I've eaten in Banu beef omasum hotpot many times, and I think its characteristic is that rinsing beef omasum is better.
Hot pot, called "antique soup" in ancient times, originated from the people and has a long history. The "Wen Ding" in the late slave society, the "Dyeing Furnace" and "Dyeing Cup" in the Han Dynasty can all be called the embryonic form of hot pot. Later, after the "Five Porridge Kettle" in the Three Kingdoms period, the "Warm Pot" in the Tang Dynasty, and the hairy belly hot pot at Chuanjiang Wharf in the late Qing Dynasty and the early Republic of China, people officially named this folk food as "Hot Pot". Up to now, besides beef omasum chafing dish, various chafing dishes have sprung up, including mutton chafing dish, fat beef chafing dish and seafood chafing dish.
beef omasum hotpot is a hotpot with beef omasum as the main rinse. Originally born in Chongqing, so the earliest Chongqing hot pot is called beef omasum hot pot. However, Chongqing hotpot prefers "old oil", which is not good for health and affects the development of beef omasum hotpot. Seeing this, Banu initiated the "Green Revolution" of Maodu Hotpot, and abandoned all unhealthy products and techniques while inheriting its delicious taste, thus giving Maodu Hotpot a new life.
getting rid of unhealthy dishes and techniques is the first step in the management of Banu beef omasum hotpot. The second step is to add nutritious and delicious mushroom soup. At this point, crispy beef omasum and delicious mushroom soup have become the distinctive features of Banu beef omasum hotpot. In the third step, the catering industry should take "eating" as its essence, and in its operation, it should go from complexity to simplicity, and go straight to the source. For this reason, Barnu insists on "taking good care of customers' mouths" as the core of its operation. Many old customers said, "service is not the characteristic of Banu, but hairy belly and mushroom soup!" "