Kitchen Stocking Standards: Pixian Bean Sauce, cooking wine, ginger, garlic cloves, dark soy sauce (soy sauce), light soy sauce (fresh soy sauce), balsamic vinegar, white vinegar, white granulated sugar, old rock sugar, white sesame seeds, small milled sesame oil, sweet noodle sauce, oyster sauce, chili powder, five-spice powder, star anise, cinnamon, sesame seeds, curry powder, white pepper powder, freshly ground hot pepper, ground pepper, pepper salt, cumin powder, ketchup, gumbo ( Beef, Pork, and Old Mother Hen), honey, and Lao Gan Ma's black bean sauce.

These condiments have the **** same characteristics - 1. long shelf life, always on hand, not easy to go bad. 2. extremely frequent use.

Kitchen processing area, including the raw materials for the initial picking, slaughter, washing, organizing the primary processing and raw materials for knife processing of deep processing and its accompanying marinade paste and other work.

Not only that, the processing of a large number of waste generated by the need to remove the store in a timely manner. Similar to the entry of raw materials into the store, the workload in and out of the kitchen is very large, so it is appropriate to process the same area as the purchase of raw materials and inventory.

Kitchen area division

Even if some restaurants, the kitchen site is not organized, cooking and more than the corresponding restaurant on the same floor, the same area, and processing is still more than raw materials in and out of the area designed in the first floor of the same area, the practice has proved that this is also the most convenient production operation.

It should be said that the financing of raw materials in the region, that is, ordering, purchasing, inspection, warehousing and other work is mostly done by non-kitchen staff. Therefore, for the kitchen production process, the primary and further processing of raw materials, is the focus of the region.