2. Learn how to make rice rolls rice paste.

3. Learn how to make rice rolls sauce.

4. Learn how to make rice rolls Chili sauce.

5. Learn how to steam rice rolls.

6. Learn rice rolls equipment maintenance and maintenance methods.

7. Understand the procurement channels of raw materials and equipment.

Rice rolls (Cantonese Pinyin: Cheong fan) is a very famous traditional Han snack in Guangdong, which belongs to Cantonese cuisine and originated in Longzhou (now luoding city, Guangdong) in the Tang Dynasty. Rice rolls can only be classified according to its production methods. Generally, Bula is called Bula rice rolls, and the other is directly steamed, generally using drawer-type rice rolls.

Rice rolls can't be divided by place, because local businesses will cater to customers' tastes and adjust their tastes according to the local market. They will add the name of the local city before rice rolls. For example, Guangzhou will be called Guangzhou Xiguan rice rolls, and Chaozhou will be called Chaozhou rice rolls. According to this classification method, there will be hundreds of rice rolls in China, which is unscientific. Because all rice rolls is actually a kind of Luoding rice rolls.

Rice rolls has a long history. It is said that it originated in Longzhou (now luoding city, Guangdong) in the Tang Dynasty, and evolved from a local traditional food, which is greasy and delicious. Locals call it the "dragon niche". Rice rolls's name is well known. During the Qianlong period, Emperor Qianlong toured Jiangnan, listened to the kind words of Ji Xiaolan, the minister of restaurants, and went to Luoding to eat dragon niches.

When eating this "cold, tender and slippery" dragon niche, Qianlong was full of praise and said on impulse: this is not a snack, it is a bit like pig intestines. Let's call it rice rolls. Rice rolls got its name and spread in Guangdong. In the late Qing Dynasty, rice rolls's hawking sounded on the streets of Guangzhou.