A hot pot that has been cooked for 10 years is not easy to find in Zhengzhou

Hot pot

As soon as I mention it

I will think of the hot red oil and the spicy aroma

and my mouth will water in an instant.

If we talk about Shaoling Road in Chengdu, for the generation born in the 1970s and 1980s, how many youthful hormones are swaying in the wine pool with the rhythm.

If you talk about hot pot on Shaoling Road, most Chengdu people will think of the row of hot pot restaurants opposite Slow Shake Bar. And leading the wave of hot pot restaurant openings here is Radio Alley Hot Pot.

A bite of hot pot that has been cooked for 10 years

It is not easy to eat

"After teaching so many Yidi, I found that you are the one who can truly understand Dalong Hot pot people. Master is not good at expressing, but he is very understanding in his heart. I just want to tell you that hot pot has feelings. As long as you cook it with your heart, love it and care about it meticulously, it will reward you. . ”

Liu Peng, the owner of Chongqing Dalong Hotpot, sent a text message to congratulate and advise before the opening of his closed disciple Tang Yixiang’s tribute brand “Radio Alley Hotpot”.

Holding this bowl of extremely mellow "Chicken Soup for the Soul" in his hands was like a master giving instructions, and the chubby Tang Yi greatly benefited from it.

The foodie gene may be innate. When he was in college, Tang Yineng and his classmates immediately drove 600 kilometers to Wulong just to get a taste of the fresh mutton.

Ten years ago, Tang Yi heard from a friend in Chongqing that a hot pot restaurant near his home was doing booming business, and Tang Yi immediately became interested. It was this hot pot meal that changed the trajectory of his life.

This hotpot is the legendary "Dalong" hotpot. It’s hard to find, has no signboard, has long queues, is extremely delicious, and is super spicy. These are the magical labels attached to it by diners who love it.

The boss, Liu Peng, has a younger brother named "Xiaolong", and Liu Peng is affectionately called "Dalong" by his neighbors. This is also the origin of the name of the hot pot restaurant.

More than 20 years ago, a parasol was set up on the roadside of Radio Alley, and three simple hot pot tables were crowded under the umbrella. The umbrella was not big enough and only covered two and a half sheets. This is how Dalong Hotpot started.

Things have changed, and now the store has expanded twenty times, but Dalong Hotpot is still hard to find. Liu Peng is a well-known figure in Chongqing’s hotpot scene. What makes him famous is not only his miraculous hotpot skills, but also his stubborn craftsman’s heart.

Chili, pepper, butter, spices, tripe, pork, beef, fish... Without exception, Liu Peng will go to the market in person to purchase every morning, and he has done so for 20 years, rain or shine, suppliers They respect him very much and will leave the best products to him.

Lao Zhang is Dalong’s chili supplier. He has the highest quality chili in his hands, which is produced on a hilltop in Neihuang. Unique natural conditions such as sunshine, rain, wind direction, temperature and humidity give this place the power to produce the best chili peppers.

This rare product is only prepared by Lao Zhang for Dalong. Moreover, using this kind of chili requires effort. Lao Zhang feels that only in the hands of Liu Peng can the scent of the chili be brought out to the maximum extent.

Over the years, Dalong Hot Pot has become a gourmet landmark in Chongqing. The slogan "This is the only restaurant and there are no more branches" appears domineering in the store.

Every year, hundreds of calls seeking to join are rejected, and people who come to visit us with hundreds of thousands of dollars are also rejected.

The reason for Liu Peng's refusal was what he later told his disciple Tang Yi: love it and care about it meticulously. If you want to be meticulous, you have to concentrate. For Liu Peng, one store is enough.

After falling in love with Dalong Hotpot, Tang Yi wanted to open a Dalong franchise store in Chengdu. The purpose was simple, so that when he was addicted to hotpot, he didn’t have to go to the restaurant to make a big trip. Of course, the first time he opened his mouth, Liu Peng decisively put out the light.

But this guy has good endurance. In seven years, he turned from a regular customer into a friend, and every time he came, he would force Liu Peng to become his disciple.

Perhaps it was this heartfelt love and sincerity for Dalong Hotpot that moved Liu Peng. Tang Yi became Dalong’s closed disciple as he wished, and the price he paid was to give up what was already on track. Trading business, from a small boss to a hot pot restaurant worker.

However, in the first two months, the strict master did not even let Tang Yi touch the spatula, nor did he give a word of guidance. Tang Yi could only watch silently from the side, then come down and think about it by himself.

