Chengdu pot-stewed vegetable technical training, authentic fresh-fishing pot-stewed vegetable technical practice, and Shu Weiyuan catering snack technical training, specializing in research and development and management of pot-stewed vegetables for more than 21 years, all teaching products can be tasted first and then learned after satisfaction. Shu Weiyuan's technical practice of fishing pot-stewed vegetables now is taught by the master on the spot and operated by the students themselves, ensuring that one person can practice in one stove. The unique formula and standardized product operation process, after years of continuous updating, simplify and digitize the complicated production, so that students can learn easily, earn easily and focus on their majors, so they are excellent and trustworthy!

Shu Weiyuan sauce-flavored duck neck technical training, Sichuan-style braised duck neck and braised duck head made by hand, before coming to study, many entrepreneurs had many worries, fearing that they could not learn the authentic Sichuan braised dishes training formula, fearing that they could not learn the technology, and their money was wasted. However, they finally agreed to come and have a look under the ardent encouragement of the staff of Shu Weiyuan. Shuweiyuan duck neck tastes very good, crispy and delicious, with the characteristics of duck head: gnawing resistance! I believe that when a friend who can eat duck neck and loves to eat duck neck meets a delicious duck neck, it is really nothing to eat for a minute or two. Because it is processed with pure traditional Chinese medicine as auxiliary materials, Shuweiyuan duck neck contains six special flavors on the basis of the salty taste of pot-stewed, namely, fragrant, spicy, crisp, cotton, sweet and hemp.