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CA$ 13
pledged of CA$ 50,000pledged of CA$ 50,000 goal
4
backers
Funding Unsuccessful
The project's funding goal was not reached on Wed, September 11 2019 12:19 AM UTC +00:00
Last updated September 11, 2019

China Burger & BBQ Restaurant: Taste of History

A fast food chain offers China Burgers, Noodle, Asian BBQ and bubble tea drinks.

China Burger & BBQ Restaurant: Taste of History

A fast food chain offers China Burgers, Noodle, Asian BBQ and bubble tea drinks.

CA$ 13
pledged of CA$ 50,000pledged of CA$ 50,000 goal
4
backers
Funding Unsuccessful
The project's funding goal was not reached on Wed, September 11 2019 12:19 AM UTC +00:00
Last updated September 11, 2019

About


Chang’an (Xi’a,), the ancient capital of China, was once full of Emperor Qiun’s great worldly aspirations during the Warring States period. In 230 BC, Emperor Qin brought a pork meat making technique to the city, called “cold meat”. This was seen as a way to help unify the world. Since then, the inspiration for this food had made the Chinese hamburger become apart of daily life in the Qin Dynasty. 

Title: Emperor Qin’s Chinese Hamburger 

Sunlight and temperature are the most natural necessities for food. The 40-degree north latitude and 3,300 hours of annual sunlight allow the Yellow River Basin to produce unique strong-gluten flour. 

The dexterous hands, wandering in even and delicate flour, instantly create a thin flap like dough from the flour found in the Yellow River Basin. The dough is then sprinkled evenly with a secret ghee. In the ghee, vegetable oil and traditional Chinese medicine are proportionate in flavour, which nourishes the taste buds of the diners. Once the dough is sprinkled with ghee, the thousands of layers are rolled up with the spirit of Chinese harmony. The ends of the dough are drawn into a number of uniform filaments which are then wound on the outer layer of the dough. Then the dough is pinched and twisted, just like the form of a dragon. The dough is baked evenly on the front and back side until a golden yellow colour is made. 

The Quinchuan Weihe’s water system, spanning eight hundred miles, provided a chance to enhance the flavour of the 100 year old broth that the meat is soaked in. The broth was invented from the record of the relationship between broth and detoxification, which was written in the book of the Yellow Emperor’s Internal Classics. The wonderful taste of the ancient aroma was based on the collection of 72 traditional Chinese medicines. Everyday ⅓ of the broth was kept for a hundred years, while keeping the same colour. 

The preparation of the ingredients was done every dawn. 36 kinds of seasonings were mixed into the broth. In this mixture various flavours collided and swelled creating an atmosphere of tenacious fragrance. After 8 hours of stewing, the broth was successfully prepared. The broth was thick and enticing. The south brine in the broth was the ingredient to get rid of the fishy smell in the mix. The broth would then be specially added to the secret ingredient every day. The long process of making the broth for the Chinese Hamburger was a way for Emperor Qin to ensure people could make a living and settle down. 

The fine pork shoulder is the most suitable for roasting; aromatic and mellow, red and white. The vision and the taste poetically blend together. During the Tang Dynasty the palace had an imperial court cuisine called “Yan Shan”. The pork was slowly cooked at a constant temperature, the broth was gradually richer and the aroma was emitted. The meat that was soaked in the essence of the broth was more and more full, smooth, tender, rosy and soft. The juice was slowly poured out of the pan that the meat was in. The meat cut excellently and was very full. At this time the taste of the broth had reached its peak, it was not to be wasted. With the proper amount of juice, colour, aroma, and heat preservation the process was perfect and the essence of food philosophy was present. 

Whether the cooking skills are good or bad the most important part is temperature. A piece of the pancake (the dough) is the best testimony of the chef’s kills. The pancake is slowly baked at a high temperature creating a fluffy pastry. The pancake does not burn, nor does it crack. The inside is soft and the timing of the temperature is just right. The outer layer of the spiralled filaments is crispy, light and delicious. While the pancake is still warm the meat is placed inside with a fine application of flour and meat. Finally two become one and the Chinese Hamburger is created. At this point the yin and yang are combined, the five elements are alternate and the glorious work of an intangible cultural heritage has come into being. 

The strong aroma of the historical smoke of Emperor Qin’s Chinese Hamburger production and technology has been studied for two thousand years. The production technology has improved and matured since then. This tradition carries out the complex and exquisite oriental temperament and the everlasting fascination and expectation of life. 

Risks and challenges

Risk of this project is not enough support received from this site so that the project could not be continued. But no matter what happened we will do our best to continue this business.

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Support

  1. Select this reward

    Pledge CA$ 12 or more About $10

    Burger with a Bubble Tea Combo

    Get any beef or pork burger and a large bubble tea for $12 at China Burger

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  2. Select this reward

    Pledge CA$ 24 or more About $19

    【Combo for 2】: Burger with a Bubble Tea

    Get any burger and a large bubble tea for $12 at China Burger

    Less
    Estimated delivery
    0 backers
    CA$

    By pledging you agree to Kickstarter's Terms of Use, Privacy Policy, and Cookie Policy.

    Kickstarter is not a store.

    It's a way to bring creative projects to life.

    Learn more about accountability.

Funding period

- (60 days)