Chongqing new hot pot spices (a)

The so-called Chongqing new hot pot is relative to the Chongqing old hot pot.

Chongqing old hot pot emerged in the mid-1990s, around 2000 to reach its peak. More representative is, Linjiangmen old hot pot, Qiaotou hot pot, etc., the hall of the performance is: brick base stove, under the coal ball stove (later changed to kerosene stove, liquefied petroleum gas furnace, etc.), coarse magnetic bowl, long wooden benches, dishes (tripe, duck intestines, etc.) on the catty weighing rather than on the portion of the sale, the hall is not air-conditioned, at most, just to plant a few fans, the more primitive is the owner of the store to the diners each with a large bushel, the crowd of people! Bare shoulders, sweating, guessing and rowing is also fun. Good business store is not selling small tables, such as two or three people to eat, the boss will tell you in advance, "to set up the yo!" This means that if there are two or three other people coming to eat, you will have to eat at the same table, regardless of whether you know each other or not. "Yummy dogs" (gluttonous and not polite people) said in unison, "to get, to get ......."

The base of the old hot pot is made of butter, vegetable oil, chili peppers, peppercorns, ginger, garlic, and bean curd, and never spices, relying on the chef's mastery of the fire to make sure that the base is sautéed. (The website disclosure of Chongqing hot pot system has been very detailed, I will not repeat.) After the base material fried start to blend the pot, the first chili, pepper, chicken essence, monosodium glutamate (MSG), ginger seeds, garlic cloves, mash, cooking wine, rock sugar, refined salt, etc. into the pot, and then oil, water (white soup) according to the ratio of 6:4 scooped into the pot, you can go out of the hall on the table for the guests to enjoy.

This old hot pot with simple materials, frying fine to reflect the raw materials of the "flavor", the pursuit of hot pot "true flavor", heavy, long aftertaste, but the fatal shortcomings are too greasy, lack of flavor, fragrance and freshness all rely on recycled old oil to To achieve, and recently Chongqing hot pot has been Chongqing hot pot of the old oil problem for diners outside of Chongqing has been criticized, but also become other genres of hot pot on its attack on the "soft underbelly".

With the civilization and progress of society, as well as the change of people's consumption concepts, especially the importance of their own health, the demand for food is getting higher and higher.

Chongqing hot pot reform is imperative.

The new school of Chongqing hot pot thus to the market.

First, abandon the use of old oil: the implementation and promotion of disposable pot bottom.

Second, carry out research on spices (referred to as spices), used in hot pot base and to pot, in order to achieve the purpose of the endowment of aroma, aroma, flavoring.

Spices are made from the seeds, fruits, buds, skins, leaves, stems, roots, etc. of plants or substances obtained therefrom, which have a stimulating aroma and can enhance appetite and help digestion and absorption while giving hot pot an aroma. Spices have the functions of coloring, perfuming and odor inhibiting. Many spices also have antibacterial, antiseptic, antioxidant and special physiological and pharmacological effects. But the spices used in hot pot, the most direct, the most fundamental purpose is to use its flavor.

Most of the spices such as cloves, cumin, star anise, Huo Xiang, cinnamon, etc., in addition to incense, incense meaning, but also has the function of traditional Chinese medicine. According to the history of "medicine and food", "medicine and food" of China's national conditions, the Ministry of Health on March 5, 2002 published "on further standardizing the management of health food raw materials," in the "Notice" on the same source of medicine and food items that can be used in health products, items and health food prohibited items to make the Articles and health food prohibited items to make specific provisions, a list of 87 kinds of both food and drug list of items, of which a considerable portion that can be used for hot pot production of spices.

Spices are both food and medicine. As the folk slang says, "medicine has three poisons". Therefore, spices used in hot pot, we must pay attention to each other's compounding and concocting problems, if you use good, will produce the ideal effect of adding or multiplying, with the bad will be contradictory to each other, the role of phase reduction. If the use of prohibited items, there is also the possibility of causing discomfort in some people, serious dietary accidents.

New school of Chongqing hot pot why the spices are applied during frying.

First of all, it is the need for odor suppression, fragrance and aroma, hot pot base frying, especially Chongqing hot pot frying "butter" is never missing, butter cooked and other raw materials will produce a strong flavor after mixing. But the butter itself has a fishy odor, relying solely on ginger, garlic and other materials can not be completely pressed fishy, and we have developed a base with some of the materials in the spices have a strong deodorization, decontamination effect. Pressure to remove the fishy smell of butter, and butter cooked aroma will produce a wonderful mixture of composite aroma, thus playing a role in odor suppression, to remove the evil, to present the aroma, the role of fragrance.

