Dezhuang hot pot was born in 1999 in Chongqing, the origin of Sichuan hot pot, and is well known in the Sichuan-Chongqing area, with more than 900 branches. Chairman Li Dejian was the chairman of the 4th Chongqing Hot Pot Association. But the problem with Dezhuang is that it is over-localized in terms of taste, and the tastes of Dezhuang across the country and those in Sichuan and Chongqing are very different. Whether it is a franchise store or a franchise store, the headquarters of Dezhuang has closed training for the head chef of the branch and quarterly inspection of the store, and the branch has to give feedback on the store layout, refrigerator ingredients, and kitchen cleaning. Shizhu Yan Pepper, Maowen Sichuan Pepper, Jiangjin Jiuye Green Pepper, etc. are all airlifted from Dezhuang's own food center to the store, and the amount of Sichuan pepper, green pepper, spices, and butter is fine, and the production is quite stable. The taste of the red soup pot base in Guangdong has been uniformly adjusted, medium spicy is equivalent to Chongqing's local slight spicy, and the spicy degree of "big spicy" is equivalent to two to three times that of "medium spicy". However, the fragrance of Dezhuang is not as strong as that of popular Sichuan-style hot pot restaurants such as Shu Jiuxiang and Xiaolongkan, and the spicy taste of long-term cooking has weakened. The bottom of the pot is a major feature of Dezhuang, using Jiangjin green peppercorns, two green peppers and vegetable clear oil from Dezhuang base, which is different from the rough spicy and slightly spicy and crispy of the traditional red soup base, and you can try it if you want to try it. Dezhuang's hairy belly is a well-deserved treasure of the town, through biological enzyme tenderization, won the "National Commercial Science and Technology Progress Third Prize", hairy belly thickness is uniform, the taste is super crisp, and long-term hot is not old, "DBS50/001-2011 Chongqing hot pot hairy belly" is more to Dezhuang hairy belly as a customized standard. Dezhuang soup is also one of the three treasures of Dezhuang, generally to be ordered together with the three-flavor pot (that is, Dezhuang soup, calcium bone soup base and red oil soup base), boiled for 4 hours by a variety of Yunnan Chuxiong wild mushrooms, local chicken, pig tube bones, fern root powder, etc., the dosage is specified by the headquarters to the gram weight, the chef of each branch tries the soup every day, the taste is fresh and strong, and it is deeply loved by Lao Guang, and the soup can be refilled indefinitely. The processing of yellow throat and duck intestines is also very careful, and the chef manually processes the surface fat, instead of using the conventional edible alkali to remove fat and soak the hair, although the color is slightly worse, the taste is not bad. Signature dishes such as yellow throat, crispy meat, and duck blood are uniformly distributed by the headquarters, and they are kept fresh for no more than 7 days; Other fresh ingredients are supplied by Dalian Chengjian. Pig brains, duck intestines, soy products, vegetables, etc. are purchased daily, and the owner of the Panyu Aeon store even purchases them personally, and the freshness of the ingredients is self-evident. The interior decoration of the store is much more conservative, and the simple sofas and lighting are quite comfortable. The ventilation is good, and there is no hot pot smell on the body after eating. The service is acceptable, and the water is served in a timely manner. At present, the six branches in Guangzhou are not in the city center, and are concentrated in the popular shopping malls of Baiyun, Panyu, Luogang and Zengcheng, and the transportation is quite convenient.