熊捞烫捞品牌怎么样 申请店铺

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熊先生联合专业的厨师团队潜心研发，经过一年的不断尝试，终于总结出科学的底料配比和严格的烹制时长。熊捞烫捞肉类20秒，在水里加温到75℃，口感最佳，海鲜鱼类15秒，肉质滑嫩，绿叶蔬菜5秒，菜叶汲取了鸡汤汁水，不黄不蔫，火候正好。

熊捞烫捞将传统麻辣烫以雪平锅崭新的面貌重新呈现，最大限度的保留食材的营养。一锅一煮，烫的健康，捞的舒心。

并且熊捞烫捞在传承经典麻辣烫麻、辣、鲜、香的口味的同时，在技术上不断完善和精进，综合南北方的饮食习惯，精选哈尔滨的底料乐山的辣酱、驻马店的芝麻酱、云南的松茸、湖北的醪糟并糅37味药材，鲜香入味，沁人心脾。不仅如此，熊捞烫捞又独具匠心地推出多款不同口味的特色锅底，四种汤锅：健康养生汤底、醇厚麻酱汤底、酸甜番茄汤底、经典鲜辣汤底，四种干拌：松茸麻酱干拌、疯狂魔鬼干拌、川味风情干拌、经典麻辣干拌、经典的红汤干拌，让美味拥有更多选择，满足更多的食客需求，丰富吃货们的味蕾，这才成为了如今的熊捞烫捞。

Mr. Xiong, with a team of professional chefs, devoted himself to research and development. After one year's continuous attempts, he finally summed up a scientific base material ratio and a strict cooking time. Xiong Lao scalds the meat for 20 seconds, warms it to 75 ℃ in the water, tastes the best, seafood and fish for 15 seconds, the meat is smooth and tender, green leaves and vegetables for 5 seconds, the leaves absorb the juice of chicken soup, not yellow and not wilting, and the fire is just right. Xionlaotanglao reappears the traditional Malatang with the brand-new appearance of snow pan, and keeps the nutrition of food materials to the maximum extent. One pot one boil, hot health, fishing comfortable. While inheriting the taste of classic spicy, hot, fresh and fragrant, xionlao has been continuously improved and refined in technology. In combination with the food habits of the north and the south, it has selected 37 herbs from Harbin's spicy sauce, Zhumadian's sesame sauce, Yunnan's matsutake and Hubei's mash, which are fresh, tasty and refreshing. Not only that, but also Xiong Lao Tang Lao has creatively launched a number of different flavors of special pot bottoms, including four kinds of soup bottoms: health preserving soup bottoms, mellow sesame paste soup bottoms, sweet and sour tomato soup bottoms, classic fresh and spicy soup bottoms, four kinds of dry mixes: matsutake and sesame paste dry mix, crazy devil dry mix, Sichuan style dry mix, classic spicy dry mix, and classic red soup dry mix, so as to have more choices and meet more demands The demand of many customers and the taste buds of the people who eat the food enrich, which has become today's Xiong Lao Tang Lao.

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