Secondly, it is the need for antiseptic, sterilization and fragrance. Hot pot base frying end in the storage and to be used in the process, the surface of the base and the base in the residual moisture and air contact, with the passage of time will make the base gradually oxidation, loss of flavor, rancidity, mildew and other phenomena, especially in summer will seriously affect the quality of hot pot base, and even can not be used, we have developed for the spices used in the hot pot base has a very strong sterilizing, antiseptic effect, in order to maintain the quality of the base and retain the aroma, extend shelf life of the base and retain the flavor, extend the shelf life provides a guarantee.

Third, the need for dietary health. Some diners have an allergic reaction to spicy gastrointestinal; some acute diners will not be hot cooked dishes eaten; there are some diners in poor health, such as cold spleen and stomach, kidney and yang failure, intestinal cold and slippery discharge, cold, etc. due to eating hot pot will produce discomfort, we are based on the principle of homology of food and medicine on the spice formula for the fine tuning used in hot pot seasoning to achieve the effect of removing the cold, warming the middle, dampness, stopping diarrhea.

Well, the above mentioned hot pot base production and the use of spices. Chinese food is concerned about "a hundred dishes, a hundred flavors", and hot pot is concerned about "a hundred dishes, a flavor", as long as you fry the base material, a variety of meat food, vegetables, soy products, such as the Beijing opera, "Shengdan net end ugly "have jumped into the pot, the play is about to sing well.

And slowly, the dishes are under the pot, but the soup is slowly simmering, the flavor is also slowly out, the guests he can not wait, have an opinion.

Chongqing Swan hot pot recipe (reproduced)

What do you mean by hot pot?

It is to put the pot on the stove, make soup brine (pot base) with a variety of seasonings, and then put all kinds of food ingredients into the pot. The food is then put into the pot and eaten in the soup (shabu-shabu).

Characteristics of Chongqing hotpot?

One: Spicy and numbing. The flavors of the food are all in harmony.

The second is the flavor. Good change

Three focus on the soup. Chongqin hot pot ingredients and spice attributes

Pixian Douban

Pixian Douban is a broad range of broad beans, chili peppers. Chili. Salt brewed. PI County, Chengdu is a local specialty. Its color and lustre red moist. Spicy taste thick;

Pixian bean is the most important seasoning in the red hot pot soup, used in the soup brine can increase the fresh flavor and aroma. The soup has a warm mellow spicy

flavor and thick red.

Tempeh

Tempeh is made from soybeans. Salt. Spices brewed, its odor mellow. Yellow and black color. Oily and smooth. The color is yellowish-black. The flavor is fresh and sweet

. Chongqing Yongchuan black bean is the best.

The edamame beans are used in the soup and marinade to increase the savory and mellow flavor.

Dried chili pepper

Dried chili pepper is pungent and warm in nature, which can dispel cold and strengthen the stomach, and its color is bright red, with a heavy spicy taste. There are many varieties of dried chili peppers. Two gold bars, five

Leaf pepper, Chao Tian pepper, seven star pepper, big red robe and millet pepper and so on.

The hot pot soup brine (pot base) to add dried chili peppers, can deodorize, unctuous suppression of odor, increase the aroma and color.

Pepper

Pepper, taste pungent warm hemp flavor strong, can warm the cold, with the role of dehumidification pain, pepper varieties to Shaanxi pepper; Sichuan Maowen pepper.

Chingxi pepper for the best, pepper is an important hot pot seasoning. Used in soup brine can pressure fishy in addition to the odor, increase the fresh aroma.

Ginger

Ginger is spicy. Containing volatile oil curcumin. Has a special spicy flavor. Ginger is used in red soup, clear soup soup brine, can effectively

Deodorization of shame. It can enhance the flavor.

Garlic

Garlic is pungent, aromatic. Contains volatile oil, disulfide compounds.

Garlic is mainly used to flavor and increase the aroma, pressure fishy taste and odor.

Mash

Mash. (also known as rice wine) is made from glutinous rice, the grains are soft and not rotten, the wine juice is fragrant. It is sweet and savory, thick but not muddy, and canned but not sticky.

Add mash to hot pot soup. It can increase the freshness, suppress the fishy odor and remove the bad taste so that the soup will have a sweet taste.

