Simmer Huang's " Three Sauce Simmer Pot " originated from the  " Spicy Sauce Fish " in Qing Dynasty. The recipe was passed down to generations and has been perfected by the famous nutritionists Huang Zhenou and his son Huang geng. Based on the traditional Chinese health theory(the homology of medicine and food), the father and son came up with a model(three noes)that became well known in the mainstream catering. The three noe's mplicate no fumes, no chefs,and no re-use of ingredients. What is  " three sauce "  ? According to Taosim Theory, 道生一(Dao begets one, nothingness), 一生(One begets Two, yin and yang), 二生三（Two begets Three, Heaven, Earth and Man), 三生万物（Three begets all things). In Chinese culture, the " Three Sauce " resembles "Heaven, Earth and Humanity ", it can also be interpreted as vegetable juice, meat gravy, and the sauce itself. The combination of these three sauces deliver a taste that is relevant to nature, life and wellness.

What is  "Simmering" ? 

There are 24 cooking methods that is used in traditional Chinese cuisine: 炒(stir fry)，爆(quick stir fry with high heat), 熘(fried and lightly braised in sauce), 炸(deep fry),  烹(close to boil), 煎(fey with less oil), 贴(fry with no oil), 烧(braise), 焖(simmer), 炖(stew) , 蒸(steam), 永（quick boil), 煮(boil), 烩(boil with sauce), 炝(quickly fry in hot oil), 腌(marinade), 拌(mix), 烤(roast), 卤(stew with sauce), 冻(cool to make jelly), 拔丝(quick fry with sugar), 蜜汁(cook with honey sauce), 熏(smoke), 卷(roll). The Chinese character for simmering " 焖 " not only mirrors the cooking style, it also resembles the conservative and moderate lifestyle in the Chinese culture.

Simmer Huang currently has more than 600 franchises in mainland China(more than 200 cities), Hong Kong, Taiwan, Macao, Australia, Canada, America, Indonesia, Thailand and Malaysia..

黄记煌三汁焖锅

黄记煌“三汁焖锅”，源于清代的御膳名肴“香辣汁鱼”，经其后人著名的营养学家黄振欧先生和其子黄耕先生的反复研究，充分依据中华民族药食同源的养生理论，将这道祖上御膳名肴予以创新，独创出“无油烟、无厨师、无食材重复使用”的“三无”模式，并将其发扬光大，成就了黄记煌三汁焖锅。

“三汁”道家讲：道生一、一生二、二生三、三生万物。“万物”表现出食材的多样性，锅小乾坤大，“万物”皆可焖。三汁寓意了中国文化中的“天、地、人”，亦可简单地解读为菜汁、肉汁和酱汁。在焖制过程中，这三种原汁原味相互交融，成就一锅更加接近自然的滋味、接近生活的滋味、接近健康的滋味。

什么是“焖锅” ？

中国传统烹饪的方法分24类：

炒、爆、熘、炸、烹、煎、贴、烧、焖、炖、蒸、氽、煮、烩、炝、腌、拌、烤、卤、冻、拔丝、蜜汁、熏、卷。从字形外表来看，“焖”字很直接地体现出烹饪的方式，焖锅这种烹饪方式符合了中国人含蓄、内敛的表达方式，同时也非常符合中国文化。

黄记煌三汁焖锅目前经营店面已达600多家，覆盖了中国200多个城市及中国香港、中国台湾、澳大利亚、加拿大、美国、印度尼西亚、泰国、马来西亚.……