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.