Salt

Salt is known as sodium chloride, which is a kind of crystallized small particles. With a salty flavor, can detoxification cool blood, moistening dry stop oxygen. Salt in the hot pot in the fixed flavor

Seasoning and freshness to remove the role of putty and fishy.

Brown sugar

Brown sugar makes a replica of sucrose, for the crystalline flavor, sweetness and flatness, benefit qi moistening dryness, clearing heat,

In the simmering hot pot soup brine, add brown sugar to make the soup mellow back to the sweet, with the effect of alleviating the spicy stimulation,

Materials wine

Materials wine is the main ingredient of glutinous rice brewing made of a soft taste of wine and a special aroma.

The main role of wine in hot pot soup and brine is to increase the flavor.

Monosodium glutamate (MSG)

Monosodium glutamate (MSG) is the main ingredient in hot pot soup and marinade, it is used to increase the aroma, color, deodorize, and remove the odor. Wheat. Kelp and other protein-containing substances extracted from the flavor, delicious,

In the hot pot to enhance the freshness of the aroma. The flavor is enhanced.

Chicken essence

Chicken essence is more widely used in recent years, a powerful fresh products, with chicken eggs and sodium glutenate refined, chicken essence of the freshness of the automatic plant

protein breakdown of amino acids.

The function of chicken essence is to increase the freshness and flavor.

Pepper

Pepper. Pungent and warm with a strong aromatic odor, with warming and dispersing cold, stomach and gas effect. It is used in clear soup hot pot to remove fishy odor. The flavor is enhanced.

The role of hot pot spices and its dosage.

1 Isatis tinctoria A plush, black-brown root spice commonly used in spicy hot pot soup or marinated vegetables, Chengdu people called vanilla, Chongqing people called it fragrant woad, in fact, it should be called Isatis tinctoria, also known as Isatis tinctoria. With a pungent, almost strong turpentine-like odor and the ability to regulate qi and relieve pain, open up depression and awaken the spleen, Isao is used as a traditional Chinese medicine for treating chest and abdominal distension, stomach pain and vomiting, loss of appetite, and dyspepsia. Add this spice to spicy hot pot soup or marinade for a strong flavor. But pay attention to the amount of grasp, a dosage should not exceed 5 grams, otherwise the aroma "greasy".

2? Cloves, also known as male cloves, sub-cloves, for the flower buds of cloves, cooking is commonly used in the dried product, strong flavor, taste

There is a stinging tongue, numbness tongue feeling, its nature of the pungent and warm, warm stomach, hiccups, wind, analgesic effect. The amount in cooking

should be within 1 to 2 grams, never use more.

3?Anise should be called aniseed, also known as fennel, dashi, August beads, which is a more familiar flavor

material. It is characterized by an aromatic smell and a slightly sweet taste. Its flavor is pungent, warm, and has the effect of warming the stomach and dispelling cold to cure hernia. In cooking

mixing either hot pot, braised, brine can be used. Because of its flavor is someone like someone annoying, so in the use of more

flexible, to 5 to 10 grams is appropriate.

4?Cumin is also known as fennel, fennel, fennel, fennel, wild fennel. It is cultivated in most areas of the country and is

familiar to people

, and its fresh stems and leaves are commonly used in cooking to make fennel houmous and fennel-filled dumplings. Its ripe fruits resemble small

rice grains or cumin, and have a distinctive aroma. Used as a spice, it is widely used in braised, marinated, and spicy hot pots. In the hot

pot can be appropriately increased dosage, such as 10 to 20 grams or a little more. In medicinal use, it is pungent and warm in nature, and has the effect of moving qi

relieving pain, strengthening the stomach and dispersing cold.

5?Grass Fruit The fruit of a kind of ginger plant, Grass Fruit, tastes strange and unpleasant. Its medicinal properties are warm and pungent, with the effect of drying dampness

strengthening the spleen, expelling phlegm and warming the middle, and expelling cold and anti-malaria. Cooking can be broken or whole grain use, as a spice and beef with burning or

with brine, its flavor is particularly good. Grasshopper in spicy hot pot and brine should not be used more, put 3 to 5 more appropriate.

6?Sand nuts, also known as spring sand nuts, Yangchun sand nuts, is the mature fruit of the plant Yangchun sand, taste astringent, smell fragrant

flavor, medicinal properties of warm, pungent. It is warm and pungent in nature. It is used for stomach and abdominal distension, loss of appetite, nausea and vomiting

, enteritis, dysentery, and fetal restlessness. Used in hot pot and brine dishes should not be too much, to 3 grams or less appropriate.

