Brother Yong, one of Niu Pot's bosses, first met on a Sunday afternoon. Flushing was pouring down. He just came back from the outside. Hearing that the team wanted to hear his story about opening a restaurant, he didn't say anything very warm to entertain us to sit down by the window.
Niu Pot is a hot pot restaurant just opened in Flushing. It is famous for its innovative winter gourd and watermelon hot pot. In autumn, there are seasonal pumpkin hot pots. The decoration of the store is simple, the wooden tables and chairs and the floor are modern and low-key, but the whole piece of cowhide hanging on the tile wall reveals a bit of domineering. Although it is a hot pot restaurant, the shop doesn't smell the noisy hot pot smell that the hot pot shop has just entered, which seems to be due to the careful consideration of replacing traditional hot pot with melon and watermelon.
(Picture by CHIHUO)
Before Yong Yong opened a restaurant, he was engaged in the financial industry. He worked in Citibank's bond department and then switched to stock investment. It should be a talent on Wall Street. Born in Wenzhou, although he has been in the financial industry for many years, it is difficult to give up the pursuit of cuisine in that region. An accidental taste of hot pot food finally made him determined to give up the good treatment of Wall Street and focus on the 'eating' business in the United States.
The special thing about Niu Pot is to use melon as a pot-cut the winter melon and watermelon into two sections flat and put them in a large pot for boiling.Diners can boil all kinds of ingredients in the melon pot, blanch them slowly, and eat while cooking.We ordered the watermelon hot pot, which comes with a bundle of watermelon juice that is directly beaten with melon flesh.When the pot was first served, watching the white soup tumbling against the background of red melon flesh still felt a bit interesting and uncomfortable.The taste of the ingredients is still the same after a rinse, the soup base is slowly incorporated into the broth because of the sweetness of the melon, which is much lighter than ordinary hot pot.After eating, the deliciousness of the ingredients has infiltrated the flesh of the melon, and I dig and eat it with spoonfuls, which is a very successful end of the meal.
(Picture from Niu Pot)
Brother Yong said that the most important thing in running a restaurant is to choose the ingredients. The beef here is USDA Prime. Although the cost is high, but the diners who have eaten it are good. In addition to the sauce, the soup base is not simple. All the bosses personally developed the product. They said that they tried chicken soup, fish soup, pork bone soup, and beef bone soup. They found that the taste of chicken was the best. Others, such as hotpot seasoning Jiuwei sauce, are also the exclusive recipes of the shop.
Brother Yong prides himself on being a veteran foodie who loves to study and eat, and his ideas are not limited to melon hot pot, which is in line with the characteristics of Wall Street elites. Niu Pot’s next big move is to launch the seafood steamed hot pot of “Seafood Layers Tower” – put the ingredients in several layers of steamers according to the degree of ease of cooking, and use the steam in the pot to cook the seafood, although there is no taste , But I think it should be authentic and delicious.Come and put up a picture at will, everyone feels the wonder.
(Picture from Niu Pot)
Brother Yong said, appreciate the team's spirit of eating and studying,From now on, team fans can enjoy a 95% discount plus a 95% discount coupon when presenting this article. There is also a home-made sour plum soup in a shop to bring you down..
Written by RinaInNYC
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