【奇侠火锅是哪个国家的品牌？】

重庆火锅具有强烈的感官诱惑，你一旦沾上往往会割舍不下，甚至成为它的信徒，关于重庆奇侠朝天门渣渣老火锅加盟的起源说法不一，一般的认为解放前的重庆交通不便，商旅来往全靠长江水路，船工们无论寒暑都行住在江上，为了抗寒御湿，船工纤夫们用辣椒花椒熬制成汤，买一些便宜的猪牛内脏一起煮而食之。1947年，四川一位著名作家曾经在《风土杂志》上记载“吃水牛毛肚火锅发源于重庆的江北，用一口铁锅置于土灶之上，锅分九格，各人认定一格，吃若干块算若干钱。”这便是火锅进入草根市井生活的原型。火锅的特有风格主要形成于民国年间，盛行在抗战时的陪都时期，五六十年代衰微，七十年代末再度崛起，从此登堂入室，上了各界名流的餐桌。

对于重庆人而言，无论走多么远，事业多么的成功，兜里多有钱，心中牵挂的仍然是老家楼下的那一家老火锅馆。头顶烈日，汗流浃背，闻着浓浓的牛油香，早已经成为重庆人生活的一部分，并且入骨入髓。

独在异乡为异客，就让这原生态的老灶火锅牵起我们共同的思乡情节，也让在京城来自五湖四海的食客们体验一下正宗重庆麻辣火锅的滋味，渣渣火锅。

火锅奇侠－味道好坏决定火锅店经营成败

重庆火锅店加盟味道的好坏,决定火锅生意的成败，火锅看似简单,其内容丰富.它讲究的是:色,香,味,型,麻,辣,鲜,香.是辣而不躁,麻而不烈,“适口者为佳”色泽红亮，香味纯正浓郁，回味悠长。关键还在于根据不同区域和季节的变化,将众多调味品的单一味通过有机巧妙的加工使它产生一种新型的复合味。火锅店加盟好的火锅就应该在店外很远的地方抓住路人的鼻子，让人有一种强烈的食欲，进店后看其色泽红亮，就有一种迫不及待想吃的感觉，只要口感好，就留住客人的嘴了，奇侠火锅专注于火锅店加盟经营管理20年，奇人自有奇招！全新研发出“奇侠老火锅，奇侠火山石鱼”火锅。

英文翻译：Chongqing hot pot has a strong sense temptation. Once you touch it, you will always leave it behind and even become a believer. There are different opinions about the origin of Chongqing Qixia Chaotianmen slag old hot pot joining in. It is generally believed that Chongqing's transportation before liberation was inconvenient, and the business and travel all depended on the Yangtze River Road. Boatman lived on the river no matter how cold or hot. In order to resist cold and damp, boatman trackers used chili peppers Boiled pepper into soup, buy some cheap pig and beef offal and cook them together. In 1947, a famous writer in Sichuan once wrote in the Journal of wind and earth that "the hot pot with Buffalo maw originated in Jiangbei, Chongqing. It was put on the stove with an iron pot. The pot was divided into nine sections, each of which determined that a certain section was worth a certain amount of money." This is the prototype of hot pot entering grassroots market life. The unique style of hot pot was mainly formed in the period of Republic of China. It was popular in the period of capital accompanying the Anti Japanese war. It declined in the 1950s and 1960s, and rose again in the late 1970s. From then on, it came to the table of celebrities from all walks of life. For Chongqing people, no matter how far they go, how successful their career is and how rich they have in their pockets, what they care about is still the old hot pot restaurant downstairs. The hot sun on the top of the head, sweating and smelling the strong butter fragrance have already become a part of Chongqing People's life, and enter the bone and marrow. If you are a stranger in a foreign country, let the original old stove hot pot lead our common homesickness, and let the diners from all over the world experience the authentic Chongqing spicy hot pot, slag hot pot. Hot pot wonder - the taste determines the success or failure of hot pot store operation. Chongqing hot pot store joins in. The taste determines the success or failure of hot pot business. Hot pot seems simple and rich in content. It stresses: color, fragrance, taste, type, hemp, spicy, fresh and fragrant. It is spicy but not hot, hemp but not strong. The color is bright red, the fragrance is pure and rich, and the aftertaste is long. The key is to produce a new type of compound flavor through the organic and ingenious processing of the single flavor of many condiments according to the changes of different regions and seasons. A good hot pot restaurant should catch passers-by's nose far away from the store, which makes people have a strong appetite. After entering the store, you can see its color is red and bright, and you can't wait to eat it. As long as the taste is good, you can keep the customer's mouth. Qixia hot pot focuses on the operation and management of the hot pot restaurant for 20 years, and Qiren has his own tricks! New research and development of "Qixia old hot pot, Qixia volcano stone fish" hot pot.

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