7? Some places also called sand ginger, mountain spicy, for rhizome. Grocery stores, traditional Chinese medicine stores sell its dried cut

slices, its flavor aromatic. Warm and pungent in nature, it can warm the middle and remove dampness, move qi and relieve pain, and is used to treat acute gastroenteritis, indigestion, abdominal

pain and diarrhea, stomach cold pain, toothache, rheumatic arthritis, bruises, etc. It is also used in cooking. In cooking, it is mostly used in burning, brining, spicy fire

pot, the dosage is mostly between 5 to 10 grams. Guangdong people use sand ginger for making salt-baked chicken. In recent years, the Sichuan Jianghu cuisine in the

"Sannai dishes" production, that is to say, the main ingredients plus a large number of Sannai and dried red chili peppers, dried peppercorns and cooking from. This dish is praised for

its peculiar flavor and aroma, but it has not yet been reported.

8?Lingcao is a spice widely used in hot pot in recent years. Because the market are sold in dried form, so it is not easy to recognize

. After much advice, the dried product to our school Xu Jiangpu Associate Professor verification: should be called Lingxiangcao, also known as zero-ling incense, for the primrose

Floraceae pearlwort plants. It is a perennial herb with a strong aroma and a sweet taste. Used in spicy hot pot, the general use

quantity is not more than 5 grams. There is another kind of spirit grass on the market, the name basil, can replace the above one, but belongs to the family of Labiatae,

also called zero-ling incense, also known as nine layers of pagoda, vanilla, fragrant pellitory, duck head, sparrow's head grass, etc., and its flavor is pungent and warm. In medicinal use,

its flavor is pungent and warm, and it has the effect of curing wind-cold, cold and headache.

9?Pai Cao Like Ling Cao, Pai Cao is also a spice commonly used in spicy hot pot in recent years. A few days ago, I

asked Professor Xiong Sizhi to help find relevant information, and soon got the results: Pai Cao, also known as Pai Xiang, fragrant Pai Cao, fragrant sheep, hairy stalks of Zhen

Pearl Vegetable, also belongs to the primrose family of plants, and its sweet and flat taste. It has the effect of treating colds, coughs, rheumatism and menstrual disorders.

In the spicy hot pot dosage should not be too much, 3 to 5 grams can be, can also be used in the brine.

Some people say, in the spicy hot pot and brine, "the spirit of grass to increase the aroma, row grass antiseptic," in fact, a lot of pungent flavored seasonings are different degrees

with antibacterial and antiseptic effect.

10?cardamom Also known as round cardamom, the market or drugstore has written for the hundred knock, knocking the nut. Mouth taste of the astringent flavor, because

its medicinal flavor pungent and warm, so there is a qi gas, warming the stomach to eliminate food, dampness to stop vomiting, to solve the role of alcohol poisoning. In the spicy hot pot add

3 to 5 grams can be. Because of its good flavor, so the dosage is small.

11 nutmeg alias jade fruit. In recent years in the hot pot in the use of very common, but taste the taste is not good, its

medicinal flavor pungent and warm, with warm spleen and stomach, astringent intestines, down the role of gas. This thing can not be used more, 2-3 can be.

12?Cinnamon bark is also known as cinnamon. Pungent, sweet and hot in nature, it has the effect of tonifying yuanyang, warming the spleen and stomach, removing accumulated cold, and promoting blood circulation

. Mainly treats kidney yang deficiency and decline, cold pain in the heart and abdomen, and prolonged diarrhea. Oily, strong flavor. The taste is pungent and spicy with a slightly sweet aftertaste. In the hemp

Spicy hot pot and brine in the use of very common, the amount of 5 to 10 grams is appropriate.

13 Cumin, also known as Arabian cumin, resting cumin, belongs to the umbelliferae, cumin seeds, mainly produced in my

Country border area, the fruit is oval. Both ends of the slender about 5 millimeters, 3 millimeters wide, light greenish-gray, in the shape of cumin, use attention

preservation, as far as possible sealed, so as not to run out of flavor to achieve the effect.

14 Fragrant Leaves: The leaves of osmanthus tree are gray-green in color, with no moldy or echovy, and the aroma is rich. The effect is to increase the aroma to remove the odor and promote the appetite.

