【旺小麻麻辣烫是哪个国家的品牌？】

外推网助力旺小麻麻辣烫品牌出海！通过在本页面挂载旺小麻麻辣烫品牌的产品链接和联系邮箱，可以提高旺小麻麻辣烫产品曝光！跨境电商爆单神器，目前只要100元/年哦~

旺小麻麻辣烫坚持做自然健康的麻辣烫品牌，倡导只做食材本身的味道，为消费者带来健康放心的食物，而且口味创新，相对于单一味道的麻辣烫，旺小麻独创了多达四种以上的汤底，满足广大顾客的不同喜好。

旺小麻颠覆麻辣烫的锅煮时代，引入热、冷、干拌大吃法，将精细烹调技艺延伸至入口最后一刻，读取汤汁鲜美秘法。追求让每位美食达人喝完汤汁。

我们坚持以原生态菜品缔造新型麻辣烫健康品质。拒绝添加剂，秉承“健康单锅煮”原则，杜绝汤底重复利用。团队不断创新，自称一派，三大吃法，让消费者流连忘返，独特的体验让人不断回味：

热：摒弃了大锅煮的乱炖式吃法，实行一单一烫，每一单的菜品都是分批下锅烫熟的，根据菜品的不同依次将菜放入锅，这样“烫”出来的菜品，口感刚刚好，生动的阐释了 “一烫当三鲜”这句话，接着加入清新脱俗不做作的汤底，真是浓汤中滚一滚，神仙都站不稳。吃完菜喝完汤才是我们追求的目标.

冷：所有的食材和底料都是提前煮熟又放凉的，冷串在经腌制、烫熟、冷却之后，深层锁住了食材本身的味道和营养，在食用时放入冷锅中，导入冷油，那一股冰凉又火热的麻辣，仿佛在嘴里上演一场“冰火两重天”，给舌尖带来不同层级的体验，身处在炎炎夏日里，简直不能再完美。-------冷锅串串模式

干拌：此“干拌”非彼“干拌”，在食材在秘制汤锅里烫熟后，第一时间把水滤干，再捞起，之后加入调料，让秘制调料的味道充分融入食材，过后不是用辣椒、糖、醋这些基本调料调味，而是将秘制酱料淋上去，根据口味拌匀，这样增加了食材的湿润度，吃起来是润口又有滋味，似红艳艳吃则是起来辣度适中，非常可口。

即使是小众的品牌，我们也能做出自己的风格，即使是小众的品牌，我们也能创造出最优秀的口味!

小生意，大作为!2018年投资热门，就等你来!

英文翻译：Wangxiaoma Malatang insists on being a natural and healthy Malatang brand, and advocates only making the taste of the ingredients themselves, bringing healthy and reassuring food to consumers, and the taste innovation. Compared with the single taste of Malatang, wangxiaoma has created as many as four kinds of soup bottoms to meet the different preferences of customers. Wang Xiaoma overturns the era of spicy hot pot cooking, introduces hot, cold, dry mixing method, extends the fine cooking technology to the last moment of the entrance, and reads the delicious secret method of soup. The pursuit of making every gourmet drink soup. We adhere to the original ecological dishes to create a new spicy hot health quality. Reject additives, adhere to the principle of "healthy single pot cooking", and eliminate the reuse of soup bottom. The team keeps innovating and calling itself "one school" and "three major eating methods", which makes consumers linger and forget to return. The unique experience makes people constantly aftertaste: hot: it abandons the stewing method of cooking in large pot, implements a single hot, and each single dish is boiled in batches. According to the different dishes, the dishes are put into the pot in turn. The dishes thus "hot" come out with just good taste, vividly explaining "one" Hot when three fresh "this sentence, then add a fresh and refined soup base, it's really a rolling soup, the immortals are not stable. After eating and drinking soup is our goal. Cold: all the ingredients and base materials are boiled and cooled in advance. After being salted, scalded and cooled, the cold string deeply locks the taste and nutrition of the ingredients. When eating, it is put into a cold pot and introduced with cold oil, which is cold and hot and spicy, as if a "ice and fire two days" is staged in the mouth, bringing to the tip of the tongue Different levels of experience, in the hot summer, can hardly be perfect. -------Cold pot string mode dry mixing: this "dry mixing" is not another "dry mixing". After the ingredients are boiled in the secret soup pot, the water is filtered out at the first time, then fished up, and then seasoning is added, so that the flavor of the secret seasoning can be fully integrated into the ingredients. After that, instead of seasoning with pepper, sugar and vinegar, the secret sauce is drenched up, and mixed according to the taste, so the ingredients are increased The wetness of the food is both delicious and tasty, while the red and gorgeous food is moderate and delicious. Even for niche brands, we can make our own style. Even for niche brands, we can create the best taste! Small business, big action! 2018 is a hot investment, waiting for you!

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