Why is it called Dongnitrogen mutton?
Dong Nitrogen Hu Ji began to focus on making mutton hot pot from 1999, without exquisite and gorgeous decoration, and even sold it for only seven months a year. From street shops to time-honored brands that have swept over more than 350 stores across the country, Dongnitrogen Ji Hu Mutton Restaurant has been popular for 2 1 year.
Speaking of the fame of Dongnitrogen Ji Hu Mutton Restaurant, it is purely "accidental". In Yueyang Dong Nitrogen Factory, it started from a humble shop and was deeply loved by nearby diners for its unique technology of scalding mutton. Everyone says: Dong's surname is Hu, and it's delicious to be a sheep. Over time, "winter nitrogen Hu" has gradually become a local must-eat food label.
Brand development of Dongnan mutton
20 19 Dongnitrogen Ji Hu Mutton Restaurant settled in Changsha, which coincided with the second generation instant-boiled mutton technology taking over the stick from the first generation. In order to make this technology and taste further, Hu Yi, a new generation inheritor, kept the original taste unchanged, constantly tried and polished the formula and technology, and finally made the instant-boiled mutton soup pot have a set of extremely convenient and stable production technology and standards. In one year, Dong Nitrogen Huji opened 140 stores in Changsha.
Lamb with skin is the signature of Dongtaien Ji Hu Mutton Restaurant, which is taken from the fat-free mutton of the famous sheep with Chinese geographical indications. The lines are clear, the fat and thin are distinct, and they curl slightly after cooking. The more tender they are, the more chewy they are, and the more delicious they are. The lean meat part absorbed the soup, and the oily part with skin quickly melted at the tip of the tongue, leaving only the mutton aroma between the lips and teeth. Only high-quality mutton without a bad smell can withstand such a purely willful way of eating.