Chen Muxue is contemplating what the restaurant should sell.
Stir-frying isn't off the table, but she'd have to train a new chef from scratch, which seems a bit too troublesome.
She needs a convenient, quick, and easy-to-learn menu.
As Chen Muxue pondered, she paced around the kitchen, and after a while, her gaze landed on a jar.
It was hot pot base made in excess during a spicy crawfish preparation.
A hot pot shop! Fresh ingredients, knife skills, and service are all that's needed; she just has to ensure the quality of the base!
There's hot pot here too, but if you really dig into it, the hot pot here is just the original prototype: a copper pot, charcoal fire, clear water for blanching fresh lamb, dipped in sesame paste, and it's truly savory with an aftertaste that lingers.
However, firstly, lamb isn't cheap, and the freshness required for this copper pot method is very high, not something ordinary folks can afford.
