In 20 12, the first store of Wang Bao (the predecessor of Wang Bao) officially opened in Beijing. In the following ten years of development, Wang Clay Pot has been constantly exploring and perfecting the enterprise development model, and has been iteratively upgrading in technology, single store model and franchise model, and achieved certain results.
The presentation of the flavor of clay pot rice mainly depends on the master's ancient method. It is necessary to identify the texture of various materials, make them cooked but not mushy, keep the original flavor of nutrition and ingredients to the maximum extent, and control the time and master the cooking just right, but even experienced masters can hardly guarantee the perfect presentation.
Brand profile:
Clay pot rice is a brand of clay pot rice, which combines the fast pace of modern cities, and introduces clay pot rice as a healthy food category into the fast food field, "eat quickly and enjoy slowly". 20 12, Xue Guowei, former general manager of Beijing Yipin San Xiao, founded the brand of "Zaihuangbao".
Wang Bao, the brand of single clay pot rice; Wang Bao, based on health, abandons secondary or multiple processing and cooks food once. Tsai Huang Bao was founded on 20 12, and 20 14 has grown to five stores in Beijing.