Different from the standardization of Chinese fast food, the "cooking bag" is reheated. Uncle Xiong can prepare dough and stuffing in the central kitchen. Uncle Xiong covers the whole country's cold chain distribution system, and adopts the internationally advanced unified temperature control and RFID intelligent monitoring technology to transport the low-temperature cold chain to stores, mix it with fresh vegetables, and then give it to people for packaging and cooking to ensure the best experience of freshness and taste of ingredients.

The rapid development of Xiong Shu in a short period of time is inseparable from high-quality product technology.

Good product = good raw material+good technology+good seasoning. In the choice of raw materials, Xiong Shu is carefully selected by yeast. The pork in the front legs and the ridged fat in the back with a thickness of 2 cm used as pork stuffing have fine muscle fibers, and the ridged fat is not greasy in taste and has a good shaping effect. Vegetables are all high-quality farm vegetables, and the meat stuffing does not contain soup. The water content of dumpling skin is below 65,438+05%, so it is not easy to be perforated. It can be stored for at least 4 hours at room temperature, which improves the quality of every jiaozi.

The rapid development of Xiong Shu in a short period of time is inseparable from the differentiated store opening model.

Excellent supply chain and products make jiaozi, which was originally a catering property, have a retail property, thus increasing the sales scene of raw food take-out. Generally, it takes 15-20 minutes to serve a guest in a restaurant, and 1-2 minutes to serve a guest outside. Take-away stores are small in size and high in manpower efficiency, and this store model has strong anti-risk ability. This is also the reason why investors like this model.