Taihuo Peptide-Rich Beef Tallow – Igniting the peptide era for hot-pot tallow
Chongqing is the birthplace of hot pot and remains a favorite of Gen Z. The deep, old-Chongqing flavor is seen as the ceiling of hot-pot taste, yet food safety is an uncrossable red line. How to recreate that “old-pot” profile with one-time-use tallow has become the industry’s biggest pain point.
After three years of R&D with Zhengzhou University of Light Industry, Zhang Bingbing pioneered “P-EP Biological Scissors Nanotechnology.” It naturally snips the proteins in raw beef fat into small peptides, then couples Maillard reactions during open-kettle rendering, precision micro-oxidation, aroma-capture & back-filling, and shock-cooling kneading. The classic three-stage rendering process is upgraded to a five-stage peptide-rich cycle that unlocks twice the fat aroma and four times the meaty depth. The result is Taihuo Peptide-Rich Beef Tallow—an authentic, one-time-use fat that delivers the soul of old Chongqing hot pot.
Leading sauce plants like Bashu Layun and Kitchen Master, and trend-setting chains including Shan Jie Lao Hot Pot, Tianxing Zhengyuan, Xiao Er Xiang, and Yujing Lane, are already cooking with it.
