Three-sauce stew pot is a delicacy in Beijing. Mr. Huang's founder improved the dishes based on the ancestral "hot sauce fish". In the Qing Dynasty, Huang You, who was in charge of the Qing Palace at that time, personally handed it down by his grandfather Huang Yujiu, and made the imperial meal "Spicy Fish with Juice" into a famous dish at the palace banquet.
Based on the ancestral secret recipe, it was improved and made into various sauces, such as sauce, hot sauce, seafood juice, sour pepper juice, curry juice and so on. Three sauces are just a general term for all kinds of sauces.
Braised pot, cooking method, put all kinds of fresh ingredients into a wok (meaning a pot), stew without water (evaporate water by the moisture of the ingredients themselves), add sauce to taste after the ingredients are cooked for 8 minutes, and then stew until they are fully cooked. It was the anhydrous stew and secret sauce that made the later Huang San sauce stew pot.
Development of three-sauce braised pot
Three-sauce braised pot is a kind of health-preserving and environmental-friendly food which absorbs the essence of court dishes and suits the dietary characteristics of modern people. The founder Mr. Huang Geng and his father Mr. Huang Zhenou, a famous nutritionist in China, devoted themselves to the study of healthy diet, boldly innovated, and combined traditional nourishing theory and modern health preservation theory on the basis of ancestral secret recipe.
After years of careful preparation and painstaking research by Mr. Huang Geng, the three-sauce stew pot shows the unique style of Chinese fast food, and its momentum is almost equal to that of foreign fast food which almost monopolizes the China market. Make up for the shortage of foreign fast food with the advantages of traditional food culture in China. Three-sauce stew pot will open up a huge market for Chinese fast food and build the first brand of Chinese fast food.