Hot pot base recipe and frying method

A, small pot frying method recipe

Instruments:

3 pounds of butter Salad oil 2 pounds of Pixian bean paste 1 pound of white wine 50 grams of mash 20 grams of patty cake sea peppers 1,5 pounds of ginger, 1 two garlic 1

two pepper 1.5 two tempeh 15 grams of Yibin broken rice vegetables 15 grams of sugar 1 two of the top grade chili pepper noodles 2 two green onions 1 two 3-inch section

Spice recipe:

White button 5 grams of fruits of the grass 5 grams of Sannai 3-5 grams of cloves 3-5 grams of sand nuts 5 grams of fruit 5 grams of cumin 5 grams of cinnamon 5 grams of licorice 5 grams of branches 5

grams of pai cao 5 grams of the old buckle 5 grams of licorice 5 grams of chenpi 5 grams of wicker 5 grams of lemongrass 5-8 grams of anise 5 grams of incense 5 grams of thyme 5 grams of cumin

8 grams of cumin Vanilla 5g

Before frying, cut the spices into 2-inch-long sections, soak in warm water for about 20 minutes, and soak the peppercorns.

Prepare two frying pans, one inside the (beans, scallions, ginger, mash, 25 grams of white wine, garlic, crushed rice and vegetables, edamame

crystal sugar)***9 samples mixed well.

Another pot add 3 pounds of butter to simmer, then add salad oil to 7-8% heat, use a spoon to scoop the oil and evenly on the beans

Face, while dripping oil while stirring, so as not to scorch the beans. The oil will be dripping until it's finished. Then put the beans on the fire with medium heat and simmer for 10 minutes

right, the beans are almost dry when the water under the Zipa chili, switch to high-fire frying when the oil boils, switch to low-fire simmering, 15 minutes after the addition of about 25 grams of white

wine, continue to stir frying until the water of each raw material is almost dry when added to soak up the spices continue to stir fry until each raw material 9 minutes dry

under the soaking up the pepper, the next 5-10 minutes can be used for the purpose of the oil. Stir fry for 5-10 minutes.

Hanging soup

As the saying goes, "no chicken is not fresh, no duck is not fragrant, no bone is not thick," so when hanging the white soup must pay attention to raw materials to match, in order to ensure

Certificates of the soup fresh and flavorful.

It is characterized by: milky white color, positive taste, thicker consistency.

Old hen a mother of a duck pig bones 15 pounds of crucian carp 4 pounds

(crucian carp soup must be wrapped in gauze)

Suspended soup process

1 raw materials blanch to blanch through

2 cold water soak the raw materials for 1 hour, so that the raw materials inside the nutrients solidified, boiled out of the soup is fresh and tasty

.3 suspended soup. Add ginger, green onion, cooking wine, pepper particles.

4, a one-time mixed full of water, if the water is boiled dry, can only add boiling water to the soup pot, it is strictly prohibited to add cold water to the soup pot.

5, diligent foam, in order to ensure that the soup white. The high heat to boil with high heat stew soup is thick soup that is white, with low heat stew soup is clear soup.

Be sure to pay attention.

The right pot

The general recommendation is to use a 4:6 pot, i.e. 4 parts broth and 6 parts oil.

The ingredients for the pot: 50 grams of ginger granules 50 grams of garlic granules 50 grams of salt 15 grams of monosodium glutamate 50 grams of chicken essence 50 grams of pepper 5 grams of yellow wine 75 grams

15 grams of sugar 15 grams of mash 10 grams of dried chili 40 grams of peppercorns 25 grams of old oil 5 kilograms of fresh broth 3 kilograms.

Remember: the flavor first, and then put the mother ingredients. Pepper and dry chili pepper to the old oil and mother of the material put and then put.

Clear soup base

Recipe: 30 grams of chicken 30 grams of MSG 20 grams of salt 10 grams of pepper 15 grams of jujubes 10 grams of goji berries 5 grams of garlic 10 grams of ginger (take the skin) 5

g Chicken 50 grams of chicken oil 4 slices of tomatoes 20 grams of mountain cherries 4 jin of clear broth. Lard 100 grams

Specialties (sheep's blood mushrooms, bovine bacilli. The mushroom is a very good choice for a good meal.

Put 20 grams of angelica and ginseng **** into a white soup pot.

Recycling of old oil

One of the guests ate the bottom of the pot is not allowed to put any flavor plate, as well as cigarette butts and other garbage, to ensure that the soup is hygienic, and is strictly prohibited to contain any

Colors and flavors of the things. The bottom of the pot is clean. Pour the oil into a clean bucket.

Two: After an hour of natural settling, gently remove the oil from the surface and put it on the stovetop to boil.

