Mainland China
| Factory in Mainland China
Booth: 5C-E09 | Convenient & Instant Food | Chinese mainland (Henan)
Product Specification
Net Weight
360g*8bowl/box
Place of Origin
Mainland China
Production Region
Henan Province, Zhoukou City
Feature
Open lid and enjoy ready-to-eat beef-flavored spicy soup
Brand
Huayao
Product Description
食用方法
Precise Application of Compound Spices: 17 kinds of spices including star anise, cassia bark, fennel seeds, Sichuan pepper, numbing pepper, galangal, black cardamom, long pepper, fragrant amomum, nutmeg, dried ginger, angelica dahurica, white pepper, dried tangerine peel, as well as clove, are ground into 140-mesh fine powder using German low-temperature grinding technology according to a unique spice ratio with extremely high precision requirements. This is different from traditional Hulatang spices, which can only be ground to 30 mesh, and this directly determines the difference in the final flavor and the core competitiveness.
Cooking Process:
- Base Soup Stock: Different from traditional soup stocks, we use Nanyang yellow cattle shank bones and Zhoukou Huaiyang goat foreleg bones as raw materials, simmering them over low heat for 5 shichen (equivalent to 10 hours), symbolizing the convergence of the five elements and the harmony of the five flavors.
- Adding Ingredients: Add selected ingredients such as Heilongjiang Dongning small bowl-shaped black fungus, Huaiyang seven-core daylily, handmade gluten made from Yihai Kerry flour, and Nanyang yellow beef. The ingredients are selected from high-quality local sources to ensure that each bowl of Hulatang is mellow and rich, full of nutrition.
- Seasoning: During the entire cooking process, it is necessary to precisely control the heat and time, and add spices for core seasoning to ensure that the soup stock is rich and mellow, the meat is tender but not overcooked, and the side ingredients are cooked to perfection.
Production Lead Time
30 days