Perhaps Tang Yi was destined to be the one to eat this bowl of rice. After two months of learning, the master suddenly asked him to stir-fry alone. During the acceptance inspection, the master carefully sipped the oil in the sea pepper, and a smile gradually appeared on his serious face, "I didn't accept you as my apprentice in vain. You actually created the unique aroma of our Dalong hot pot. You have already sold this pot for a lot of money." . ”

Hot pot base is the soul of hot pot, and you need to listen when frying. When frying the ingredients, add only a little bit of oil. It will take about 3 or 4 hours to stir-fry. During this period, you need to turn the base ingredients regularly.

Every time, Tang Yi would listen to the subtle explosion of chili oil in the oil, just to find the moment when the aroma is fully stimulated. This is the control of the rhythm of stir-frying.

Even though Tang Yi has a high understanding and ability, when he first debuted, the master only allowed him to be responsible for frying the base ingredients of Xiaolong Hot Pot. One time, Tang Yi took advantage of his master's absence and secretly fried Dalong's base because his hands were itchy. The master came back and found that the smell was not right that day, and immediately scolded Tang Yi, "Don't touch my shovel again!"

The final result was like a martial arts movie. Three years later, the master could no longer tell the difference. When he secretly stir-fried the ingredients, Tang Yi knew that his skills were already in place. It’s time to pursue your dreams.

It’s time to pursue your dreams!

In this way, a hotpot named "Radio Alley"

to pay tribute to the chef Liu Peng, finally opened its doors

Chengdu opened quickly It has become the new darling of the hot pot trend. It is common for diners to queue for three hours at the entrance of Radio Alley for this hot pot. It is common for them to roll up their sleeves and have a hot pot meal.

April 26, 2018

Shanghai Radio Alley Hotpot Hongkou Football Direct Store opened

In just 2 months, it became a new Internet celebrity store in Shanghai. With a queuing record, it quickly rose to the top of the hot pot hot pot rankings in Shanghai. It has firmly occupied the top spot so far, and is well-deserved as the most popular hot pot restaurant on the internet.

This triggered a frenzy among the people of the imperial capital. There were not only people at the door, but also people. Even in this situation, people were still taking numbers.

Even Li Yifeng couldn't resist the unique delicacy of Radio Alley. He checked in to branches in three cities in one month and was even encountered by many young fans

Celebrities have become fans of this hot pot restaurant The "tap water" in the store rushed over to check in and showed up to eat hot pot in a low-key manner~

Yang Yang

Director of "A Bite of China": Chen Xiaoqing

Such a mouthful Hotpot is popular all over the country

I heard it’s coming to Zhengzhou

Official opening on the 11th (today)

Benefits will roll in within one week of opening

Friends, come and get your coupons and make an appointment!

The hot pot covered with red chili peppers is boiled over high fire, and the rich butter exudes an alluring aroma. Even the rising white heat is spicy and appetizing.

Faced with a mouth-watering hot pot, you must order spicy beef, tender meat slices, and hot pot steaks, not to mention hairy tripe, yellow throat, brains, and crispy pork.

Shop The signature dish here is not the tripe, but the tender meat slices. If you come to Radio Alley and haven’t tried it, your hot pot meal will be in vain!

Each piece of meat requires manual spa treatment for 30 minutes. No condiments are added, but the texture is more tender and smooth than "little fresh meat". It is basically eaten as soon as the pot is cooked!

The tender beef is not inferior at all. The color of the meat is attractive. It is so tender that it penetrates the mouth. After chewing carefully, it still has a sweet aftertaste. No matter how much you eat, you will not feel tired.

Tender beef is delicious, but the most addictive thing about hot pot is the spicy beef.

Let me teach you a unique secret:

Take a portion of minced garlic and mix it with the special sesame oil from Radio Alley. Let the spicy beef become a spa inside, and the heat and spiciness will be instantly reduced. I guarantee you won’t be able to control how much you’ll send after eating~~

The retro green porcelain white walls are the exclusive color of Radio Alley. The entire store does not have too many decorations, pursuing a minimalist style.

| The first store in Zhengzhou - Nongke Road store |

| The first store in Zhengzhou - Nongke Road store |

| The first store in Zhengzhou - Nongke Road store |

| The first store in Zhengzhou - Nongke Road |

| The first store in Zhengzhou - Nongke Road |

| The first store in Zhengzhou - Nongke Road Store |

| The first store in Zhengzhou - Nongke Road |

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Continuous benefits during the opening period

December 11th 5.8 Discount

32% off on December 12th | 13th | 32% off on December 14th | 15th | 22% off on 16th

Forward to Moments or Weibo Screenshot

Free 1 serving of fried egg glutinous rice cake

Warm reminder: only dishes, excluding pot bottoms, dipping sauces and drinks

Address: Nongke Road and Zhengzhou 100 meters west of the intersection of Seventh Street and south