Washing the oil

When the oil has been used for a long time or is not handled properly and becomes black in color, add water with a ratio of 1:2, boil it for about 10 minutes and let it settle for about 1 hour, then gently take out the oil from the face and boil it. If the color is still black, you can continue to wash it once or twice.

Mixed soup solution:

1 reason: 1 oil containing water is too heavy 2 soup and oil ratio is not appropriate.3 guests eat improperly caused by mixed soup.

Treatment:

The oil in the pot to beat most of the old oil, replaced by the kitchen of the new and old oil can be

Hot pot seasoning and add soup requirements:

1, not enough numbness:

1, add fried pepper and old oil can be stirred

2, numbness is too heavy: add sugar and mash stirring with the right amount of old oil

.3, not enough spicy flavor:

3, add fried patty cake chili peppers and old oil stirring. old oil mixing. Note that the patty chipotle stir-fry (salad oil 10 pounds, patty chipotle

pepper 5 pounds, pickled cumin moderate amount, the old ginger particles moderate amount of frying to half-dry with white wine to fry dry)

4, spicy overweight: take out a part of the old oil from the pot, participate in a portion of the broth and then add an appropriate amount of mash and sugar can be.

5, salty enough salt dissolved in broth to add the right amount of bottom pot

6, too salty: add lotus root slices and potato slices of one point each, or add the right amount of broth can also be solved. (Lotus root slices and potatoes have a salty effect)

7, tell the guests not to pour a lot of vegetables into the pot, so as not to affect the quality of the bottom of the pot, please keep the bottom of the pot 8 points full.

Chongqing hot pot technology

Hot pot ----- mountain city of Chongqing's characteristics of the product, with its unique style of food popular throughout the country, and even across the ocean, rooted in foreign lands, loved by people of all ethnic groups around the world ---- Chongqing is a city with a long history, is the center of the ancient Bajian settlement activities, trace the history of the Chongqing hot pot of the growth of the road is full of rugged and bumpy and the bitter legend. The saga of pain and suffering, only because the people of Chongqing defied the difficulties and dangers, the courage to climb, only to reach today's peak. Today's Chongqing City can be called "China's hot pot township, the world's hot pot capital ' reputation. Chongqing hot pot characteristics; 1. spicy-based, multi-flavored coexist 2. pay attention to seasoning, good at changing 3. focus on soup, advocating nature 4. knife work fine, flexible changes 5. a wide range of choice of materials, unique 6. drinking and dining in one, as you wish

Dr. Zheng served as a well-known restaurant chain group chef in Chongqing, the chef of the technical chef (the enterprise is the first Chongqing catering, multinational catering chains, China's 500 largest private enterprises, international restaurant chains, and the largest private enterprise in the world. China's 500 largest private enterprises, international gold medal enterprises, operating hot pot. Sichuan cuisine) I am a national senior culinary chef, senior Chongqing hot pot expert special dish developer by a "Maolu '' apprentice development to today become a national catering industry well-known people, the country's many cities have my customer partners, my more than ten years of cooking work deep cliff has created a very advanced Chongqing hot pot. Sichuan cuisine cooking skills and research level. ( Hot and sour goose soup pot technology. Original Chongqing hot pot technology. Ginger duck soup pot technology.) I am the most mature and most advanced and scientific exclusive researcher, my technology project products are walking in Chongqing and even the peak of the national catering industry, although the popularity of joining a chain of enterprises, but the company is mainly to join the brand to the franchisee, and not as good as joining an excellent technical project (chef), you join a brand enterprise less than tens of thousands of hundreds of thousands of dollars and business risks, the cost of a lot of money, Zheng Shi to the super strong! Technical strength to teach you the technical recipe, cooking process, related hot pot food culture, business methods, so you can easily get a successful project. The latest project cooperation. A technology transfer, transfer 1, Chongqing original flavor (traditional) hot pot technology 2, hot and sour goose soup pot technology 3, fish head hot pot technology 4, cold pot series technology (cold pot fish, cold pot spicy rabbit) 5, Bashu new wave of dry pot series technology (dry pot chicken, bamboo shoots and tripe strips, dry pot duck three treasures) 6, the flavor of the soup pot series technology (Bayu fungus soup, Youyu stewed chicken, ginger duck soup pot) 7, Bashu flavor marinade series technology (), should not be taught separately. Not individually taught, should be taught at the same time as learning hot pot technology) Second, Sichuan cuisine, Chongqing hot pot raw materials and tableware distribution 1, Chongqing specialties raw materials and seasoning distribution 2, the design and distribution of kitchen utensils 3, catering and cultural accessories planning and distribution

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