1 Face part: flour selection and noodle kneading techniques, stretching techniques, cooking control, various bad noodle treatments, different treatments at different temperatures

2 Meat cooking and soup mixing techniques: heat, salt, and recipes. Prevent soup from becoming black and red. How to increase the freshness, the key point theory of good beef soup. What kind of meat is good beef. Recipe techniques to deal with different textures.

3 Chili oil frying: the choice of oil, chili powder , seasoning, temperature and other factors of control

Interests: I have opened a brick-and-mortar store, but also engaged in ramen training.