabu brand founded in 1984 by Li Shengli and his wife in Yangfang Town, Changping District, Beijing, and was later referred to as "Yangfang Shabu Shabu" in wide dissemination, and has a history of 30 years with the symbol of the regional name, and is one of the catering brands with the longest history in Beijing. Houyangfang Town has given birth to a number of shabu-shabu catering enterprises named after Yangfang. Yangfang Shengli Shabu Shabu is a halal meal, which adopts the traditional copper pot charcoal fire, more than 30 kinds of Chinese herbal secret seasonings and clear soup shabu-shabu food.

Yangfang Shengli Brushing has a total of 8 directly operated stores and nearly 30 franchised stores in Beijing. On November 13, 2014, Yangfang Guild Hall, which integrates catering, accommodation, banquet and leisure, was opened, becoming the 8th directly operated store.

Founded in 1984, Beijing Yangfang Shengli Food Co., Ltd. is a private enterprise integrating catering, hotels, halal meat processing and sales, logistics and distribution, etc., with halal catering and food industry investment management as its main business. The main "Yangfang" brand of mutton catering is committed to the development of halal restaurant chain.

It has many companies such as Beijing Shengli Muslim Cultural Park and Yellow Flag Royal Ranch.

Beijing Shengli Muslim Cultural Park **** owns trademarks such as "Yangfang Shengli", "Yangfang" and "Laoyangfang", and is the only owner of the "Yangfang" brand. The company has 8 directly-operated stores and more than 80 franchise stores, including Yangfang Hall (formerly Shengli Cultural Park), old stores and head offices. Yangfang Shengli Shabu is known for its "fresh and tender meat, unique seasoning, national tradition, and fast economy".

The company now has dozens of honors such as "Beijing Famous Trademark", "China Famous Hot Pot", "Top Ten Beijing Famous Hot Pot", "China Catering Franchise System Excellent Management Award" and so on.

The Yellow Banner Royal Ranch Meat Industry **** is the exclusive meat base of Yangfang Shengli in Inner Mongolia Ximeng.

Beijing Yangfang Shengli Food is the first chain center of Yangfang catering, which is responsible for the procurement of materials, raw materials, warehousing, semi-finished product processing, logistics and distribution of catering stores, and is also responsible for the production of the first kitchen. Yangfang Shengli Procurement and Distribution Center is an important part of the chain operation system, responsible for the procurement, warehousing, packaging, distribution of raw materials required for catering of Yangfang Shengli Group and the slaughtering and processing business of Inner Mongolia mutton base.

Yangfang Shengli Group has built a fully automated seasoning production workshop, all food is made of green materials while scientific formulas, ensuring the catering characteristics of "fresh and tender meat, unique seasoning, national tradition, and economic and fast".

On November 11, 2014, the newly built Yangfang Hall in Beijing Shengli Muslim Cultural Park was opened, which is the first comprehensive hotel project with fashionable halal culture in the local area. The hall covers a total area of 23,000 square meters and has 142 guest rooms. There are 5 large and small conference halls, with the largest conference hall area of 470 square meters and the smallest area of 70 square meters.

The two banquet halls cover an area of about 1,200 square meters and can accommodate up to 1,000 people at the same time. Yangfang Guild Hall integrates guest rooms, traditional Chinese catering, conferences, traditional Chinese medicine health spa, mass sales karaoke, fitness and recreation center, tea garden, garden-style executive lounge and business services.

In September 1984, Li Shengli and his lover Yang Xiuqing opened the first individual restaurant in Yangfang Township, then called Yangfang Township, with a loan of 3,000 yuan and two stone houses, named "Shengli Restaurant". Starting from "Shengli Restaurant", Li Shengli and Yang Xiuqing led the company to create today's Beijing Yangfang Shengli Food Group after more than 30 years of reform and development.

In September 1984, the first store "Yangfang Shengli Restaurant" opened in Yangfang Town, Changping;

In 1988, Yangfang Shengli Shabu Old Store opened in Yangfang Town;

In 1990, the first off-site chain store opened;

In 1993, a number of branches were opened in Haidian, Beijing, and the chain was initially developed;

In 1996, Yangfang Shengli Shabu Main Store opened in Yangfang Town;

In 1996, the distribution center was established, and Beijing Yangfang Shengli Shabu Mutton Food Group was established at the same time, and the group management began;

In January 2001, Beijing Shengli Muslim Cultural Park was opened, which is a hotel integrating catering, accommodation, conference and recreation.

In April 2002, the registered trademark "Yangfang" was recognized as a famous trademark in Beijing;

In April 2002, the bronze sculpture "Mule Sedan Chair" was completed in the square of Shengli Cultural Park;

In June 2002, the group officially passed the ISO9001 quality management system certification.

In July 2002, the clear soup hot pot was recognized as "China's famous hot pot".

In October 2003, he won the honor of "Top Ten Famous Hot Pots in Beijing";

In January 2005, Yangfang Shengli was rated as one of the top ten consumer favorite brands of China's chain chains;

In March 2005, Beijing Yangfang Shengli Catering Management Company was established to start the chain operation of modern restaurants.

In November 2005, it passed the HACCP-EC-01 food safety management system certification;

In August 2008, Mr. Li Shengli, chairman of the board of directors, participated in the relay of Changping District, the torchbearer of the Olympic Games;

In June 2009, the Yellow Flag Royal Ranch was established, with an exclusive mutton production and processing base;

In January 2014, the construction of its own ** kitchen.

On November 13, 2014, Yangfang Hall opened.