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.
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.
Xiangmantang Mala Hotpot was a unique brand in the Mala Hotpot industry. It stood out in the market with its unique advantages and innovative spirit. Xiangmantang Spicy Hotpot had a variety of 23 flavors, satisfying the taste needs of different people. Regardless of whether they liked spicy, sour, spicy, or sweet and spicy, each taste had been carefully blended, so that customers with different tastes could find their favorite taste in Fragrant Tangs. In addition, Xiangmantang Spicy Fragrance Pot introduced automatic robot stir-frying technology, which reduced labor costs, improved the efficiency of food delivery, and ensured the taste and quality of each spicy pot. This innovative cooking technique allowed Xiangmantang Mala Hotpot to maintain high efficiency and excellent quality in the fast-paced modern life. Xiangmantang Mala Fragrance Pot had a high repeat purchase rate among consumers and was recognized and supported by the majority of consumers. Whether you are a spicy food lover or a novice, choosing the Xiangmantang Mala Fragrance Pot will satisfy your taste buds and enjoy the hot and delicious adventure.
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.
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.
Pang Donglai Mala Hotpot was available at the food court in Xuchang's Pang Donglai Times Square.
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.
Mala Tang was a traditional snack that originated from Sichuan and Chongqing and was popular all over China. The method of making it was to first make the marinated water, then put all kinds of ingredients into the pot to cook, and finally, prepare the seasoning to dip it into the food. There was a wide selection of ingredients for the Mala Tang. You could choose all kinds of dishes according to your personal preferences. The main ingredients were those that were easy to cook, such as beef, tripe, lotus root slices, soy products, and so on. The taste of Mala Tang was spicy and fragrant, and it was one of the representatives of Sichuan cuisine. Although the standard translation of the term 'Malatang' was SpicyHotPot, it was still an authentic Sichuan product and a derivative of hotpot.
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.
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.