Eating first is the best snack in Zhengzhou barbecue training class.

Food first often sends professional teachers to barbecue shops with good business all over the country to taste and constantly learn new practices and tastes in the market. Food is the first snack training, and the formula is not reserved. The initial intention is that students can learn their favorite snack techniques.

food first is a comprehensive restaurant chain brand integrating snack technology training, catering business consulting, catering planning service, catering technology research and development, kitchen utensils production and shopping mall service, and its headquarters is located in Zhangmutou, Dongguan.

Food first takes practical teaching of snack technology as the starting point, focuses on small catering entrepreneurship training, and is committed to helping students start their own businesses. The team has practical experience in catering, improves the catering supply chain and provides services such as technology, kitchen utensils and seasonings.

Shiwei provides snack technology teaching first, and the projects cover rice rolls in stone mill, fresh marinated fish, charcoal barbecue, fragrant marinated vegetables, Chongqing Xiao noodles, Shishangba milk tea, steamed buns, Chongqing grilled fish, Cantonese-style roasted meat, soy sauce cakes, original dried soup king, fried dough sticks, turnip beef offal, nutrition porridge, fried rice with fried noodles, crispy pork belly, fried barbecue, fast food snack, etc.

Brief introduction of barbecue:

Generally speaking, barbecue is to cook food (mostly meat, seafood and vegetables) on fire until it is edible; In modern society, due to the invention of various ways of using fire, the barbecue methods are gradually diversified, and various barbecue products such as barbecue grill, barbecue grill, barbecue sauce and tin foil are developed.

With the development of cooking, although water cooking and oil cooking have appeared, the baking method has not disappeared, and there are many more patterns. Up to now, there have been various roasting methods, such as white roasting, mud roasting, paste roasting, skewering roasting, red roasting, pickled roasting, crisp roasting, hanging roasting, noodle roasting, fork roasting, hook roasting, grate roasting, open-hearth roasting, dark roasting, iron pot roasting, oven roasting, bamboo tube roasting and bonfire roasting.

The cultural attribute of barbecue is the original flavor of the substances it contains and the rebellion against the usual diet in the vulgar instant effect. On the other hand, it is recognized by the food memory codes of our distant ancestors in the fishing and hunting era. In modern times, nothing can tempt childhood and adults with childhood complex more than barbecue.